When I was kid we had a party. My grandmother made a very different kind of a bread toast which really attracted me. I stood there watching her, she took 2 pieces of bread, applied some sauce to it, dipped them in curd and then into a lentil batter and deep fried it.
My mom gave me 2 of those toasts and asked me to go out and play. When I tasted them they were just amazing, by the time I came back and the party was over there were no toast left. And somehow after that time no one ever made that dish. My grandmother tried making it that way but she forgot how she made it the first time.
Now the other day while I was sleeping a small voice told me why don't I try it on my own. What harm will it cost, at the most the dish will taste horrible and I will throw it in the bin. Before you guys wonder, let me tell you that I do think of food while I am asleep (no wonder I have weight issues).
So, I made this just according to the way I remembered but grilled it instead of frying, deep frying is prohibited in my house. With lot of enthusiasm I took my first bite, it tasted nothing like what I had in my memory BUT it tasted good and so a nice breakfast dish was born which was equally loved by my husband and me.
Sauce - I just cooked 1 large fine chopped tomato with 2-3 cloves of garlic and a bay leaf till I got a puree like consistency. I then added salt to taste and 2 tsp tomato ketchup and black pepper. You can add oregano seasoning if you want.
Soak 1 cup channa dhal/ Split Bengal Gram, overnight, then just drain the water, wash the dhal nicely and then grind to a fine paste with littler ginger. Ginger is optional. Add salt to taste to the batter.
1. Take a large piece of bread and cut in half. Apply the sauce to one side. You can apply green chutney to the other side if you want. Arrange both the sides one on top of each other just like a sandwich.
2. Now, in a plate make a mixture of 2 tsp curd (make sure its not sour, if it is then just make use of the milk), 2 tablespoon milk (the quantity of milk should be more than that of curd). Add finely chopped green chillies and coriander to this mixture. Now, dip your bread sandwich in this nicely.
3. Transfer the milk soaked sanwhich to the lentil batter and cover both sides properly. You can also add more lentil mixture on top of the bread after transferring it on the pan.
4. Heat a non stick pan and spread 1/4 tsp oil in the middle (you do not need lot of oil for this). Place the sandwich on the pan and put 3-4 drops of oil on top of the toast. Now let the down side grill properly and then flip the toast and let the other side cook till crisp. You need to press both the sides so that the soaked mixture oozes out and get cooked. The toast will expand in size. Once the toast becomes thick and crisp transfer it on a plate.
5. Serve it with green chutney.