HIBISCUS DOSA

I saw some fresh green and refreshing hibiscus leaves today and quickly remembered Hibiscus dosa. Though it is a summer recipe, I could not resist but got fresh hibiscus leaves and made dosa. I was called "Dosa Bootha (ದೋಸೆ ಬೂತ)" for doing that as usual by my dad...as I love dosa and can have dosa's 24/7 - 365 days.

Hibiscus leaves and flowers are rich in antioxidants. Both leaves and flowers are good for high blood pressure and cholesterol. We use hibiscus in many traditional recipes to prepare chutney, tambuli etc. One such health, tasty and traditional recipe is Hibiscus Dosa. It is prepared from hibiscus leaves. Hibiscus dosa's are soft and spongy, tastes delicious when served with spicy channa dal / ridged gourd peel chutney.

So lets see how to make this healthy and tasty dosa…

Ingredients

Dosa Rice – 1 Cup

Urad dal – 1/4th Cup

Methi (Fenugreek) Seeds – ¼ Tsp

Hibiscus Leaves - 25-30

Thin Poha – 1/8th Cup

Sugar – ½ Tsp

Salt to taste

Oil as required

Water as required

Method

Step 1

In a bowl add dosa rice, urad dal, methi seeds wash 2 to 3 times and soak for 5-6 hours.

Step 2

Drain water from soaked rice mixture, add hibiscus leaves, little water and blend slightly coarse. Now add poha and blend to make smooth paste.

Step 3

Take it out in a bowl and add water if required, mix well. Let it ferment for 8 hours or overnight.

Step 4

Add salt and sugar to the fermented batter, mix well and adjust the consistency of the batter (set dosa consistency/ pan cake consistency). Pour a ladleful batter on heated dosa pan and spread to make 5-6-inch-wide disk just like set dosa/ pan cake.

Step 5

Add ½ Tsp oil on the corners of dosa, cover and cook till it turns golden brown. Flip and cook both sides.

Hibiscus Dosa is ready to serve

Notes

This recipe does not require more urad dal as we are using hibiscus leaves.

I have used red hibiscus flower plant leaves, you can use white plant leaves too.

Adjust the batter to set dosa/ pan cake batter consistency don’t make the batter too thin.

I have used thin poha as it gives sponginess and nice color to the dosa. You can add thick poha too, if you are using thick poha, soak it for 5-10mins in water before grinding.