Tuesday, December 29, 2015

Dosa with Potato Bhaji And Koddel.


Urad + Rice + Chana Dal + Poha Dosa With Batateche Usli / Potato Bhaji And Alsande' Beeyechi Koddel / Black eyed bean Curry ......


So, it's breakfast time and most of konkani houses prepare dosa or idies. Today i am posting Dosa made from Urad, rice, chana dal and poha. This dosa has pleasant appetizing smell and is very fulfilling if served with potato bhaji and sambar or any other spicy curry. You can call it a meal on its own. I sometimes prepare this for lunch as we do not like to have heavy breakfasts every day. Go ahead and enjoy this dosa with any dish of your choice as an accompaniment. 

Ingredients :
Urad dal 1 cup 
Chana dal 2 tblsp.
Dosa Rice 2 cups
Ordinary Rice 1 cup
Poha (thin variety) 1 cup
Methi Seeds 1 tsp


Wash and soak urad dal in plenty of water with methi seeds for 3-4 hours. Also wash and soak the dosa rice along with ordinary rice together in a separate vessel for 3-4 hours. Soak poha for 30-45 minutes (just before you start grinding). Drain both urad dal and the rice and grind separately. Grind urad dal to a smooth consistency with just enough water only. Do not add more water or the batter will be thin. Now grind the rice along with the poha to a smooth paste. Remove and mix both urad dal batter and the rice batter together with salt to taste and leave aside to ferment for 8-10 hours or overnight. Beat the batter in clockwise direction till its mixed well just before removing the dosas. For this dosa the batter should be thick, so do not add more water.


To remove the dosa : Heat a non stick pan or iron tawa (I use iron tawa), till smoking point. The tawa should be really hot. Now lower the heat add a tsp of oil and spread well. Now rub gently the tawa with a folded napkin or tissue paper (I use tissue) and spread the oil into a thin layer on the tawa. Excess oil gets absorbed by the paper. Do not rub the pan vigorously. Now pour a large ladleful of batter at the center of the tawa and spread nicely with the bottom round surface of the ladle / spatula into a large circle clockwise evenly. Raise the heat to medium, sprinkle some oil drops all round the rim of the dosa and also on the top of the dosa. This helps browning of the dosa well. When the dosa has cooked and is browned on the bottom side, gently remove the dosa with the help of a flat spatula and flip over for a minute or two till the top portion is browned a bit. Now remove the dosa and serve with chutney / samabar / bhaji or any dish that suits your liking and taste. I have served the dosa with potato bhaji and black eyed bean koddel.


** For the Batate Usli Recipe, Please follow the link given below ……..


** For the Black eyed bean koddel Recipe, Please follow the link given below ….
Adding of hogplum and bamboo is optional to the above Koddel recipe.

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