Raw rice - 1 cup (any ordinary variety is good)
Ripe bananas - 5 (medium)
Grated coconut - 2 tbsp
Green chillies - 5-6 (or to taste)
Salt
Soak rice for one hour.
Drain, add grated bananas, coconut, green chillies & salt to a fine paste in the mixi.
The batter can be of the usual dosa consistency.
Keep a non stick tava on the stove & when it gets heated, wipe with a folded tissue, smeared in little oil.
Spread the dosa, keep the flame on medium & cover with a lid.
It is done very fast.
Turn over for a minute & remove.
These dosais are soft, white & delicious.
Bananas give softness to the dosai & the sweetness does not stand out because of the presence of green chillies.
Serve this with
Potato & carrot stew:
Medium potatoes - 3 – cut into small cubes
Carrots - 3 - cut into small cubes
Onions - 2 – slice thin
Green chillies - 5,6 ( or to taste)
Crush together:
Ginger - 1”
Garlic - 5-6
Grind together:
Melon seeds - 1 tbsp ( soak for 1 hour)
Coconut - 2 tbsp
Khus khus - 2 tsp
To temper:
Oil (or ghee) - 2 tsp
Cloves - 3
Cinnamon - 1”
In a pressure pan, heat the oil, temper as given, then add onions, green chillies & crushed ginger garlic till an aroma comes.
Add cut vegetables, ground paste & salt.
Add just enough water to cover the vegetables.
Close the cooker & cook for 2 whistles.
Cool, open & serve hot with dosai.
This stew goes well with any other dish, as well.
In the photo it is served with a thogayal.