Plantain Pancake

A sweet and fruity pancake, this recipe is sure to be a hit among kids and is an ideal evening snack when they return from school.  This recipe is inspired from my blogger friend Sobha's Plantain Sweet Dosa.She made it with dosa batter, as I didn't have it I made it with wheat flour. 

Ingredients:

Ripe plantain - 1 big (Very ripe plantains tastes best)

Wheat flour/Atta - 1 cup

Honey or Sugar - to taste

Cardamom powder - 1/4 tsp

Water

Ghee/Oil

Preparation:

1. Cut plantain to 2 and steam in a steamer or idli vessel till cooked. Peel and mash it.

2. Make a batter with atta and water to form a pancake/dosa batter consistency. Add the mashed plantains and blend it well in a mixer/blender. Add honey or sugar to taste and the cardamom powder.

3. Grease a tava/pan with a little ghee/oil. Pour a ladle of batter and spread like a pancake. When one side is cooked, flip to the other side. You may drizzle ghee or oil.

Linking to Anyone Can Cook: Series 27

This also goes to Healthy Snacks event and Quick and Easy Recipes event.

Adai Dosa

Adai dosa is considered to be the most nutritious among all dosas as it has the goodness of lentils along with rice. Lentils are a good source of protein and dietary fiber. Adai is a delicacy of tamilnadu and I had it first time at Adayar Ananda Bhavan(A2B). I had no clue of what goes in to that dish, until I visited my friends place and got the recipe from her cook. This is a healthy dosa for kids too, and I am so happy that my little one loved it.

So, here is the recipe...

Ingredients:

Idly rice - 1 cup
Urad dal - 1/4 cup
Chana dal - 1/4 cup
Toor dal - 1/4 cup
Green gram/moong - 1/4 cup
Fenugreek seeds - 1/2 tsp

Shredded coconut - 1/2 cup
Green chillies - 3 or 4
Ginger - 1 inch peice
Jeera/Cumin seeds - 1 tsp
Salt
Water

Pepper powder - 1/2 tsp or more (optional)
Onion - 1, finely chopped
Chopped coriander - a handful
Oil

Preparation:

1. Wash and clean the idly rice and the 4 dals and soak in water along with ,fenugreek seeds for a minimum of 4 hours. If you are planning to make it for breakfast, soak overnight.
2. Add coconut, green chillies, ginger, cumin,salt and enough water to the soaked ingredients and grind it to a smooth batter. The consistency is almost same as the regular dosa batter.
3. Add chopped onion, coriander leaves, pepper powder and keep aside for 10-15 mins. You may prepare chutney in the meantime.
4. Heat the dosa tava and grease it with a little oil. Pour a ladle full of batter and spread it with the back of the ladle to a form a circle. Cover with a lid and cook on medium-low flame till cooked. Drizzle few drops of oil and flip to the other side and cook for a few more seconds. Transfer to a plate.

Serve hot with chutney. The chutney in the picture above is Onion Chutney. You may also serve it with Tomato Chutney.

Sending this to Proteinicious hosted by Sobha of Good Food

Sending this to Show me your Dosa hosted by Divya

Linking this to Life is Green Event 

Also goes to Dosa recipes hosted by Sameena

Neer Dosa

Neer Dosa is a delicacy of Dakshina Kannada region of Karnataka. Neeru means Water in Kannada and I am told that it is known as Neer Dosa as the batter is of a watery consistency. Neer Dosa differs from Regular Dosa, as it doesn't include Urad daal and there is no need to ferment the batter after grinding. This dosa is very thin and yummy and you need lots of them to fill your tummy.  I never made neer dosa when I was in Bangalore as it was available in our office cafeteria and most of the restaurants. After coming to UK, there was no other way than to cook it on my own.

Ingredients:

Raw Rice - 2 cups (I didn't have it so I used Idly Rice)
Shredded coconut - 1/2 cup
Salt
Water
Oil - to grease the pan

Preparation:

1. Soak the raw rice in water for a minimum of 4 hours. If you are planning to have it for breakfast, soak overnight and grind in the morning. The batter can be used soon after grinding as fermentation is not required.
2. Grind it along with shredded coconut to get a smooth batter.
3. Add salt and more water to make it to a watery consistency. It should be much thinner than the regular dosa batter.
4. Heat a dosa tava and grease with oil. If you are using a non stick tava, you dont need oil at all. Pour a ladle of batter and swirl the tava immediately so that the batter forms a uniform thin layer on the tava. When the dosa is cooked, use a spatula to fold it. Transfer to a plate.

Refer this video...

Neer dosa can be served with chutney. Non-vegetarians have a lot of choice as neer dosa goes very well with fish and non-veg curries. Here is one combo you can  try: Fish in Roasted Coconut Gravy

Sending this to Show me your Dosa hosted by Divya

Also goes to Dosa recipes hosted by Sameena

Rava Dosa

Rava dosa is a tasty and easy to cook option for a quick breakfast or dinner. The advantage of rava dosa over the regular dosa is that it doesn't involve soaking of ingredients, grinding, fermenting etc. I never thought I could make crisp rava dosa like the restaurant ones, because my dosas always turned out to be a little softer. It was recently that I found that the batter has to be of watery consistency to get crisp dosas and this tip came from Sanjay of Vahrevah. So, now my rava dosas are as crispy as restaurant ones, thanks to Sanjay.

Ingredients:

Rava/Semolina - 1 cup
Rice Flour - 1 cup
Maida/Plain Flour - 1/2 cup
Jeera/Cumin seeds - 1 tsp
Crushed black pepper - 1 tsp
Onion - 1, finely chopped
Finely chopped Ginger - 1 to 2 tsp
Yoghurt - 2 tbsp (optional)
Coriander leaves - a few, chopped
Salt
Water
Ghee or Oil

Preparation:

1. In a bowl, mix rava,rice flour and maida. Add jeera, pepper, onion, ginger, yoghurt, salt and lots of water to make a very watery batter. Check Sanjay's video to get an idea of the batter consistency. I usually keep this batter aside for about 20 minutes and  make chutney  in the meantime.
2. Heat a flat dosa tava. As the batter is watery, you cannot pour it like the normal dosa batter. So, sprinkle the batter on the hot tava using a ladle or your hand. The dosa has to be cooked on medium-high flame and it takes more time to cook than regular dosa. When it is almost cooked, drizzle ghee or oil. The dosa gets crisp and separates from the edges. You can flip to the other side to make it even crispier.

Serve with any chutney of your choice. Why not try my Onion Chutney or Tomato Chutney?

Sending this to Show me your Dosa hosted by Divya

Also goes to Dosa recipes hosted by Sameena