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Dosaka and Idarika in 12th century Karnataka

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Post by Merlot Daruwala Sat Nov 28, 2015 6:17 am

Dosaka

Crushed Indian chickpeas are mixed with cumin, asafoetida, ginger, salt, and turmeric and made into a thick mixture. Make small balls from this mix and cook in a pan. This is called vestika. When more water is added to the above mixture and the batter is spread on a hot pan along with oil. This is called dosaka. Dosaka can also be made with pulses such as urad dal, red beans and dried green peas.

Idarika

Split urad dal is soaked in water and washed with plenty of water till the skin is removed. Then it is removed from water and ground into a smooth batter. Keep it in a vessel for a full day till it ferments...

The same urad batter is spread into lumps and cooked to make tender white idarikas. Omission of rice in the recipes for idli, the south Indian breakfast staple, is quite noticeable. Idli is one of the dishes that evolved over the centuries. According to K.T.Achaya the very first time idli is mentioned in 920 AD in the Vaddaradhane of Sivakotiacharya, a Kannada work. It was considered one of the eighteen dishes a lady should serve her guests. The recipe for idli in Lokopakara also does not include rice. Both Manasollasa and Lokopakara also do not mention if it was fried or steam cooked.

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Merlot Daruwala
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Post by truthbetold Sat Nov 28, 2015 6:34 am

Interesting post. Thanks.

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Post by Guest Sat Nov 28, 2015 12:46 pm

dosaka sounds like current cheela (or chilla like some call it) in north india… one of my most fave breakfasts.

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Post by Vakavaka Pakapaka Sat Nov 28, 2015 4:23 pm

Healthy stuff, suitable for diabetics!


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Post by Merlot Daruwala Sat Nov 28, 2015 8:50 pm

Beatrix Kiddo wrote:dosaka sounds like current cheela (or chilla like some call it) in north india… one of my most fave breakfasts.

Ya I like it too. But I like better the pesarattu and adai of the South, spl with a serving of spicy egg burji and coconut chutney on the side.
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