VAZHAIPOO / PLANTAIN FLOWER DOSAI
Essence of Life - Food
Essence of Life - Food

VAZHAIPOO / PLANTAIN FLOWER DOSAI

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Ingredients

  • To Soak & Grind
  • Raw Rice - 1/2 Cup
  • Parboiled Rice - 1/2 Cup
  • Tuvar Dhal - 1/2 Cup
  • Bengal Gram Dhal - 1/4 Cup
  • Black Gram Dhal - 1 Tbspn
  • Green Gram/Moong Dhal - 1 Tbspn
  • Dry Chillies - 2-3 Nos.
  •  
  • To Grind
  • Plantain Flower Florets - 1/2 Cup
  • Grated Coconut - 2 Tbspn
  • Fennel Seeds - 1 Tspn
  •  
  • To Mix
  • Turmeric Powder - 1/2 Tspn (Optional)
  • Asafoetida - A Pinch
  • Onions - 1-2 Nos.
  • Green Chillies - 2-3 Nos.
  • Curry Leaves - 1 Sprig
  • Coriander Leaves - Few
  • Salt - To Taste
  • Oil - As Required.

Instructions

    Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
    Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
    The batter should be slightly thicker than Dosa batter.
    Transfer the batter to a bowl.
    Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them.
    Remove the florets from butter milk before grinding them.
    Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
    Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
    Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
    There is no need to ferment this batter.
    Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
    Spread it in Circular motion until its evenly spread.
    Drizzle few drops of oil over the Dosai and lower the flame.
    Cook the Dosai in medium flame until they are cooked.
    Flip the Dosai and cook the other side until it turns into a fine golden colour.
    Serve it hot with Sambar or Chutney of your choice.
    Its tastes great with Avial or powdered Jaggery/Cane Sugar.
    I served this Adai with Groundnut Chutney.

    NOTES :

    I usually like to make Adai, slightly thinner and crispier like dosa.
    Adjust the amount of water accordingly for preferred batter consistency.
    I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
    Clean the plantain florets, remove the pistils and calyx from it.
    Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
    This will prevent browning and remove the bitterness from the florets.
    Rinse the florets in cold water, drain and squeeze out excess water before using them.
    Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
    Gingelly oil gives a good flavour to the Adai.

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