Today is the second post on my series of guest post to celebrate the launch of my website.
There are few blogs which inspire us to go back to your roots and dig traditional, regional cuisines that your ancestors grew up eating. There are some dishes you will vaguely remember tasting once or twice in a relative’s place while most dishes would be someting that you grew up eating. One such blog where the author keep the ingredients and flavor so personal and simple yet rekindles our relationship with pure, earthly dishes. Her blog is a reflection of her roots. She takes you along a journey to Karnataka Cuisine and Havkaya Foods. I remember stumbling upon her blog while browsing for foxtail millet dishes. Everytime I see foxtail millet, I get reminded of her dosa post. Chinmayie is her name and she authors a beautiful vegetarian blog called Love, Food, Eat . You can find recipes that are simple, fast and easy. I love to create hearty dishes with whole grains and good quality ingredients. Her blog carries recipes of those kind of dishes which you would love to create for your family. She shares her stories and recipes with stunning, rustic pictures. I am a huge fan of her blog and I really hope that we get a chance to meet in the real world. I am totally thrilled and excited to have Chinmayie in my space. A warm welcome to the lovely lady of Love, Food, Eat. I will let her take over from here.
Thank you so much for having me over Vijitha. It’s my pleasure to be a sharing my recipe here in your lovely blog.
Breakfast has always been a very important meal in India. We take our breakfast very seriously. Many of our non-indian friends find it hard to believe that we are ready to have a full meal first thing in the moring. Through out my childhood, I remember waking up in the morning and asking her “What’s for breakfast?” every single day. Unlike what it’s made to look like these days, there was no ‘chasing children’ to force feed breakfast! My brother and I would happily eat our breakfast before heading to school.
Today, though I am not a big breakfast eater, I cook hot breakfast everyday just like my mom. I can never have a cold breakfast! Cereals and porridges just don’t cut it as well. To me a breakfast will always be a savory South Indian snack or ‘Tiffin’ as we call it. Steaming hot freshly made breakfast every morning is the only reason for me to eat in the morning. One of the most common breakfast while growing up was Dosa.
‘Dosa’ is a savory South Indian flat bread which is pan fried either thin and crisp like a Crêpe or thick and spongy like a pancake. It is a very common dish through out South India, and one of the ‘famous’ ones which people of all over the world know about. Most people assume that the base of a traditional dosa is always Rice and Black lentils. While it is the most common dosa you will see, there are several other kinds of dosas which are region specific.
In our region, we have dozens of different varieties of Dosas. There are well known ones like Wheat Dosa, Semolina Dosa, Millet Dosa etc and the lesser known ones like jackfruit (both ripe and unripe ones) dosa, coconut (both tender and full grown) dosa, Banana Dosa, Cucumber Dosa, Ash gourd/Winter melon Dosa, Watermelon rind Dosa etc. These kinds of Dosas were a popular breakfast choice for many reasons. It was frugal, because all you need is rice and whatever veggie or fruit you grow in your own farm. For example when it’s jackfruit season, you can make jackfruit dosa for 3 days a week and other than rice, it’s almost free! It’s also easy and convenient to grind up a big vessel full of dosa batter and use on need basis. While some of them need to be used fresh, if they get a little fermented because of no refrigeration they taste just fine.
As I mentioned in my previous post, Bananas were one variety of fruit to be available through the year. So naturally we have many different kinds of traditional Banana recipes. They are used both when they are green/raw and ripe. The recipe I am sharing today is a of a ‘Green Banana Dosa’.
This Dosa is very easy to make and the recipe is very simple. It has just 2 ingredients, just green bananas and raw rice! Yes… it’s that simple. What’s better? It doesn’t even need to be fermented!
These dosas are made thin and crisp and are served most of the time with coconut chutney. I took these photos when I was at my mom’s place last time.
This Dosa as it’s a great variation from the usual dosas. They are gluten free, vegan and very healthy. They have a mild green banana flavor which I totally adore. I am also sharing 2 traditional coconut chutney recipes with this which are very simple yet delicious. While they taste best with coconut chutney, they are also delicious with almost any other spicy chutney, curry or even honey/maple syrup. Try this recipe and your idea of dosa will change forever!
- She uses raw white rice in this one but I have used raw unpolished rice with equal success.
- Generally we soak the rice overnight because it’s convenient to wake up in the morning and make dosas but you can also soak the rice for 3-4 hours. Once the batter is ready you can make the dosas immediately or refrigerate it in an airtight container and use up to 4-5 days as needed.
- Any variety of green banana works in this recipe. I have used the small local variety which is known as ‘Kadali’ or ‘Yalakki’ banana here.
For the chutney you can use frozen coconut instead of fresh. If using frozen coconut, use warm water to grind it. Chutneys taste the best when served immediately.
- 2 cups of raw white rice
- 2 cups of peeled chopped green bananas
- Coconut oil to make the dosas.
- Soak the raw rice for 3-4 hours or overnight. Drain and keep aside.
- Peel and roughly chop the green bananas and soak it in salted water for 10 to 15 minutes. Drain the water fully.
- Now grind the rice and banana together into a smooth paste adding the required amount of water. The consistency of the batter is the same as pancake batter.
- To make the dosa, heat a griddle or a nonstick pan. When it’s almost smoking, sprinkle some cold water on it and pour a ladle full of the dosa batter in the center. Now with a circular motion, spread the batter evenly into a thin dosa. Cook the dosa for a couple of minutes and when it no longer looks raw, spray some coconut oil on top. Let the dosa crisp up and look golden, turn it over and continue to cook for a couple of more seconds. Serve immediately.
For the Red Onion Chutney
- 1 cup freshly grated coconut
- ½ cup chopped red onion/shallots
- 1 inch piece of dried tamarind or 1 tbsp tamarind pulp
- 3-4 dry red chilies
- 1 tsp coconut oil
- Fry the onions in coconut oil till it gets translucent or even slightly golden. Once its’ cooled, grind it with all the remaining ingredients with a little bit of water till smooth. Add salt to taste and serve.
For the White Plain Chutney
- 1 cup freshly grates coconut
- 1 inch piece of dried tamarind or 1 tbsp tamarind pulp (optional)
- 1 or 2 fresh green chili
- Grind all the ingredients into a smooth paste with a little bit of water. Add salt to taste and serve.