Tag Archives: dosa collection

Vazhaipoo Adai Recipe / Plantain Flower Lentil Dosa Recipe

Vazhaipoo Adai Recipe / Plantain Flower Lentil Dosa Recipe

I have shared the recipe for adai/lentil dosa, now its another version of adai with plantain flower. I like plantain flower to the core. I have tried Plantain Flower Fritters and curry but this time I thought of trying it with Adai/Lentil Dosa. “When the fritters comes out delicious, why not the lentil dosa come out?” this resulted in the making of Plantain Flower Lentil Dosa.

Do check out my Plain Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Egg Adai recipe / Mutta Adai.

It was so soft, crispy and delicious but got few more mins to get done when compared to the Lentil Dosa/Adai. Goes out good for breakfast, dinner or snack time with sambhar and chutney. Let us move on to the recipe…

Ingredients:

  • Vazhaipoo / Plantain Flower – 1 no
  • Raw rice – 1 ½ cups
  • Pigeon pea / Toor dal / Tuvaram paruppu – ¼ cup
  • Whole Black Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Split Green Lentil / Moong dal / Paasi paruppu – ¼ cup
  • Split Bengal Lentil / Split Channa dal / Kadalai Paruppu – ¼ cup
  • Butter milk – ½ cup
  • Onions – 2 nos
  • Fennel seeds / Perunjeeragam – 1 tsp
  • Methi seeds – 1/4 tsp
  • Red chilies – 4 nos
  • Garlic – 5 cloves
  • Curry leaves – 3 sprigs
  • Salt to taste

Preparation:

  • Soak rice, methi seeds and all the lentils together in a bowl for almost 4 hours, drain the water and grind it to a coarse paste by adding water.
  • Add in the salt, mix it well and transfer it to a bowl.
  • Clean and soak the plantain flower in butter milk and a cup of water for 10 mins, drain the water and keep it aside.
  • Grind the plantain flower, fennel seeds, garlic, and red chilies to a fine paste by adding little water and pour it to the grounded rice batter.
  • Mix all together and rest it for 10 mins.
  • Peel and finely chop the onions and curry leaves, add it to the batter.
  • Heat a tawa, rub with oil, spoon a batter to the tawa and spread it equally from the centre to the corner of the tawa, with the back side of the ladle.
  • Drizzle few drops of oil along the sides and top of the adai.
  • Wait for few mins or until it starts turning golden brown and now swap the sides of the adai and let it cook for few more mins.
  • Wait until it turns golden brown, transfer it to plate.

Serve hot with Tiffin sambhar and Chutney.

Note: The consistency of the batter should be like the Dosa batter consistency. Soaking the plantain flower in butter milk, helps it from decolurisation.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Dosa – Food History

Dosa – Food History

Dosa, is a common breakfast and street food in south India such as Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. Not only for breakfast also goes well for dinner. Also I would say that it’s a staple food among all south Indian families. Later as south Indians travelled all over the world, it has been popular in most of the countries like Singapore, Malaysia and so on.

Origin of Dosa: Dosa is known as Dosai, the first reference to dosa in Tamil literature was made by Western Chalukya King Somesvara III in the year 1054 AD and this was mentioned by a food historian K.T. Achaya in 6th Century. Later P. Thankappan Nair, mentioned that dosa originated from Udipi town of Karnataka. So it was strongly believed that Dosa originated from Tamil Nadu.

Above Details collected from Wikipedia.

The original Tamil Dosa was softer and thicker, but the thinner and crispier version of Dosa was originated in Udipi, Karnataka.

Names of Dosa: Dosa is known by several names, Dosai – Tamil Nadu, Dose – Kannada, Dosa – Malayalam and Telugu. Also it’s called as dhosi, dosey, doza, dhoza, those, thosai, thhosa …

Nutrition: It is high in Carbohydrates and contains no sugar or saturated fats. Also it’s a good source of protein.

Preparation: Dosa is prepared with the fermented batter made up of rice and black gram in the ratio of 4:1. Rice and Black gram are soaked overnight separately with a handful of fenugreek seeds along with rice. Later both the ingredients are drained and then urad dal is grounded to a fine paste by adding little water and then the rice along with fenugreek is grounded to a fine paste by adding water little by little. Both the batter are poured into a wide mouthed bowl, add in little salt and mix well with your hands, so that both the batter would be mixed well. Ferment the batter for almost 12 hrs, then dosa is prepared. Fenugreek seeds are added to give golden brown color and crispiness for dosa.

Recipe link with step by step dosa batter preparation: https://madraasi.com/2014/05/04/dosa/.

 

Fermented batter getting mixed

Shell life of Dosa Batter: Dosa batter can be refrigerated for almost 5 days in an air-tight container.

 

Varieties of Dosa: There are many varieties of Dosa, instead of rice and urad dal, wheat flour, rava, moong dal are also used to prepare dosa. Also dosa can be stuffed with veggies or non veg like chicken, mutton as they give different flavor and taste.

Check out this link for 10+ Dosa recipes: https://madraasi.com/2015/08/20/dosa-collection/

 

10+ Dosa Collection

10+ Dosa Collection

How to Serve:

Dosa is commonly served with

This post get published in FBAB, click on this link to check out my post with FBAB: http://www.fbab.in/2015/09/history-of-dosa.html

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Dosa Collection

Dosa Collection

There are many varieties of Dosa, instead of rice and urad dal, wheat flour, rava, moong dal are also used to prepare dosa. Also dosa can be stuffed with veggies or non veg like chicken, mutton as they give different flavor and taste.

Do check out the below link by clicking the name of the dosa to prepare different varieties of Dosa and Dosa Batter along with step by step pictures.

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Do check out this link for Chutney collections: https://madraasi.com/recipes/chutneys-dips/.

Do check out this link for Sambar: Tiffin Sambar (goes out well for breakfast) and Sambhar.

Do check out this link for Chicken curry: Chicken Curry for Idly and Dosa and Chicken Korma.

Do check out this link for Mutton curry: Mutton curry and Mutton Bones Curry.

Note: Stay updated for more dosa varieties and chutney varieties.

If you find the post interesting, do encourage me by your follow, likes, shares and valuable comments on: Facebook – Madraasi, Twitter – ImMadraasi, Google+ – ImMadraasi, Instagram- ImMadraasi,    Tumblr – ImMadraasi,    Pinterest – ImMadraasi