Pancakes/Crepes prepared using Jackfruit. This recipe reminds of the Kannada version of the song “The bear went up the mountain”, which goes like this “Karadi bettakke hoyithu…..nota nodalu…….halasu thandithu Jenu kalasithu….” Meaning of this song is -the bear went up the hill and got some jackfruit and mixed with honey and ate it and fed the cubs too. How in the world did the bear know that it is such a delicious combination!!!? Anyway…relish this dosa with honey and hum along the song.
Ingredients:
4 Big Potatoes, Boiled and Grated
1 Cup Maida
4 Green Chilies
2tbsp Coriander Leaves, Chopped
Oil for roasting
Salt to taste
Method:
Peel and grate Potatoes. Add Maida, Salt and water to the Potatoes to make a soft batter. The consistency must be like that of Pakora batter. Add chopped Green Chilies and Coriander leaves and mix well.
Heat a Tava and grease it with Oil. Pour a spoonful of the Potato batter and spread it like a dosa. Sprinkle a tsp of Oil and roast it on both sides till they turn brown.
Also known as Puda in Gujrathi, this is healthy and tasty dish prepared using Gram flour.
Time Required: 20 Minutes
Ingredients:
2 Cups Gram Flour
1 Tomato
1 Onion or ½ Cup chopped Spring Onion (leaves and bulb)
¼ Cup Chopped Coriander Leaves
2 tsp Chili Powder
1tsp Jeera Powder
1tsp Olive oil or any other vegetable refined oil
Salt to taste
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
This Dosa/Crepe is slightly thicker than the plain Dosa. The Masala is arranged on the Dosa openly when served, hence the name Open Masala Dosa
Time Required: 30 Minutes
Makes: 20 Dosas
Ingredients:
1 Cup Hurigadale Chutney Pudi
1 Cup Grated Fresh Coconut
½ Cup Chopped Coriander Leaves
1 Cup Grated Carrot
Butter
Oil for Roasting For Dosa Batter:
3 Cups Rice
1 Cup Urad Dal/Black Gram Split
1tbsp Methi/Fenugreek Seeds
2tbsp Tur Dal/Red Gram Split
Salt to taste For Alugadde Palya/Potato Dish:
4 Potatoes
1 Onion, Chopped
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
1/2 Cup Fresh Grated Coconut
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Turmeric Powder
Salt to taste
Time Required: 20 Minutes + Soaking time + Fermenting Time
Ingredients:
4 Cups Rice soaked
1tsp Methi/Fenugreek Seeds
8 Cups Mandakki/Kadalepuri/Mumra Puffed Rice
2 Cups Curds/Yoghurt
Oil for roasting
Salt to taste
Method:
Soak Rice and Methi for 5 hours. Soak Mandakki in curds for an hour. Grind everything together and leave it overnight or 6 hours for fermenting.
Add Salt and mix well. Grease a griddle and pour a ladle full of batter and spread it in a circle shape thickly. Add a teaspoon of Oil and roast on both sides. Serve hot with spicy Chutney, Vegetable Sagu or Kurma.
Pancakes/Crepes prepared using Rice and Sugarcane juice.
Time Required: 20 Minutes + Soaking
Ingredients:
2 Cups Rice
1 Cup Sugarcane Juice
½ Cup Coconut, Grated
½ Cup Jaggery
Oil for roasting
Salt to taste
Method: Soak Rice for 4 hours. Sieve the Rice and grind Rice, Sugarcane juice, Coconut and Jaggery to a batter. Add Salt to the batter and mix well. Heat a griddle and pour a ladleful of Dosa batter and spread either thinly or thickly into a circle. Sprinkle Oil and roast on both sides. Serve with Hurigadale Chutney Pudi and Ghee/Clarified Butter.
Time Required: 20 Minutes + Soaking Time + Fermenting Time
Serves: 4
Ingredients:
1½ Cups Raw Rice
½ Cup Urad Dal/Black Gram split
1 tsp Methi/Fenugreek Seeds
2 tbsp Tuvar Dal/Red Gram split
2 Bunches Palak/Spinach
1 small bunch Coriander leaves
3 Green Chilies
1” Ginger
1 Onion
Oil for roasting
Salt to taste
Method:
Soak Rice, Urad Dal, Methi, Tuvar Dal in water for 4 hours. Grind them together to a batter and leave it for 8 hours to ferment. Clean and wash Palak and Coriander leaves.
Grind Palak, Onion, Green Chilies, Coriander leaves and Ginger to a paste. Add Palak paste and Salt to the batter and mix well. Heat a griddle and pour a ladleful of batter and spread it in a circular shape. Sprinkle Oil and roast on both sides. Serve hot with Chutney or Pickle.
. These Dosas/Pancakes are thick, spongy with crispy edges.
