Mixed Lentil Adai Dosa with a twist

The Adai dosa comes out to be quite thicker than the usual one because of the mix of lentils that go into it. This makes for a perfect open wrap to fill in with whatever one fancies. It is also a very healthy way of eating lentils as they are soaked which helps in optimal absorption of protein when our body processes the food.

I made Adai dosas the other day and some fresh mushrooms and capsicum in the fridge inspired me with this filling:

(makes for two wraps):

4 button mushrooms
1 medium capsicum
red chilly flakes
white pepper (optional)
Parmesan cheese (grated, optional)
salt to taste

Finely chop veggies. In a pan, heat some oil and add the capsicum followed by the mushrooms after a couple of minutes. Add chilly flakes, salt and the crushed white pepper if you want to and let sit on a low flame until the liquid released by mushrooms evaporates.

Spread the filling onto half of a hot dosa straight off the pan, top with grated cheese and watch the cheese melt :) Fold the remaining half of the dosa over the filling (as if this needs to be told).

Now the dosa needs preparation at least 8 hours in advance. A great recipe for Adai dosa can be found on this blog: http://spillthespices.blogspot.com/2012/02/adai-mixed-lentil-dosa-dal-dosa.html .

My dosas turned out like this:

And with the filling:

A version of broccoli rice

Came up with this version of Broccoli rice recently. Stir fry, minimalistic, and as others found it, delicious.
One cup of boiled rice
About 8-10 florets of broccoli depending upon their size
1/5 th cup white shallots
1 1/2 tsp chilly flakes
1 1/2 tsp crushed white pepper
1/2 tsp garlic paste, freshly ground
Olive oil for cooking
Salt to taste
Finely slice shallots, remove broccoli stems and finely chop florets. I boiled the stems separately and minced them to add to the rice.
As goes the usual sequence the olive oil is to be heated, garlic paste added, burn it a bit at this stage and keep aside. Now add the onions, they will take long to turn pink or not turn pink at all assuming they are white shallots. So let them fry for about two minutes, then add broccoli, let fry for a couple minutes, add the rice. Add in the salt, chilly flakes and pepper and the burnt garlic. Mix well and you're done.
The broccoli lends distinct taste to the dish but the magic ingredient is the white pepper. Taste the dish before adding pepper and find out for yourself. I had thought of adding some lemon juice but believe me it is not needed.