The first time I had onion rings was when I was out for lunch with my Alliance Francaise gang at The Bombay Blues restaurant in Kala Ghoda, Mumbai. Fell in love with the it and ever since its the first item I look for in a menu when ordering for snacks. I've never tried making it at home, coz I just avoid frying stuff at home as much as I can, the only way I can control how much I eat:).
I have been paired with Marthe Zwolle of Culinary Delights for this months Taste and Create and this was one of the first recipes I spotted in her blog.
I'm so glad I decided to make this, it was great and we couldn't stop eating. I'm definitely going to bake these rings more often. You can find the recipe here.
I was on an unannounced break for a while now. I've not been keeping well and have also been busy with some other work. I'm so sorry for not responding to all your comments and visiting all your blogs. Will try to be more regular now.
Well Manoj is taking me out to dinner today, so got to hurry....see u'll soon.
Posted by Poornima Nair at 7:28 AM
This dosa was one of my favorite snacks as a kid. Mom used to make this often for us and she would make it in different shapes, flowers for me and animals for my brother, we used to gulp it down happily. I still make this once in a while, when I need to fix us a quick snack. Sending this to 'CFK:Evening Snacks' hosted by Divya of Dil Se, event started by Sharmi of Neivedyam.
1 cup wheat flour
1/2 cup grated jaggery
1/2 tsp cardamom powder
Take the jaggery in a bowl, add some water and microwave on high for 30-40secs. Mix well till the jaggery dissolves.
Add the flour and cardamom powder and enough water to make a smooth batter. The batter should not be very thick.
Heat a griddle and smear with some ghee. Pour a ladle of batter and spread a little. Top with a few drops of ghee. Cook till golden on both sides.
Manoj loves idli's and would have it for any meal, but I'm not very fond of it. I also find the whole process of making the batter a big headache and too much work, its just one of those things I don't like to do even if its so simple. That's why I love this recipe. Noted it a couple of months ago from the book, Curried Favors and I've made it every week since.
Completely hassle free and the idlis are soft and has great flavor.