Traditionally it's made with either Southekai(Kannada for cucumber) or with watermelon. Otherwise it has all the original ingredients like:Beaten/Flattened Rice: '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 lactogogue 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.