Chakka Dosa/Jackfruit Dosa

Chakka dosa/ JackfruitDosa

Plenty of jackfruit is available in Mumbai. In my everyone Like jackfruit very much. From jack fruit i made chakka varatti. chakka payasam, chakka curry.  For evening snack I wish to prepare chakka dosa.It is similar like vella dosa. in that we adding jackfruit pulp. This dosa is different than the regular ones in that its thick and sweet and does not really need a side dish./chutney. Jackfruit flavour ,cardomon  and dallop of ghee makes this dosa  heavenly delicious.

Ingredients:

Rice- 1 cup

Ripe Jackfruit, chopped- 1 cup

Jaggery- 1/2 cup

Cardamom pods- 1/4 tsp

Grated Coconut- 1/2 cup

Salt- A pinch

Ghee-as needed

Method:

1.Wash and soak the rice for 1-2 hours.

2.Chop jackfruit into small pieces. Also chop jaggery in to small pieces.

 3.Mix all the ingredients well (rice, jack fruit pieces, jaggery, salt, grated coconut).

4.Add some water and blend well in the mixer until it forms a fine paste At this point taste the batter to check for its sweetness. If desired add jaggery more and grind it further.

5.he batter can be used immediately for preparing dosa.

6. Now transfer this paste to a bowl and heat a tawa on a medium flame. When hot pour a ladle full of batter and spread it slightly

7.Once the lower part of the dosa turns golden- brown, flip it.

8.Wait till it gets golden- brown spots on the second side. Once done transfer it to a plate.

9.Serve it immediately with generous drizzle of ghee.

*these dosas are generally thick and soft and they need to be cooked on a gentle heat. The dosa will burn on a high heat as it has jaggery in it.

Banana Dosa

Banana Dosa

Last week we had an opportunity of tasting different cuisine  in Southern Spice’ located at Taj Coromandel, Chennai. Among different cuisine  the ‘Banana Dosa’ which was the signature recipe of "Southern Spice". Soft bananas amazingly battered up and deep fried with, ghee flavours of jaggery and cardamom. An interesting sweet treat, which will be loved by all ages. We liked it so much I  could not resist asking the chef for the  Recipe. Yesterday I tried at home.

Ingredients:

Maida- 125 gm

Rice Flour- 25 gms

Jaggery -200 gms

Banana-4

Ghee-1/2 cup

Cardamom powder-1 tsp

Method:

1.Pour water in a pan and bring it to boil. Add jaggery and let it dissolve then Filter the Jaggery water.

2. Peel the skin of the banana and mash it well. Then add the maida, rice flour, cardamom powder and mix well.

3.Along with this mashed banana then add the jaggery water and mix it .(I added jaggery to  ensure that sweetness is according to our taste. You can add or reduce jaggery as desired.)

4.Mix everything to form a smooth batter without lumps. The batter will not be runny, it will be little thick like vada batter.Heat ghee in a pan, once it is hot enough pour a spoon of batter to form small disc. Fry each side till it turns golden brown.

5. Remove from ghee and drain it in tissue paper.

6.The yummy and delicious Banana dosa is ready to be served .Serve hot.

Andhra Pesarattu With Ginger Chutney

Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa.For this dosa you do not ferment the batter. If you are not making dosas immediately refrigerate the batter. . Pesarattu can be served with any chutney but sweet-sour ginger chutney suits well.

 

For The Pesarattu:

Moong dal (split green gram)- 1 cup

Medium sized onion-1

Ginger (adrak)- 1/4

Green chillies-4 to 5

Salt to taste

Rice -1 1/2 tbsp

For the pesarattu:

1. Wash the moong dal 2 or 3 times, and soak it in water for 2 hours.

2. After 2 hours, drain the moong dal and grind it with onion , ginger and green chillies, salt &rice  to a smooth batter.

3Once they are finely crushed add enough water and grind again  So finally it should look like dosa batter consistency.

4. While grinding water is not enough  add water after transfering into a bowl. 

5.Now heat a Dosa pan add 1 tspn oil and rub .when it is heated add 1 laddle full of batter and immediately rotate the batter with the same laddle to form a dosa.

6.When Corners turn light brownish reverse the pesarattu other side. Yummy pesarattu is ready to serve with hot and freshly grinded Ginger chutney.

  

For The Ginger Chutney:

Oil-1 tsp

Red chillies-3 to 4

urad dal (split black lentils)- 2 tsp

Chopped ginger (adrak)- 1 1/2 tbsp

Freshly grated coconut-1 1/2 tbsp

A little jaggery

A little tamarind

Salt to taste

For tempering-1 tsp oil

Mustard seeds -1/2 tsp

 

Method

For the ginger chutney:

   1. Heat the oil and fry red chillies, urad dal and ginger for a minute on a medium flame.

   2. Grind the red chilli mixture along with coconut,jaggery, tamarind and salt. Keep aside.

   3. Heat a the oil add the mustard seeds.

   4. When they splutter,pour the tempering over the grounded chutney, mix well and keep aside. Serve with pesarattu.