South Indian for most of us tonight.
I experimented with the idli/dosa batter this week, tweaking the proportions and the types lentils used.
Kids were extremely pleased because the dosas were much crisper than usual.
Idlis from the freezer, from last time’s batter.
I also made sprouted green moong with gravy, and dal in two forms - plain for the kids and a delicious concoction with onions, garlic, tomato, and my secret ingredient of the day, grated zucchini that melted in and added a layer of flavor.
