Nanchane Mushti Polo ani Ambuli Nonche ........
Nachani + Rice + Urad Dosa with Raw Mango Pickle .......
** The recipe is similar to Mushti polo already posted here with just one small addition…….
Wash and soak 3 cups of plain raw rice (I used surti kolam brand of rice), ½ cup of urad dal with one tsp of methi seeds together in plenty of water for 4-5 hours.
Again wash and grind the above mixture with 2 cups of freshly grated coconut and washed ½ cup of thin pova. Grind all to a smooth paste.
Pour the ground batter into a large vessel, add salt to taste and 1 tsp of cooking soda powder. Mix well and keep it overnight or 10-12 hours for the batter to ferment. Plese note that the vessel should be large as the batter rises when it ferments and if you keep in a small vessel it may pour over.
To remove the dosa : Add 1 cup of Nachani powder to the batter and mix well. Beat the batter well to incorporate air into it. The batter should be thick pouring consistency. Heat a small non stick pan, when hot lower heat, add a tsp of oil and spread it well with the help of a tissue paper lightly to coat the pan well. Now with a help of a large round bowled spoon / spatulla pour one ladleful of batter gently into the pan. Do not touch the spoon to the tava or spread the batter. The batter will spread on its own when you pour it from a inch height above the tava into a round shape. Add some oil on the edges of the dosa. Cover and cook on low heat till the top of the dosa is done. Remove the dosa gently with the help of a flat spatulla and put it on a plate. This dosa is not flipped and cooked. The dosa will have a appearance of lot of holes on top side and the texture will be very spongy.
Remove dosa in similar way with the remaining batter. Serve the dosa with chutney / pickle or some spicy curry of your choice. However the dosa is best served with any spicy chutney.
** Note : Here is the link to the recipe of Raw Mango Pickle .........
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Thanks.