Reality
- Thread starter Padawanbater2
- Start date
londonfog
Well-Known Member
Tty earned this popularity...and it is always here.
londonfog
Well-Known Member
lol
zeddd
Well-Known Member
He did, my only problem with it is that he’s clearly inflated so any attention will only add to his unpleasantness. I don’t find him interesting enough to care either way.
Are you saying that tty is a homophobe? Aha I knew it all along and let me guess you are his butt buddy? Better you then me lmao
Everything he has been accused of Is truth
zeddd
Well-Known Member
No, I’m gently suggesting that you are the homophobe, what’s a butt buddy and do you use that term in the workplace?
You are as horrible as tty wow you would make an amazing couple
zeddd
Well-Known Member
You’re getting milked for info, enjoy the grift
i stand corrected..thank you for the lesson.
srh88
Well-Known Member
Your comeback about being a homophobe is calling someone gay... Pathetic
Fogdog
Well-Known Member
Dosa
Dosa are a nutritious, inexpensive and delicious crepe commonly served at the South Indian table, accompanied with chutney or sambhar
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup idli rice
1 cup basmati rice
2/3 teaspoon fenugreek seed
2/3 cup Urad dal
1/4 teaspoon salt (more or less to taste)
To make batter:
Wash rice until clear. Wash dals and fenugreek separately until clear.
Keeping dal and rice separate, soak each in plenty of cold water.
Soak for 6-8 hours.
Drain the dal and rice, keep separate for grinding.
Grind dal in blender jar using as little water as possible (about 3/4 cup water). Grind to a smooth and frothy consistency. Pour off into a large mixing bowl.
Grind rice in blender jar using as little water (about 1 1/2 cups water) as possible. Grind to a thick grainy consistency.
Add the ground rice slurry to the ground dal in a mixing bowl and stir together. Adjust consistency until "not thick and not thin". Add salt if desired. The batter should run off a ladle and leave a thick but translucent coating, similar to pancake batter.
Cover bowl and keep in a warm place and allow to ferment. Timing can vary (depending on house temperature) between 8 hours and 3 days. Allow to ferment until volume doubles. The batter should have a slightly sour taste and will keep the white color of the blended ingredients. The fermentation went wrong if off color or smells bad.
To make dosa
Heat cast iron griddle to medium heat, add enough oil to wet the griddle without pooling. Griddle should be medium hot but not to where the oil is smoking.
Pour a ladle full of batter on the center of the griddle. Use the bottom of the ladle to spread the batter evenly in a circular-spiral shape.
Bubbles will form and open as the dosa cooks. A golden brown color will show at the edges of the pancake and inside the bubbles. Flip the dosa when edges begin to rise from the pan.
Cook on both sides if desired.
Makes about 12 - 10" dosa
Assume 1 dosa per serving
Per Serving (excluding unknown items): 153 Calories; trace
Fat (2.0% calories from fat);
5g Protein;
31g Carbohydrate;
4g Dietary Fiber;
0mg Cholesterol;
47mg Sodium.
Serve with chutney, potato masala, sambhar, a common filling is potato masala.
Dosa are a nutritious, inexpensive and delicious crepe commonly served at the South Indian table, accompanied with chutney or sambhar
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup idli rice
1 cup basmati rice
2/3 teaspoon fenugreek seed
2/3 cup Urad dal
1/4 teaspoon salt (more or less to taste)
To make batter:
Wash rice until clear. Wash dals and fenugreek separately until clear.
Keeping dal and rice separate, soak each in plenty of cold water.
Soak for 6-8 hours.
Drain the dal and rice, keep separate for grinding.
Grind dal in blender jar using as little water as possible (about 3/4 cup water). Grind to a smooth and frothy consistency. Pour off into a large mixing bowl.
Grind rice in blender jar using as little water (about 1 1/2 cups water) as possible. Grind to a thick grainy consistency.
Add the ground rice slurry to the ground dal in a mixing bowl and stir together. Adjust consistency until "not thick and not thin". Add salt if desired. The batter should run off a ladle and leave a thick but translucent coating, similar to pancake batter.
Cover bowl and keep in a warm place and allow to ferment. Timing can vary (depending on house temperature) between 8 hours and 3 days. Allow to ferment until volume doubles. The batter should have a slightly sour taste and will keep the white color of the blended ingredients. The fermentation went wrong if off color or smells bad.
To make dosa
Heat cast iron griddle to medium heat, add enough oil to wet the griddle without pooling. Griddle should be medium hot but not to where the oil is smoking.
Pour a ladle full of batter on the center of the griddle. Use the bottom of the ladle to spread the batter evenly in a circular-spiral shape.
Bubbles will form and open as the dosa cooks. A golden brown color will show at the edges of the pancake and inside the bubbles. Flip the dosa when edges begin to rise from the pan.
Cook on both sides if desired.
Makes about 12 - 10" dosa
Assume 1 dosa per serving
Per Serving (excluding unknown items): 153 Calories; trace
Fat (2.0% calories from fat);
5g Protein;
31g Carbohydrate;
4g Dietary Fiber;
0mg Cholesterol;
47mg Sodium.
Serve with chutney, potato masala, sambhar, a common filling is potato masala.
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