Dosa is a perennial favorite, a star of all the seasons and a choice of young and old alike. It’s a savory pancake, usually made of lentil and rice and is a staple food in South India. Typically they are crisp and golden brown on the outside and soft and fluffy on the inside. It is usually served for breakfast along with chutney and hot sambhar.
Having grown up in the South of India (Bangalore), these crepes are a part of our lives. So much so that Dosa is a comfort and a go to food for us. I mostly prepare the regular dosa, but along with that try other variations as well; after all there is no dearth of the varieties.
The other day I was going through my list of to-try Dosa recipes and it was a pretty long list. This comes as no surprise as there variations of dosas as there are lentils, beans, whole grain, vegetables and also their combination.
I was thinking of a good way to post these recipes; of course I could have stuck to the usual and post them randomly. But somewhere along I got the idea of posting Dosa recipes for the month. Needless to say I liked the second idea better and decided to implement it.
So folks announcing the Dosa Month here at Redchillies and that means through out the month of March, I will be posting only Dosa related recipes.
These Dosa recipes will include
- Recipes tried from various blogs
- Sweet Dosa
- Vegatable Dosas
- Instant Dosas (no fermenting required)
- Dosas with beans/lentils
No I will not be posting every day, but I will try to keep up with the pace which I usually do and post 7-9 recipes a month.
Readers/ Food Bloggers are welcome to join me and post Dosa recipes on their blog and link it to me here. Hope to see you join me and share your wonderful creations. I am really excited to do this, so wish me luck folks!
Avocado in a cake? Sounds strange right? Even I had felt the same when I had initially seen the recipe. I was searching the web for different ways of using avocado when I chanced on this recipe here.
I have pretty much followed the recipe with some changes of my own. Since I was trying this for the first time, I reduced the ingredients by half. I added milk instead of water, to make it little dense. But feel free to do add water or add soy milk and make this vegan, either way it tastes great. I also did not do any kind of frosting (we are not big fans of frosting, the kiddo likes some sprinkles on his cake and that is pretty much it), but topped the cake with chopped walnuts.
Let me assure you that there is hardly any flavor of the avocado or vinegar in the baked cake. It tastes like a regular Chocolate Cake/loaf, but with nutritional benefits of avocado albeit in very little quantity. And since this is low fat (no butter) cake, the feeling is even better. We had it as a snack in the evening with our tea and for the kiddo I baked them in form of muffin and topped with some sprinkles.
- Substitute for 1 egg= Mix 1 teaspoon of baking soda with 1 Tablespoonof vinegar and add it to the wet ingredients. This works well for cakes and makes them lighter and fluffier. Note: This might not work for cookes.
- Use apple cider vinegar in place of white vinegar if you wish.
If you would like to try this recipe then please follow the baking procedure; the egg substitute is already in the method. The combination of vinegar + baking soda as a substitute for egg is a winner and it works wonder in cakes and muffins. I have had good results in the Blueberry Muffins and a regular chocolate cake.
Source: Adapted from Joy The Baker
- 1.5 cups all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 cups granulated sugar
- 1/4 cup vegetable oil (I used vegetable oil)
- 1/3 cup soft avocado ( completely mashed)
- 1 cup milk ( I used low fat milk) [ add soy milk or water and make this vegan]
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ cup chopped walnuts(topping)
Egg Substitute : (instead of 1 egg)
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar (white vinegar should be fine)
- Preheat oven to 350 F (180 C). Grease a cake or loaf pan and set aside.
- In a bow mix together the dry ingredients AP flour, baking powder, baking soda, cocoa and salt.
- In another big bowl mix the wet ingredients together, including the mashed avocado. Add sugar to this and stir. (I use a hand mixer to blend).
- Add in the dry ingredients to this in intervals to the wet mixture and keep stirring. This mixture is not very thick.
- Pour batter into a greased tin, top with chopped walnuts (optional). Bake for 30-35 minutes, until a knife or toothpick inserted in the center comes out clean.
- Let the cake cool and then transfer to wire rack for more cooling.
Chutney is a must in our house the day Idli or Dosa is made. Even if I have curry of some sort, to go along I still have to resort to making chutney as we cannot imagine eating them without chutney. Since Idli or Dosa is made every week in our house, there is one type of chutney or the other: be it the plain coconut chutney, mustard chutney or raw mango chutney and I prefer using fresh coconut.
DH loves to have seasoning/tadka in chutney but many a times I feel lazy to do the extra step of seasoning and so I skip it. Feel free to add or skip the tadka depending on your taste. As regards to this chutney I am sure I prepared this when DH was out of town; otherwise this chutney would not have made to our dinner table without the prepping.
For the souring agent I mainly use tamarind, but on days when raw mango is available I prefer to use it. Even lemon juice will work just fine. (I don’t use lemon juice often)
- 1 cup shredded coconut (fresh or frozen)
- 3-4 green chillies
- ¾ cup coriander leaves (stems removed)
- ¼ cup raw mango cut into chunks (skin peeled)/1 tbsp tamarind paste/ juice of lemon
- Salt to taste
- 1/2 tsp Mustard seeds
- 3-4 Curry leaves
- Asafetida (hing) a pinch
- 1 tsp oil
- First grind the shredded coconut along with green chillies, and salt without adding any water.
- Then add the raw mango chunks/tamarind/lemon juice and grind again (without water).
- After it has blended add coriander leaves, sufficient water and grind again. Do not grind for a long time as it will become sweet and the coriander leaves will turn bitter. Transfer to a bowl.
- For tadka heat oil in a small pan, add mustard seeds, curry leaves, and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving.
Serve this along with hot Dosas or with Idli or even rotis!