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Archive for the ‘Sweet Dosa/Wheat Dosa’ Category

MASKAT-GODSANICHE(SWEET KONKANI PIZZA)

This is a very good evening snack and is  prepared by mixing jaggery with wheat flour. Persons with a sweet tooth, especially children, like it immensely. The recipe is very easy to prepare. It is an item that can be had for a change and also a filling one. A similar spicy preparation called Mitsani Maskat is given in a separate post. Given below is the sweet one.
GODDA MASKAT(SWEET KONKANI PIZZA)
Ingredients:
Wheat flour-1cup,
jaggery-1/2cup,
a pinch of salt,
coconut scrapings- 2 tbsp
ripe plantain- 1 (medium size)
cardamom powder-1tsp and
ghee as required.
Method:
Crush the banana and jaggery together.
Add flour, salt, cardamom  powder and the coconut to it.
Mix well to make a semi-solid  dough.
Smear ghee on the tawa and spread the dough with  wet hands.
When the bottom side is cooked, turn it over to the other side.
Put ghee again all around the sides and cook till done.

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SURNALI(SWEET METHI DOSA).
Ingredients:
raw rice-2cups,
urad dal-1/4cup,
methi seeds-2tsps,
jaggery(powdered)-1cup,
pepper(crushed)-1tsp,
red chillies-3,
salt-1tsp and
poha-1/2cup.
Method:
Soak rice separately for 4hrs. Soak dal and methi together for 4 hrs.
Grind rice and poha. Grind dal and methi seeds together with chillies, pepper and salt to the dosa consistency.  Mix with the rice batter. Keep it overnight for fermentation.
Make a  jaggery solution by adding water and add this to the batter and mix well.
Make dosas on a tawa, as is being done in case of ordinary dosas. The dosa will be soft with many pores .

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Ingredients.
wheat flour-2cups,
jaggery powder- 1cup,
Plantain/jackfruit(smashed)- 1 cup,
salt-1/8tsp,
cardamom powder-1tsp,
coconut scrapings-1/2 cup and
ghee for roasting dosa.
Method:
Dissolve jaggery in a cup of water. Add salt and wheat flour and make a batter as like the dosa consistancy.
Add   coconut scrapings , cardamom powder and the mashed fruit and mix well.
Heat tawa and bring  it to medium fire. Smear ghee on the tawa and pour one laddle of batter and spread it like a thick  dosa.
Once the top is cooked, splash a few drops of ghee and then turn it upside down and cook for another 2 to 3 minutes.
The flavour of the dosa is so appealing and can be smelt across the whole house that nobody needs to call the members of the house-hold for partaking it.
Variation:
In the above procedure, instead of adding the mashed fruit and the coconut scrapings  in the batter, prepare a mixture of the two said items and stuff  inside the dosa and roast  on a low fire.  After the plain dosa is ready, fill some of the mixture and fold both sides, turn upside down and roast again adding little more ghee on sides. The dosa can be thin in this case.

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