Raw banana dosa or balekayi dosa

By M.Raghavendra Nikhil

Yield : 7-8 Prep Time : 10m Cook Time : 20m Ready In : 30m

Raw banana or balekayi dosa is a very different dosa
since it is made with raw banana. This dosa is very
tasty and easy to make and best served with sambar
or coconut or tomato chutney.
Ingredients
Raw rice - 1 cup
Raw banana - 1 (large sized)
Grated coconut - 1/4 cup
Salt to taste

Method

Step 1
HOW TO MAKE RAW BANANA OR BALEKAYI DOSA
Wash and soak the raw rice overnight or 3-4 hours.
Drain the water and set aside
Step 2
Peel and chop the raw banana into small pieces and
immerse them in water. Add little salt to the water.
This is to prevent the raw banana from changing the
colour.
Step 3
Now grind the soaked rice, raw banana pieces and
grated coconut with little water to make a smooth
paste of medium consistency. The consistency of
the batter should not too thick nor too thin. Add salt
to the batter and keep aside.
Step 4
Heat a non-stick pan or a griddle. When it is little
hot, sprinkle some cold water on it and pour a
ladleful of dosa batter in the center.
Step 5
Spread the dosa to a medium circle thin dosa by
spreading the batter evenly. Put 1 tsp of oil on the
top and around the dosa and cook for a minute on a
medium flame.
Step 6
Once the dosa turns golden and crisp, flip on the
other side and cook for half a minute.
Step 7
Remove the dosa and transfer to a serving plate and
serve hot. Continue with the same method for
remaining batter.
Step 8
Serve raw banana dosa or balekayi dosa hot with
coconut or tomato chutney or sambar.

Recipe Type: Breakfast dishes

Ingredients: Coconut , Raw banana , Raw rice

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Mallige idli recipe

By M.Raghavendra Nikhil

Prep Time : 35m
Cook Time : 15m
Ready In : 2_3m

Mallige is a kannada word. It means the jasmine
flower. It is called as mallige idli because of the
extra softness of the idli. Mallige idli is very famous
in Mysore. Cooked rice and beaten rice(poha) is
added while making the idli batter which gives that
softness to idli.

Ingredients

Idli rice - 2 cups
Urad dal - 1 cup
Methi seeds - 1/4 teaspoon
Cooked rice - 1/2 cup
Beaten or flattened rice (poha) - 1/2 cup
Salt to taste

Method

Step 1
Soak idli rice and flattened rice with sufficient water
for about 6 to 7 hours.
Step 2
Soak urad dal and methi seeds in a separate vessel
for 6 to 7 hours.
Step 3
First grind urad dal and methi seeds with little water
to a smooth paste and keep it aside.
Step 4
Then grind idli rice alongwith cooked rice and
flattened rice and grind to a soft paste.
Step 5
In a vessel, combine together urad dal paste and idli
rice mixture Add salt to taste and mix well. Keep
aside idli batter for 10 to 12 hours for fermentation.
Step 6
Grease the idli mould with some oil and pour batter
and steam cook for 10 to 12 minutes. Let the idlis
cool for few minutes before taking them out.
Step 7
Serve mallige idli hot with sambar or coconut
chutney.
Step 8
Tips for making soft idlis : Adding methi seeds,
cooked rice and flattened rice while grinding, makes
the idlis turn out soft and fluffy. The idli batter when
ground should be of a smooth medium consistency.
If possible, try using idli grinder instead of regular
mixer grinder. While grinding, add water accordingly,
till you get a smooth batter which is not too thick or
too thin. Too thick batter gives very hard idlis. While
grinding make use of spatula to ensure there is no
rice stuck on the sides of idli grinder. Batter well
fermented gives soft and fluffy idlis. Do not stir the
batter while making idlis. Ensure that you buy good
quality urad dal.

Recipe Type: Breakfast dishes

Ingredients: Cooked rice , Flattened or beaten rice ,
Rice, Urad dal

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Mysore Masala Dosa Recipe

Mysore Masala Dosa is
simply a thin paper dosa stuffed with cooked bhaji
of potatoes and other vegetables. Red chilli chutney
plays a very important role in this dosa. It gives the
perfect spice and flavor to the dosa. Mysore Masala
is one of the most famous masala dosa’s of South
Indian region, specially in Karnataka.

Preparation time: 10 minutes

Cooking time : 10 minutes

Servings: 8

Ingredients:

1/2 kg dosa batter
Potato stuffing (as in masala dosa)
1 capsicum
2 tomatoes finely chopped
1 onion finely chopped
1 cup butter
4 cubes of cheese
1 cup oil
10-12 dried red chillies
8-9 cloves garlic
1 inch ginger peeled
2 tsp chana dal (split Bengal gram)
roasted
1/2 tsp urad dal (split black lentils)
roasted
1/4 tsp sugar
1 tsp chaat masala
1/2 Lemon juice
1/2 cup water
Fresh coriander leaves chopped
Salt to taste

How to make Mysore
Masala Dosa:

1. In a grinding bowl add red chillies, ginger,
garlic, roasted chana dal, urad dal, onion
and little bit of water.
2. Grind until make a smooth paste.
3. Add salt, sugar and lemon juice and grind
again for few seconds. Keep aside.
4. Heat up a griddle on a medium high flame.
5. Sprinkle a little bit of water and wipe it
with a kitchen cloth.
6. Pour one big spatula of batter on the
griddle and spread to cover the surface.
7. Drizzle some oil in all the sides and let it
cook.
8. Spread a butter on it.
9. Spread a spoon of red chilli chutney all
over.
10. Place the (stuffing) bhaji of potatoes in the
centre.
11. Grate little bit of capsicum on it.
12. Spread some chopped tomatoes and
coriander leaves.
13. Sprinkle chaat masala and grate a cube of
cheese on it.
14. When the bottom starts getting crispy and
brown in color, then
15. Fold it and serve hot with coconut chutney
and sambar.

Chef Tip:

You may add the grated carrot and
cabbage as well, it will make dosa more
tasty.

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