Hibiscus Dosa: A Healthy Version Of The South Indian Dish
Image Credit: Hibiscus Dosa

If your pantry is running low on udina or lentils, you can exercise other options to make a dosa. If you have hibiscus leaves, you can make dosas with it. Such a healthy dosa full of nutrition in which hibiscus leaves are ground along with raw rice to rustle up soft dosas. In India, hibiscus flowers are frequently seen and offered as gifts to the gods. Hibiscus is a common ingredient in many ayurvedic medicines and is also used for therapeutic purposes. It is believed that hibiscus leaves are full of antioxidants, which assist rid your body of dangerous and undesired pollutants. It helps ladies who have menstrual or bleeding issues.

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Hibiscus is a common ingredient in many traditional dishes including chutney, gojju and tambuli. A traditional coastal Karnataka dish, tambuli is a thin yoghurt-based stew created by pulverising a herb, vegetable, green, fruit, or spice with coconut and chilies, then combining it with buttermilk and topping it with a straightforward tempering. Even Hibiscus tea that offers immense benefits is very popular these days. It has a fruity flavour and is consumed both cold and hot. Hibiscus dosa is an incredible dish in which health benefits of dosa combine with the goodness of hibiscus to offer a nutritious meal. Here’s the recipe.


For the dosa:

1. 20-25 hibiscus leaves

2. 1½ cups raw rice 

3. ½ cup rice flakes 

4. Water, as needed

5. ¾ tsp salt 

6. 1 tsp jaggery

7. 1 onion

8. Small piece ginger 

9. A few curry leaves

10. A few coriander leaves 

11. 2 green chillies

For the chutney:

1. 2 tbsp roasted gram 

2. ½ cup coconut 

3. ¼ cup coriander leaves 

4. A few mint leaves

5. Small piece tamarind 

6. A little jaggery

7. ½ tsp salt 

8. 3 green chillies


For the dosa:

1.  Take 1½ cups of raw rice. Add 2 cups of water and rinse well.

2.  Again add 2 cups of water. Transfer the soaked rice to the mixer. 

3. Add 25 hibiscus leaves, ½ cup of rice flakes and ¾ cup of water. Grind finely. 

4. The batter should be fine. Transfer to a vessel. 

5. Let it ferment in a warm place for 8-10 hours. 

6. Add ¾ spoon of salt, water as required and mix well. 

7. It should have the consistency of a normal dosa batter. 

8. Divide the batter into two portions. 

9. Put jaggery in one of the portions according to taste.

10. Take this sweet batter and pour a ladle full of it on a pan and spread lightly. 

11. Put 1 tsp oil on top and let it cook for 1 minute. Cover it.

12. Remove the cover. Loosen the edge of the dosa and remove it. 

13. Take ½ cup chopped onion, 2 tsp grated ginger, chopped green chillies, 2 tbsp curry leaves, chopped coriander leaves, ½ tsp salt and mix well. 

14. Take the other plain batter and pour a ladle full on a dosa pan and spread it lightly. 

15. Add the 2 tsp onion mix and spread over it. 

16. Put oil and press gently. Cook on a medium flame. 

17. Flip and cook. 

18. Loosen the edge and remove.

For the chutney:

1. Add 2 tbsp of roasted gram, ½ cup of grated coconut, 3 chillies, small piece of tamarind, small piece of jaggery, ¼ cup of coriander leaves, 1 tbsp of mint leaves, 1 tsp of salt, ¼ cup of water and grind it slightly coarse. 

2. Transfer and temper the chutney. 

3. Serve one savoury dosa and one sweet dosa with chutney.