"Urad Dal- Moong Dal Polo (Black Gram Dal- Green Gram Dal Dosa)" ... this is a simple 2 ingredient/ dals dosa from GSB Konkani Saraswat Cusine prepared almost in every home to be served during breakfast with coconut chutney/ gun powder, sambar or any other curry of your choice ... Yummilicious ...
** As mentioned on title above this is a very simply and easy to prepare dosa with just two ingredients (dals) along with some spices and as it does not need fermentation, you may call it instant though 2 hours of soaking period is needed. Amma prepared this dosa often for the sake of my dad as this dosa is diabetic friendly. The same can be prepared into Idlies too though there is a slight variation in texture of grinding and I grew up relishing either the idly or dosa prepared almost on weekly basis. In my home whenever I forget to soak or do not find enough time for preparation of dosa, I prepare this one which hardly takes much effort not to mention the health benefits. This dosa/ pola, turns out crisp and delicious, so do try it in your home and enjoy with family and friends.
** Here is my recipe for "Urad Dal- Moong Dal Polo (Black Gram Dal- Green Gram Dal Dosa)" ... my style, which I learnt from my amma ...
** Ingredients :
Urad Dal/ Black Gram Split Dal : 1 heaped cup
Moong Dal/ Green Gram Dal : 2 cup
Methi/ Fenugreek Seeds : 1 tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Ginger/ Alle’/ Adrak : ½ inch piece
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Toop (Ghee) mixture in 1:1 for removing the dosa's.
** Soaking of Methi Seeds: Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding batter, to be used while grinding. 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 both urad dal and moong dal together in plenty of water for 2-3 hours. Drain, once again wash in water changing it a few times, then drain off all excess water by placing it in an colander for 10 minutes.
** Add the drained dal into a wet grinder or mixer grinder along with the methi seeds and the water in which it is soaked and grind all together to a smooth fluffy paste/ batter adding little by little water and mixing the dals in between well for even grinding. The consistency of the batter should be thick, so do not add excess water while grinding or the batter be thin and spoil the crispness of the dosas.
** Note : I use always use table top wet grinder for grinding of dosa batter which always gives best results, however if you do not have one you can use mixer grinder too. In case your family loves dosa/ idly then it is always wise to invest in a small sized table top wet grinder as it runs smoothly for decades without issues
** In a mixer grinder add green chilly, ginger and grind to a coarse paste without adding water. Remove and add this to prepared batter along with salt to taste and mix well with hand for 2-3 minutes for even mixing and the batter is ready.
** Note : If using mixer grinder then do not add the spices while grinding as they will be ground smooth. Again, even it wet grinder I find that it does not give proper texture so I coarsely grind the same separately and add to the batter, this result in perfectly ground spices, you may use any method you prefer.
** To remove Dosa/ Polo : Heat an iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film on the tava. Pour a large ladle full of batter, say about ½ cup at the center of the tava, and then gently with the back of the round ladle/ spatula spread the dosa slightly thin into a round dosa say about 6-8 inches in diameter. The spread batter may look thicker than normally done dosa looks, do not worry, it settles down on cooking and turns up flatter, crispier. (Check pictures shared).
** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on the top of the dosa and let cook on medium to low heat for a few minutes, say about 3-4 mins. Once evenly browned and cooked on the bottom side, then loosen it through edges with a dosa spatula and gently flip it over to cook on the top side too and when done flip it over back again and then place it on a serving plate. This dosa does take some time to turn out crisp and done properly, so be patient and do not rush, it’s worth it.
** If necessary and you find the heat is low then raise the heat for sometime towards the end so that the tava is hot enough for making the dosa brown/ crisp, however be careful and keep a keen watch lest it burns, one learns proper dosa making with experience, so be patient and learn it the perfect way by watching it a few times from any family member/ relative/ friendly neighbor for best knowledge on cooking methods.
** These dosas need to be served hot from tava immediately while you go about preparing the remaining dosas, as it tastes best when relished crisp and hot as otherwise the dosa’s somehow turn softer on resting, so avoid keeping them. Remove the required number of dosas in similar pattern as mentioned above and do not forget to add oil+ ghee after each dosa to get perfectly done crisp textured dosas.
** "Urad Dal- Moong Dal Polo (Black Gram Dal- Green Gram Dal Dosa)" is done and ready to be served. Always serve dosas hot from tava with any chutney, sambar, chutney podi, pickle, curry or any other side dishes of your choice. Goes well served with non.veg curries too. Amma always insisted on a healthy tummy filling breakfast and I have continued that practice no regrets whatsoever. I served this dosa/ polo with simple coconut chutney and it was definitely a delicious combo.
** Do try out this dosa and enjoy with your family and friends. In case of excess batter, store it immediately in airtight container in fridge. The batter tends to ferment if left at room temperature and also will not be very fresh if stored in refrigerator for more than 24 hours. In my home I prepare it to be served just for 2 days unlike other dosa batter which I prefer to carry on for 3 days in whole. Again, it depends upon individual preference and if you have a large family there is nothing better than preparing daily.
** Note : I always follow my Mom's method of using oil+ ghee in the ratio of 1:1 for removing of dosas as they turn out great. You can use either ghee or oil for the same too, it's a matter of individual choice. I use Iron tava for preparing dosa which requires a little bit of oil/ ghee to cook and remove the dosa, if non stick is used you may add sparingly too, however I always recommend Iron tava for health benefits.
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, please browse through and try them out in leisure …
** Sharing a common link below to all “Chutney” recipes shared in the Blog, which includes the coriander chutney shared above too, please browse through and try them out in leisure, there are plenty of choices and they all taste great …
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