“Spicy Green Dosa / TeekHa Hara Dosa Served with Coconut Chutney” … Tried out my own version of hara dosa with the addition of ground spices and green leaves. The dosa was really crisp and delicious, I had no idea that the dosa would turn out crisp like Masala Dosa, so I had only coconut chutney to relish it with, But I suggest this dosa be served with the addition of Potato Bhaji too …. Yummy Yumz Tummy Khush …
** Everybody knows that Dosa's are a favourite bf dish with South Indians specially Konkani Sarawat’s. I grew up eating either dosa or idly for bf while poori was prepared on Sundays or twice a month only. Children always love that what is denied to them and same was with me, I always wanted sandwich coz. all my friends said they have sandwich or bread butter for bf. However, my Mom never relented and insisted; I either eat what was prepared or go hungry. Well those days’ parents were strict about what family ate unlike now. But, after marriage and settling in Mumbai I began to understand the importance of that bf. and today I myself insist on the same, though I must say, I still love sandwiches and do have them once in a way. I have written a lot about importance of a good bf. before, so will not repeat again, but I endorse again that “Dosas” are a delight to eat for breakfast.
** And now over the years my fascination for dosa has caught up more as days pass on. I try to prepare as many different variations as possible and it really amazes me at times when I click up on something unheard off. It gives me a great satisfaction when I try something on my own and end up having a super duper recipe invented. When, there are flops, it disheartens me for a few hours but then sets my mind thinking as to where I might have gone wrong and I try it till I get a perfect one though sometimes there are few that could not come out well or not worth posting. This particular dosa, I prepared just on my intuition and I must say bingo I got a yummy crisp dosa that was very delicious indeed. I served with simple coconut chutney as I had no knowledge how the dosa would turn out I had not prepared potato bhaji, but it would have been still great had bhaji been included too.
** Here is My Own Recipe for "Spicy Green Dosa / TeekHa Hara Dosa" My Style .......
** Ingredients :
Urad Dal / Black Gram Dal : 1 Cup
Raw Rice : 1 cup
Methi / Fenugreek Seeds : 2 tsp
Coriander / Dhania / Kothimbir Leaves : 1 cups finely chopped leaves only.
Pudina / Mint Leaves : 10-12 leaves only.
Green Chilly / Tarni Mirsang / Hirvi Mirchi : 5-6 cut into pieces.
Curry Leaves / Kadipatta / Karbevu : 6-8 leaves
Ginger / Alley’ / Adrak : 1 inch pieces cut into small pieces.
Salt to Taste
** Oil + Ghee for frying of dosa.
** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it. You can use lukewarm water if you have only 10-15 mins time at hand only. It will give similar result.
** Wash and soak urad dal and rice together in a vessel with plenty of water for 3-4 hrs. I used surti kolam rice, you can use any rice that has better content of starch in it. After its soaked well, drain, wash well and add it into the mixer grinder. Add in the soaked methi seeds along with the water in which it is soaked and grind to a very smooth paste with little bit of water. The batter should be thick and fluffy. I have used mixer grinder instead of wet grinder which I usually use this time as the quantity to be ground was less.
** Once the batter is smooth, remove some of the batter into a vessel if its full in the mixer grinder and now add in the curry leaves, green chilles, coriander leaves and pudina leaves along with ginger pieces and further grind till all the ingredients are smoothly ground. You can add in a some water while grinding. But take care to see that the batter should not be thin. The texture should be thick just like masala dosa texture. You can always add in water later if need be. Now add this to the batter in the vessel along with salt to taste and mix very well.
** Leave aside the vessel covered overnight or for 6-8 hours for fermentation. Take care to see that you have used a larger vessel for the batter as the batter does rise if you stay is a humid or hot weather vicinity. Always keep batter for fermentation if larger vessels to avoid the batter overflowing. Beat it smoothly the next day to get an evenly mixed batter. The batter settles down. Remember sometimes its only the urad that gets fermented while the rice settles at the bottom, so do make sure you have mixed it well the next day before you start making dosas.
** In a small bowl mix some ghee and oil in equal proportion and keep ready. This can be used for preparing the dosa. You can also use just oil or ghee while preparing dosas, but this was how my Mother, my Grandmother used to remove dosa's with and I have followed. It gives really well made dosas. You can however make do with you own method if any.
** To Prepare Dosa : Heat a Dosa pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with brush or evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may be burnt, and 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 Tava.
** Now, add in about a cupful (approx) of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 10-12 inch diameter, just like how you prepare the masala dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Also, see to it that the dosa is spread as thin as possible. This batter gives a very thin textured crisp dosa similar to paper masala dosa.
** Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till crispy and evenly browned on the bottom side. The top side will have been already cooked, so do not flip over the dosa, as the dosa is thin in texture, and cooked one side only. Now with the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then remove it from the tava and serve it hot immediately. Repeat the process and remove the required amount of dosa's.
** “Spicy Green Dosa / TeekHa Hara Dosa” is done and ready to be served. I Served the dosa with coconut chutney. I had no idea how the dosa would turn out, as this is my own trial of hara dosa which I had been wanting to prepare for some time, so I did not prepare potato bhaji. But I suggest you serve it with potato bhaji and chutney as we do for masala dosa. It will be a great combination as this dosa really turned out crisp like masala dosa. Enjoy this one with your family and friends.
** You can use the search option for "Dosa or Chutney or Potato Bhaji" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".