Pineapple Dosa/Dosai
Soft, golden, and porous Pineapple Dosa with a delightful balance of sweet and tart. A tropical cousin of the set dosa/dosay, perfect for breakfast with friends, brunch with family with a good cuppa or as an after-school snack!
Pineapple dosa/dose is a soft golden porous pancake/bread made from a fermented batter of rice, canned pineapple, yeast and coconut. With a delightful balance of sweet and tart, it’s best enjoyed on its own or with a generous drizzle of pineapple sauce for that exotic taste of the tropics. I love it for breakfast, as a snack or anytime I’m in the mood for an indulgent fruity tang.
Across India there are a myriad of dosa variants known for their shape, size, texture and consistency. Without a doubt, I am a fan of the golden-brown tunnel shaped crispy masala dosa with a spice potato filling. A dosa or a crepe with the perfect crispiness and thickness such as served in Diana, Udupi, is one of my fondest memories of growing up in Udupi. How time flies??
While the heady whiff of the butter dosa (benne dose) wafts over Udupi, my hometown, the city at the heart of Karnataka with a place on the culinary map, the little chef in me is paving the way to transport that nostalgia into my kitchen in Sydney to gratify my palate but with a twist.
Although I love the taste and the crispy texture of the masala dosas, I have been dying to create a sweet savoury dosa/thick pancake featuring one of my most favourite tropical fruits – the exotic pineapple.
This post is about creating a tropical tasting dosa with tinned pineapple and it is sure to please both the sweet tooths and savoury dosa lovers.
What is a pineapple dosa?
Unlike the other dosa variants, pineapple dosa/dose is a thick pancake and is a sweet cousin of the savoury set dose. FYI the name set dose refers to a serving style, in which 3 dosas are served in a set/batch along with accompaniments such as chutneys or sambhar.
Pineapple dosa gets its unique savoury sweet tangy taste by soaking, blending and fermenting idli/idli dosa rice, pineapple, yeast and a little shredded/fresh coconut, then frying the batter into a thick, medium size pancake. Texturally, pineapple dosa is soft, porous and light. It is small in size and resembles a set dosa.
While traditionally South Indian dosas are served with savoury sides and fillings, dosas are also served with sweet fillings. My Pineapple Dosa is a fine example of a sweet dosa which is given a delectable tropical touch by the addition of canned pineapple.
Hope my special pineapple dosa recipe has inspired you to dig out that can of pineapples from the pantry and let your creative juices flow to celebrate the fusion of sweet and tart in one fruity South Indian style dosa!
My pineapple dosa/dose is sweet, moist and packed full of pineapple flavour. It is beautiful served still warm on its own or with an oozing pineapple sauce and a few shavings of freshly grated coconut (I used frozen and defrosted grated coconut) to enhance the tropical flavours of this pineapple dosa.
frequently asked questions
why use canned pineapple
Canned pineapple is easy to source, and you can whip this delicious fruity tropical dosa any time of the year.
how long should i ferment the batter
The batter ferments in 2-3 hours if you have used yeast that is well within its due date. The fermented batter looks airy and increases in volume only slightly. If the batter is not airy, ferment it for a little longer say, another hour.
can I make batter ahead of time
The batter can be prepared and fermented a day in advance. Cover the fermented batter with plastic wrap and refrigerate. When ready to use, bring to room temperature by leaving on your benchtop for 1 hour and stir the batter well to loosen. As there is pineapple in the batter, it is recommended that you use any leftover batter within 24 hours.
Oops, I messed up my first dosa!
Like masala dosas your first set dosa/dose may not come out perfect.
Don’t worry if your first pineapple dosa fails because it usually fails for a reason. It is possible that the griddle may not be hot enough when the batter is poured.
It may be that there is excess oil in your pan.
To prevent that from happening, I would recommend you heat the lightly greased griddle for a couple of minutes or until a drop of water sizzles on contact. The dosa will be beautiful and golden when the griddle is of right temperature and the pan is very lightly greased.
what’s the best way to reheat dosas!
To reheat, cover the dosa with plastic wrap and microwave for 40 to 50 seconds or until just warm. Overheating the dosa can render it becoming stiff.
ingredients for the Pineapple Dosa/Dosai batter
If you set aside the pantry essentials, this mouthwatering pineapple dosa is made with such few ingredients and yet with shockingly good results.
The bonus is, you do not even need fresh pineapple for this recipe as you probably have a can of pineapples sitting right there in your pantry already!!
Here’s what goes into making the Pineapple Dosa/Dose:
- Idli Rice/Idli Dosa Rice (Mutambo in Konkani) – Best rice to make soft dosas and other south Indian rice breads. Wash rice under cold running water a couple of times. Drain, cover the rice completely with tap water and soak uncovered for roughly 4 hours at room temperature. Blend as per recipe. Find at: All Indian grocery stores in small or large packets.
- Canned/tinned pineapple pieces in juice/syrup – There are many varieties of canned pineapple. I have tried both pineapple chunks in juice and syrup, but I think the dosa tastes best, more complex with pineapple chunks in syrup.
- Dry yeast – when added to the batter, it kicks off the fermentation process. It also contributes to the overall flavour, aroma and porous texture of this dosa. I use Tandaco dry yeast that comes in 5 x 7g sachets. Following the recipe instructions is crucial for producing soft, porous dosas. To avoid disappointment, do not store opened sachet.
- Shredded coconut/fresh coconut – Pairs well with pineapple. Adds a refreshing layer of flavour, richness and unique taste.
- Sugar – Adds a hint of sweetness. Alternative: You may add a tablespoon of palm sugar to the batter, in which case, the dosa will be darker in colour. You will still need to use white sugar as per recipe to make the yeast solution.
- Salt – Just to balance the sweetness.
- Oil – For greasing the griddle to fry the dosas. I use a neutral flavoured oil such as, vegetable oil. Don’t ever use olive oil, as it will be too strong in taste. You may use coconut oil if you have it handy. Lightly grease the griddle/non-stick frying pan before making each dosa. If there is excess oil in the griddle, wipe off excess with paper towel. Wiping excess oil also helps dosa to get golden without burning.
Possible add-ons. You can add extra flavour into your batter with a teaspoon of pineapple flavouring, if you have it handy in your pantry.
Pineapple Dosa/Dosai making Video
how to make Pineapple dosa!
The process of making pineapple dosas involves soaking and blending rice with pineapple, coconut, pineapple syrup/juice and a little water. This batter is then fermented with a mixture of yeast and sugar until the batter is frothy and risen slightly. Fermenting the batter improves the texture and creates those characteristic holes in the dosa – just like my mum’s.
The batter needs about 2 to 3 hours to ferment but once the batter has fermented, they are very quick to make. The batter is then poured on to a hot griddle (tawa or tava) and cooked until lightly golden, then flipped over and cooked on the other side until golden.
The addition of pineapple and coconut is a tasty, sweet variation of the traditional set dosa/dosay. You are going to really love this mildly sweet and mildly tart dosa!!
Here’s my easy Step-by-Step tutorial for the Pineapple Dosa/Dosai that you can whip up any time of the year using a can of pineapple chunks that you may already have in your pantry.
The full instructions to make this Pineapple Dosa are in the recipe card below, but here are some helpful tips to go along with the process photos.
Here’s what we are trying to achieve at each step:
wash and soak the rice
Begin by washing the rice in a fine mesh sieve under cold running water a couple of times. Cover the rice completely with water and soak for 4 hours or overnight.
Make the yeast solution
Sprinkle yeast over the water. Add sugar and stir until all the granules are dissolved. Set aside for 30 minutes while you blend the other ingredients.
blend pineapple, rice, coconut and salt
First, blend the drained pineapple in a blender or similar appliance to a smooth paste. Drain the soaked rice completely and add to the blender. Add coconut, the reserved pineapple juice/syrup and salt. Add about 100mL water gradually and blend to a smooth batter. I blended for 4 minutes at 1 min. intervals.
ferment batter
Pour batter to a deep saucepan. Add the frothy yeast mixture and using your hand, beat for 2 minutes. Beating helps to combine the yeast mixture with the batter and also helps with the fermentation. Taste and season with salt and sugar, if required. Tie loosely with a muslin cloth and ferment in a warm place (I would say 25°C – 27°C is the most ideal temperature).
fry the dosa
You know the batter is ready, when it is airy and risen slightly in volume. Heat a medium size cast iron griddle or a non-stick frying pan with a well-fitting lid, on medium-high heat (a drop of water should sizzle on contact). Stir the risen thick batter a couple of times to loosen. Grease the pan lightly and evenly with a silicon brush. Ladle about 80mL-100mL batter into the centre of the hot pan. It will spread on its own. Pop the lid and cook for 1-2 minutes.
open the lid and sprinkle oil
Open the lid. When the top of the dosa is set, sprinkle a teaspoon oil on the top and around the edges.
flip and finish making the dosa
Flip the dosa and cook for 1 minute or until slightly golden. Repeat with the remaining batter, lightly greasing the pan each time with a bit of oil and adjusting the heat as necessary. Transfer the fried dosas to a warm plate. Garnish with grated coconut and serve warm on their own or with a luscious pineapple sauce. They are deliciously divine!!
how to serve pineapple dosa
- For a quick and easy weekend breakfast, brunch or snack serve them on their own while still warm or better still straight from the pan to the table garnished with freshly grated coconut.
- A fun way to serve pineapple dosas is to place them on the table along with some freshly prepared caramel sauce, pineapple sauce and some colourful sprinkles. Everyone can assemble their own creations with whatever sauce they choose to have!
HAVE YOU MADE THIS RECIPE?
Let me know how it went! Tag me on Instagram @lavina_mendonsa or leave a comment below!
Pineapple Dosa | Dosai
Ingredients
- 1¼ cup idli/idli dosa rice 300g
- 1 tsp. dry yeast 4g
- ½ cup lukewarm water approx. 100mL
- 2 tsp. white sugar or to taste 10g
- 2 cups canned pineapple pieces in juice or syrup drained and juice reserved (439g can)
- ¼ cup shredded coconut or ½ cup fresh coconut 25g-30g
- ¾ tsp. salt or to taste 4g
- 100 mL water to blend rice
- ¼ cup oil to fry dosas
Instructions
- Wash the rice and soak - Wash rice in a fine mesh sieve under cold running water, using your hands to agitate kernels. Place rice in a large bowl and cover completely with water (about 2.5cm above rice). Soak at room temperature for 4 hours or overnight.
- Make the yeast solution - Combine yeast with water and sugar, until all the granules have dissolved. Set aside for 30 minutes while you blend rice.
- Blend pineapple, rice, coconut and salt to a smooth batter - First blend the pineapple pieces in a blender or similar appliance to a paste. Drain the soaked rice completely and add to the blender along with shredded/fresh coconut, the reserved pineapple juice/syrup and salt. Add water a little at a time, as required and blend to a smooth batter. I blended for 4 minutes, at one-minute intervals (Note 1).
- Ferment batter - Remove the batter to a deep saucepan, enough to allow a little space for the batter to rise. Add the frothy yeast mixture to the batter and using your hand, beat the batter well for 2 minutes or until all the yeast mixture has combined thoroughly into the batter. Taste and season with sugar and salt, if required (Note 2). Loosely cover with a kitchen towel or muslin cloth and tie with a string. Ferment in a warm place for at least 2-3 hours or until the batter has fermented. Once fermented, the batter will be airy and increase in volume slightly (Note 3). In cold weather conditions, warm your oven very slightly and switch off. Place the batter in the barely warm oven until fermented. May take 2-4 hours! Check batter after 2 hours!
- Fry the dosa - Heat a small to medium cast-iron griddle with a well-fitting lid or a non-stick frying pan on medium heat (a drop of water should sizzle on contact). Brush the base lightly with oil. Using ladle, scoop about 100mL batter into the centre of the pan. No need to spread the batter as it will spread by itself. Pop the lid on and cook for 1-2 minutes or until the bottom of the dosa is golden (do not brown at any point). Sprinkle a tsp. of oil around the edges and the top of the dosa.
- Finish the dosa - Flip and cook for 1-2 minutes or until golden. No need to pop the lid after flipping the dosa. Remove and set aside on a warm plate. Repeat with remaining batter, brushing the pan with oil after each dosa and adjusting heat as needed, until all batter is exhausted.
- Serve hot - Serve immediately on its own. It is absolutely delicious with pineapple sauce or caramel sauce.
- To reheat, place in the microwave for 1 minute or until just warm. Do not overheat the dosa.
Notes
- As blenders vary, please blend in accordance with the requirements of your blender. We are aiming for a smooth batter but ensure that the batter does not get heated during blending. If the batter heats up, then stop the blender for a couple of minutes and continue blending until a smooth batter is achieved.
- Variation: - for a deeper pineapple flavour, add 1 tsp. of pineapple essence in Step 4 when fermenting the batter.
- I placed my batter on my kitchen bench top to ferment. It was airy and rose slightly in 2 hours. The batter is ready to use when it has an airy texture. The batter may double in volume in very hot weather conditions however, for this recipe, it is not necessary for the batter to double in volume.
Hi, I’m Catherine!
I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!
My Favourites
Tried your Pineapple Dosa recipe. It came out fluffy, flavorful and delicious. Please continue to add more breakfast recipes. Thank you.
Hi Daizy
Thank you so much for your message. Glad to hear that you enjoyed my Pineapple Dosa. I will post more breakfast recipes in the coming months. Thank you.