Category: Dosa

Ash gourd Sweet Dosa:

October 18, 2017

Ash gourd or winter melon or white pumpkin has so many health benefits and it is literally the most ignored veggie of all. In our native we prepare so many varieties of dishes from this white coloured veggie. This Dosa is prepared by using the inner core of the vegetable by removing its seeds. You can make it sweet or plain, that is your choice. I like the sweeter version. It is very soft and melts in your mouth. Today we will see how it’s made.

ribbet 3_Fotor

Ingredients:

Dosa rice – 3 cups

Poha – 1cup

Fenugreek seeds – 1 tsp

Ash gourd inner soft part – 1 cup (you can use white part as well)

Coconut gratings – ½ cup

Turmeric powder – ½ tsp

Salt and jaggery- to taste

If you want sweeter versions add jaggery or else you can omit.

Eno fruit salt – ½ tsp

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

Ribbet collage 1

-Remove seeds and take white part and keep it ready.

-Wash, soak rice, fenugreek seeds with sufficient water by putting beaten rice as well.

Ribbet collage 2

-After 3 to 4 hours of soaking, grind this by putting Ash gourd, jaggery, salt, turmeric, coconut into smooth batter. Check for sweetness or salt.

– Keep this batter for fermentation. In Bangalore weather, I usually grind any batter around afternoon, so that the next morning it will be perfect.

-The next morning add Eno fruit salt, mix nicely and keep aside for 10 minutes.

– Then you can start making Dosa on heated iron griddle. Take one serving spoon of batter and pour, don’t spread. Keep gas flame in simmer, spread little ghee, close the lid and cook. Don’t flip the Dosa. Only one side cooking is needed for this. Here I have used half serving spoon of batter for each small roundel. Personally, I like to serve this as small cute roundels.

-This Dosa tastes good with honey or onion and coconut chutney with red chillies.

Jack Fruit Dosa:

June 25, 2017

Jackfruit Dosa is known as “Halasina hannina dose”. It is a traditional recipe of Mangalore. Here we use Soaked Raw Dosa rice and ripe jackfruit to make the batter. we can call this as a Jack pancake and serve with honey or with ginger chutney.

pic 5

Ingredients:

Dosa rice – 2 cups

Cleaned jack fruit – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

pic 1

– Collect only the outer yellow shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-So that while grinding it will be easy to handle.

– Now take soaked rice, ground or crushed fruit, put little water and grind this in to a smooth paste by adding sufficient salt. Batter should be a little thicker than normal Dosa.

pic 2

-If you want to use this batter for the next morning, please refrigerate the same and use for the next day.

pic 3

– make Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa. It should be a little thicker than normal Dosa. (thinner than set Dosa). When it is cooked, flip it and cook on the other side.

pic 4

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.

 

RAW JACKFRUIT DOSA:

April 7, 2017

Raw jackfruit Dosa is known as “Halasina kayi dose”. It is a traditional recipe of Mangalore. Usually Jack season is always a feast in our coastal area. We have so many dishes of jack from its raw form to ripe. This particular recipe is one among them and it is freshly prepared and served with Honey or coconut- ginger chutney. No fermentation is required. This particular Dosa is very crispy as well as paper thin. Jack used in this is freshly plucked, before ripening and in a raw form.

Ingredients:

Dosa rice – 2 cups

Raw jack – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop raw jack, which should be really fresh and should not be ripe. Remove bulbs and separate outer cover and inner seed. Chop these bulbs into tiny pieces, so that grinding will be easy in mixer grinder.

– Now take soaked rice, chopped bulbs, put little water and grind this in to a smooth paste by adding sufficient salt.

– If you want to use this batter for next day morning, please refrigerate the same and use next day.

-make paper thin Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa.

-When it is little brown and roasted, flip this and cook on the other side.

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, little tamarind and piece of ginger.

 

Tomato Omelette /Dosa:

December 14, 2016

tomato-omlette

This time when we went to Sirsi, we stayed at Hotel Madhuvana. When I looked at their menu, I was very curious to taste this special omelette, and ordered the same .When I tasted it, it was this amazing blend of flavours, and not at all like the usual tomato omelette which I prepare. Everybody liked the taste. It was little sweet, tangy at the same time filled with flavour. Immediately, my curious mind, started to check the ingredients. I had asked my hubby to note it down, one by one while I was checking the ingredients .After coming back, I took that list and tried to imitate the same and succeeded. Here I am, sharing this super tasty Dosa recipe.

Ingredients:

  • Dosa rice- 3 cups
  • Fenugreek/methi seed -2 tsp.
  • Beaten rice/poha- 1 ½ cup
  • Coconut – 2 fists full (grated)
  • Jaggery -2 table sp.
  • Salt –to taste
  • Turmeric – ½ tsp.
  • Eno fruit salt or cooking soda – 1tsp (optional)
  • Cumin- 1tsp.
  • Grated ginger – 1 tsp.
  • Firm tomatoes – 2
  • Coriander leaves – 2tblsp.

Method:

-Wash and soak Dosa rice, beaten rice and methi for 2 to 3 hours.

-Grind this into a smooth paste by adding turmeric, salt, jaggery, coconut to an idly batter consistency (little thicker than normal Dosa).

-Pour this batter into one big vessel, add jeera and keep it aside for fermentation.

-If you are living in the cold climate, next day morning add 1 tsp. Eno fruit salt, mix nicely and keep it aside for 10 min.

-Now chop Tomatoes, coriander leaves and grated ginger.

tomato-omlette-batter

-Mix this into Dosa batter and start making Dosa by pouring one serving spoon of the batter on a hot iron or non-stick tawa, don’t spread much. You will see thousands of holes on the upper surface. Smear with butter or clarified butter. When it is cooked, flip and cook on another side too. Serve this spongy tomato omelette with coconut chutney. Here I have served this with coconut-ginger chutney.

Munge Dosey/Coconut Sprout Dosa:

December 5, 2016

Come December, coconuts start sprouting and in our native, Agricultural background people will become so busy with seasonal activities. Usually December –January is the time frame to make coconut oil. First thing of the process starts by removing all the coconuts from the attic, where it was stored after each harvest.

Then comes, removing outer husk and inner fibre. Third job is breaking each and every coconut from the lot. This is the time; we find lots of sprouts, inside the coconut and these sprouts are so tasty to eat and spongy in texture.

Sprouted Coconuts or coconut sprouts are the edible spherical sponge-like cotyledons of germinating coconuts. They have a crunchy watery texture with a slight sweetness. They are eaten in coconut-growing countries either as is or as part of various dishes. We call it as munge, “sprout” which is a default name of coconut sprout and dosey which we prepare out of it is “Munge dosey”

People eat it as it is or make some delicacies. One of such item is Coconut sprout Dosa, which is very delicious and  it has a mild earthy  flavour. When I went last month to my native, my mom in law gave me some coconuts and one of the coconuts was sprouted and I felt so happy to see this sprout. First thing that came to my mind was this Dosa and I felt Nostalgic by thinking of my childhood.

Ingredients:

Dosa rice – 2cups

Coconuts sprout -1 ( if you have 2 sprouts, no need to add grated coconut)

Grated Coconut – ½ cup

Salt

Method:

–Wash and soak Dosa rice for 3 to 4 hours. Chop coconut sprout in to small chunks.

-Grind soaked rice with chopped pieces of 2 sprouts, or one sprout with grated coconut by adding little water and salt.

-Make smooth paste. This batter must be like our regular Dosa batter and there is no need for fermentation.

-You can make use of this batter straight away. Usually we prepare this batter in the morning itself.

-If you want to prepare this batter in the evening, to make the Dosa in the morning, you can store the batter in the refrigerator.

-To prepare Dosa, heat iron Dosa tawa. When it is hot, don’t apply any oil .

-You can pour one serving spoon of batter and make Dosa like our regular Dosa. Pour ½ tsp of ghee and Close the lid. Or make little thinner batter and pour like a Neer Dosa or rawa Dosa.

-When it shows little brownish spots here and there, flip the side, cook upper side and serve with Coconut and onion chutney or honey or liquid jaggery syrup with ghee.

Note: If you have more than one sprout, no need to add grated coconut while grinding. Instead of one sprout, use two.