Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins CookTime:10 mins Cuisine:Indian
A big Hello to all my dear readers! 🙂 Today I’m sharing this recipe post with great jubilation, why because, its the 3 rd anniversary of my food blog! I feel, not much but, a bit accomplished. And I know, nothing would have been possible without each and every one of your support, attention, trials, feedback, reviews, appreciation, shares, demands, requests, what not! I FEEL VERY GRATEFUL TO EACH AND EVERYONE OF YOU! Please accept my heartfelt gratitude and bless me to share more healthier recipes, achieve even more during the next coming years!
For my last 2 blog anniversaries, I have been sharing simple dessert recipes, FIRST ANNIVERSARY SPECIAL Vanilla Fudge / Instant Palakova and SECOND ANNIVERSARY SPECIAL Mango Kalakand Burfi / Fudge.
But, this year I decided to post this highly nutrient dense recipe. As, I had few requests asking for recipes with black eyed beans. In the South of America, people have a belief of having black eyed peas / beans on New Year’s Day would bring them good luck. Hence this post! Hope you would try it too!
Important points for making ‘Black Eyed Peas / Alasanda Dosa’:
- Ideally this dosa requires only 4 basic ingredients. The rest of them are just giving additional taste & aroma.
- Do not soak for more than 7-8 hrs. If you soak for more time, the black eyed peas release a stinking smell which will affect the aroma of the dosa as well.
- This recipe is intended only for using DRIED black eyed peas. I did not try with canned black eyed peas as they are already cooked.
- Addition of dried red chillies is just to add a tinge of spice to the batter, and in turn reduces sweetness of the black eyed peas.
- If you are short of the ingredients under ‘To Garnish’, don’t bother this dosa tastes good even without them. Or just add whatever you have.
- Oil Free Dosa Option: In case you prefer this, click this link to see how to made a dosa Oil Free>> Oil Free Healthy Dosa / Without Oil Dosa
Health Benefits of ‘Black Eyed Peas / Alasanda Dosa’:
Black Eyed Beans / Alasanda / Bobbarlu, are incredibly packed with protein,iron and edible fibre in every single serving. They help combat anemia. And are rich in several micro nutrients and folate. Folic Acid is very much essential for pregnant women.
Cumin / Jeera has many health benefits like Aids Digestion, Boosts Immune System, Treats Respiratory Disorders, Promotes Skin Health, has antiviral and Antibacterial Properties. (info from the internet).
To conclude, this recipe is a fantastic combination of protein, iron and fibre at the same time helps aid digestion. It is very much suitable for Vegetarian, Vegan, Gluten Free, Plant Based, Diabetic diets.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Breakfast recipes collection here⇒ Breakfast / Tiffin
Air fryer recipes collection⇒ Air – Fryer Recipes
Curry recipes collection⇒ Curry / Koora / Stir Fry
Related Posts with ‘BEANS’:
- Black-eyed beans Nuggets / Alasanda Vada (Air-Fryer, Stove-top)
- Black-eyed Beans Salad / Alasanda Guggillu
- Spinach & Black-eyed Beans Saute
- Chana Masala / Vegan Chickpea Stew (Instant Pot, Stove top)
- Red Kidney Beans Nuggets / Rajma Masala Vada / Fritters
FULL VIDEO FROM MY OWN YOU TUBE CHANNEL:
- Black Eyed Beans / Alasanda / Bobbarlu – 3 cups (after soaked)
- Water – 2 cups (while grinding)
- Salt – 2 teaspoons
- Dry Red Chillies – 4 (long size)
- Jeera / Whole Cumin – 1 tablespoon
- Cooking Oil – ¼ cup
- Fresh Coriander Leaves – a handful
- Onions – 1 cup (finely chopped)
- Fresh Green Chillies – 5
- Minced Fresh Ginger – 3 tablespoons
- Grated Carrot – 4 tablespoons
- Dry Red Chillies
- Finely Chopped Onions
Step wise pics Procedure for ‘Breakfast with Black Eyed Peas / Alasanda Dosa’:
- If you soak 2 cups of dried beans they would result into 3 cups of beans, as required for this recipe.
TO MAKE DOSA:
- Black eyed peas are called as Alasanda / Bobbarlu in Telugu and as Lobia in Hindi.
- Soaking time for black eyed peas might take 5-6 hrs in summers but same amount of beans might take 7-8 hrs to be perfectly soaked.
- Adjust the salt & spice as per your taste.
- Using garlic for garnish is NOT SUITABLE for this recipe.
- In case you do not have an appropriate dosa pan, use a wide non-stick frying pan.
- My dosa pan is very huge, and I could make 12 large size dosa(s) with the above mentioned ingredients.
- You might make even more number, if you opt for smaller size dosa(s).
- Turning the dosa to the reverse side, is completely optional. They turned out well cooked even when I didn’t turn behind.
- Finely chopped cashew nuts, can also be added for garnish.
- The batter can be stored in fridge for 2 days only. And you need not thaw, but use it right away when you take it out of the fridge.
- After 2 days, the batter starts forming foam and released stinking smell, which is not at allgood for consuming.
- As shown the below pic, I served this dosa with Mint-Coconut Chutney / Pudina-Kobbari Pachchadi, which actually gave the additional spicy taste to the dosa.
- Breakfast with Black Eyed Peas / Alasanda Dosa, sounded very interesting for my kids, and as per my expectation turned out quite a palatable and filling breakfast.
- We felt, just 2 or might be 3 dosa(s), is more than filling for an adult. And, my kids were filled with just 1 large dosa as shown.
Breakfast with Black Eyed Beans Pan Cakes / Alasanda Dosa
- Blender / Grinder / Mixie / Processor
- Dosa Pan / Pan Cake griddle
- 3 cups Black Eyed Peas / Alasanda / Bobbarlu (after soaked)
- 2 cups Water (while grinding)
- 2 teaspoons Salt (or as per taste)
- 4 count Dry Red Chillies (long size)
- 1 tablespoon Jeera / Whole Cumin
- ¼ cup Cooking Oil
- 1 handful Fresh Coriander Leaves (finely chopped)
- 1 cup Onions (finely chopped)
- 5 count Fresh Green Chillies (finely chopped)
- 3 tablespoons Minced Fresh Ginger
- 4 tablespoons Grated Carrot
- Take 2 cups of dried black eyed peas / alasanda into a deep vessel, add 3 times of water. Leave them on kitchen platform for 5-6 hrs, to soak.
- Drain the soaked water, wash the black eyed peas again under running water. Take them into a mixer / grinder / processor. Pour 2 cups of water, add the salt, dry red chillies and whole cumin / jeera, grind them once again. Grind everything into smooth batter.
- In the mean while, get all the veggies finely chopped / minced / grated. Gather everything on the kitchen platform.
TO MAKE DOSA / PAN CAKES:
- Put a dosa pan / pan cake griddle on stove top under high flame. When its severly hot enough, sprinkle little water, scrub off throughtout the pan with a circular piece of onion. Gently pour 3 heaped table spoons of batter and spread around into a big circle.
- Immediately, sprinkle LITTLE of all the ingredients under 'To garnish' throughout the dosa.Then pour 2 teaspoons of oil across the outer surrounding of the dosa. Let it cook for 2-3 mins.
- Later, using a spatula, very gently try to turn the dosa to the other side. Let it cook this side for 1 more min.
- Now, gently turn the dosa back, and then fold it in the middle, take it into a serving plate. Have it immediately. Done!
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