Black eyed peas dosa/Karamani dosa
The name "Black eyed peas" is a misnomer, because it is actually a variety of beans. It is a pale cream coloured bean with a black speck. It goes by the name "Karamani" in Tamil.
This small bean variety has a lot of benefits like improving digestion and reducing inflammation . It is a low oxalate bean, meaning that folks with oxalate issues can safely include them in their diets.
I used black eyed peas to make this really yummy and crisp dosa. This dosa is a welcome change from the regular dosas, because it comes with the bountiful benefits and the superb texture that black eyed peas offers.
Ingredients:
Black eyed peas - 2 cups
Parboiled rice(Idli rice)-1/2 a cup. Regular rice can be used as well
Ginger- 1 small chunk
Salt - to taste
Water- as required to be added while grinding
Oil- for drizzling
Notes:
After rinsing the black eyed peas, I recommend soaking them overnight or at least for a minimum period of 6-7 hours. This would help improve the digestibility of the beans.
Soak the rice separately for at least 3-4 hours.
Preparation of the batter:
In a mixer , add the black eyed peas, rice and the ginger chunk. Grind to a smooth paste, adding the required water. Transfer the batter to a bowl and let the batter rest for a while.
Preparing dosas:
Heat a cast iron tava/dosa skillet. When hot, take a ladle full of the batter and spread it on the tava in a circular motion. Drizzle oil around the edges. When the edges appear to slightly lift , flip the dosa and cook the other side.
Once cooked,transfer the dosa to a plate and enjoy it hot with a side of chutney, sambar or gothsu of your choice.
I served these crisp dosas with Onion gothsu.
Notes:
1. Addition of ginger lends a nice aroma to this dosa. Ginger has amazing anti inflammatory properties, as well as works towards making digestion easier.
2. These dosas taste best when hot. Once it cools down, the dosas might become slightly more chewy.
3. You could add in some green chillies while grinding the batter to make it more spicy.
The name "Black eyed peas" is a misnomer, because it is actually a variety of beans. It is a pale cream coloured bean with a black speck. It goes by the name "Karamani" in Tamil.
This small bean variety has a lot of benefits like improving digestion and reducing inflammation . It is a low oxalate bean, meaning that folks with oxalate issues can safely include them in their diets.
I used black eyed peas to make this really yummy and crisp dosa. This dosa is a welcome change from the regular dosas, because it comes with the bountiful benefits and the superb texture that black eyed peas offers.
Ingredients:
Black eyed peas - 2 cups
Parboiled rice(Idli rice)-1/2 a cup. Regular rice can be used as well
Ginger- 1 small chunk
Salt - to taste
Water- as required to be added while grinding
Oil- for drizzling
Notes:
After rinsing the black eyed peas, I recommend soaking them overnight or at least for a minimum period of 6-7 hours. This would help improve the digestibility of the beans.
Soak the rice separately for at least 3-4 hours.
Preparation of the batter:
In a mixer , add the black eyed peas, rice and the ginger chunk. Grind to a smooth paste, adding the required water. Transfer the batter to a bowl and let the batter rest for a while.
Preparing dosas:
Heat a cast iron tava/dosa skillet. When hot, take a ladle full of the batter and spread it on the tava in a circular motion. Drizzle oil around the edges. When the edges appear to slightly lift , flip the dosa and cook the other side.
Once cooked,transfer the dosa to a plate and enjoy it hot with a side of chutney, sambar or gothsu of your choice.
I served these crisp dosas with Onion gothsu.
Notes:
1. Addition of ginger lends a nice aroma to this dosa. Ginger has amazing anti inflammatory properties, as well as works towards making digestion easier.
2. These dosas taste best when hot. Once it cools down, the dosas might become slightly more chewy.
3. You could add in some green chillies while grinding the batter to make it more spicy.
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