Monday, August 13, 2018

Vazhaipazha Dosai - Ripe Banana Pancake

Mukkanigal (Three fruits) in Tamil is one word to refer Mangoes, Jackfruit and Bananas together. Mukkanigal have been specially mentioned in devotional Tamil literature. Ancient records show that lands growing the three fruits were granted by the kings of yore to the magnificent temples built by them, so that Mukkanigal could be offered to the Lord in the daily worship. It is tradition to serve Mukkanigal (the three fruits) with honey in religious feasts. Dishes prepared using Mukkanigal taste as delicious as when they are savoured fresh. Sweet dosas prepared using Mukkanis are nutritious, filling and make excellent breakfast food especially for kids. After today's post about Vazhaipazha Dosai I can sense the pleasant aroma of Mukkani Dosais along with Mambazha Dosai and Palapazha Dosai emanating from Chitra Amma's Kitchen.


Ripe bananas - 3
Wheat flour - 2 cups 
Rice flour - 1/4 cup
Ragi flour - 1/4 cup
Powdered jaggery - 1/4 cup
Salt - 1 pinch
Raisins - 2 tbsps
Cashew nuts - 2 tbsps
Ghee - for cooking
1. Peel the ripe bananas, slice them and mash well.
2. Add all the other ingredients and mix well to form a thick batter.
3. Add little milk or water if the batter becomes too thick.

4. Heat a greased tava and pour a ladle of batter in the center.
5. Lightly spread into a slightly thick palm size dosa using the back of the ladle. 
6. Dribble ghee all around and on the dosa.

7. Cook on medium flame till the bottom is done.

8. Flip and cook for one more minute till both sides are done.

Remove the Vazhaipazha Dosai on to a plate and serve warm with a dollop of butter.

Wednesday, July 18, 2018

Mavina Hannina Holige/Mambazha Poli - Sweet Mango Flat Bread

Mango season has come and gone. But the taste buds still crave for the sweetness of mangoes and mango recipes. I decided to try out Mavina Hannina Holige when a friend of mine posted the picture of the same in Face book. When I requested her for the recipe she was kind enough to oblige. I slightly tweaked her recipe to my convenience and prepared the Holige/Poli which was utterly enjoyed and appreciated by my family. 

Sweet and ripe mango pulp - 1 cup
Fine Semolina - 1 cup
Powdered jaggery - 1/2 cup
Ghee - 2 tbsps
Powdered cardamom - 1 pinch (Optional)
1. Dry roast semolina till you get a pleasant aroma.
2. Boil 1 1/2 cups of water, add the roasted semolina and cook till it slightly thickens.
3. Stir in the mango pulp and keep cooking.

4. Add powdered jaggery and stir and cook till all the ingredients blend into a smooth mass.

5. Mix in ghee and switch off flame.
Plain flour/ Maida - 1 cup
Salt - 1 pinch
Turmeric powder - 1 pinch
Sesame oil - 2 to 3 tbsps
1. Mix flour, salt and turmeric powder together.
2. Add water little by little and knead into a soft and elastic dough.
3. Add sesame oil and knead well.
4. Cover and keep it for at least three hours. I had left the dough to soak overnight so that it becomes more pliable and spreadable.
1. Take a ball of dough, flatten it a little and place a ball of the Mavina Hannina Hoorana/ Mambazha Poornam in the center.

2. Pull the edges over the Hoorana / Poornam and seal the stuffing inside.
3. Place the dough with filling on a greased banana leaf or on a piece of aluminium foil and pat it into a thin Holige/Poli.

4. Invert the leaf on a greased and heated tava so that the Holige/Poli sits flat on the tava.

5. Gently remove the leaf/foil and allow the Holige/Poli to cook on low flame.
6. The Holige/Poli will cook in its own oil and no extra dribbling of oil is needed.
7. Flip and cook for two more minutes.

8. Remove from tava when dark brown spots appear on both sides.

Enjoy the flavoursome Mavina Hannina Holige/Mambazha Poli with ghee or hot milk.