This is one of the dosas made at my home. This dosa/pancake has a very soft and spongy texture. One of my favorite dosa with a dollop of ghee tastes delicious. I have used the dark brown liquid jaggery from my native prepared freshly from cane sugar just after Makara Sankranti/Pongal. My Mother in law makes sure to place order just before sankranti. When its fresh it tastes so good like honey. My MIL place even iddilis, dosas, chapaties are had with jaggery and ghee,though we avoid using ghee. Every year I carry back atleast 5 kilos of jaggery from home. This does not contain sodium carbonate which is added in the process to solidify the jaggery. Look at the preparation of jaggery here.
This goes to my contribution to JFI-Banana hosted by Mandira from Ahaar which is initiated by Indira of Mahanandi and also for RCI hosted by Asha from Foodieshope initiated by Laskshmi from Veggiecuisine.
All you need
parboiled rice/iddli rice – 1 (1 cup – 150ml) cups
raw rice – 1 cup
Ripe bananas – 2
methi seeds – 2 tsp
Jaggery – 1/2 cup(according to taste)
salt as required
- Soak rice with methi seeds for 2-3 hrs in water along with methi seeds
- Drain water and grind to a slightly coarse batter like we make for dosas. Batter should feel like very fine rava in it not ground like a paste
- Make a fine paste of bananas
- Mix the banana paste to the ground rice. let it ferment overnight in a warm place
- Next morning add jaggery and salt mix well.
- Make sure the batter is of pouring consistency like pancake/dosa batter.
- Heat a dosa/pancake pan, smear some oil/ghee
- When the pan is hot, spread the pancake in circular direction cook on low flame covered with a enclosed plate so that it covers the dosa and has place for steam to develop.
- Wait for few a minute check whether the dosa has steamed, flip the dosa and slighlty roast the other side
- Serve with a dollop of ghee.
Note: Take care while over turning it will be slightly sticky. Add correct amount of jaggery adding too much will be difficult to lift the dosa. Subsitute jackfruit for bananas to make variation.Add 1/2 cup of Poha while grinding to make crisper dosas suggested by Sia and Sushma. Make dosas on a non stick pan to avoid sticking suggested by Asha