Urad Dal- Gonva Polo (MatHi Polo)/ Black Gram Dal- Whole Wheat Dosa.

"Urad Dal- Gonva Polo (MatHi Polo)/ Black Gram Dal- Whole Wheat Dosa" ... MatHi Polo (means Mud Dosa) is a name given to this Dos by us siblings coz. the color of this dosa turns slightly muddish brown ... I have grown up relishing this dosa from childhood and till date Amma makes it the best ... tastes great served with any chutney or spicy curry/ side dish of your choice though I have served it here with simple pickle/ nonche ... yummilicious ...

** Some dishes are simply nostalgic and one never tires of relishing them. The credit for this Dosa goes exclusively to my Amma/ Mom, who as I mentioned still prepares them the best to date. She often prepared them during our childhood and I loved relishing them and insisted she prepares them more often. Mom is not sure how she came across the recipe but is sure it was from some Kannada weekly magazine which was always lying around in our home those days. Since there was no particular name for this Polo/ Dosa that she could recall, we siblings made its namakarana ie named it MatHi Polo (in konkani) which translated in English means Mud Dosa going by the color of Dosa.

** MatHi in konkani means Mud and my sisters and me found it appropriate to be named so as the colour of this Dosa reminded us of light brown sand. The picture clicked does not make justice to this dosa as I am not an expert, in future as I pick up the tricks of better clicks, I am hoping to get a better output in which case I am going to add on the same here too. This Dosa is a little bit difficult to grind as whole wheat is used nevertheless can be done taking proper precautions against tripping. This Dosa tastes awesome and goes very well with any spicy curries/ Pickles/ Chutney etc. Do try this out and enjoy with your family and friends and remember to give me a feedback plz.

** Here is my Mom's Recipe for ... "Urad Dal- Gonva Polo (MatHi Polo)/ Black Gram Dal- Whole Wheat Dosa" ... do try it, very tasty .... 

** For the Dosa Batter : Just wash in plenty of water 3/4 cup of Urad (Black Gram Dal), along with 3 cups of Gonvu (whole wheat). Add 1tsp of Methi (fenugreek) seeds to this and grind in together in a wet grinder/ mixer with water to a smooth paste.

** Do not add excess water, but use as is required for smooth grinding. Remove into a vessel, add in salt (namak/ meeta) to taste along with 5-6 grated or crushed green chillies (tarni mirsanga/ hari mirchi) and 1 inch piece of grated ginger (alle'/ adrak).

** Mix the batter well in clockwise direction for about 3-4 minutes, so that you do some airing into it as here will not be fermenting the dosa batter. Now the batter is ready to be prepared into dosas, check consistency and add in water if required only. Remove dosa immediately.

** To remove Dosa : Heat a Iron tava to full heat, you may use any tava. Once hot, lower the heat to minimum, apply oil+ghee all over the tava. Rub tava lightly with a tissue paper so that the tava gets evenly coated with just a thin film of the same. 

** Note : I always use Oil (tel) + ghee (toop) in the ratio of 1:1 for removing of dosa, bhakri etc. The results are fantastic unlike if used single, so just give it a try. I learned this method from my Amma (Mom) who always had them mixed and kept ready in bowl to be used.

** Using a deep rounded ladle that holds about ½ cup of batter, pour it on the center of the tava and then with the rounded bottom gently spread it into a round thick dosa of say about 6-8 inches in diameter gently, do not press the ladle too much on tava or it will tear.

** Note : If you want a larger sized Dosa, then use batter appropriately by adding in another ladle or half of the same over the first and then spread it into a round shape. This is a slightly thicker dosa so spread the same slightly thicker in consistency.

** Raise the heat to medium and sprinkle some oil+ghee all round the rim of the dosa and some on the top too. Let cook till the bottom side is done and the upper surface too cooked and not wet to touch, now gently loosen with spatula and flip it over. 

** Let cook on the top side too, this dosa is cooked on both sides, when done remove with spatula and check out that both sides are done if not cook for few more minutes. Do try to get the upper and lower sides slightly crisp as shown in the picture.

** Gently remove the dosa and put it on a serving plate and then proceed to remove rest of the required number of dosas with the batter in similar way. Season the tava and rub with tissue paper every time to ensure that the dosa comes off perfectly and crisply done.

** Note : The heat when adding on dosa on tava should be minimum, that is low, then it should be raised to medium and cooked throughout on medium heat, you may check and raise or lower the heat to maintain as required taking care to see that dosa is not burnt.

** "Urad Dal- Gonva Polo (MatHi Polo)/ Black Gram Dal- Whole Wheat Dosa" is done and ready to be served. Dosas always tastes best when served hot just out of the tava along with some spicy chutney or any spicy curry or bhaji or any other side dish of your or your family’s choice. In my home we are not very fussy with accompaniments though it is enjoyable to have them, however we do enjoy it served simple with any nonche/ pickle or chutney pitti/ gun powder that is always available in kitchen.

** I always love to relish dosas with fresh homemade butter/ loni while hubby prefers spicy coconut chutney or any pickle with dosas and off course a strong tea is must. This dosa however is tastier with spicy accompaniment so served with pickle. In all definitely a delicious tummy filling breakfast with loads of fiber in them and is sure to keep you going for long hours before hunger pangs hit. Try it, it is not only tasty but healthy too, and you should make your family the habit of eating good home cooked food always.

** There are many “Dosa” and "Chutney" varieties in my Blog, do go through them in leisure and try them out and enjoy with your family. They are all very tasty, tried and tested in my own kitchen, query if any can be mailed/ commented in blog to me.

Note : This is an instant dosa and the batter does not store well even in refrigerator as wheat mostly gets fermented faster and the taste is lost. So, do not prepare in excess, it would be advice-able to  use small cup for measurements and finish off the batter soon to avoid wastage.

** Note : This batter is a little bit difficult to grind in mixer as soaking is not involved and wheat is tough to grind. I use wet grinder, so there are no issues involved, but if using mixer grinder, it trips often making it difficult for grinding. To avoid it, fill the jar only to 1/4 level with just enough water and grind as the batter multiplies in grinding too.

** Though there are a few drawbacks like difficulty in grinding and retaining/ storing of batter, you must try this one out as it is not only tasty but a very healthy dosa too. Always include homemade dishes for breakfast like dosa, idly, appo etc. your children will love them.