This is a very common breakfast in North Canara. The combination differs. Some people eat this dosa with normal coconut chutney or jaggery(molasses) or chutney powder. But I like this dosa with garlic chutney the way my mother does it.
This is called Neer dosa in Kannada and served with fish/chicken curry in Mangaloren restaurants. Traditionally these dosas are prepared on cast iron tavas which are well oiled. My aayi applies oil to the tava , keeps it overnight and makes dosas on it the next morning. This helps in avoiding dosas sticking to the tava .
Ingredients: 1 cup rice (use dosa rice if available, otherwise use any normal uncooked rice) 3/4th cup coconut (tender coconut works the best) Salt
Method: Soak rice overnight. Grind with salt and coconut. Make the batter very thin. Prepare dosas. These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava ).
Serves : 4 Preparation time: 10 min
This is a recipe mostly done in rainy season. Usually this is made of different kinds of leaves grown in the gardens. Very very good for health. This and Pathrado is a perfect combination. Vandelaga leaves are called Brahmi in Sanskrit and Ekpanni in Konkani. I used watercress when I prepared this here in US.
Ingredients: 1 cup Vandelaga (brahmi) leaves 4-5 green chilles 3/4th cup fresh/frozen grated Coconut 1 tspn cumin seeds 1/2 tspn ghee 1/4 tea spn pepper 1/4 tspn tamarind extract or 1-2 small pieces of tamarind Salt
Method: Heat ghee and fry the leaves till they turn yellowish. Remove from pan and fry coconut(without oil) for 2-3 min. Grind coconut and leaves with all other ingredients. Add salt and serve with rice. (After grinding, it should not be heated).
Serves : 4 Preparation time : 10 min
