You must have heard of dosa. The indispensable south Indian breakfast. Dosa is to a south Indian, the way pancakes are for the west. It is the Indian version of pancakes or a crepe.
It is generally made with lentil and rice mix soaked overnight, grind to a batter, fermented naturally, and used. Now the world is after fast food, dosa batter can be made instantly too. This post is definitely not about the traditional dosa or the instant ones.
So last week, I went to my cousin's place here. She was making dosa for breakfast and intending to help I took over the dosa making job from her and mindlessly making it. After making a couple of ones, I noticed the batter looked way different than what I used to make. She explained to me, it is a mix of rice and a mix of lentils like split pigeon peas, mung beans, etc. And that is her way of feeding nutrients to her little one who is always after dosa mum mum 3 times a day * 365.
Thanks to her for the recipe. I thought of trying it out but went a little bit overhead and used mixed beans pack which had 15 bean types in it. Oh, wait, maybe more... :) So here is my recipe
Ingredients :
- Mixed Beans - 1/2 cup (or you can custom mix any lentil/legumes/beans of your choice)
- Rice - 1 cup
- Onion - 1 medium-sized ones or about 7 small ones
- Spinach - a handful (moringa leaves go well, But any greens are okay)
- Grated coconut - a handful (3 tbsp or more)
- Salt - 1 tsp
- Dried chili/fresh ones - 1 or 2
- Garlic - 5 pods
- cumin - 1 tbsp (optional) ; turmeric - 1/2 tsp optional
- Tomato - 1 medium-sized ones - optional
Ingredients :
- Soak the mixed beans overnight; wash it and keep aside
- Cut half the onion into big chunks and the other half very finely; cut the tomatoes, spinach, and half the garlic very finely.
- In a blender/mixer jar, add the beans, rice, cumin, salt, and grind to sand consistency by adding little water Now add the onions (cut as big chunks), half the uncut garlic pods, chili and grind it a little more. But not as a very smooth paste. The consistency should not be very runny or watery.
- Now transfer that to a bowl, add turmeric, grated coconut, spinach, remaining onions and garlic, tomato and mix it well. The batter is ready
- Now in a flat pan, apply oil and spread the pancakes mix and cook covered in medium heat.
- Once it is cooked, flip and cook on the other side. You can add some oil over the pancakes if you like.
- If your batter is watery, you can make the pancakes really thin like a crepe and it will cook in less time. If thick, you may not be able to spread it thinly and you have to cook it for some time more in medium heat. It's totally a flexible concept.
Your pancakes are ready to eat. happy cooking. If you like my recipes, please follow on insta & Pinterest for more.
