I am bit confused, should I call these dosas or pancakes? Actually I wanted to make pancakes, but ended up making them spicy and more like Indian cousin dosas!. These were infact inspired by zucchini fritters that I saw on TV a while ago, which involved deep frying.
Lately, I have started using zucchini a lot. Ishaan is at a stage where he does not want to taste most of the vegetables. So I end up grating and adding them in many dishes. I am not a great fan of sneaking in vegetables for him because I want him to enjoy them as they are, but at 2 years of age(the dreaded terrible twos!) I am ready to do all mommy tactics to get him eat something healthy without fight!. He did enjoy these dosas a lot, so I was happy.
It takes about 10mins to put together batter for these. They taste really great.
Ingredients: 1 cup grated zucchini 1 cup wheat flour 1/2 tea spn chilli powder 1/2 tea spn cumin seeds 1 egg white (optional) 1/4 cup breadcrumbs (optional) Oil Salt
Method: Mix all the ingredients in a bowl and add enough water to make the batter. Heat a tava and make small thick dosas. Cook from both sides. I served them with pineapple paank . They go well with a spicy chutney.
Serves : 2-3 Preparation time : 20mins
Pictorial:
Phodis are very popular among Konkanis. Chilli powder and tamarind are used to marinate the vegetables to make phodis. In old days the chilly powder was not easily available. So they prepared a pulp of red chillies, tamarind, salt and asafoetida. This pulp was used to prepare phodis of different types. It can also be used to prepare fried fish – usually we do not use asfoetida is not used for fish fry. This pulp could be used for many weeks even without refrigeration. So a big batch can be prepared and saved to be used to make quick dishes.
Ingredients (for spice paste): 2-3 cups red chillies 1/2 cup tamarind Salt
Method: Grind redchillies, tamarind and salt to a smooth pulp or paste by using very little quantity of water. Save the paste in an airtight container.
Ingredients (for cutlets) : 2-3 tea spn grated coconut 2 tea spn ginger pieces A pinch asafoetida (hing) 2-3 tea spn sooji (rawa) Oil
Method: Take required quantity of spice paste and add grated coconut, ginger pieces, asafoetida and rawa to it. Mix well. Prepare small balls of this mixture and after pressing them on the palm to flatten, place them on a hot tawa. Shallow fry them on both sides using oil on a low flame.
Serves : 2-3
Pictorial:
Apply the spice paste to plantain, roll into rava and shallow fry them.
