Eggplant dosa for Breakfast and Snack!
Does 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.
The ingredients I have listed for the batter are all key here. You miss one and it just does not turn outright. 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 up to 3 days in the refrigerator. I have tried this with cabbage, spinach leaves, taro leaves, and eggplant. Eggplant has been the family favorite.
Be sure to choose an eggplant that is 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.
Step by step directions
- Soak the idli rice or long grain rice overnight. Blend it with little water.
- Now blend the coconut and all remaining ingredients (except eggplant) with 1 -2 cups of water.
- Mix the coconut mixture with rice batter. Add a little water to get a batter consistency.
- Slice the eggplants into circles.
- Place a 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 them over the skillet as close to each other as possible to complete a full circle. Place a cover on top.
- After 2-3 minutes, flip the side and add a little more oil, and cover the lid and continue to cook for 2-3 minutes.
Check out my other recipes
📖 Recipe
Eggplant Dosa | Brinjal Dosa
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 cups rice
- 12 round eggplant
- 3 tablespoon coriander seeds
- 2 tablespoon black gram
- ½ tablespoon cumin seeds
- 1 teaspoon methi seeds
- 10 red chilies
- Lemon sized jaggery
- 2 tablespoon tamarind paste
- 2 cups grated coconut
- ½ cup oil for cast iron skillet
- Salt to taste
Instructions
- Soak the idli rice or long grain rice overnight. Blend it with little water.
- Now blend the coconut and all remaining ingredients (except eggplant) with 1 -2 cup of water.
- Mix the coconut mixture with rice batter. Add a little water to get batter consistency.
- Slice the eggplants into circles.
- 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.
- 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
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Eggplant dosa is ready! Serve hot with a dollop of whipped butter or spread a teaspoon of coconut oil on top for a heavenly taste!
Maggie Unzueta says
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!
Uma Raghupathi says
Thank you 🙂
Pavani says
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.
Uma Raghupathi says
Thank you Pavani! This is from my grand mothers recipe. Old time people were very innovative with food 🙂
Anjali @ Vegetarian Gastronomy says
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!
Uma Raghupathi says
Thank you Anjali:) this dosa is unique to stare of Karnataka. My family favorite one! Hope you and your family will like this as much as we do!
Jared Kovacs (thehesitantchef) says
Looks good to me! I would love to try these, I wonder if I could convince my friends to make it for me.
Uma Raghupathi says
Thanks 🙂
Strength and Sunshine says
That sounds so good Uma! You know I'm a huge eggplant fan!
Uma Raghupathi says
Thanks Rebecca! Yes me too:)
Laura // Chronicles of Passion says
I love eggplant and this cuisine of food, but I have never cooked with jaggery! Can't wait to try it!
Uma Raghupathi says
Thanks Laura:)
Bob Ramsak says
Excellent! Was just discussing new ideas for eggplant at lunch today. 🙂
Uma Raghupathi says
Thank you bob!
Sophia Reed says
Yes these really do look good.
Mel @ avirtualvegan.com says
Wow they sound amazing. I love dosa and love eggplant so the two together is just perfect. And you suggest spreading the tops with coconut oil....Delicious!
Uma Raghupathi says
Thank you Mel! Yes spreading coconut oil take this dosa to next level:)
Ginny McMeans says
How wonderful! I have never had anything like this and I am looking forward to making it.
Uma Raghupathi says
Thanks Ginny 🙂
fashionphases says
I've never tried this before but it sure does look tasty! 😀
Uma Raghupathi says
This is originally from south India. You cannot find this in any restaurant easily!
Rada Francis says
This looks amazing!! I am always looking for eggplant recipes and ideas!
Uma Raghupathi says
Thank you Rada 🙂
Tanya at RockstarVanity says
This looks so delicious!
Uma Raghupathi says
Thank you 🙂
kage2015 says
Haven't cooked with eggplant hardly at all, this will get me started.
welcomepresence says
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 🙂
Uma Raghupathi says
Thanks Dave! Kids love to eat with yogurt !