Friday, September 16, 2016

Mixed Dal All in One Dosa.


Mixed Dal ~ All in One Dosa with Coconut Chutney And Potato Bhaji / Usli ........ A lovely breakfast dish .........


As the name itself indicates, this is a lovely Dosa prepared by addition of all dals and rice together, so I have named it All in one Dosa. This dosa comes out crispy if you spread it out in a very thin layer, but also the same can be prepared a little bit thicker like doddak too. Here today I have prepared them like masala dosa and served with Batate Usli (Potato Bhaji) and Coconut Chutney. This dosa is really great to have as a breakfast, but do not take it out in lunch box as it will turn limp. If you want to take it out in lunch box then you should prepare them thicker which remains soft for quite sometime. All said and done I do not at all prefer taking Dosa for lunch box, I rather prefer prathas, idly, roti or pulavs. Dosa’s I feel must always be had hot straight out from the Tava. So my suggestion to my friends here is enjoy this dosa hot. You can prepare them for breakfast, lunch or dinner on your weekly off days so that you can really enjoy them together with your family.


Wash and soak together ½ cup urad dal, ¼ cup tuvar dal, ¼ cup moong dal, ¼ cup chana dal and 2 heaped cups of rice in plenty of water for 2-3 hours. Meanwhile soak 1 tsp of methi seeds in ½ cup of water separately. I soak methi separately and not along with the pulses coz. I do not want the water in which it is soaked to be drained off before grinding unlike the pulses. You may use any method suitable or to your liking.


Drain off the water in which the pulses were soaked, wash well and let drain off excess water. Put them all in wet grinder / mixer along with the soaked methi seeds with water in which it is soaked and grind all to a smooth paste with just enough water. Do not add more water or else the batter will turn runny. Lastly add in a small piece of ginger and 3-4 green chilli and further grind till well blended. Remove the ground batter into a large steel bowl, add in salt to taste and leave to ferment overnight or for about 6-8 hours.


Next day, mix the batter well to make it out even and smooth. Check the consistency of the batter, it should be of pouring consistency, little bit thinner than Idly batter and thicker than thick milk consistency. If needed add water and adjust the batter to required consistency.


Heat a tava to smoking point, lower the heat to minimum. Spread the tava with oil all over and rub it lightly with a tissue paper, this is doen to remove excess oil off the tava, while the oil remains in a thin film layer only on the tava. Wait for a few minutes for the excess heat to pass off. 


Then pour a large laddleful of the batter in the center of the tava and with the rounded back of the spatula gently spread the batter into a large round circle as thin as possible. Do watch some You Tube video to learn the method of spreading dosa if you are a newbie to get the right technique. 


Sprinkle some oil all round the edge circle of the dosa and cook on medium flame till the bottom of the dosa is cooked and gets crispy. Gently run a flat spatula over the outer corner of the dosa, slowly lifting it from the tava and flip it over and cook for a minute or two and then remove the dosa.


Serve hot with chutney and potato bhaji. You can serve the dosa with any veg or non~veg. gravy dishes too. Dosa can be enjoyed with any dish as it is a very versatile item. Though most of the time it is served with potato bhaji and coconut chutney. 


** For the Potato Usli / Bhaji Recipe, Please follow the link given below ……


** For the Coconut Chutney Recipe, Please follow the link given below ….

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