Mangalorean Protestant Cuisine is a blend of many cultures. One of the items cooked for festive occasions is called battalu dosa which in our family is served with mutton or chicken stew. The world knows it as Sannas or toddy idlis. However, in Kannada, it is known as battalu dosa taking its name from the moulds in which they are steamed. Toddy is used in cooking all along the Western Coastal belt and the outcome is unique and wonderful. In this recipe the toddy is used to ferment the rice batter overnight resulting in soft, spongy dosas, It looks like an idli, but it is not. And we looked forward to having these for breakfast with warm coconut milk sweetened with jaggery and flavoured with cardamom. The rest would be served for lunch and dinner with some of the most incredible curries that I have ever tasted.
I used an idli stand since I do not have the traditional steamer used for these.
Watch the video for these delicious morsels of delight.
The Recipe:
1 1/2 cup( rice cooker cup) boiled rice; 1/2 cup raw rice; 1/4 cup udith dhal/black gram dhal; 1 tsp yeast; 1 tsp white sugar; 1/2 cup water/coconut water
Soak boiled rice, raw rice and dhal in water to cover overnight. Drain and grind the soaked ingredients with 1/2 cup water. The batter should be a smooth, dropping consistency. Add salt, sugar, and yeast and mix together. Ferment for 5 hours in a large container to prevent overflow. Do not mix the batter. Pour into greased moulds and steam in cooker for 10 minutes. Leave to cool, unmould and serve for breakfast with sweetened coconut milk ( jaggery & cardamom) or with any curry of your choice. In Mangalore the classic combination would be Chicken/Mutton Stew and Mangalore Pork Curry. Yum!
To Attend My Healthy Cooking Class Please Fill In The Form And Submit
Leave a Reply
You must be logged in to post a comment.