The range of dosa in South India is infinite, ranging from crispy dosa to soft, handkerchief-like dosa, from plain batters to batters with vegetables, spices and herbs. And each one is so very good.
Dosa is the Indian flatbread, although it is less like bread than perhaps any other country’s flatbread. It is made from a batter, rather than a dough, that generally includes flour made from rice and lentils, and is cooked on a flat pan. It is often fermented to provide lightness but more and more instant dosas are being made. These are the dosai that can be cooked as soon as the batter is made.
Are you looking for other Dosa recipes? Try Adai – multi lentil dosa, Coconut Dosa, and a beautiful Sweet Dosa.
Perhaps you are looking for potato recipes. Try Potato Subzi, Surprise Tartin, and Potato and Sweet Potato Curry.
Browse our Dosa recipes here, and all of our Indian recipes here. You might be interested in our Indian Essentials articles. Have a look at all of our Potato recipes, and take some time to browse our Early Autumn dishes.
Continue reading “Potato Dosa”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.
You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters”
A cousin to Eliappe, the Surnoli is equally as delicious
Talking about Eliappe prompted Moni Bharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani pikelet-like dish made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes due to fermentation, and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli have a porous and soft texture due to the jaggery, and they taste very good.
This dish uses poha, an Indian rolled rice. It is easily obtainable from your Indian shop. There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, use a white, medium or thick poha for better results.
If you like this recipe you should also try Eliappe and Crumpets. We have other Dosas – try Potato Dosa, Cheela, and Coconut Dosa.
Are you looking for other Breakfast dishes? Try Baked Figs with Thyme, Bondi Bircher Muesli, and Rose Yoghurt with Fruits.
Would you like other dishes from Goa? Try Fried Okra, Fiejoada, and Beetroot and Carrot Subzi.
Have a look at our Sweet Dosa recipes. All of our Breakfast dishes are here. You might also like to browse all of our Desserts. Or check out our Poha (flattened rice) recipes and Dosa recipes. All of our Goan dishes are here. Or simply explore our Mid Spring recipes.
Continue reading “Sweet Surnoli Dosa | A Konkani Recipe from Goa”
A delicious, surprising Indian pancake style dish
This recipe is adapted from Festival Cookbook by Vilma Patil. Eliappe recipes vary wildly. Some cook Eliappe in molds, some in a wok, some cook them free-form. Some ferment the batter, some do not. Some cook over a very hot pan, some cook them more slowly. Some include additional ingredients.
This is my interpretation of Eliappe, sweet and delicious pikelet-like dosa snacks. If you cook it differently, I would love to hear. If you like this, you should also check out the Goan Surnoli.
This is especially good for Pongal Festival in South India.
You might also like to browse all of our Desserts. Or you might be interested in our Poha (flattened rice) recipes. Explore our Dosa recipes too.
Continue reading “Eliappe, Sweet and Delicious Pikelet-like Dosa”
A great accompaniment to soup
I love a savoury breakfast. These little fritters, or perhaps mini dosai, are perfect for breakfast, or at any time. Or you can make them larger and thinner for a slightly different taste experience.
You might like to prepare a garlic and ginger paste, and some coconut powder if you don’t have these at hand. For coconut powder, grind some grated dried coconut in the spice grinder, blender or food processor.
You can find more Dosa recipes here. Or browse our Mung recipes here. and here. You might like to try Pudla or instant dosas.
Continue reading “Mung Bean Flour Fritter | Mung Bean Flour Mini Dosa”
A thinner Pudla, almost a Cheela, perfect for breakfasts and snacks.
Today, when the world did not seem right, I made pudla, filled with spring onions (aka green onions in the US) and a delish chutney gifted by a friend.
Pudla is a great quick and healthy snack that is endlessly versatile. There are more Pudla recipes here. Also browse our Chickpea Flour recipes here and here. You might be looking for our Snacks here and here.
Continue reading “Cheela | Pudla | My Style”
I love dosa, that pan-cooked flatbread of India. I love it crispy and filled with a potato curry eaten with sambar and chutney. I like it meltingly soft and perfect for soaking up a wet curry with fingers tearing off chunks to sop up the wet dal or gravy and tease it into the mouth. I love the tartness that fermentation of the batter gives, watching it bubble and rise in the bowl sitting next to the stove. I love the vastness of the dosai repertoire, a dosa for every household in Southern India. I love pouring the batter onto the pan, coaxing it to spread with the bottom of the ladle. I love the telltale pattern that this makes. I love the ritual of making it. Dripping ghee on the top side, flipping it, eating the finished product. Continue reading “Random Dosai | Indian Pan-Cooked Flatbread from Lentil Flours”
Escarole, that slightly bitter green beloved of Italians, Barley Malt, a sweetener with a dark, grounded flavour and Ragi or millet flour all come together for a delicious meal.
Now I find the simplest and best way to use escarole is in salads, sliced into small but not too small pieces, and then laden with some cooked lentils, left over chickpea salad, cumquat pickles, halved tiny tomatoes, home-made mung bean sprouts, finely chopped herbs and lots of parmesan. (Use almost anything that you have ready in the fridge.)
Escarole LOVES parmesan so feel free to add grated or shaved parmesan.
Browse our Salad Dressing recipes here and here, and our Salad recipes here and here. Our yoghurt recipes are here and here. Or be inspired by our Summer recipes here and here.
Continue reading “Escarole Salads with Millet and Chickpea Flour Pancake-Style Flatbread”
Wonderful thick chunky Indian pancakes or Dosa.
Adai is a wonderful thick chunky Indian fritter style dish or Dosa. It is difficult to use English terms to describe Indian dishes. Dosa varieties can vary from something close to a thin fritter to being like a flatbread. Dosai are made from flours (lentil flour and rice flour) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to them that it is best to stick to the Indian names. This is Adai, a type of Dosa. You might like to read Indian Flatbreads – Pancakes? Or not?
Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.
Browse our dosa recipes here, and our complete set of Indian recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Adai | Thick Chunky Multi Lentil Dosa”
Celebrating Chickpea Flour
I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen. Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.
Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.
Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.
You might also like to try Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. All Pudla recipes are here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour”