Dosa Corner

Cucumber/water melon Dosa

14 Comments / Breakfast or snacks, Dosa Corner, Konkani Recipes / By

Aayi makes these dosas whenever we get watermelon. Many people throw out the white part between green skin and the red sweet part. We normally use this white part (or the red part of not-so-sweet watermelons) to make this dosa. Cucumber can also be used instead of watermelons.

Ingredients:
2 cups dosa rice(or any normal white rice)
1 and 1/2 cup water melon or cucumber(taushe or magge) pieces
1 cup fresh/frozen coconut grated
Oil/ghee
Salt

Method:
Soak rice for around 5-6hours. Grind rice with other ingredients. Make dosas. Serve with coconut chutney.

Serves : 4
Preparation time : 10min

Potato Dosa

26 Comments / Breakfast or snacks, Dosa Corner / By

I learnt this recipe from some book. Everybody makes fun of me when I say we can make potato dosa. But if you try this once, you will never forget the taste!!!. This dosa is a bit hard to take out from pan. So my initial trials were all big disasters. But this dosa was so tasty that I wanted to master this. So after trying it many times, I could make them perfect. The key is to add as much rice flour as required to make them easy to remove from pan.

Ingredients:
1 cup boiled, mashed potatoes
1 cup rice flour
5-6 strands coriander leaves
1 tea spn ginger-garlic paste
2-3 green chillies
2 tbl spn yogurt/curd
Oil
Salt

Method:
Grind all the ingredients(except rice flour). Add rice flour. Mix well and make dosas. Some times, the dosas get sticked to tava. Add more rice flour and try again.
I usually serve this with honey or mango syrup(ambe paank).

Serves : 2-3
Preparation time : 10min

Coconut dosa (Soyi polo/Pan polo/Neer dose)

58 Comments / Breakfast or snacks, Dosa Corner, Konkani Recipes / By

This is a very common breakfast in North Canara. The combination differs. Some people eat this dosa with normal coconut chutney or jaggery(molasses) or chutney powder. But I like this dosa with garlic chutney the way my mother does it.


This is called Neer dosa in Kannada and served with fish/chicken curry in Mangaloren restaurants. Traditionally these dosas are prepared on cast iron tavas which are well oiled. My aayi applies oil to the tava, keeps it overnight and makes dosas on it the next morning. This helps in avoiding dosas sticking to the tava.

Ingredients:
1 cup rice (use dosa rice if available, otherwise use any normal uncooked rice)
3/4th cup coconut (tender coconut works the best)
Salt

Method:
Soak rice overnight. Grind with salt and coconut. Make the batter very thin. Prepare dosas. These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).

Serves : 4
Preparation time: 10 min

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