Mango Dosa is a crepe or Indian crispy pancake spread with fresh and delicious mango puree. This is an open dosa with juicy mango filling. This mango recipe is very easy to prepare. My hubby discovered this unique open dosa to save some over-ripen mangoes from getting wasted. Now this crispy thin crepe goes into my dosa recipes collection.
Mangoes as you know are rich in vitamin A and several other vitamins. You should always consume the fruits which are in season. So, this mango season, do try mango recipes. I am sure you will just love it like anything.
What is a dosa?
Dosa is a South Indian crispy thin crepe made with fermented batter made of rice and lentil.
Making a dosa with mango spread is simple. First make a dosa like how you normally do and spread delicious mango puree over it. If your mangoes are not sweet, you can add sugar to it. The result is delicious. Your kids will love it too.
Ingredients to make open dosa with mango spread:
- Rice: I have used dosa rice in this recipe. If dosa rice is not available, you can use any other type of rice.
- Black Gram Dal: Black gram dal is also known as urad dal. It is a lentil and is added to dosa to make it tastier.
- Fenugreek seeds: Fenugreek seeds or methi makes the fermentation of dosa batter faster and helps in making crispy dosas.
- Mango: I had used fresh and juicy Alphonso mangoes. You can use any type of juicy mangoes.
- Sugar: Sugar is an optional ingredient and can be added only if the mangoes are not sweet. Sugar quantity can be increased based on the sweetness of the mangoes.
- Cardamom powder: Cardamom powder adds a fragrant taste to the recipe.
How to make this dosa with mango puree:
- To make dosa, we must soak rice and lentils separately for 4 hours. After 4 hours, we must grind soaked rice and lentils separately and mix both to make dosa batter. This must ferment overnight.
- Next, we make the mango puree. For that, wash and peel the mangoes. Extract mango pulp. Mash the mango pulp using a hand blender. If the mangoes are not sweet, add little sugar. Add little cardamom powder for extra flavor.
- Now to make mango dosa, heat a non-stick pan or tava or griddle. Spread little oil, it not using non-stick pan. Spread 1 ladle full of dosa batter.
- After the top of the dosa is cooked, spread some mango puree.
- The dosa is done when the edges of the dosa separates from the pan and mango puree dries and loses some water.
When my hubby told me to make a mango dosa, I wondered what he is talking about and how will it taste. I laughed at the idea. But then he made it right from scratch and told me to taste it. It was delicious.
He said that this recipe should go on my website so that he can share with his friends. So, if you are a mango fan like my hubby and me, do try this innovative recipe from my kitchen. Don’t forget to share the pics with me.
- Tava , Griddle
- Mixer grinder
- Hand blender
- 1 cup dosa rice
- 1/4 cup urad dal / black gram
- 1 teaspoon methi
- As required water
- 1 tablespoon salt
- For the mango puree:
- 4 mangoes
- 1 teaspoon sugar optional
- ¼ teaspoon cardamom powder optional
To make dosa batter:
- Soak the rice and urad dal for 4 to 6 hours. Into this add methi too.
- Grind the rice and dal in mixer adding half cup water.
- If needed add little more water. But remember batter should be thick and smooth.
- Leave this overnight for fermentation.
- After it gets fermented add salt and mix well.
To make mango puree:
- Wash the mangoes, peel and make a puree.
- If the mangoes are not very sweet add sugar as per your taste.
- Add cardamom powder if you wish.
To make mango dosa:
- Take a non-stick pan or tawa and heat it well.
- Take enough batter and spread well.
- Keep the flame on medium for 4 minutes.
- Sprinkle 1 teaspoon of oil on top (optional).
- Spread mango puree all over the dosa using a spatula.
- Wait for another 5 minutes until the bottom part turns brown or the edges start losing the touch with the pan. By this time, the puree will lose its water and get dried.
- Do not turn/flip the dosa over the other side.
- Eat it while it is still hot.
- Add sugar only if mangoes are not sweet
- Addition of cardamom is optionla
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Note: Recipe was published on 14 May 2016. It is re-published with pinterest image.