#dhosa a cooked flat thin layered rice batter, originating from #southindia , made from a fermented batter. It is somewhat similar to a #crepe in appearance. Its main ingredients are #rice and #blackgram that are grounded together in a fine, smooth batter with a dash of #salt
🇮🇳 The St Joseph Cathedral has been an integral part in the daily city life in Trivandrum Built in 1873, this old cathedral follows the gothic architectural style, makes it one of the iconic buildings in the city. The cathedral gets lit up in various shades of lights during the Onam Pageantry every year, along with all prominent government buildings. [picture: @ace_aviator94 ]
This book is a very impressive and ambitious work on the Sri Vaishnava tradition. It looks at the integration of Alvars and the Bhakti framework they inhabited with the philosophies and ideological schemes of the Acharyas culminating in Ramanuja. In doing so it looks at particular questions as well: how did the tradition negotiate with caste, religion, and idolatry and pilgrimage brand of Bhakti? The author has an ease in using the formidable corpuses of Srivaishavism the hymns and Guruparampara Prabhavams and temple inscriptions. It was lovely to see the stories and sampradayas of the Nayanmars also being weaved into this work on Vaishnavism. Since this is an extremely niche work I'll end the review here. But the book can be followed by Ranjeeta Dutta's on how the two schools of Vaishnavism contend with the legacy and ideas of Ramanuja and Acharyas. #acharya#guru#kavi#alvar#nayanar#tamil#poetry#hindu#pilgrimage#love#religion#temple#southindia#incredibleindia#travel#history#niche#sangam#vishu#shiva#bookstagram#bookcover#instagood#instadaily#bhakti#kanchi
Dosa is one the most popular and comfort food of South Indians.
One such unique dosa is the popular Benne Dosa which is originated from Davanagere ,a district in Karnataka. .
Inframe: Davangere Dosa/Benne Dosa
Benne dosa is different from regular dosa with it's texture and taste,these dosa are thick and soft.
So let's see the recipe 😊
1 cup rice
¼ cup urad dal
¼ teaspoon methi seeds
1.5 cups puffed rice
1 tablespoon maida
¼ teaspoon sugar
3 to 3.5 cups water for soaking
¾ cup water for grinding or add as required
¼ teaspoon baking soda
salt as per taste
oil and butter as required white or yellow
In a bowl add rice,urad dal,methi seeds,puffed rice and soak overnight.
Now wash and grind into paste. And take out in a bowl, add maida,sugar,overmix well, and let it ferment overnight.
Now add soda,salt and mix nicely.
In a cast iron tava spread some oil with a spoon or with halve of a onion.
Take a ladle of the batter and pour on the tava.
Gently spread to a slightly thick dosa. Once you spread the dosa, increase the flame to medium intensity.
You will begin to see a lot of tiny holes in the dosa.
Cook on medium flame till the top has cooked.
Once the top has cooked, add some butter on top.
Spread the butter gently all around with a spoon.
Flip the dosa. Cook for some seconds or a minute and then fold.
Of all the things I miss the most during this lockdown seafood( Fried Fish) is on the top of the list.
Rickshaw rides are a close second and human interaction is on the far end of the spectrum.
The problem I think is that I am quite pleased with this sequence and have no intentions of changing it.
My priorities are set. #FoodFirst .