Jini dosa recipe is a type of dosa that originates from the Indian state of Karnataka. It is known for its unique shape, which resembles a spiral or a “jini” in Kannada. The batter for Jini dosa is typically made from a combination of rice and urad dal, which is fermented for several hours before being used to make the dosa. The batter is poured onto a hot griddle and spread out in a circular motion, creating a spiral pattern. Jini dosa is often served with chutney or sambar on the side. It is known for its crispy texture and unique shape, which make it a popular dish in Karnataka.
what is Jini dosa?
Jini dosa is a type of dosa, which is a popular South Indian dish made from fermented batter of rice and black lentils. Jini dosa is known for its unique spiral shape and its crispy texture. The batter is poured in a spiral pattern onto a hot griddle, and it’s spread out in a circular motion to create a spiral shape. Jini dosa is often served with chutney or sambar and it’s particularly famous in the southern state of KarnATAKA. This dish is also known as Jini rotti in some places.
Serving Suggestion:
Jini dosa is typically served hot and is best enjoyed with a variety of accompaniments. Some popular serving suggestions include:
Chutney: A variety of chutneys made from coconut, mint, cilantro, or tamarind can be served as a dipping sauce for the dosa.
Sambar: A lentil-based vegetable stew that can be enjoyed with the dosa.
Potato Masala: A filling of spiced mashed potatoes is a common and popular way to serve Jini dosa.
Ghee: Jini dosa is often brushed with a small amount of ghee or clarified butter before serving, which adds a rich and nutty flavor.
Raita: A yoghurt based condiment can be served with dosa.
Molagapodi or chutney powder: A dry powder of roasted lentils, chilies, and other spices which can be sprinkled on dosa before serving.
Overall, Jini dosa is a versatile dish that can be enjoyed with a variety of different accompaniments, depending on personal preference.
Nutrition Value:
Jini dosa is a traditional South Indian dish made from fermented batter of rice and black lentils. The nutritional value of the dish can vary depending on the ingredients and method of preparation used.
Typically, a serving of Jini dosa (100g) contains around:
- 150-200 calories
- 3-5g of protein
- 25-30g of carbohydrates
- 1-2g of fat
It is also a good source of dietary fiber and various vitamins and minerals such as Vitamin B, Vitamin C, Iron and Magnesium.
However, it is important to keep in mind that the nutritional value can vary greatly depending on the ingredients used and the method of preparation. For example, if the dosa is cooked in oil or ghee, the fat content will be higher. Similarly, if it is served with a side of sambar or chutney, the calorie and sodium content will increase.
To keep it healthy, you can use less oil or ghee while making dosa and also you can use a variety of vegetable as a filling.
Jini Dosa Recipe | Jini Dosa Batter Recipe
Equipment
- cooking spud
- Bowl
- One nonstick frying pan
- Blender
- Knife
- Sieve
Ingredients
For dosa batter:
- 200 Gram Ukdha chawal
- 50 Gram Urad dal
- ¼ Tbsp Methi seeds
- 50 Gram Besan
- 50 Gram Sooji
- Salt to taste
For jini dosa masala
- 1 Tbsp Butter
- 1 Tbsp Oil
- ½ Tbsp Cumin seeds
- 2 Piece Onions medium size (chopped)
- 2 Piece Tomatoes medium size (chopped)
- 1 Cup Capsicum (chopped)
- 1 Cup Cabbage (shredded or chopped)
- 4 Tbsp Schezwan chutney
- 2 Tbsp Ketchup
- 1 Tbsp Red chilli sauce
- Salt to taste
- 1 Tbsp Garam masala
- 1 Tbsp Kashmiri red chilli powder
For jinni dosa
- Dosa batter as required
- Masala as required
- Paneer
- Processed cheese as required
- Fresh coriander (chopped)
- Spring onion green (chopped)
Instructions
For making dosa batter
- First of all, let's prepare the batter for the dosa. So I have taken 200 grams of par-boiled rice that I washed properly earlier & with it, I have added 50 grams black urad dal that I have washed properly & also I am adding 1/4 tsp fenugreek seeds for fermentation. Now to soak everything, I am adding water to it
- After adding the water cover it with a lid. After covering it, you have to soak it for a minimum of 1 hour. Preferably, soak it for 3-4 hours
- Now you can drain off this water, you don't need to use this water. So with a help of a sieve, I'm adding the soaked rice & lentils to a mixer-grinder. Add all the rice & lentils to the mixer grinder,
- Now, at this stage, I am adding a little bit of water. Now, you have to grind this nicely to make a fine batter. So grind the rice & lentils properly. If at any stage, if you feel that the water is not enough, then you can add more water to it. I've used a total of 1/2 cup water to make this batter.
- Now, as you can see, the batter is properly ground, & it has an absolutely fine texture, you can grind your batter similarly.
- Now, in a bowl, I am adding 50 grams gram flour & 50 grams fine semolina Along with that, I have added 1/2 cup water here.
- Now, mix these ingredients with a whisk or a fork. Keep in mind to avoid lumps of the gram flour. Prepare a lump-free mixture. So, I have mixed these ingredients very well.
- To this, we have to add the batter that we made by grinding rice & lentils, so add the batter to it, After adding the batter, you have to again mix all the ingredients together.
- All your ingredients should mix together very nicely, & you can use a whisk for the same. Now, I have mixed all the ingredients well, our batter is ready for Fermentation. So, now you have to ferment the batter for 3-4 hours.
- Keep the batter in any warm corner of your kitchen or in an oven which is switched off, & in 3-4 hours your batter will be fermented. Now, as you can see, after 3-4 hours, the batter has slightly risen & is fermented. At this stage, you have to gently fold the batter & check for it's consistency.
- Now, the consistency of the batter is absolutely perfect. At this stage, I'm adding salt to taste the batter. After adding the salt, again gently stir the batter, Be careful not to mix too vigorously, you have to gently stir it And our Dosa batter is ready
For jini dosa masala
- Now, next, let's prep for the filling for the 'Jini-Dosa' In a pan, I have added 2 tbsp butter & 1 tsp oil. Let the butter melt, & once its heated through, we'll add vegetables to it
- Then add 2 medium-sized finely chopped onions, 2 medium-sized finely chopped tomatoes, 1 finely chopped green capsicum & add 1/2 cup cabbage to this, 4-5 tbsp Schezwan chutney, 3-4 tbsp tomato ketchup, 2 tbsp red chili sauce. Salt to taste, 1 tbsp Kashmiri Red Chilli powder, 1 tsp Garam Masala & some freshly chopped coriander leaves.
- You have to mix all these vegetables nicely. Cooking should be on a high flame. Once these vegetables are mixed, you have to take a potato-masher & mash these vegetables like in 'Pav-Bhaji'
- Now, as you can see, I am mashing all these vegetables You have to keep in mind, that you don't want a liquid-gravy, You can try to keep vegetables like capsicum & cabbage intact. So keep mashing gently, until the mixture comes together to make a nice filling.
- So, while mashing, while these vegetables are coming together, you have to cook this filling only for 2-3 minutes in total. Once your filling is mashed, cooked for 2-3 minutes, & comes together, at that stage you can add some spring onion & freshly chopped coriander leaves to it. Now mix them in as well, & you don't need to cook any more at this stage. & our 'Jini-Dosa' filling is ready.
Making the Jini dosa
- So I have already pre-heated my dosa-tawa (skillet) here. Once your tawa is hot enough, spray some water on it to control the temperature. Make sure that your tawa isn't too hot or too cold.
- So, now you have to add some dosa batter on the tawa, & make circular motions with your ladle, make a dosa. Now, as you can see our dosa is perfectly shaped here. Now, you have to add some butter on this. After adding the butter spread it nicely on surface of the dosa & at this stage, you have to lower the gas flame.
- Now, you have to add some butter on this. After adding the butter spread it nicely on surface of the dosa & at this stage, you have to lower the gas flame. Now, add some amount of the 'Jini-Dosa' filling on the dosa, as per your liking.
- After adding the filling, you have to spread it nicely to make a thin layer on the dosa. Now, as you can see that I have spread the filling evenly on the dosa, Now we will add some more ingredients.
- Now here I am grating some paneer, to form an even thin layer of paneer on the entire filling. After paneer, I am adding some processed cheese. You can finely grate the cheese on the filling as per your requirement. So here, I have added the cheese as well.
- Now, on this I am sprinkling some freshly chopped coriander leaves & green stalks of spring onions. You can continue to cook the dosa on medium low flame until the dosa turns crisp & the cheese on top starts melting.
- So just for 1-2 minutes you have to cook the dosa on a low flame & let the cheese melt. Now, as you can see, the cheese is melted nicely, so at this stage, I will use a spatula to remove the dosa from the skillet. You can remove the dosa & transfer it to a chopping board or a plate.
- Now, the serve the dosa, we have to cut it. So with the help of a pizza-cutter, I will cut the dosa in 4 strips. So like this make long strips of the dosa.
- After making the strips, you have to roll them So, roll the dosa strips like you would roll up a spring-roll
- Finally our Jini Dosa Recipe is ready.
Video
Notes
- Use a non-stick pan or a well-seasoned cast iron pan to make the dosa.
- Make sure the batter is of the right consistency. It should be smooth and flowing, but not too thin.
- Heat the pan over medium-high heat before adding the batter.
- Pour a ladleful of batter onto the center of the pan and quickly spread it out in a circular motion to the edges of the pan.
- Cook the dosa until the edges start to turn golden brown and the surface is no longer shiny.
- Use a spatula to flip the dosa and cook the other side for another minute or two.
- Serve hot with chutney or sambar.
Making Jini Dosa Recipe Step by Step
1. First of all, let’s prepare the batter for the dosa. So I have taken 200 grams of par-boiled rice that I washed properly earlier & with it, I have added 50 grams black uradof dal that I have washed properly & also I am adding 1/4 tsp fenugreek seeds for fermentation. Now to soak everything, I am adding water to it.
2. After adding the water cover it with a lid. After covering it, you have to soak it for a minimum of 1 hour. Preferably, soak it for 3-4 hours.
3. Now you can drain off this water, you don’t need to use this water. So with a help of a sieve, I’m adding the soaked rice & lentils to a mixer-grinder. Add all the rice & lentils to the mixer grinder,
4. Now, at this stage, I am adding a little bit of water. Now, you have to grind this nicely to make a fine batter. So grind the rice & lentils properly. If at any stage, you feel that the water is not enough, then you can add more water to it. I’ve used a total of 1/2 cup water to make this batter.
5. Now, as you can see, the batter is properly ground, & it has an absolutely fine texture, you can grind your batter similarly.
6. Now, in a bowl, I am adding 50 grams gram flour & 50 grams of fine semolina Along with that, I have added 1/2 cup water here.
7. Now, mix these ingredients with a whisk or a fork. Keep in mind to avoid lumps of the gram flour. Prepare a lump-free mixture. So, I have mixed these ingredients very well.
8. To this, we have to add the batter that we made by grinding rice & lentils, so add the batter to it, After adding the batter, you have to again mix all the ingredients together.
9. All your ingredients should mix together very nicely, & you can use a whisk for the same. Now, I have mixed all the ingredients well, our batter is ready for Fermentation. So, now you have to ferment the batter for 3-4 hours.
10. Keep the batter in any warm corner of your kitchen or in an oven that is switched off, & in 3-4 hours your batter will be fermented. Now, as you can see, after 3-4 hours, the batter has slightly risen & is fermented. At this stage, you have to gently fold the batter & check for its consistency.
11. Now, the consistency of the batter is absolutely perfect. At this stage, I’m adding salt to taste the batter. After adding the salt, again gently stir the batter, Be careful not to mix too vigorously, you have to gently stir it And our Dosa batter is ready.
12. Now, next, let’s prep for the filling for the ‘Jini-Dosa’ In a pan, I have added 2 tbsp butter & 1 tsp oil. Let the butter melt, & once its heated through, we’ll add vegetables to it
13. Then add 2 medium-sized finely chopped onions, 2 medium-sized finely chopped tomatoes, 1 finely chopped green capsicum & add 1/2 cup cabbage to this, 4-5 tbsp Schezwan chutney, 3-4 tbsp tomato ketchup, 2 tbsp red chili sauce. Salt to taste, 1 tbsp Kashmiri Red Chilli powder, 1 tsp Garam Masala & some freshly chopped coriander leaves.
14. You have to mix all these vegetables nicely. Cooking should be on a high flame. Once these vegetables are mixed, you have to take a potato masher & mash these vegetables like in ‘Pav-Bhaji’
15. Now, as you can see, I am mashing all these vegetables You have to keep in mind, that you don’t want a liquid gravy, You can try to keep vegetables like capsicum & cabbage intact. So keep mashing gently, until the mixture comes together to make a nice filling.
16. So, while mashing, while these vegetables are coming together, you have to cook this filling only for 2-3 minutes in total. Once your filling is mashed, cooked for 2-3 minutes, & comes together, at that stage you can add some spring onion & freshly chopped coriander leaves to it. Now mix them in as well, & you don’t need to cook any more at this stage. & our ‘Jini-Dosa’ filling is ready.
17. So I have already pre-heated my dosa-tawa (skillet) here. Once your tawa is hot enough, spray some water on it to control the temperature. Make sure that your tawa isn’t too hot or too cold.
18. So, now you have to add some dosa batter to the tawa, & make circular motions with your ladle, to make a dosa. Now, as you can see our dosa is perfectly shaped here. Now, you have to add some butter to this. After adding the butter spread it nicely on the surface of the dosa & at this stage, you have to lower the gas flame.
19. Now, you have to add some butter to this. After adding the butter spread it nicely on the surface of the dosa & at this stage, you have to lower the gas flame. Now, add some amount of the ‘Jini-Dosa’ filling to the dosa, as per your liking.
20. After adding the filling, you have to spread it nicely to make a thin layer on the dosa. Now, as you can see that I have spread the filling evenly on the dosa, Now we will add some more ingredients.
21. Now here I am grating some paneer, to form an even thin layer of paneer on the entire filling. After paneer, I am adding some processed cheese. You can finely grate the cheese on the filling as per your requirement. So here, I have added the cheese as well.
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22. Now, on this I am sprinkling some freshly chopped coriander leaves & green stalks of spring onions. You can continue to cook the dosa on medium-low flame until the dosa turns crisp & the cheese on top starts melting.
23. So just for 1-2 minutes you have to cook the dosa on a low flame & let the cheese melt. Now, as you can see, the cheese is melted nicely, so at this stage, I will use a spatula to remove the dosa from the skillet. You can remove the dosa & transfer it to a chopping board or a plate.
24. Now, the serve the dosa, we have to cut it. So with the help of a pizza-cutter, I will cut the dosa in 4 strips. So like this make long strips of the dosa.
25. After making the strips, you have to roll them So, roll the dosa strips like you would roll up a spring-roll
26. Finally our Jini Dosa Recipe is ready.
