Make These Healthy Konkani Dosas Using Chef Special Recipes For Breakfast!

Every morning we have the same breakfast with upma, toasts, coffee, fruits and milk. How about trying something new and healthy like Konkani dosas which are healthy and very filling as well? Konkani cuisine is influenced by the culture of Karnataka, Goa and Maharashtra. Chef Tanvi Chandawarkar, ITC Gardenia, Bengaluru, shares her two special recipes with HerZindagi which we are sure that your family will enjoy eating. The ingredients list is pretty interesting so check out what all you may need.

Doddak Dosa

Ingredients

• 1 cup semolina 
• ½ cup rice flour 
• 2 cup grated watermelon rind 
• 2 tbsp cumin seeds 
• 1 inch piece crushed fresh ginger
• Chilli powder to taste
• Salt and jaggery powder to taste
• Ghee for frying the dosa

Method:

• Grate the watermelon rind. You can use just the white rind portion of watermelon or just the red edible part of watermelon or use them together too.
• In a mixing bowl, mix together the semolina, rice flour and grated watermelon rind with just enough water to make a medium thick batter as the water given out by watermelon is sufficient to make a batter.
• Season the batter with salt, chilli powder and cumin seeds and chopped ginger.
• Heat up a frying pan and set it to medium heat.
• Pour a ladle full of batter in the centre of the pan and then spread it a little into a round shape.
• Cover and cook until it cooks on one side. Add a teaspoon of ghee uniformly all over the dosa. Flip it onto another side and cook until done.

Don't Miss: Special Himachali Khatta Meat Recipe For The Non-Vegetarians Is Here

Surnoli Dosa

Ingredients 

• 1 cup dosa rice 
• ¼ tsp fenugreek seeds
• 5 cups water 
• ½ cup grated coconut
• ¼ cup jaggery 
• ½ cup buttermilk 
• ½ tsp salt 
• ¼ tsp turmeric powder 
• Ghee for frying the dosas

Method:

• To a bowl add 1 cup dosa rice and 1/4 tsp fenugreek seeds. Pour 2 cups water and wash and drain it at least 3 times.
• Now add 3 cups water to the bowl with rice and fenugreek seeds. Soak for 4 hours.
• Add the soaked rice and fenugreek to a blender jar and add 1/2 cup grated coconut, 1/4 cup jaggery, 1/2 cup buttermilk.
• Grind to a smooth but thick paste. Try not to add extra water while grinding.
• Ferment the batter for 8 hours or overnight.
• To the fermented batter add 1/2 tsp salt, 1/4 tsp turmeric powder.
• Heat an iron skillet on medium-high heat and brush 1/2 tsp Ghee on the skillet.
• Now pour a ladle of batter into the middle of the skillet (do not spread the batter).
• Cover the skillet and cook for 3 minutes.
• Add 1/2 tsp ghee and flip the dosa and cook for 2 minutes.

For more recipes of different cuisines, stay tuned to HerZindagi.