It’s mango season,and who doesn’t love mangoes?
Mango is high in fibre, and loaded with vitamins A and C. It also contains folate, B6, iron and lots of antioxidants.
I just had to try something different.I tweaked this traditional Manglorean(a small seaside town in South India that my side of the family is originally from) Sweet Dosa recipe and added mangoes instead of cucumbers.As a kid,I grew up watching my mom and gran starting the next day’s breakfast preparations a day in advance.We always woke up smelling the wonderful aromas wafting from the kitchen. This recipe too is no exception,I had to soak the rice once we were done with breakfast,grind it in the evening and let it ferment overnight,and voila the batter for the next day’s breakfast was ready.
Traditionally it’s made with either Southekai(Kannada for cucumber) or with watermelon. Otherwise it has all the original ingredients like:
Beaten rice/Rice flakes: ‘Poha’ is rice that is dehusked and then flattened into light flakes. Traditionally flattened with iron rods,it used to contain more iron than regular rice.
Jaggery: or ‘gur’,is a traditional non-refined sugar(made from either cane sugar or from date palm) which is rich in non-heme iron and other mineral salts.
Fenugreek seeds: ‘Methi’ seeds as it’s commonly known in India, is a known galactagogue and recent studies have shown that it has cholesterol and serum glucose lowering properties as well.
- Rice: 1 cup
- Flattened rice/Poha: 1/2 cup
- Jaggery(scraped): 3/4th cup (or sugar-1/2 cup)
- Yogurt(preferably homemade)-1/2 cup
- Fenugreek/Methi seeds-1/2 teaspoon
- Ripe Mango:1 big or 2 small
- Salt:1/2 teaspoon
- Wash the rice and the fenugreek seeds,then soak it in water for at least 6-7 hours.
- Wash and drain the flattened rice and let it stand for about 10-15 mins.
- Grind all ingredients(except the mango) till you get a fine batter.Let it ferment for at least 8-9 hours or overnight(works well in warm weather). The batter will double in volume.
- Make a puree of the mango pulp(when sugar is added to this pulp,it’s called ‘aamras’).If using cucumber instead of mangoes,then grate half (a big) cucumber and mix with the batter.
- Mix this puree with the batter and pour a ladle of the batter onto a hot non-stick pan and spread.
- Cover with a lid and cook on medium flame for two or three minutes. Then cook uncovered till the dosa is done.
- Serve hot(you can serve it with cut mangoes or even with some ‘aamras’).
- If the weather is not warm enough(as was the case when I made it),the batter will not ferment and the dosa will not get tiny little holes on it( the dosa will be flat as seen in the snap).
- The jaggery tends to add a brownish colour to the dosa(if you add sugar,the dosa will turn out a lovely yellow colour) but the dosas are more nutritious when made with jaggery.
- Traditionally the dosa is eaten hot with a little ghee spread on top. Since the dosas are sweet, you can eat it as it is.
- I used the Scarlet Sweet mango for this recipe,you could use any of the sweet mangoes available.