A nutritious and precise South indian dosa made with banana flower
Vazhaipoo Dosai is a wholesome twist on the conventional dosa, incorporating banana flower (plantain flower) into the batter. This dosa is wealthy in fiber and vitamins, making it a healthy breakfast or snack choice. The banana flower provides a subtle earthy taste and enhances the nutritional cost, making it perfect for the ones seeking to strive something one of a kind yet tasty.
ingredients:
1 cup raw rice
1/four cup urad dal (break up black gram)
1 cup cleaned and finely chopped banana flower (vazhaipoo)
half teaspoon fenugreek seeds
Salt to taste
Oil or ghee for cooking
commands:
put together the Batter:
Wash and soak the raw rice, urad dal, and fenugreek seeds collectively for six-8 hours or in a single day. Drain the water.
Grind:
Grind the soaked rice and dal to a clean batter, adding water as needed for a dosa batter consistency. transfer to a bowl.
add banana Flower:
Finely chop the cleaned banana flower. blend it very well into the batter along with salt.
Ferment:
cowl the batter and let it ferment overnight or for 8-10 hours in a heat place. Fermentation gives the dosa a mild texture.
Make Dosai:
warmness a non-stick griddle or tawa. Pour a ladleful of batter and spread it skinny in a round movement.
cook dinner:
Drizzle oil or ghee round the rims. cook on medium flame until the lowest turns golden and crisp. turn and prepare dinner in short on the other side if preferred.
Serve:
Serve warm Vazhaipoo Dosai with coconut chutney and sambar.
recommendations:
right cleansing of banana flower is essential to avoid bitterness.
you can add finely chopped onions or inexperienced chilies to the batter for extra taste.
revel in the healthy and engaging Vazhaipoo Dosai, a remarkable manner to consist of banana flower on your diet with a South indian twist!
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