VAZHAIPOO / PLANTAIN FLOWER DOSAI
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| VAZHAIPOO / PLANTAIN FLOWER DOSAI |
My 'SIL' said that her neighbour 'Sadha' had prepared this Adai and it was very tasty, but unfortunately I couldn't taste it. But I was immensely urged to make it the moment she said about it and I immediately asked for the recipe and rest is what you see here.
I usually cook Vazhaipoo, whenever I can get hold of a fresh one in market or when the banana tree in my backyard blooms. I make stir fries, kootu, vazhaipoo vadai or vazhaipoo kola urundai with it. But Vazhaipoo Dosai was very much new to me, but it is the third time in a row I am preparing this Dosai, since I got the recipe. First time I was in search of plantain flower in the market. Though it tasted good, it lacked the fresh aroma of the florets in the Dosa.
After few days the Banana tree in my backyard bloomed, I was literally overwhelmed to see it and immediately assured myself to make this Adai as soon as all the Plantains shoot out from the blossom. I love the smell of this Plantain blossom - it smells so heavenly, I feel there is nothing comparable to it. Soon after, another two banana trees blossomed. This Adai prepared from the fresh blossoms - 'From my Garden to my Kitchen', was more fragrant and aromatic.
Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai/Adai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 15-20 Minutes
Soaking Time - 2-3 Hours
Cooking Time - 20 - 30 Minutes
INGREDIENTS:
To Soak & Grind :
Raw Rice - 1/2 CupParboiled Rice - 1/2 Cup
Tuvar Dhal - 1/2 Cup
Bengal Gram Dhal - 1/4 Cup
Black Gram Dhal - 1 Tbspn
Green Gram/Moong Dhal - 1 Tbspn
Dry Chillies - 2-3 Nos.
To Grind :
Plantain Flower Florets - 1/2 CupGrated Coconut - 2 Tbspn
Fennel Seeds - 1 Tspn
To Mix :
Turmeric Powder - 1/2 Tspn (Optional)Asafoetida - A Pinch
Onions - 1-2 Nos.
Green Chillies - 2-3 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - As Required.
METHOD :
- Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
- Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
- The batter should be slightly thicker than Dosa batter.
- Transfer the batter to a bowl.
- Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them.
- Remove the florets from butter milk before grinding.
- Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
- Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
- Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
- There is no need to ferment this batter.
- Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
- Spread it in Circular motion until its evenly spread.
- Drizzle few drops of oil over the Dosai and lower the flame.
- Cook the Dosai in medium flame until they are cooked.
- Flip the Dosai and cook the other side until it turns into a fine golden colour.
- Serve it hot with Sambar or Chutney of your choice.
- Its tastes great with Avial or powdered Jaggery/Cane Sugar.
- I served this Adai with Groundnut Chutney.
NOTES :
- I usually like to make Adai, slightly thinner and crispier like dosa.
- Adjust the amount of water accordingly for preferred batter consistency.
- I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
- Clean the plantain florets, remove the pistils and calyx from it.
- Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
- This will prevent browning and remove the bitterness from the florets.
- Rinse the florets in cold water, drain and squeeze out excess water before using them.
- Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
- Gingelly oil gives a good flavour to the Adai.
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