Plantain Dosa

For the first time, I was scouring the blogs thoroughly because of this month's MBP theme. I went on looking for recipes with ingredients counting to five or less and in the process came across so many amazing recipes which I had never even heard of. During this recipe hunting process, I noticed that even a simple Indian dish is made using at least 8 to 10 ingredients. That does not mean that there were no dishes which used minimal ingredients. There are plenty as Nupur's posts indicate and there are also recipes which needed even less than five as this plantain dosa. The recipe for plantain dosa comes from Seema's Recipe Junction . I used to visit her blog regularly and I wonder why she stopped blogging. I tried earlier her banana dosas too. While banana dosas (had a slight hint of banana muffin flavor) are for those who love sweet breakfasts in the morning, these plantain dosas are a different story. There is not even a subtle hint of the plantains and they tasted exactly like rice flour dosas with the added nutrition of the veggie. And they are thin and crispy as Seema pointed out. They make a great breakfast or evening snack. The recipe is very simple. Soak one cup of rice in water for about two hours. Peel a plantain and slice into circles. Grind it finely with enough water to a dosa batter consistency and add required amount of salt. That's it and no fermentation required. Heat a non stick pan and spread a ladleful of batter into a thin circle. Spread 1/2 tsp of oil around the edges and roast it till it turns golden brown. Then flip it, spread the oil again and let it cook on the other side as well. Repeat the same with the remaining batter. Using a nonstick pan is better since batters using only rice tend to stick when you try to spread it. Also adding 1/4 cup of uraddal to rice while soaking helps and throwing a handful of fresh grated coconut and a little asafoetida enhances the taste of the dosa. These Plantain Dosas go to Nupur's 'Less is More' themed MBP. Post a Comment