29 August, 2019
FRUIT DOSAY/DOSA/PINEAPPLE DOSAY/DOSA
Pineapple is one of my favorite fruit and very recently I learnt from my niece Ananya that a person sells dosa/dosay in front of the Krishna Rao Park located in Basavanagudi, Bengaluru. She also said she did not find anything so different but he has just sprinkled the pineapple chunks all over the dosa/dosay. So I tried to recreate it with my own idea and it turned out to be yummy.
We all actually liked it very much. I have already made this dosa/dosay twice in three different ways/versions ie 1. by adding green chili+salt paste, 2. red chili+salt paste and 3. Plain and we liked this dosa/dosay in all the versions. I also tried making this dosay by adding/mixing in grated pineapple into the batter, and one more type ie.. sprinkling grated pineapple on the dosay, but I felt sprinkling chunks works/tastes the best.
For the batter I have put the ingredients which I use to make guliappa/gunthpongalu except for a little change ie..I have added 1/4 cup of rice flakes/avalakki/poha and reduced the quantity of split black gram/uddina bele/urad dal to 1/4 cup instead of 1/3 cup.
You can also have a look at some other recipes using Pineapple here on my blog – Pineapple saaru , Pineapple halwa , Pineapple raita , Pineapple moong poha , Pineapple poha , Pineapple fried rice , Pineapple soup , Pineapple Kesari , Pineapple holige , Pineapple chutney (plain) , Pineapple bengal gram chutney , Pineapple pulissery , Pineapple gojju , Pineapple popcorn curry
Please do check other types of dosay/dosa recipes ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay
Ingredients : measuring cup used – 250 ml, makes almost 8 to 10 dosa/dosay
- Boiled rice – 1&1/2 cups
- Split black gram/urad dal/uddina bele – 1/4 cup
- Split bengal gram/chana dal/kadale bele – 1/4 cup
- Rice flakes/Poha/avalakki – 1/4 cup (I have used red rice flakes, but we can also use white rice flakes)
- Puffed rice/murmura/puri – 1 cup
- Fenugreek seeds/methi/menthya – 1 tsp
- Salt to taste
- Oil to roast dosa/dosay
- Water to grind
Others :
- Green chili – 5
- Whole red chili (byadigi-less hot) – 6
- coriander leaves – 1/4 cup (optional)
- Pineapple chunks – as needed ( I have used 2 cups)
PROCEDURE :
- Rinse, wash well the rice, lentils, rice flakes, puffed rice and methi in the running water, pour enough water and soak for 6 to 8 hours
- After that drain all the water and grind them nicely by adding little salt, using little water at a time, transfer to the container, cover and allow it to get ferment for up to 8 to 10 hours or overnight
- Soak the 6 whole red chilies in hot water for half an hour, then grind into a coarse paste along with little salt using little water
- Same way make the paste of green chili and salt using little water
- Divide the batter into 3 equal portions, add in ground red chili mix to one portion of the batter, ground green chili mix to the second portion of the batter and keep the third portion as such (plain)
- Heat the tawa, reduce the heat, Pour a ladle full of any one portion/kind of batter, do not spread too much, keep it little thick only, increase the heat, sprinkle the pineapple chunks & coriander leaves (if using) all over, smear little oil as well, roast on both the sides and repeat the same with all kinds/portions of the batter, serve with chutney.
