Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Andamannicobar · Breakfast

Plantain Dosa with Island Spices

Crispy pan-fried batter crepe using ripe plantain, rice flour - island breakfast staple.

🧺 Ingredients

• Ripe plantain 200g (mashed)
• rice flour 80g
• urad dal flour 30g
• fenugreek seeds (methi) 0.25 tsp
• salt to taste
• water 200ml
• oil 3 tbsp
• onions 60g (chopped)
• green chillies 1 (chopped)
• curry leaves 12
• ginger 0.5 tbsp (minced)
• turmeric powder 0.25 tsp

👩‍🍳 How to make Plantain Dosa with Island Spices

1. Soak fenugreek seeds 8 hours (or 30 min hot water) - double size, soft.
2. Mash ripe plantain fork thoroughly (smooth paste, pale yellow).
3. Bowl: rice flour, urad dal flour, fenugreek (drained), salt, turmeric.
4. Add mashed plantain, mix fingers (slightly sticky, yellowish).
5. Add water gradually while mixing (batter: thick pourable, coats spoon flows).
6. Rest 10 min room temp (22°C) - fermentation begins, slight tang.
7. Temper separate: 1 tbsp oil medium heat, onions until translucent (2 min), green chillies, curry leaves, ginger (30 sec), remove heat.
8. Fold tempered gently into batter (3-4 folds, no overmix).
9. Heat cast-iron griddle/tava medium-high (190°C, water droplet sizzles evaporates 2 sec).
10. Wipe griddle oil-soaked cloth.
11. Pour 60ml batter center, spread thin circular motion center outward (thin crepe 3mm).
12. Cook bottom 1.5-2 min until light golden (pale amber), hollow sound when tapped (edges cooked).
13. Drizzle 0.5 tsp oil around edges, flip gently.
14. Cook second side 1 min pale golden (lighter than first, brittle).
15. Transfer plate, fold quarters.
16. Serve hot with coconut chutney or tamarind chutney.

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