"Udidu ani Maida Polo (Urad Dal- Maida (APF) Dosa)" served with home made fresh fig Jam .... A tasty delicious dosa prepared for break fast and served with jam here, though it tastes great with any accompaniment like chutney, godi khichidi, sweet gojju or curries ... Yummilicious ....
** This is a traditional dosa from GSB Konkani Saraswat Cuisine that needs no introduction. It was often prepared in homes and unfortunately it has been stopped by many taking into consideration the fact that maida/ APF is added to the same which by nutritionist is not good for health . Well, in my home we love this soft textured dosa, so I do make it point to prepare the same at least a few times in the year specially if I have some sweet khichidi prepared or kottambari palle gojju, tomato gojju etc. as we love the combo. Jams also taste great with this one, so do try it out and relish with family. In my opinion anything in limits is not so bad, rest I leave it to your judgment.
** Here is a simple recipe for "Udidu-Maida Polo/ Urad Dal- Maida (APF) Dosa" ... my Style; do try it and enjoy with family ...
** Wash and soak one cup of urad dal/ black gram dal in plenty of water 4-5 hours. Also soak 1 tsp of methi/ fenugreek seeds in 1/2 cup of water for 4-5 hours separately.
** Soaking of Methi Seeds : Soak methi seeds in ½ 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.
** Drain, and once again wash the urad dal and add it into a wet grinder along with the soaked methi with the water in which it is soaked and grind to a smooth paste adding more water as and when required only. Do not add excess water or else the batter will thin out, keep the batter thick. Remove the batter into a large vessel.
** In a mixer grinder add 1 inch ginger (adrak/ alle') washed and cut to pieces along with 3-4 green chillies (tarni mirsanga/ hari mirchi) also cut to pieces and grind to a coarse paste WITHOUT adding water. Remove and add to batter in vessel and add water only if required and mix well with hand for 2-3 minutes. Lastly just add salt (namak/ meeta) to taste on top of batter and leave to ferment overnight or 8-10 hours.
** 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.
** Note : If using mixer grinder then always use chilled water for grinding it helps in prevention of excess heating while grinding which results in thinning of the batter. Remember the just add salt to batter and not mix it with the batter.
** Meanwhile also mix 3 cups of maida/ APF in 5-6 cups of water to thinner consistency in another bowl and leave it overnight to settle. Next morning there will be an inch or two of water on top of the maida mixture. Gently tilt the vessel at 40 deg. and drain off the excess water. Be careful while handling the vessel, if you give jerks the maida and water will get mixed which is not what we want.
** Once all the water on top has been drained, add maida to the fermented urad dal batter and mix the two together well taking case to see that there are no lumps formed and the batter has been evenly mixed. Allow to settle a bit for 10-15 minutes and then once again mix the batter well, the consistency should be thick, but if you find it too thick then add in little bit of water and mix well once again and the batter is ready.
** 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 thicker into a round shape say about 6-8 inches in diameter. This dosa is slightly thicker, but if desired you may spread thinner.
** 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.
** 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 dosa's, for that matter any dosa, needs to be served hot immediately from tava while you go about preparing the remaining dosa's. It tastes best when relished hot as with addition of maida the dosa is softer in texture. Remove required number of dosas in similar pattern as mentioned above and do not forget to add oil+ ghee after each dosa is done and removed to get perfectly done dosas.
** "Udidu- Maida Polo/ Urad Dal- Maida (APF) Dosa" is done and ready to be served. Always serve dosas hot from tava with any type of chutney, sambar, chutney podi, pickle, curry or any side dishe of your choice for a healthy tummy filling breakfast. I served it with fresh homemade fig (anjeer) jam along with ginger tea for breakfast and it was an awesome combo. However, Amma always served this dosa with either godi chanedali- rulava khichidi (sweet bengal gram dal- rava pongal) and coconut chutney which was also a hit combo in my parental home, you may serve as you desire.
** 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, it remains good for around 48 hours. I have successfully used it for 2 days, I really would not suggest the same as some people cannot digest extra fermentation, so be careful.
** 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.
** For "Fig Jam" recipe, please refer to the link given below ....
** 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 …
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
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