No Ferment Oats 'N Grits Dosai (Indian style spicy crepes)

I am reading and watching with sadness the slow disappearance of printed editions of newspapers. From when I can remember, mornings always started with reading the newspaper and a cup of hot beverage. I am not looking forward to a the time when there will be no newspapers but an audio device which will start reading the news to you as you go about your morning business. Rushing out to get the newspaper in the morning is a loved ritual it seems in our house, DD usually brings it in to get her dose of the newspaper with the Kids Post and cartoons. To not miss out on the fun DD2 got up early a few days ago and wanted to bring the paper in. She put on her jacket, shoes and opened the door, she was doing fine till the alarm went off. Being the early morning hours the other members could not immediately rush to her aid. Well anyway once the din subsided she was proud to bring the newspaper inside. A simple acitivity like sitting near a well lit window and reading the newspaper brings immense pleasure that reading on the computer can never bring, though I must admit I get most of the news this way.

Newspapers have to take much of the blame, being slow to catch up with technology and are now paying the price. Unlike reading from a newspaper getting news online is a different experience clicking and moving away before reading in depth. I also realize I am getting lazy and actually prefer listening more than reading. This gives me the ability to multitask while I am getting my news fix. Audio version of newspapers anyone?

The Polling
Want to thank the poll participants for indulging me. I know that recipes are the main attraction of the blog and if I had any ideas of moving on to solely other topics I shelf the thought for now.

I picked up a box of steel cut oats and a box of of grits(coarsely ground corn/maize) during a visit to the grocery store after I watched a show on TV. Steel cut oats are less processed and are in kernel form than their rolled oats counterpart. The one thing I failed to notice in all the enthusiasm is the time taken to cook the steel cut oats. They have to be cooked for half an hour and soaking overnight might be required and this was a big ask for morning breakfast which is the time we usually eat oats. The problem with the grits on the other hand was none of us were overly taken by it other than DH who went to school in the South(LA) and grits brings him happy memories I guess. So both sat in the pantry till I saw this on Kay's LiveLoveWorkout and a bulb went off. If all else fails make dosai is the mantra but I forgot it and had to be reminded. She had used whole wheat flour I used grits and also added a portion of urad dal. I tried the dosai by adding whole ragi(finger millet). Adding ragi gave the dosai a distinct color whereas with the oats and grits there was very little difference from the regular rice dosai. But best of all no fermentation is required. Make the dosai right from the grinder/blender.

Linda was to give this recipe a try and let me know how easy it is compared to the conventional dosai. By the way did you read her beautiful review of an equally beautiful book?

Recipe Idea: Soaked Oats Dosa

No Ferment Oats 'N Grits Dosai
1. 2 cups steel cut oats (1 cup steel cut oats + 1 cup whole ragi)
2. 1 cup grits
3. 1/4 cup urad dal
4. 2 tsp cumin
5. a small piece asfoetida
6. 2 -3 dried red chilies
7. a few pepper corns
8. 1/2 onion chopped (optional)
9. a few curry leaves (optional)
10. Salt to taste

Method
1. Soak 1,2,3 over night.
2. In a blender/grinder add the soaked oats,grits and dal and begin to blend
3. Mid way add the rest of the ingredients and blend to a fairly smooth texture.
4. The consistency should be loose but not watery.
5. Towards the end add salt.
6. Heat a griddle or dosai pan and pour a laddle of the batter and starting from the center using circular motion spread it around in a circular shape.
7. Add a few drops of oil on the side
8. Flip and cook for a few more minutes.

Serve with idli podi or chutney or sambhar.