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Saturday, July 26, 2008

Badanekayi Dose / Eggplant (Brinjal) Dosa

1 cup White Rice
2 medium sized Eggplant / Brinjal / Badanekayi (Preferred: American Eggplant / Gulla)
3 - 4 Red Chillies
2 tsp grated Coconut
8 - 10 Coriander seeds
5 - 6 Cumin seeds
Grape sized Tamarind
Button sized Asafoetida
5 - 6 Curry Leaves
Salt to taste
Oil / Ghee

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice along with red chillies, curry leaves, coriander seeds, cumin seeds, grated coconut tamarind, salt, asafoetida and water into smooth paste. Pour this ground mixture to a vessel and add water if required. Don't make the batter too thin.

Add water and little amount of buttermilk in a vessel. Chop eggplant into thin pieces as shown in the picture below and add it to the vessel containing buttermilk water.

After 5 mins remove the eggplant pieces from buttermilk water and keep them aside.

Heat the Tava(Iron Tava preferred). Dip the eggplant pieces in the prepared rice batter and place it over the tava as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 1-2 mins in medium/low flame by covering the lid.

Serve hot along with any chutney/sambar if required. It also goes well with Curd and Pickle/Chutney Powder. The ingredients mentioned above will serve 5-6 Brinjal Dosas.


Adige Mane Ruchi said...

Hi Veni.I never knew that we can prepare dose from badane. I should try it out.

Krishnaveni said...

Hi Neethu..
Its really very tasty.. try it out once and enjoy.. :-)