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! |
Serves: 2
Ingredients:
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
Method:
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.
4 comments:
Dosa Looks Colorful :)
Regards
village girl
Thank you! :)
Mango Dosa - Wow! You sure have stirred up a real mango mania. Nice:)
Haha.. Yea, this has become the favorite of this season at home:)
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