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Healthy Dosa Recipe For Breakfast: South India is famous all over the world for its traditional cuisine. Idli-Dosi, which originated from South India, is today found in every street and state of India, which people like to eat as breakfast.

In many houses of Karnataka, a special dish is prepared during monsoon and summer season, which is called Pelekai Polo or Ponsa Polo. It is a traditional sweet dosa, made by mixing ripe jackfruit, rice, coconut and jaggery. Is prepared. Its taste is mild sweet-salty.

Ingredients to make Pelekai Dosa

• 1 cup raw rice (sona masoori or dosa rice)
• 1 cup ripe jackfruit buds (seeds removed)
• ½ cup freshly grated coconut
• 2 to 3 tablespoons jaggery (depending on the sweetness of the jackfruit)
• 5 to 8 black peppers
• 2 to 3 green cardamoms
• 1 pinch salt
• water as per requirement
• Ghee or coconut oil for baking dosa
• ½ tsp fenugreek seeds (optional)
• A handful of poha (optional, to make the dosa more crispy)

Pelekai Dosa (Photo.Social Media)

Pelekai Dosa Recipe

• First of all, wash the rice thoroughly and soak it in water for 4 to 6 hours. If you are using fenugreek seeds, soak them along with the rice.
• Now add soaked rice, ripe jackfruit buds, grated coconut, jaggery, black pepper, cardamom and a pinch of salt in a mixer jar. By adding little water to it, you will prepare a smooth batter.
• To make it crispy, you can use soaked poha.
• After the batter is ready, take it out in a big vessel, cover it and keep it to ferment for 7 to 8 hours or overnight. After fermentation, mix the batter once gently.
• Now heat a non-stick pan or iron pan on medium flame and apply some ghee or coconut oil on it. Now put it on the pan and rotate it gently and cover it and let it cook for 2 to 3 minutes. Till the bottom side becomes golden and crisp.
• After this, add some ghee on top and turn the dosa and cook it on the other side for about 1 minute. When the dosa is cooked well from both the sides, take it out in a plate.
• Serve hot Pelekai Dosa with coconut chutney, jaggery, ghee or a cup of hot tea or filter coffee.

Recipe Tips

• Use fully ripe and aromatic jackfruit for good sweetness.
• If jackfruit is too sweet, reduce the amount of jaggery.
• Fermenting the batter overnight improves the taste and texture of dosa.
• The use of coconut oil in making this dosa gives it a traditional South Indian flavour.
• If you like light crispy dosa, then add soaked poha in the batter.