Next on our mango season specials is this instant mango dosa. Dosas need at least a day or two’s planning and preparation but mango dosai needs just a few hours, some yummy raw mangoes and a ‘mango- hungry’ appetite.
The Dosa with a Tangy Twist!
Raw rice (biyyamu/akki) 1 cup
Average sized raw mango (mamidikaya/maavinkai) 1
Fresh and grated coconut 3 handfuls
Refined cooking oil
Salt to taste
The Mango dosa is an improvised version of the neer dose that Kannidagas make.
Wash and soak the rice for 2 to 2 and half hours.
Grate the raw mango and fresh coconut.
To the blender jar, add the soaked rice, fresh and grated coconut and water enough to blend to a smooth dosa batter. The batter should be of milk consistency and not milkshake consistency. It should be easy to pour over the pan. Hence the batter has to be thin and liquidly.
Pour the batter into a bowl. Add grated raw mango and a pinch of salt and stir well.
Heat the pan/tawa. Pour half a cup of batter onto the tawa in circular motion. DO NOT spread the batter. Just pour and leave the dosa bake. Add a few drops of oil through the circumference and leave to bake. This dosa does not turn golden brown or brown instead will develop a puffy white feel. Turn and leave the dosa to bake for a min or two. Remove and continue the process to make more dosas.
Tangy and fluffy, mango dosas taste great with any of the spicy chutneys or gojjus. With no additional spices, kids will love and polish them off even without a supplement for sure. A great summer weekend brunch option.