Maragenasu Dosa/ Cassava dosa/ Tapioca root dosey

 Cassava / Maragenasu – A Nutritious Root for Food Security

Cassava, also known as Maragenasu or Tapioca root, is one of the richest sources of carbohydrates after rice and wheat. This drought-tolerant plant is a fantastic choice for sustainable food security and a valuable addition to any home garden.

A staple in many parts of Africa, Asia, and South America, cassava is a starchy root vegetable with a mild, neutral flavor when cooked. It can be enjoyed in various ways—boiled, mashed, fried, or baked. Additionally, cassava is naturally gluten-free, grain-free, and nut-free, making it a great option for those with dietary restrictions. However, it is essential to cook cassava before consuming it, as raw cassava contains compounds that can be toxic.

Recently, we harvested a large cassava root from our home garden. While I usually prepare it as a simple stir-fry or add it to sambhar, I wanted to experiment with something new. Given its high starch content, I decided to try making dosas, similar to our traditional khara dosa. Though I was initially skeptical about grinding raw cassava directly with soaked rice—since I usually prefer cooking and draining it before use—I gave it a shot. To my delight, the dosas turned out soft, flavorful, and light, with no adverse effects after eating them!

Excited to try this? Let’s dive into the recipe!

Ingredients:

Cassava/ Maragenasu/ Tapioca root (fresh & tender) – 1 cup roughly chopped

Dosa rice – 1 cup or little less

Coriander seeds – 1 tsp

Cumin seeds – ½ tsp

Dry red chillis – 3 to 4, adjust to taste

Salt – to taste

Chopped onions, chopped coriander leaves (optional) – 2-3 tbsp

Oil/ ghee – for making dosa

 

 

Method:

• Wash the dosa rice thoroughly and soak it for 3–4 hours or overnight.
• Once the rice is ready, prepare the cassava (maragenasu) by peeling off the thick skin and discarding it.
• Roughly chop the cassava and rinse it well under running water to remove any residue.
• In a mixer jar, add the soaked rice, chopped cassava, coriander seeds, cumin seeds, red chili, and salt.
• Grind everything into a smooth batter, adding sufficient water. The consistency should be thin, similar to neer dosa batter.
• Transfer the batter to a vessel, add chopped onions & coriander leaves if using (optional).
• Heat an iron griddle or tava on medium flame.
• Lightly grease the surface with oil and pour a ladleful of batter, spreading it thin like neer dosa.
• Cover and cook for a minute. Drizzle a little ghee on top, then flip to roast both sides until golden and crisp. The dosa should be ready in about 2–3 minutes.
• Serve hot with your choice of chutney or jaggery syrup for a delicious and wholesome meal!
• Enjoy this unique and nutritious cassava dosa!