By 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:
- Rinse the soaked urad dal thoroughly and drain the water.
- 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.
- 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.
- Crush the makhana into smaller pieces using your hands or a rolling pin. Add the crushed makhana to the dosa batter and mix well.
- 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.
- Drizzle some oil around the edges of the dosa and cook until the bottom turns golden brown and crispy.
- Flip the dosa using a spatula and cook the other side until golden brown and crispy.
- Once cooked, transfer the makhana dosa to a serving plate and serve hot with your favorite chutney or sambar.
