Instant Plantain Stem Dosa: A Healthy & Delicious South Indian Crepe
25 minutes
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About Instant Plantain Stem Dosa: A Healthy & Delicious South Indian Crepe
Imagine sinking your teeth into incredibly soft and flavorful dosas with a unique, subtly sweet twist. These plantain stem dosas are a healthy and delicious reimagining of a South Indian breakfast staple, ready to impress any palate.This no-ferment recipe makes it unbelievably quick and easy to enjoy the nutty taste of plantain stem combined with the light, airy texture of a perfect dosa. A delightful surprise for a weeknight dinner or a show-stopping addition to a weekend brunch.Serve these beauties with your favorite chutney and sambar for a truly complete and satisfying meal experience. You won't believe how easy it is to bring this vibrant flavor to your table.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 2 cup Rice idli rice or parboiled rice
- 1 1/2 cup Flattened Rice flattened rice
- 3 tbsp Lentils black, split black lentils
Wet Ingredients
- 150 ml Buttermilk thick
Other Ingredients
- 2 cup Plantain Stem very finely chopped
- 1-2 tsp Salt or to taste
- Oil for making dosa
Instructions
- Wash the idli rice and urad dal. Soak them in water for 3 to 4 hours.
- Drain the rice and dal. Add them to a blender jar. Wash the poha and add it to the blender as well.
- Add the salt to the blender. Grind the mixture. Halfway through the grinding process, add the buttermilk. This helps create a smooth batter.
- Continue grinding until the batter is smooth and has the consistency of idli batter. Add a little water if needed to achieve the right consistency.
- Set the batter aside for an hour. This allows the flavors to meld. Then, add the finely chopped plantain stem to the batter and mix well.
- Heat a dosa tawa or griddle over medium heat. Lightly grease the surface. Pour a ladleful of batter onto the hot tawa and spread it into a thin circle.
- Drizzle a few drops of oil around the edges of the dosa. This helps it become crispy. Cook for a minute or two until the edges start to lift and the bottom turns golden brown.
- Flip the dosa and cook the other side for about 30 seconds until lightly browned. Serve hot with your favorite chutney and sambar.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spices to your liking. Add a pinch of cayenne pepper for a touch of heat, or some dried herbs like oregano or thyme for an extra layer of flavor.
- Don't overcrowd the pan when browning the chicken. This will ensure the chicken cooks evenly and gets a nice crust.
Storage Instructions
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 416kcalCarbohydrates: 86gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 627mgPotassium: 164mgFiber: 4gSugar: 2gVitamin A: 63IUVitamin C: 0.5mgCalcium: 77mgIron: 3mg
Subhashni Venkatesh
Articles: 165
4 Comments
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This is a fantastic recipe! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.