An easy and delicious way to devour pineapple when it’s in season. The Pineapple Dosa is very soft and full of fruit flavours. Enjoy this healthy dosa with coconut chutney – for breakfast, lunch, and dinner. Dosa and its varieties are counted among the hot favourites across India, as well as globally.
Pineapple originated in the Brazilian rainforests and later taken to South and Central America. Archaeological evidence also states that this citrus fruit was first cultivated and harvested in 1,200-800 BC in Peru and 200-700 AD in Mexico. Called ‘pina’ in Spain, because of its resemblance to a pinecone, the fruit is referred to as pineapple in England and ‘ananas’ in other languages, including Hindi.
The much-loved dosa originated in Udupi, Karnataka, where it was first mentioned by a Chalukya king Someshwara III, in his book Manasollasa. He had mentioned a recipe by the name of Dosaka. But Tamil Nadu claims it as its own, stating that dosa (dosai as it is known in Tamil Nadu) has been part of Tamil culture since the 1st century AD, and also finds a mention in Sangam literature.
Pineapple Dosa
Cooking time: 15 minutes
Servings: 8-12
Here’s the recipe for Pineapple Dosa.
Ingredients:
• 1½ cup raw rice
• 1 tsp fenugreek seeds
• ½ cup rice flakes, soaked in water for 10 minutes
• 1½ cup pineapple cubed
• ½ cup grated coconut
• 1½ tsp salt
• A few drops of oil
Method:
• Take raw rice and fenugreek seeds in a bowl and wash until the water runs clear.
• Soak this mixture for three hours.
• Take rice flakes and soak in water for 10 minutes. Then, keep it aside.
• Add pineapple cubes and grated coconut in a grinder.
• Drain all the water from the rice mix and rice flakes.
• Add all the ingredients to the pineapple and coconut mix and grind them to a fine paste.
• Keep the batter for overnight fermentation, or for at least eight hours.
• Next morning, add salt and check the batter for consistency. You can add a bit of water, if it’s too thick.
• Put a griddle to heat, and rub a few drops of oil all over it.
• Take a ladle full of the batter and spread the dosa. Moving from the inside to the outside.
• Put a tsp of oil on the dosa when a few perforations appear on the surface.
• Cook both sides evenly.
• Serve it hot with coconut chutney.
