Tiffincategory05 - non-fermented batters + frankie/rolls

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#Tiffincategory05 - non-fermented batters + frankie/rolls


This last category, which is again a big help in our daily kitchen routine is, batters from overnight soaked grains, pulses and legumes. In the frame is Pesarattu dosa, which is whole green moong dosa with lemon sweet pickle sent by Advay's grandma. I added some onion & grated carrot from yesterday on it with chutney podi (south indian dosa chutney powder) on one dosa for variety. 

Frankie is the only allowed junk in my tiffinroutine :D. And today's is not even frankie, it's poli bhaaji (chapati sabji/palya) roll. If I want to make the "frankie" frankie, which is once in a quarter :D, I roll slightly bigger chapati, smear ghee, green chutney, then in the center in a line shredded raw cabbage, capsicum, corn and tossed paneer to the roti, tomato ketchup and roll it into a frankie, roast it on a pan with butter, cut it into half to pack it in the box. I make the roti sabji roll more often than this frankie. (Frankie or roll with heavy stuffing seems inconvenient to me for preschoolers.)


Best part about both of these meals is, they can serve as breakfast and lunch both, as per availability and convenience. Enjoy. My broad categories are over. Tomorrow some jugadu category :D 

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