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Makhana Dosa 

Makhana Dosa 

Makhana dosa, a delightful South Indian delicacy, combines the crispiness of traditional dosa with the unique texture and flavor of popped lotus seeds, resulting in a mouthwatering dish that’s both wholesome and satisfying.

Preparation of Makhana dosa:

Ingredients:

  • 1 cup rice flour
  • 1/2 cup makhana (popped lotus seeds)
  • 1/4 cup urad dal (black gram dal), soaked for 4-6 hours
  • 1/4 cup grated coconut
  • 1 green chili, chopped (optional)
  • Salt to taste
  • Water as needed
  • Oil for cooking

Instructions:

  1. Rinse the soaked urad dal thoroughly and drain the water.
  2. In a blender, combine the soaked urad dal, grated coconut, and chopped green chili (if using). Blend to a smooth paste, adding water as needed to achieve a thick, smooth consistency.
  3. Transfer the urad dal mixture to a mixing bowl and add rice flour and salt. Mix well to combine into a smooth batter. The batter should have a pouring consistency, similar to regular dosa batter. Add more water if necessary.
  4. Crush the makhana into smaller pieces using your hands or a rolling pin. Add the crushed makhana to the dosa batter and mix well.
  5. Heat a non-stick dosa tawa or skillet over medium heat. Once hot, pour a ladleful of the makhana dosa batter onto the center of the tawa and spread it into a thin, even circle using the back of the ladle.
  6. Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown and crispy.
  7. Flip the dosa using a spatula and cook the other side until golden brown and crispy.
  8. Once cooked, transfer the makhana dosa to a serving plate and serve hot with your favorite chutney or sambar.

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