Tuesday, August 20, 2019

Posted by Mala at 12:00:00 AM No comments
VAZHATHANDU DOSA!!!!!!!!
* Banana stem is a rich source of Fiber.
*Rich in Pottasium and Vitamin B6
*Relieves constipation
*Improves body's ability to fight infections
*It prevents and treats kidney stones

So, when I saw on Instagram @shrikripa7 i decided to try it out.
Checked her https://shrikripa.in for the detailed recipe and it turned out to be a big hit!!! My thanks to her. I tried making thin and crisp dosas as well as soft, slightly thicker dosas with several holes...both came out well. Please check out my other dosa varieties here      I have so far posted 26 varieties of dosas.
My recent drumstick leaves dosa has won lot of accolades...please don't forget to check and make that!
My chutney varieties


Ingredients
Idli rice + Boiled rice - 2 cups
Whole urad dhal - 1/4 cup
Methi/fenugreek seeds - 1 tsp
Chopped banana stem - 2 cups
Jeera - 1 tsp (This is the one modification I did to the recipe)
Salt to taste
Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Soaking time: 2-3 hours; Prep time: 15 mts; Cooking time: 2-3 mts for each dosa

Roughly yields 12 dosas

First peel the outer layers of the stem, chop them into roundels.


Then chop them


Rice, urad dhal and methi seeds soaked for 2-3 hours, after washing them first well


Loaded into a blender jar, with salt to taste


Chopped banana stem too added


Ground to a smooth consistency, and jeera added


and mixed well, let aside to ferment for 6-7 hours. I ground by morning 8 am, and it was ready by 5 pm itself


Fermented batter


Heat a tava, pour one ladle in the center, 


and spread to the corners, just like our regular dosa, and drizzle little bit oil around. Cook on medium flames


Flip over, no need oil again


Well roasted now


This is the soft variety dosa







This post first appeared in www.malpatskitchen.com







0 comments:

Post a Comment