In the year 2016 we had a Food Festival in our school, where I had chosen a topic of ” cooking with flowers “. That time I tried this dosa and it came out well and tasty. Especially when preparing this dosa need not worry about the black gram, we can add lesser than what I have mentioned here. We had prepared 24 recipes out of various flowers, which I wil be posting in my further posts. I have named this Rosa-dosa not because of the color, because the name of hibiscus is Hibiscus Rosa-sinensis.
- 3 cups raw rice
- 1 cup table rice
- 1/2 cup black gram
- 2 tsps fenugreek
- 10 hibiscus flowers
- 2 tsps salt
- Oil/ghee for making dosa
- 1 cup chopped onion
- 1 cup cumin powder
- 1 tsp pepper powder / green chillies Finely chopped
- 1 tsp finely chopped ginger
- Finely chopped curry leaves
- Finely chopped coriander
Wash and soak the rice, dal and fenugreek for 3 hours.
Wash the hibiscus flowers and take out only the petals. You can reduce the amount of flowers if you don’t want the dosa too red. Take only red flowers, I have not tried with other colors. Hibiscus flowers give a cooling effect for the body.
After 3 hours grind the rice mixture along with the hibiscus petals to a paste ( dosa consistency).
Your batter will be pink. Keep the batter aside for 2 to 3 hours.
Heat a small pan, add the curry leaves, onion, chillies /pepper powder, cumin powder and ginger, sauté for 3 minutes and add this tempering to the batter, add the salt and coriander.
Mix well and make dosa.
To make dosa heat a flat pan, smear oil, wipe it off with a cloth or half cut onion.
Sprinkle little water ( do this carefully ) and pour one ladle of batter. Spread the batter to a round shape, thin or thick as per taste.
Leave it on the pan till the batter is half – cooked, then smear ghee// oil on the edges.
Allow to cook and remove from the pan when the dosa on top portion is fully cooked.
You can also flip the dosa and cook on the other side.
Serve this dosa with red chili – tomato chutney.