Plantain Dosa / Balekayi Dosa

In our grocery we get good plantains all year around and so we buy it often. I usually make Raw banana fry, Banana curry or add it in sambhar most of the times. But recently I have leant making dosa from the green bananas. If this is something new to you then I assure that the taste  is that of a regular dosa. The batter has aroma of the raw banana, however there is no flavor or even taste  in the cooked dosa. It is as if the banana is invisible in the dosa, but adds good bit of nutrition…

Vegetable Utthappam/Oothapam

I would like to kick start the Dosa Month @ RedChilllies with the famous and tasty pancake from South India. These are savory pancakes that are topped with vegetables and made using left over dosa batter. These are soft and spongy but crispy around the edges with plenty of holes and little bit sour. Of course, you can always make this using fresh dosa batter (not few days old) and get away with the sourness. But they are thick unlike the crispy plain dosa. Uttapam is traditionally made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or…

Dosa Month @ RedChillies

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…