The best part of summer is the availability of Mango. Mango whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.
Time Required: 20 Minutes
Ingredients:
1 Cup Ripe Mango pulp
1 Cup Maida / Refined flour
½ Cup Cornflour
2tbsp Sugar
1tsp Cardamom Powder
½ cup grated fresh Coconut
Few cherries chopped for garnishing
A pinch of Jakai / Nutmeg
Ghee for roasting
A pinch of Salt
Milk as required
South Indian pancakes with Onion toppings. The aroma that arises while preparing this Dosa is sure to increase the hunger pangs of everyone at home.
Time Required: 20 Minutes + Soaking and Fermenting Time
Ingredients:
1 Cup Raw Rice
1 Cup Boiled Rice
½ Cup Urad Dal / Black Gram Split
1tsp Methi / Fenugreek Seeds
3 Onions, Chopped finely
4 Sprigs of Coriander leaves, Chopped finely
2 – 3 Green Chilies, Chopped finely
2tbsp Sesame Seeds
Oil for roasting
Salt to taste
Pancakes prepared using Oats and different types of flours.
Time Required: 20 Minutes
Ingredients:
1 Cup Rice Flour
1 Cup Maida / Plain Flour
1 Cup Rawa / Semolina
1 Cup Oats
½ Cup Grated Carrot
2 – 3 Green Chilies, Chopped finely
Few Curry leaves, Chopped finely
1tsp Oil
Oil for roasting
Salt to taste
Method:
Heat 1tsp Oil and add Green Chilies, Curry Leaves, Rawa and the other flours and fry for a minute or two stirring continuously. Remove from stove and let it cool. Add Salt and water and mix to a Dosa batter consistency. Grated Carrot can be added to the flour and mixed or carrot can be garnished on the dosa.
Ingredients:
2 Cups Sabudana / Sabbakki / Seemeakki / Pearl Sago
3 Cups Curds / Yogurt
½ Cup Rice Flour
3 Green Chilies, Chopped
½ Cup Coriander leaves, Chopped
Salt to taste
Method:
Soak Sabudana in Curds for 5 to 6 hours. Mix Rice Flour and water to mix to dosa batter consistency. Add Green Chilies, Coriander leaves and Salt and mix well. Heat a griddle and pour a ladleful of batter and spread in a concentric circle.
Ingredients: 2 Cups Raw Rice
½ Cup Fresh Coconut
3 Ripe Bananas
¾ Cup Jaggery
Salt to taste
Method: Soak rice for 4 hours. Grind Rice and Coconut to a fine paste. Add Jaggery and Banana and grind again. Add a cup of water and mix well. Heat a griddle and pour a spoonful of the batter and make either thick or thin dosas. Serve hot with Ghee / clarified butter and Chutney.
Bandale in Kannada means a round bottomed wok/pan. The Dosa/pancake is prepared in these types of pans and hence the name. It is also called as “Dodna” by South Canara residents. I knew Doddappa/Uncle and Doddamma/Aunt but had never heard of “Dodna” until I got married to a South Canarean. Maybe it is the Doddanna/elder brother of the plain Dosa . These Dosas/Pancakes are thick, spongy with crispy edges.
Time Required: 20 Minutes + Soaking Time + Fermenting Time
Serves: 4
Salt, spices and tamarind goes into the making of this dosa / crepe and hence it is known as Uppu / Salt Huli / Sour Dosa.
Time Required: 20 Minutes + Soaking and Fermenting time
Ingredients: 3 cups Rice
8 – 10 Red Chilies
2tbsp Coriander Seeds
1 lemon size Tamarind
1tbsp Jeera/Cumin Seeds
1 big cup Coconut
Oil for roasting
Salt to taste
. These Dosas/Pancakes are thick, spongy with crispy edges.
