Rice Flour Dosa (Pancakes) with Ridgegourd skin Chutney (Beerakaya Thokkala) and Vegetables in Mango Gravy

Another successful breakfast experiment turns out to be successful with both hubby and toddler. Normally I make pancakes with plain flour or wheat flour. I thought of trying the same with rice flour and nevertheless I am grateful it turned out well.

Rice flour Dosas with Accompaniments

I had made the mango gravy the same day and Ridgegourd chutney the day before. Raw mangoes have started to appear in the market in large quantities and although I bought it to make my yearly batch of mango pickle, I decided to use it in a gravy stew. Ridgegourd skin chutney is an Andhrite preparation. I always wanted to make it after speaking to my maid.

You need:

• 3 cups of rice flour
• 1-2 green chilies, finely diced
• 1 bunch of fresh coriander leaves, finely diced
• 11/2 cups of filtered water
• 2-3 tbsp of Cooking oil
• 1/2 tsp salt
• 1 tbsp cumin seeds (jeera)
• 1 cup of grated coconut (optional)

The make:
Makes 10 rice pancakes | Preparation Time: 5 minutes | Cooking Time: 20 minutes

Dosa batter

1. Take the rice flour in a large bowl and add the salt.

2. Add the water bit by bit to the rice flour while mixing under dosa consistency is reached (free flowing, not watery).

3. Add the grated coconut, diced chilies, cumin and coriander leaves and mix well.

4. Heat an iron skillet or a dosa pan on high. Grease the pan by dabbing a kitchen paper towel in oil (taken in a bowl).

5. Reduce the heat to medium-low and using a ladle pour 1/4 quantity of dosa batter in the center of the skillet and spread in a circular fashion to a medium circle.

6. Allow to cook for 2 minutes on each side or until porous holes appear on the surface.

Tip: Remember these dosa may not appear golden brown like the regular dosa as rice flour is used.

7. Serve hot with Ridgegourd skin chutney, mango chutney or Veggies in Mango Gravy Stew.

Rice Flour Dosas

Rice flour Dosa with Ridgegourd skin Chutney and Veggies in Mango Gravy Stew