Cooked and served on a banana leaf, this delicious sweet also makes a popular snack in many parts of South India.
I prepared Paal Kozhukattai for a friend from North India who wanted a different menu for our dinner at my home sometime back.
Thuthuvalai-semolina batter in top right and the crepes with tomato chutney…
Dosa or crepe is the most common way I use Thuthuvalai in my cooking, and this is how I make Thuthuvalai crepes.
Mom would add whole mangoes to make Daal (lentil) and Kadhi (yogurt curry). These are the most easiest and popular summer-time recipes using country mangoes which are sweet and sour in taste. My granny used to make these recipes quite often, she avoided adding onion or garlic in it. The simple addition of mangoes in the lentil and yogurt based curries take it to another level.
I tried to convert those fluffy parathas into spongy baked goodies by adding honey, yogurt and amaranth in it. You can cook the same batter on griddle to make small pancakes or a large flat cake.
I have used a large fully ripe Alphonso mango to get a lovely color and natural sweetness in the recipe.
Fried Phool Makhana
Thuthuvalai Rava Dosa