Eggplant Dosa | Brinjal Dosa

Eggplant dosa for Breakfast and Snack !

Eggplant DosaDoes patience pay off in cooking? Absolutely! Just ask my family about my latest recipe for Eggplant Dosa. It’s my favorite dish with Eggplant (Brinjal) and brings back fond childhood memories. It does take some patience in preparing the dosa, but the work is definitely worth it.

Eggplant DosaThe ingredients I have listed for the batter are all key here. You miss one and it just does not turn out right. Although I call it Eggplant Dosa, you can get a little creative with other leafy vegetables or even cabbage. I have also made a plain version of dosa with just the batter. Check out my pictures and you will see what I mean.  The batter stores well for upto 3 days in the refrigerator. I have tried this with cabbage, spinach leaves, taro leaves and egg plant. Eggplant has been the family favorite.

Eggplant DosaBe sure to choose eggplant that are stout and rounded. The long ones are more laborious. Thai Aubergine (Green Eggplant) kind is the best choice for  this recipe. You can serve this as breakfast or as an evening snack.

Here is the step by step guide to make dosa.

Eggplant dosa

Eggplant Dosa | Brinjal Dosa

Cook Time: 40 minutes

Yield: 12 pieces

Serving Size: 4-6

Ingredients

  • 3 cups rice
  • 12 round eggplant
  • 3 tbsp coriander seeds
  • 2 tbsp black gram
  • 1/2 tbsp cumin seeds
  • 1 tsp methi seeds
  • 10 red chilies
  • Lemon sized jaggery
  • 2 tbsp tamarind paste
  • 2 cups grated coconut
  • 1/2 cup oil for cast iron skillet
  • Salt to taste

Instructions

  1. Soak the idli rice or long grain rice overnight. Blend it with little water.
  2. Now blend the coconut and all remaining ingredients (except eggplant) with 1 -2 cup of water.
  3. Mix the coconut mixture with rice batter. Add a little water to get batter consistency.
  4. Slice the eggplants into circles.
  5. Place cast iron skillet over medium heat and drizzle a little oil. As the skillet heats up, dunk the eggplant pieces in the batter and place it over the skillet as close to each other as possible to complete a full circle. Place a cover on top.
  6. After 2-3 minutes, flip the side and add little more oil, and cover the lid and continue to cook for 2-3 minutes.

Notes

I used this batter for plain dosa also, If you don't want to make plain dosa use more eggplants or brinjal.

http://www.mrishtanna.com/2016/05/eggplant-dosa-brinjal-dosa/

Eggplant dosaEggplant dosa is ready! Serve hot with a dollop of whipped butter or spread a teaspoon of coconut oil on top for a heavenly taste! 

 

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28 thoughts on “Eggplant Dosa | Brinjal Dosa

  1. Hi Uma, these look so good! I love eggplant and I’m sure it would be delicious fried up in this batter. A dollop of yoghurt or sour cream would be wonderful on top 🙂

  2. Oh wow Uma!! I’ve never heard of eggplant dosa…this looks awesome! I’ve been making dosa for as long as I can remember, but this looks amazing! Need to try it…pinning for later and passing it along to my mom. Thanks!

  3. That is a very innovative and delicious looking dosa with eggplant Uma. Eggplant is my favorite vegetable and I’ve never thought of adding it to dosa before. I’m definitely going to try this dish soon.

  4. I don’t normally cook with eggplant. Mainly because I don’t know many recipes that use it. I’m always up for an adventure though. I’ll have to print your recipe and give it a try. Hope my family likes it!

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