"Spiced Red Boiled Rice (Ukdo Tandulu) - Mixed Dal Adai / Crisp thick Dosa" served with Kadak Adraki Chai (Strong Ginger Tea), Dalimb (Pomegranate), Karbeva Loshney (Curry Leaves Ginger) Chutney and Coconut Curd Chutney" ... A tummy filling breakfast today with delicious-tasty kurkuri polo served along with yummy chutney's ... Yummilicious …..
** Dosa’s are Konkani Saraswat’s favourite Breakfast dish and is prepared almost in every home on regular basis and in my home it is no different. But somehow in the recent months it has always been either Khotto/Idly or Sun dried Shevai / rulav / usli in my home due to time constraint. I somehow am always busy from Jan to March with back to back work load with the fast approaching year end and I find it a task to soak and grind the dosa batter, so I switch over to other dishes that are easier in preparation. I do prepare easier dosa's like rava dosa, maida dosa, omelettes or rava bhakri and then there are always the easiest of all ie sandwiches as they can be prepared in jiffy when chutney is always prepared and kept in fridge. Time really flies fast and we have already stepped into the 5th month of the year that is May, not to mention the summer heat with which it is famous for. Now that most of the pressure of work is done with, I have loads of free time so decided it is high time I started my hubby’s favourite breakfast items, yes it is the Dosa’s, he simply loves them dunked in chutney, well he loves any dish prepared yummily and is a foodie just like me. We both enjoy food very much, and are always ready to experiment with new dishes.
** Adai are thick dosa's prepared with a mixture of rice and mixed dals that when fried crisp are very tasty and filling too. So I decided to prepare his favorite Adai for breakfast today and will prepare panache doddaka ie seasoned thick pancakes in kadai for tomorrow with the same batter. Well, that is the beauty of dosa batter, the same batter can be prepared as dosa, ramdan (steaming), appos etc. which will give the tongue a different taste each day and the mind gets fooled that I have prepared different dishes. Before I forget, if the batter still remains, I am sure to prepare it topped with finely chopped onions etc. and enjoy the same for dinner too. See, I told you life is easy if you put in a little bit of effort to make it so by giving thoughts to dishes that can be recycled into pleasantly new ones, it not only saves on time, but there is also no wastage of food. I have written a lot about dosa's in my previous posts, so sharing in the recipe straight away below. Just keep the batter thicker and slightly coarser and apply them thick and fry them crisp and you have a scrumptious breakfast when served along with chutney of your choice. So go ahead and enjoy them hot with your family and friends.
** Here is the simple recipe for ... "Spiced Red Boiled Rice (Ukdo Tandulu) - Mixed Dal Adai / Crisp thick Dosa" … My Style ...
** Ingredients :
Red Boiled Rice / Tambdo Ukddo Tandulu / Urpel Ari / LaL Mota Chawal : 2 cups
Chana Dal / Bengal Gram Dal : ½ cup
Tuvar Dal / Tori Dali : ¼ cup
Kulith / Horse Gram : ¼ cup
Moong Dal / Green Gram Dal : ¼ cup
Bombay Rava / Bombai Rulavu / Wheat Rava : ¾ to 1 cup
Methi / Fenugreek Seeds : 1 tsp
Dry Red Chillies : 8-10
Hing / Asafoetida : 1 tsp
Salt to taste
Ghee+Oil mixed in equal proportions for removing the Dosa.
** Soak Wash and soak red boiled rice in plenty of water for about 4-5 hours.
** In a bowl add in Chana dal, tuvar dal, kulith, moong dal and wash well. Soak all together in plenty of water for 4-5 hours.
** In a small bowl add in the methi seeds and half a cup of boiled and cooled water and soak it also for 4-5 hours.
** After the soaking period wash the rice well once again and drain of all excess water and keep it aside ready.
** Similarly wash the mixed dals well and drain of all excess water and keep it also ready aside.
** Add in the dals in grinder and add the soaked methi seeds along with the water in which it is soaked. Grind the ingredients to a semi smooth paste with just a little bit of water. Remove and put it in a vessel.
** Now add in the drained boiled rice and grind to a rava texture with just about enough water required for grinding. Add this to the ground dal mixture batter in the vessel. Now add in the Bombay rava / rulav and mix well.
** In a spice grinder add in the red chillies and grind it dry to a coarse powder. Remove and add this to the batter along with hing powder and salt to taste. Mix all well to a thick batter adding in water after checking the consistency.
** Note : Adai, is a thick textured dosa prepared out of semi coarsely ground batter with addition of spiced that is fried crisp. There are many mix and match variations of preparing thse and I have already posted a few before and will add on a few soon.
** The batter is ground and ready. This batter actually does not need fermentation but it is advisable to keep it covered aside for an hour for better results. If you want to prepare the dosas at a later time, say after a few hours or next morning, you can put it in the fridge and remove it about 25-30 minutes before preparing the same.
** To prepare Adai / Dosa : Heat the iron or non stick/Teflon coated dosa tawa to heating point. Lightly brush in the oil+ghee mixture and evenly rub it over the tava with a tissue paper so that the dosa is slightly greased only.
** Now decrease the heat level to minimum and with a help of rounded spatula add in about a cup of batter in the center of the tava and spread evenly into a thick round shaped dosa as shown in the picture.
** Do not make the dosa thin, keep it thicker in texture than that of other dosas. Sprinkle some drop of ghee+oil mixture on the rim of the dosa and on top too. Cook on low heat for 3-4 minutes and then increase the heat to medium and let cook till well done on the bottom side.
** Once the bottom side of the dosa is cooked, loosen it with the flat dosa spatula and flip to over to cook on the top side too. This dosa is cooked on both sides. Once on top side too is crisp and done, remove and serve it immediately. Continue in similar pattern the remaining amount of dosas required.
** “Spiced Red Boiled Rice (Ukdo Tandulu) - Mixed Dal Adai / Crisp thick Dosa" is done and ready to be served. Always serve dosas immediately from tava fresh and hot with any accompaniment of your choice as it tastes best when hot. I served it with Kadak Adraki Chai (Strong Ginger Tea), Dalimb (Pomegranate), Karbeva Loshney (Curry Leaves Ginger) Chutney and Coconut Curd Chutney" for breakfast.
** You can serve with any chutney, bhaji or curry of your choice. This dosa already has been spiced, so you can also serve it with a dollop of butter, children, and youngsters are sure to love them. Do try out this awesome Adai / Dosa and enjoy with your family and friends.
** Note : Do brush the tava with a drop of ghee+oil mixture and wipe it loosely with the help of a tissue paper allowing only a thin film of the same to remain on the whole tava after removal of every dosa, this way you will get perfectly and evenly fried crisp dosas.
** Note : You can remove the dosa with either just oil or ghee as per your desire or as you always do in your home. My Mother used to always prepare and keep ghee+oil in the ratio of 1:1 in a bowl for exclusive use of dosa only. I have no idea why she did it, but the dosa does turn out good and tasty and I have simply followed that method. You may choose any method you like.
** For the “Coconut~Curd Chutney” Recipe, Please follow the link given below, you can also check out on other chutney recipes via the link shared below the same.
** For the “Kadak Adraki Chai (Strong Ginger Tea)” Recipe, Please follow the link given below …
** For the “Karbeva Loshney (Curry Leaves Ginger) Chutney” Recipe, Please follow the link given below ….
** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group 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" … Thank You ….
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