This is one of my childhood favorite tiffins. My husband is not a big fan of it and so I really don't bother making it much. I like this dosa on the sweet side although the amount of jaggery in this recipe is for the lightly sweetened version. This tastes like appam made into a dosa. It contains a whole lotta wheat flour in proportion to rice flour.
batter
1 cup wheat flour
1/8 th cup rice flour
1/2-2/3 cup Jaggery
1/2 cup coconut grated
1/2 tsp Powdered cardamom
1/2-1 ripe banana
Ghee
Take jaggery with a cup of water in a saucepan in stove and keep stirring till completely dissolved. Keep it down and when little warm add wheat flour, rice flour, mashed banana, coconut and elaichi powder. Mix everything very well. Let rest for 10 min until luke warm or even room temperature. Keep the tawa on medium heat and pour the batter like normal dosa and pour a little ghee on sides.Turn both sides till light red. Be slow when you turn.
Best served when hot or warm.
I like this with just ghee but I know people have this with milagai podi or chutney too (those are weird combos, IMHO).
Is it vella dosa time in blog world ? I posted this sometime last week. Adding ripe banana is new to me. I am going to make it your way next time. Thanks for sharing this.
ReplyDeleteoo yuck... sweet dosa with molagapodi simply doesnt cut it for me either! :) Although I dont mind eating upma along with sugar... ok, it all depends on individual tastes!
ReplyDeleteFirst Krithika, now you..., I've already bookmarked the recipe from Krithika's blog and now that you also have posted this, I am confident about the taste.:)
ReplyDeleteThis is going to be one of my must try recipes.
Super delicious!!!
ReplyDeleteI love this dosa and cant stop eating them one after another! The recipe is exactly as my mom makes it too:)
ReplyDeleteSree