Who doesn’t love dosas ! I’m a big fan of finding new ways of making dosas to bring in variety. So many textures, so many flavours…all in a dosa. Soft, spongy, crispy, with filling, without filling, thick or thin…we find them all in a dosa. You can make it simple and humble or grand and elaborate.
So this time I have come back with a pristine white, soft, spongy and so delicate Ganji Dosa recipe which I learnt from my Mom.
Ganji Dosa is a famous dosa recipe in down south Andhra and it’s very easy to make. We make ganji (porridge) out of the dosa batter and hence we call it as Ganji Dosa.
Category : Breakfast
Cuisine : South Indian
Author : Jyo
- 3 cups dosa rice
- 1/2 cup par boiled rice
- 1/2 cup poha/atukulu
- 1/4 cup urad dal
- 1/4 cup yellow moong dal
- 1/4 tsp cooking soda
1. Wash and soak all the above said ingredients except soda in a bowl for 4 hours. Then drain water and blend to a smooth and fine batter with enough water. Add salt and set aside.
2. The next step is to make ganji. The gloopy mixture that we get is called is Ganji in Telugu. This acts as a fermenting accelerator in the dosa batter.
To make Ganji :
Take 1/4 cup ground dosa batter and 1 cup water in a bowl, mix it well and cook it on low heat until the mixture resembles Ganji or gruel. It should be little thick and gelatinous. Keep stirring all the time to avoid lumps. Then remove from flame, cool it and add it to the rest of the dosa batter and mix well.
3. Keep covered at room temperature to ferment for 10 hrs or overnight.
4. After fermentation, add cooking soda, mix well and adjust the consistency of the batter. It should be neither thick not thin.
5. Heat dosa griddle, grease with oil, pour a big ladle of batter, slightly spread, drizzle some oil on top, cover it and cook until done on low-medium flame. NO NEED TO FLIP AND COOK ON THE OTHER SIDE.
6. Dosa is ready and serve hot with coconut chutney and Yellow Peas Curry.
7. You can make utappam and paddu with this dosa batter.
YELLOW PEAS CURRY
Servings : 6 to 7
- 1 cup whole yellow peas
- 1 onion chopped
- 1 tbsp oil or ghee
- 1 tsp mustard seeds
- A few fresh curry leaves
- 1/4 tsp turmeric powder
- 3 tomatoes, finely chopped
- Chopped coriander leaves for garnishing
For Masala Paste :
- 1/2 cup fresh shredded coconut
- 1 onion, charred on stove top
- 2 inch dry coconut, charred on stove top
- 1 tsp homemade Rasam Powder
- 7 garlic pods
- 10 to 12 dry red chillies
- 1 small onion, chopped
- 2 tbsp poppy seed powder
1. Soak yellow peas for 5 to 6 hours and drain water.
2. Take kadai, temper the mustard seeds, add curry leaves, turmeric powder and chopped onions. Saute for few seconds, add drained peas, saute for 2 minutes until aromatic and add enough water and let it cook on medium flame.
3. When the peas are 3/4 cooked, add chopped tomatoes and let the peas cook till soft.
4. Mean while…gather the grinding ingredients and blend to a smooth and fine paste with enough water.
5. Now add ground paste, salt to the peas mixture, mix well and let it come to boil. Once boiled, adjust the consistency and simmer for 5 minutes. The consistency should be semi thick. Remove from flame and garnish with coriander leaves.
6. Now the curry is ready and serve hot with dosa.
7. This curry goes well with roti, chapati and akki rotti also.
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You can refer how to char the onion and dry coconut here Cauliflower Saag .