Mango Dosa, yes mango dosa, you heard it right. This is a recipe which my hubby innovated. So, giving the whole credit to him. Initially when he told me to make a mango dosa, I wondered what he is talking about and how will it taste. I actually laughed at the idea. But then he actually made it... right from scratch and told me to taste it. Yumm... it was really yummy.
Now he said that he wants to see it on the website so that he can show to his friends what he did in my kitchen today. There are few more recipes which he has contributed, this being the best. Mangoes as you know are rich in vitamin A and several other vitamins. You should always consume the fruits which are in season. So this mango season, do try mango dosa. I am sure you will just love it like anything.
Making a mango dosa is simple. First make a dosa like how you normally do and over it spread delicious mango puree. If your mangoes are not sweet, you can add sugar to it. The result is delicious. Your kids will just love it.
So if you are a mango fan like my hubby and me, do try this innovative recipe from my kitchen. Don’t forget to share the pics with me.
Ingredients: Prep. Time: 20 minutes, Makes: 7-8 dosas
1 cup dosa rice
1/4 cup urad dal / black gram
1 teaspoon methi
Water as required
1 tablespoon salt
For the mango puree:
4 mangoes
1 teaspoon sugar (optional)
¼ teaspoon cardamom powder (optional)
Procedure:
1) Soak the rice and urad dal for 4 to 6 hours. Into this add methi too.
2) Grind the rice and dal in mixer adding adequate water.
Start with little water and gradually increase the water to make a thick batter.
4) Leave this overnight for fermentation.
5) After it gets fermented add salt and mix well.
6) To make mango puree, wash the mangoes, peel and make a puree.
If the mangoes are not very sweet add sugar as per your taste.
Add cardamom powder if you wish.
7) Take a non-stick pan or tawa and heat it well.
8) Take enough batter and spread well.
9) Keep the flame on medium for 4 minutes.
10) Sprinkle 1 teaspoon of oil on top (optional).
11) Spread mango puree all over the dosa using a spatula.
12) Wait for another 5 minutes until the bottom part turns brown or the edges start losing the touch with the pan. By this time, the puree will lose its water and get dried.
Note: Do not turn/flip the dosa over the other side.
Eat it while it is still hot.
For more recipes with mango, click here.1 cup dosa rice
1/4 cup urad dal / black gram
1 teaspoon methi
Water as required
1 tablespoon salt
For the mango puree:
4 mangoes
1 teaspoon sugar (optional)
¼ teaspoon cardamom powder (optional)
1) Soak the rice and urad dal for 4 to 6 hours. Into this add methi too.
2) Grind the rice and dal in mixer adding adequate water.
Start with little water and gradually increase the water to make a thick batter.
4) Leave this overnight for fermentation.
5) After it gets fermented add salt and mix well.
6) To make mango puree, wash the mangoes, peel and make a puree.
If the mangoes are not very sweet add sugar as per your taste.
Add cardamom powder if you wish.
7) Take a non-stick pan or tawa and heat it well.
8) Take enough batter and spread well.
9) Keep the flame on medium for 4 minutes.
10) Sprinkle 1 teaspoon of oil on top (optional).
11) Spread mango puree all over the dosa using a spatula.
12) Wait for another 5 minutes until the bottom part turns brown or the edges start losing the touch with the pan. By this time, the puree will lose its water and get dried.
Note: Do not turn/flip the dosa over the other side.
Eat it while it is still hot.
Also check coriander dosa, dill leaves dosa and moong dosa recipes.
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