“Urad Dal ~ Moong Dal ~ Rice ~ Whole Green Moong .. Soft Dosa” Served with Molaga Podi And Coconut ~ Ginger Chutney … This is a delicious dosa, my very own concoction that can be prepared both into Soft ~ Thick or Crispy ~ Thin textured Dosas … Goes very well with chutney, potato bhaji, sambar or molaga podi … I have prepared them both ways … So go ahead and Enjoy this Dosa the way you prefer ….
Dosa’s are Konkani Saraswat’s fav. Breakfast dish and is prepared almost in every home on regular basis. I have written a lot about dosa's in my previous posts here. Therefore, without running into many details about the dosa origins or their place in our community, I will straight away write in this dosa recipe here. This one is my very own take off on mix and match dosa with different pulses. The best part of this batter of dosa is you can take thick small dosas as well as thin and crispy large dosa like masala dosa too. The taste is simply awesome if accompanied with coconut chutney, molaga podi and potato bhaji. I am including both variety of dosa I removed back to back in this blog and will also share the recipe and blog link to check on each other. You may try out both ways and enjoy the same with your family and friends. This Dosa batter needs fermentation, but at the same time, I will not recommend keeping it in fridge the leftover batter. So prepare only that much how much is necessary.
Ingredients :
Urad dal / Black Gram Dal without skin : 1 cup
Ordinary Rice : 1 cup (I used Surti Kolam)
Moong Dal : 1 cup
Whole Green Moong / Green Gram: 1 cup
Methi /Fenugreek Seeds 1 tsp
Salt to taste
Oil for frying
** Wash and soak urad dal, rice, moong dal and whole green moong together in plenty of water for 3-4 hours.
** Soak methi seeds for 3-4 hours in one cup of water separately. I always soak the methi seeds separately and use it along with the water in which it is soaked while grinding for added health benefits.
** Drain the soaked dals and wash well. Put it in a mixer grinder along with the methi seeds and the water in which the methi is soaked and grind to a smooth consistency. Use only that much water that is necessary. Do not add more water or the batter will be thin.
** When done remove the batter in a deep vessel with enough space above. Add in salt to taste and leave tightly covered overnight or for 6 hours. The batter will rise so use a larger vessel.
** Now beat / mix the batter in clockwise direction till it’s mixed well just before removing the dosas. For this dosa the batter should be thick, for both thick and thin textured dosas. So do not add more water, if need be you can add in when you check out the first dosa.
** To remove the dosa : Heat a non stick pan or 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 (say about half a cup) at the center of the tawa and spread nicely with the bottom round surface of the ladle / spatula into a small thick circle clockwise evenly. Say about 8 inches in diameter. See to it that the Dosa is thick in texture. Do not apply pressure while doing so, or else the dosa will get bubbled and not spread 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 crispy browned on the bottom side, gently remove the dosa with the help of a flat spatula and flip it over and press it a little bit with the spatula on the tava. Let cook for a few minutes and then gently once again with the help of flat spatula, remove the dosa from tava and place it on a plate.
** “Urad Dal ~ Moong Dal ~ Rice ~ Whole Green Moong … Soft Dosa” is done and ready to be served. Served it with Molaga Podi And Coconut ~ Ginger Chutney or with any other side dishes of your choice. Remove the required no. of dosas. Remember to follow the oiling procedure for each dosa while removing, it is necessary. Enjoy this Soft double side fried Dosa with your family and friends.
** Also check the same batter Dosa removed Crispy on the link below …..
For the Urad Dal ~ Moong Dal ~ Rice ~ Whole Green Moong … Crispy Dosa Recipe, Please follow the link given below ….
** For the Coconut Ginger Chutney Recipe, Please follow the link given below …
* For the Molaga Podi Recipe, Please follow the link given below …
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