I use soy milk and tofu quite regularly, but soy beans not so much. I have tried using it but was put off by the smell. The only dish we liked was the roasted soy beans until we ate these dosas. I have wanted to incorporate it while grinding for dosa but was not sure of the measurement. Luckily I saw this recipe for soy beans dosa in Red Chillies’ blog. I soaked the rice, beans and urad daal immediately and couldn’t wait to taste them the next day.

I was in a huge surprise because the dosa was unbelievably soft and tasted great. I also prepared the potato side dish for the dosa which was delicious too. I was able to taste the soy beans very very lightly, but when you have it with a spicy side dish you can’t notice anything. This dosa batter is so versatile. I made idlis too and it was very soft and spongy. I also tried appams with the batter. These soy beans appams had a crispy exterior and soft interior.

Also you can spread the batter so thin, it’s like a tissue paper. You would have heard of Rumali (handkerchief) roti but this one is rumali dosa. So instead of preparing round dosas, I made it square to make it more appealing for my son. He loved it very much. Because each dosa uses very less batter you can really make a LOT of dosas. Also this can be a very good recipe to start dosas for small children because it’s that soft.

Thank you very much for this awesome recipe RC.

(Click the image for a bigger view)

I’m happy to inform everybody that this is my first entry for the prestigious CLICK photo contest.  I didn’t have the idea of taking part in the contest until this evening.  Like many other bloggers, I have this pre-conceived notion that it’s for great photographers.  So I didn’t even bother to think about participating in it.

At this juncture I would like to mention one other thing.  Actually I don’t take any pictures for my blog.  I arrange the food and my husband being a photography enthusiast, takes the pictures.  I was taking it earlier when we had the simple Sony Cybershot digital camera.  But recently my husband bought the Canon EOS 40D camera and I have not yet learned to operate it, so for the time being “JK” is the official food photographer. 

He ALWAYS has the habit of rushing through things in the last minute, and that’s how he got the idea of participating in the event this morning.  I was telling him that we can do it in June, but he was determined to make it this month itself.  He has this idea that, only when we near a deadline, we can become more creative.  I hate to admit that, but he was right. 

We got all these crazy ideas and he started taking pictures of various beans and lentils around 4 PM.  He was telling something about using different cookie cutters and to fill them up with different types of beans.  So I thought of making flowers with round and heart shape cutters.  But that did not come out properly.  Then suddenly an idea flashed in my mind, why not use alphabet cookie cutters to spell out CLICK and fill it with different beans.  So I tried it out and it did look good, but it was plain.  I felt that soemthing was missing and moreover there was a little white color smudge mark on top of “K”.  So I had to do it once again in another clean place.  Then I got the idea of having a border around the word and started working on it.  In the meantime the sun started to set and on the other side my toddler was trying to pull the poster board on which I was working.  Finally I was able to complete it and my husband took some pictures.  I think it has come out decent.

Here is another click on the same theme:

I really loved this experience of working with my husband or rather arguing with him.  So eagerly looking forward to take part in the contest every month. 

Thank you very much Jai and Bee.

I bought a packet of soy beans and was searching for recipes in the internet and came across this recipe. It’s simply soaking the beans overnight and roasting in the oven for 25-30 minutes.  As soon as I saw this recipe, I wanted to try the same procedure with some other beans also.  I had green mung beans in hand.  So I soaked 1/2 cup of each beans separately with lots of water and a teaspoon of salt.  Next day morning I washed the beans, drained the water and added some more salt and pepper powder and kept it for another 2 hours.  I first tried the soy beans, did exactly what was mentioned in the recipe.  I had to roast it for 25-30 minutes to get the desired crunch.  As mentioned in the recipe, be careful at the end because it tends to get burnt during the last few minutes.

My Notes:
Roasting green mung beans was easier when compared to soy beans.  The roasting time was very less; around 10-15 min is enough.  Personally I liked roasted mung beans.  But one word of caution, this has to be consumed on the same day itself, the next day it becomes very hard to bite.  The soy beans was good even after 2 days.

Variations:
1. You can add any seasonings you want, cayenne pepper, garlic salt, etc.
2. I think this method will work for chick peas (garbanzo beans), green peas also.  In that case you can have a healthy mixture of beans for snacking, which is rich in fiber and proteins.