"Urad- Tandul - Chane Dali Polo (Split Black Gram- Rice- Bengal Gram Dal Dosa)" served with Batate Usli (Potato Bhaji) and Alsande-Beeyechi Koddel (Black Eye Bean Curry) ... my father always loved to have breakfast dishes like dosa/ idly with curry dishes and trust me it does taste lovely ... Yummilicious ....
** So, it's breakfast time and in just like most of the GSB konkani Saraswat homes its dosa for breakfast today. As I mentioned on title my anna's (tather) favorite combo was to have Idly or dosas with curry dishes prepared for lunchtime. Amma always prepared lunch early as it was carried in lunchbox/ tiffin to shop by my uncles, so the curry was always ready during breakfast. I somehow loved to follow most of my anna habits as they were always good in taste. Today i am sharing this delicious Dosa prepared out of Urad, rice, chana dal and poha and trust me it turns out soft and delicious.
** This dosa has pleasant appetizing smell and is very fulfilling if served with potato bhaji and sambar or chutney or any other spicy curry too and like me if you like switching breakfast items for meals then this one is a fantastic combo. In my home we do not like heavy breakfast as luckily we do not have to travel for work, our office is just a stone trow away and we do come home for lunch, the very reason why its easy for me to prepare them for lunch. However, you can carry it in lunchbox too and enjoy at work place. Go ahead and enjoy this dosa with any dish of your choice as an accompaniment.
** Here is my recipe for "Urad- Tandul - Chane Dali Polo (Split Black Gram- Rice- Bengal Gram Dal Dosa)" ... my style ....
** Ingredients :
Urad dal/ Split Black Gram Dal : 1 cup
Chana dal/ Bengal Gram Dal : 2 tblsp.
Dosa Tandul/ Rice/ Akki : 2 cups
Ordinary Tandul/ Rice/ Akki : 1 cup
Poha/ Pova/ Beaten Rice/ Avalakki (thin variety) : 1 cup
Methi/ Fenugreek Seeds : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Ghee (Toop) mixed in 1:1 proportion to remove the dosa.
** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This is to be used while grinding the dosa batter. 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 urad dal in plenty of water for 3-4 hours. Also wash and soak dosa rice along with ordinary rice together in separate vessel for 3-4 hours. Soak poha for 30 minutes (just before you start grinding). Drain both urad dal and the rice and keep them separate. Grind urad dal to a smooth consistency with just enough water only. Do not add more water or the batter will be thin. Now grind the rice along with the poha and methi seeds with the water in which it is soaked to a smooth paste.
** Add to urad dal batter along with salt to taste and mix well. Leave aside the vessel covered overnight or for 8-10 hours for fermentation. Take care to see that you have used a larger vessel for the batter as the batter does rise if you stay is a humid or hot weather vicinity. Always keep batter for fermentation if larger vessels to avoid the batter overflowing. Mix the batter evenly the next day as the rice at times settles at the bottom in the vessel. So, do make sure you have mixed it well before you start making dosas.
** To remove the dosa, in a small bowl mix some ghee and oil in equal proportion and keep ready. This can be used for preparing any dosa. You can also use just oil or ghee while preparing dosas, but this was how my Amma (Mother) and Grandmother used to remove dosa's this way and I just follow it as it gives excellent results for dosas. You can however make do with you own method if any.
** To Prepare Dosa : Heat a Iron dosa pan/ or any pan to smoking point, then lower the heat to minimum, wait for few seconds. Now add a half a teaspoon of oil+ ghee and spread evenly with a brush or tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may be burnt, and 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 Tava, you may use any you chose to follow.
** Now, add in about a cupful (approx) of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 10-12 inch diameter, just like how you prepare masala dosa. Always use light motion while spreading dosa and please do not press the spatula too much on tava lest the dosa will tear. Also, see to it that the dosa is spread to medium thickness as shown in the picture. This batter gives a medium thick textured crisp dosa similar to masala dosa.
** Increase the heat to medium, add a tsp of oil all round the edges of the dosa and a few drops on top of the dosa. Now let cook uncovered till crispy and evenly browned on the bottom side. The top side will have been also cooked slightly too. Now with the help of a flat dosa removing spatula, gently loosen the dosa all round the outer rim of the dosa and then flip it over gently. Let cook on slightly higher heat to get an crisp cooked dosa on both sides or as you desire. Remove and place it on a serving plate and continue the same procedure to remove more or required number of dosas.
** "Urad- Tandul - Chane Dali Polo (Split Black Gram- Rice- Bengal Gram Dal Dosa)" is done and ready to be served. I Served this delicious dosa with Batate Usli (Potato Bhaji) and Alsande-Beeyechi Koddel (Black Eye Bean Curry) and we loved it very much. You can serve it with any chutney of your choice too and it tastes equally great. Definitely a great combination and can be served for either breakfast or for meals. Enjoy this one with your family and friends, I am sure they will all love it.
** Always make it a point to prepare healthy delicious at home to be served to your family as that is the best gift you can give to coming generations. These days children are often lured to outside fast food dishes which is fine to be consumed once in a way but not on regular basis, they are neither prepared hygienically nor are healthy as they are loaded with vanaspati etc. in the name of ghee or good oil. There is nothing at par to home cooked food and trust me the joy you see when its relished is timeless.
** You can use the search option for more "Dosa" or any other dishes using the search option or label section as there are plenty out there shared from time to time. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** For the Batate Usli Recipe, Please follow the link given below ……..
** For the Black eyed bean koddel Recipe, Please follow the link given below ….
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