Kurunai Dosai

A majority of my ancestors were farmers, my maternal grandfather became the last agriculturist of our family due to several reasons. They mostly grew rice & lentil crops in their farmland. There were large amounts of nutrient-rich broken rice and broken lentils kept inside kudhil (a gigantic earthenware used to store foodgrains) in my grandfather’s house. Since those small uneven particles of rice & lentil (kurunai) could not be sold in the market, they were used by our grandmother for making upma, payasam, kanji, kurunai dosai, etc.

Idli-dosa batter

At the mere sight of a canister filled with idli-dosa batter inside my refrigerator I feel totally relaxed as it helps my meal planning easier. With this multi-purpose batter I can make simple podi dosa when I feel lazy, or treat ourselves with a sumptuous feast, or give a traditional twist to overcome our meal monotony. It is needless to say that this batter is the quintessential stock inside the refrigerator in every South Indian’s home across the globe.

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