Makhana Dosa is a delicious and easy-to-make dish that incorporates the nutritious and crunchy makhana (fox nuts) into a traditional dosa batter. Here's a simple recipe for making Makhana Dosa:
Ingredients:
1 cup dosa rice (or regular rice)
1/2 cup urad dal (split black gram)
1/2 cup makhana (fox nuts), crushed
1/4 cup poha (flattened rice)
Salt to taste
Oil or ghee for cooking dosa
Instructions:
Rinse the dosa rice and urad dal separately a few times and soak them in water for about 4-6 hours. Soak the poha separately as well.
After soaking, drain the water from rice, dal, and poha. In a blender, grind the soaked rice, urad dal, and poha together to make a smooth batter. Add water as needed to achieve a pouring consistency.
Transfer the batter to a large bowl and add the crushed makhana. Mix well.
Add salt to taste and mix again. Allow the batter to ferment overnight or for about 8-10 hours. Fermentation will make the dosas fluffy and light.
Once the batter is fermented, give it a good stir.
Heat a non-stick dosa tawa or griddle on medium heat. Grease it lightly with oil or ghee.
Take a ladleful of batter and pour it onto the center of the tawa. Spread it in a circular motion to form a thin dosa.
Drizzle a little oil or ghee around the edges of the dosa and let it cook on medium heat until the bottom turns golden brown and crisp.
Flip the dosa gently using a spatula and cook the other side for a minute or two.
Remove the dosa from the tawa and repeat the process with the remaining batter.
Serve the Makhana Dosas hot with your favorite chutney or sambar.
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