Life lessons from a dosa


Every person who knows to cook has a special dish that she or he can rustle up, without fretting too much about the end product – call it a signature dish if you like. And when one has people over for lunch or dinner, this signature dish will definitely feature in the menu.

But then, there is another side to this signature dish story. If you hail from South India, like I do, making dosas is something you are expected to know even in your sleep.

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There is nothing to beat a crispy, golden dosa that has been made to perfection, and then eaten with sambar and coconut chutney.

I do make perfect, golden dosas, crisp or soft, with ghee or cheese, or even the masala dosa, with its filling of potato masala. My friends love my dosas too!

But sometimes, especially when you have guests over for lunch or dinner, and your signature dish’s reputation precedes you, things can head south.

I have guests for brunch, and one of the items planned is the dosa. Dosas are best eaten hot. So, I set the flat pan on the stove, switch it on and mix the dosa batter with elan. I check for batter consistency, ensure that I have all that I need to get started. I do not realize this, but my flatpan has got over-heated as the flame is in full blast mode and not in simmer mode – a sure recipe for dosa disaster.

As I pour the batter with practised ease, in just ten seconds I realize that the dosa has stuck to the pan, and refuses to leave it. I use the spatula to prod it out, without making any sound. My guests are waiting in anticipation. I manage to get the mangled and burnt dosa out. Now, both the flatpan and I have to cool down.

I smile at the irony of it all. This dosa that we eat so often, and that my kids are heartily tired of …has let me down, and how!!!

Soon the flatpan cools and I am able to serve my dosas, though I still feel they could have turned out better.

But then, this is how things are in the bigger scheme of things as well. We work and perfect various skills, we plan meticulously to the minutest details, but then life throws many surprises our way, when we are unable to manifest our skills in the best way at the right time and at the right place.

But the idea is to keep trying, and enjoy the journey, and not be bogged down by the odd bad day!

Mom’s Magic Masala Powders


Indian cooking is both an art and a science. It is as much about mixing and experimenting with different flavours, as it is about precise quantities and ingredients-in-recipes that cannot be altered.

Indian cooking is about flavour, culture, local produce and the local weather. It is also about blending, grinding and pounding techniques that are used to extract ‘that’ perfect flavour!

But more than anything else, Indian cooking is about the hundreds of masalas and spices that are added to make each dish unique.

A lot of cooking happens in Indian homes. This whole cooking phenomenon in Indian homes rests on a very strong base.

What is this base, you may ask? It is what I choose to call “Moms’ Masala Network”.

If you visited my home and raved about my spicy potato curry or my onion sambar, I would probably tell you that both the sambar powder and the spicy powder mix I used for the potatoes, were home made; made by my mother.

Go to any Indian home, ask the lady of the house, and her best dishes will be those ones, where her mom or grandmom have made the masala powders at home; if not made by them, the recipes that she uses would be theirs, for sure!

My refrigerator has at least ten types of these masala powders.

However, of these, three masala powders are most precious, as my mom makes them at home and gives them to me.

Every summer, when the Indian sun is roasting everything in sight, my mom shops for the ingredients for sambar powder, rasam powder and chutney powder.

She reserves a day to do the shopping. She sun-dries the ingredients, roasts them and then gives them to a small mill in the neighbourhood, where the ingredients are ground to fine powder.

My mom sends huge steel containers to the mill. Once the powders make it home, she carefully packs them in huge zip-loc bags for her three daughters.

On each package is a small sticker label, which gives details about the type of powder and the date on which it was made.

I treasure these masala powders, because my kitchen runs on their strength and their flavour.

A yummy South Indian breakfast of idli or dosa is incomplete without my mom’s chutney powder. On a typical Sunday afternoon, the kitchen is filled with the aroma of onion sambar, thanks to my mom.

These products are available in the market, but the taste of mom’s masala powders cannot ever be matched.

Thank you, Amma.