There is a wonderful sense of perfection in seeing a round drop of dosai maavu grow in size as I smear it into a bigger and bigger circle, till it covers the entire pan on the stove. The ridges appear in concentric circles, as the ladle moves around, spreading the batter. Then the tiny bubbles spark up and make small holes all across the surface. A teeny bit of oil along the sides and the cover goes on top of the pan. as the glass gets cloudy, with the vapor, i take it off, before the drips start to fall off the roof of the cover. the dosai slides off the pan bottom, as beautifully, as a piece of circular paper - golden brown on one side and a perfect creamy ridged surface on the other - thin, semi-transparent golden brown strips alternating with spongy white circles.
eaten with molaga podi and nallennai...
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