Thursday, September 10, 2015

Urad Dal-Moong Dal Dosa.


Urad dal + Moong dal Dosa with Sambar, Kothambari palle (Coriander leaves) gojju / tambuli And Cheppi Kheeri (Rice cooked in coconut milk adding turmeric leaves .....


For the Urad Dal + Moong Dal Dosa : Soak 1 tsp of methi in ¼ cup of water in a small cup. This will be used while grinding the dosa better. I do not add the methi along with the dals coz. When we drain off the water the methi properties are also lost through it. Wash and soak 1 cup of urad dal and 1 cup of moong dal together in a vessel with plenty of water for 2 hrs. Drain off the water and leave it in a colander for at least 15-20 minutes for the excess water to drain off completely. 


Grind the dals along with the soaked methi and also the water in which methi is soaked to a fine paste. Add as little water as possible. Lastly add a large tablespoon of of finely chopped ginger and finely chopped 4-5 green chillies and grind for just a minute of two. 



Remove the batter in a vessel and add salt to taste. Mix the batter well in clockwise direction. Keep the batter thick, the consistency should be as that of the Idly batter. Keep aside for about 2-3 hours. The batter is now ready to remove dosas.


Heat a Dosa pan to smoking point, lower the heat, add a teaspoon of oil and spread well with spatula. Spread it evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may get burnt and also you may remove all the applied oil in the pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer / film of oil on the Iron Tava which is what I use regularly for removing dosas.


Now add a cupful of batter with a rounded spatula in the centre of the tava and spread evenly into a round circle as thinly as possible. Use light motion, do not press the spatula too much lest the dosa will tear. Increase the heat to medium, add a tsp of oil alll round the edges of the dosa and let cook uncovered till crispy on the bottom side.




This dosa is not flipped over, so cook till there is no moisture on top side of the dosa and the bottom is crisp. Remove gently with flat dosa spatula. Serve hot with chutney, sambar or any other dish of your choice.


** For the recipe of Kothambari palle (Coriander leaves) gojju / tambuli, Please refer the link given below .......


** For the recipe of Cheppi Kheeri (Rice cooked in coconut milk adding turmeric leaves, Please refer the link given below .......


** For the recipe of Sambar, Please refer the link given below .........

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