Gayathri Pai's Food Bytes: Urad dal-Moong dal-Rava Dosa.

Monday, September 14, 2015

Urad dal-Moong dal-Rava Dosa.

Urad + Moong Dal + Rava Dosa With Ginger Tea And Potato Onion Bhaji ..........

This is a very tasty dosa and tastes really good when served with potato bhaji. The dosa should be cooked crisp on both sides.

For Dosa : Soak 1 tsp of methi in ¼ cup of water in a small cup. This will be used while grinding the dosa better. I do not add the methi along with the dals coz. When we drain off the water the methi properties are also lost through it.

Microwave one cup of rava for 2-3 minutes mixing in between at an interval of 2 minutes. Remove and let cool completely. Mix well so that there are no lumps. If not using microwave put one cup of rava in a thick cotton cloth, tigh it into a tight knot and steam in pedavan / Idly steamer for 10-12 minutes. Remove gently open the cloth and let cool completely. See that there are no lumps. Keep this ready aside while you start to grind for the dosa.

Wash and soak 1 cup of urad dal and 1 cup of moong dal together in a vessel with plenty of water for 2 hrs. Drain off the water and leave it in a colander for at least 15-20 minutes for the excess water to drain off completely.

Grind the dals along with the soaked methi and also the water in which methi is soaked to a fine paste. Add as little water as possible. Lastly add a large tablespoon of of finely chopped ginger and finely chopped 4-5 green chillies and grind for just a minute of two. Remove the batter in a vessel and add salt to taste. Add in the rava (completely cooled without lumps). Mix the batter well in clockwise direction. Keep the batter thick, the consistency should be a bit thinner than the Idly batter. Keep aside for about 5-6 hours. The batter is now ready to remove dosas.

Heat a Dosa pan to smoking point, lower the heat, add a teaspoon of oil and spread well with spatulla. Spread it evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may get burnt and also you may remove all the applied oil in the pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer / film of oil on the Iron Tava which is what I use regularly for removing dosas.

Now add a cupful of batter with a rounded spatula in the centre of the tava and spread evenly into a round circle, not very thin nor too thick. This dosa should be kept thicker than the masala dosa coz. It is flipped over and cooked on the other side too. Use light motion, do not press the spatula too much lest the dosa will tear. Increase the heat to medium, add a tsp of oil alll round the edges of the dosa and let cook uncovered till crispy on the bottom side. Now gently loosen the edges and with the help of flat spatula flip over the dosa and cook on the other side till a bit evenly browned. Remove gently and serve hot with Potato Onion bhaji.