“Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” served with Beetroot Sambar” … do try this delicious soft- crispy polo/ dosa with any side dish of your of choice, tastes awesome …. Yummilicious …
** Breakfast being the first meal of the day, is always looked upon with eagerness in my home as one is hungry after nightlong fast of almost 8-10 hours and it has to be a nourishing one for all those who need to go out on job. There is plenty of breakfast dishes in our GSB Konkani Saraswat Cuisine like dosa, idly, appo, usli, oondi, shevai etc. that is recommend for a healthy tummy filling way of starting the day with.
** Dosa and Idly are two most sought after breakfast item in GSB homes and is prepared almost regularly. Here is a lovely combo of ingredients that turned out dosas not only crispy from outside but soft within too and tasted lovely served with sambar though I personally feel it would have been tastier with chutney, so have your own choice. Do try out this dosa and enjoy with your family and enjoy a healthy lifestyle
** Here is my own recipe for “Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” ... my style ....
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Tandul/ Raw Rice/ Akki : 1 cup
Thin Poha/ Pova/ Avalakki/ Beaten Rice : one handful
Lapsi/ Bansi Rava/ Gavoncho Rulavu/ Thick Rava/ Broken Wheat : 4 cups
Methi/ Fenugreek Seeds : 1 tsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 3-4
Ginger/ Adrak/ Alle’ : 1 inch piece
Curry Leaves/ Kadipatta/ Karbevu : 3-4 fresh leaves
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Toop (Ghee) mixture in 1:1 for removing the dosa's.
** Wash, soak urad dal and rice separately in plenty of water for 3-4 hrs. Also, wash and soak bansi rava/ govan kana in plenty of water for 3-4 hrs. After the soaking period drain off the excess water from urad dal- rice- bansi rava, rinse well, drain and keep it aside ready separately to be ground into batter.
** 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.
** Soaking of Thin Poha/ Pova/ Avalakki/ Beaten Rice : Just add thin Poha into a stainless steel sieve and rinse under running water until it is thoroughly wet and all the excess water drains off. Remove and add it into a bowl and keep it aside for 10 minutes and it is ready to be ground. Thin poha soaks in water fast so there is no need to let rest in water, just follow this procedure before you begin to grind the batter.
** Add the drained Urad dal into a wet grinder/ mixer grinder and grind to a fluffy fine paste adding water as much as necessary only. Remove the batter into a wide large sized stainless steel vessel and keep it aside.
** Add the drained rice- broken wheat- poha- methi seeds along with the water in which the methi seeds is soaked and grind to a fine paste with required amount of water. Remove the batter and add to urad batter and keep it aside.
** Add green chillies cut into pieces, ginger also cut to piece and the curry leaves in a mixer grinder (small one) and grind to a coarse paste WITHOUT adding water. Remove and add this to the ground batters in the vessel.
** Mix all the ingredients in the batter well with hand for 2-3 minutes in clockwise direction. Check and add water only if necessary, the batter should be thick in consistency for this dosa to be soft within and crisp outward.
** Lastly add salt to taste on top of the batter, however, DO NOT MIX IT. Cover and keep aside to ferment for 7-8 hours or overnight. The fermentation time depends upon the weather also, so check out before using batter.
** Note : Remove and add the ground batter into a large vessel and mix well with hand for 2-3 minutes. Mixing with hand helps in proper fermentation of batter, so do not skip it. Adding salt but not mixing will stop over fermentation of the batter, so please do not mix the salt, the salt will slowly mix on fermentation process.
** 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. So remember to keep some water to chill for the same.
** After fermenting the batter, gently mix well with a spatula taking care to see that the ground batter has been evenly mixed without any remnants settled at the bottom. If you find the batter too thick to spread on tava, then add little water and mix well. Do not beat the batter too much, just mix it evenly and it is ready to be used.
** To remove Dosa/ Polo : Heat an iron dosa tava (or non stick pan), sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film on the tava. Lower the heat to minimum and pour a large ladle full of batter, say about ¾ cup at the center of the tava and then gently with the back of the round ladle/ spatula spread the dosa slightly into a thick round dosa say about 6-8 inches in diameter. (Check pictures shared).
** Sprinkle some oil+ ghee drops on the outer rim of dosa and sprinkle some on top of dosa, cover and cook on medium to low heat for a few minutes, say about 3-4 mins. Once evenly cooked- browned on bottom side, loosen it through edges with spatula and gently flip it over and cook without covering the top side until crisp and then flip it back again for 1 minute, remove and then place it on a serving plate.
** Important Note : I have included collage of step by step pictures of dosa batter and dosa applied pictures clicked by me, for proper understanding of the dosa texture etc. It includes the batter thickness, dosa applied on iron tava as well and when cooked and flipped over too. You can see how crisp and beautiful it turns out.
** 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 type of dosa, should always be served hot immediately from tava while you go about preparing the remaining dosa's. It tastes best when relished hot and crisp, as dosa’s on resting somehow turns softer. 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- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” served with Beetroot Sambar is done and ready to be served. Always serve dosa’s hot from tava in a plate with any type of chutney, sambar, chutney podi, pickle, curry or any other side side dishes of your choice for a healthy tummy filling breakfast. These dosa’s turned out soft within- crispy outward and tastes awesome served with koumbo/ sambar though personally, as I mentioned I would have preferred chutney.
** I served it with Beetroot Sambar and it was a lovely combination. I will be sharing a link to Beetroot Sambar recipe at the bottom; you may try it if desired. I am also sharing a common links of chutney recipes, you may try any and serve with these dosas, sure to taste fantastic in combo. Do try out this dosa and enjoy with your family and friends, sure to be loved by young and old alike especially children as they always love to eat crispy dishes, if desired you can serve them with some tomato ketchup too.
** Note : In case of excess dosa batter, store it immediately in airtight container in fridge. Though the batter tends to ferment more than otherwise normal batter, it does not affect the taste if prepared within 24 hours. However, I suggest you do not prepare this batter in excess to avoid running the batter for more than 2 days unlike other dosa batters. I have successfully used this batter for 2 days, though I would not suggest the same as some people couldn’t digest extra fermentation, so be careful. I am also sharing next a appo/ paniyaram prepared the next day giving it a makeover by adding some nachani/ finger millet flour to the same leftover batter and surprisingly it turned out great.
** Note : I always follow my Amma’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 “Beetroot Sambar” recipe, Please follow 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 link to all "Chutney" recipes shared in the Blog, you may browse through and try out any you prefer; they all taste great ...
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