Tuesday, December 13, 2016

Multigrain Mini Dosas.

Multigrain Mini Dosas ….. A yummy dosa that goes very well with chutney sambar and also with sweet Khichidi. I served these as Khichidi polo …… Yumz ........

Dosas are a favourite of South Indians. The day starts with Dosa / Idly for breakfast and is considered one of the best and healthiest dish that can be consumed for breakfast. We have innumerable combinations in both Dosa and Idly and I have included my very own variations too. This one falls on the same line. I just like that added in the pulses in random as I was in hurry. But must say it did turn out well. Had them with Sweet Khichidi as it was festival day. However, I assure you this dosa will taste much better with chutney or sambar or both. So go ahead and try it and do let know how your family enjoyed the same. You may send in a message or write in a comment. A feedback give me not only immense pleasure but also gives me motivation to do much more. 

** 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 all together ¾ cup of urad dal along with ½ cup chana dal, ½ cup moong dal, ½ cup sabudana (Tapioca pearls) and 2 cups of rice in a vessel with plenty of water for 2 hrs. Drain off the water and leave it in a colander for the excess water to drain off completely. 

** Grind the dal and rice along with the soaked methi and also the water in which methi is soaked to a fine paste. Add as little water as possible.

** 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 hours. 

** Add ½ cup of fine rava (chiroti rava) to the batter and mix well. See to it that there are no lumps in the mixture. The mixture should be thick in texture that of dosa batter and smooth in consistency without any lumps whatsoever. The dosa batter is ready for the dosa’s to be done.

To remove dosa you may use any pan of your choice and also prepare the dosa of any size again of your choice. I remove small dosas in a dented pan which have seven flat round 1/8 inch depth dents for the removal of small sized dosas. Heat Dosa pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with spatulla. 

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 in small ladleful of batter with a rounded spatula in each of the dents in the tava. They will spread themselves into small round dosas. Increase the heat to medium, add a tsp of oil alll round the edges of each of the dosa and let cook uncovered till crispy on the bottom side. 

Once the bottom side is done gently lift each of the dosas with a flat dosa removing spatula and flip over. Cook for a few minutes till the top side is also done. Remove gently with flat dosa spatula and place it on a plate. Continue till you have the desired amount of mini dosas. 

Serve the dosa hot with chutney, sambar or any other dish of your choice. Here I have served the dosa with Sweet Khichidi an awesome combination we Amchi Konkani Saraswat prepare specially during festive season of Margashira Masa / Dhanur Masa ie December Month which we call as Khichidi masa. So go ahead and enjoy this dosa with the sweet khichidi of your choice.

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