TAPIOCA/ YUCA DOSA

Name: Tapioca/ Yuca Dosa
Prep time: 30 min
Cook time: 10 min
Ingredients: 2½ Cup Tapioca (Grated); 1 Cup Raw rice; 2 Cup Coconut; 1 tsp Cumin

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Tapioca/ Yuca Dosa

Tapioca is a staple food for many. It's a quick energy source and easily cultivated, a rich source of carbohydrate, moderate source of dietary fiber, Vit K, calcium and protein. It prevents constipation and since it's high in carbs, helps gain weight naturally. Tapioca should not be eaten raw, it is to be consumed only after proper cooking. There are number of dishes prepared using tapioca, may it be snacks or dishes ranging from boiled tapioca, tapioca stir-fry, tapioca chips, papad, flour, pudding, dosa etc.

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Prep Time 30 mins

Cook Time 10 mins

Course Breakfast

Servings 8

Ingredients

2½ Cup Tapioca (Grated)
1 Cup Raw rice
2 Cup Coconut
1 tsp Cumin

Instructions

Soak raw rice for 2 hrs.
Clean tapioca by cutting off the outer brown skin and washing it properly.
Using a shredder, shred the tapioca.
Grind rice with 2 cup coconut using ½ cup water to a smooth texture.
Add shredded tapioca and ¼ cup water to it and grind it again to a smooth batter.
Transfer batter to a bowl, add salt and 1tsp cumin. Mix it evenly.
The batter will be of thicker consistency, compared to idli dosa batter.
Pour dosa batter and spread evenly on a dosa pan. Add some oil.
Flip it over and let it cook properly and fully in medium flame.
Serve hot with coconut chutney. Goes good as a breakfast or a dinner recipe.

Tags: Breakfast, Dinner, Dosa, tapioca

DRUMSTICK/MORINGA LEAF DOSA

CHAYOTE/ CHOW CHOW CHUTNEY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,