Rich in carbohydrates & loads of leguminous protein this gluten-free 1 st century AD ancient Tamil food Dosa, has references in Sangam literature. Soft & thick, crisp & thin golden circlets of this ghee/oil infused South Indian delicacy, known as Dosaka in ancient times has mentions in the 12th century Sanskrit work encyclopedia Manasollasa, compiled by King Someshwara III, who ruled the present-day Karnataka.
Masala, Rava, sponge, set, neer, podi are the different Indian variations, splendidly complemented by the fusions such as schezwan, cheese & chowmein. Foodialogues brings to you a quick spicy variation known as the Khara dosa. A medley of red chilly, tamarind, and jaggery gives this Dosa a unique flavour. A pat of butter completes the plate if you are too tired for a chutney.
Khara Dosa Recipe
Ingredients for Khara Dosa:
- Semolina/ suji / rava 1 c
- Aval/ poha / beaten rice ¼ c
- Coconut grated ½ c
- Red chilly 5-8
- Cumin 1 tsp
- Coriander seeds 2 tsp
- Jaggery 1 tbsp
- Tamarind marble sized
- Salt as required.
Preparation Method for Khara Dosa:
- Add all the ingredients in a mixer jar, add about 1/2 c of water, and grind into a smooth paste.
- Heat a griddle pour a ladle of batter and spread into a circlet of desired thickness. Drizzle oil/ghee and cook till golden brown on both sides.
- Serve hot with chutney or butter.
Easy & Simple “Khara Dosa” is Ready 🙂
