Navaratri Naivedya ~ Sihi Dose / Bellada Dose

Sihi dose / Bellada dose which literally means a sweet pancake or a jaggery pancake is a traditional recipe from Karnataka. These are prepared during Dasara / Navaratri, especially on 'Sarawathi Pooje' day to offer as neivedya. These dosas are made with a ground batter of rice, jaggery, coconut and cardamom. A tsp. or two of poppy seeds can also be used in the recipe. If using them, they are soaked along with rice and ground. There is also another version of sweet dosas in south India which is wheat flour based. These sihi dose are usually made smaller in size compared to the regular dose / dosas. They are not cloyingly sweet and so one can enjoy 2 or 3 dose with no problem. 

The festive display of dolls and figurines arranged in tiers is a special feature of Dasara in south Indian regions. I am not sure about other places but it was a custom during olden days where I grew up that kids would visit homes in their neighborhoods, even strangers' during the time to see this arrangement. The kids usually got a simple treat from each home they visited. Some would prepare these dose in mini sizes and give them out to the kids who visited their homes.

Ingredients: (Yield around 16 dose)

1 cup rice
3/4 to 1 cup fresh / frozen shredded coconut 

3/4 tp 1 cup jaggery (depending upon the sweetness of jaggery.)
2 cardamom pods

Ghee to make dose

Prep work:

* Rinse and soak rice in water for about 2 or 3 hours. Drain the water after soaking period.

* Thaw if using frozen coconut by heating it in a microwave for about a minute.

* The jaggery can be directly used in the recipe if it is clean. If the jaggery has any impurities, add a little water and heat it. Turn off the stove and run the jaggery water through a strainer and collect the clean liquid. (Brown sugar can be substituted for jaggery.)

* Powder the cardamom seeds finely and keep aside.

Directions:

* Add the drained rice, coconut, jaggery or the jaggery water and cardamom powder to a mixer / grinder. Grind the mixture finely to a pancake batter consistency, adding little water if needed.

* Heat a pan and pour a ladleful of batter and spread it a little to keep it slightly on a thicker side. (One can make it thinly as regular dosas if preferred but they are usually made in a smaller size.) Pour 1/4 tsp. ghee around the edges and cook until the surface is no longer wet looking. Flip and add another 1/4 tsp. ghee around the edges if preferred. Cook until the other side cooks as well. Remove it and repeat the steps to make more dose with the remaining batter.

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