“Plain Urad Dal- Rice Dosa/ Polo” … This is a simple dosa that can be served with bhaji, chutney or just molga podi as I did … A little bit soft and semi crispy exterior dosa never the less very tasty when dunked into Molaga Podi/ Gun Powder mixed with coconut oil ..... Yummilicious ...
** Dosas are Konkani Saraswat’s fav. Breakfast dish and is prepared all most in every home on regular basis. I have written a lot about dosa's in my previous posts here. So without running into much details about the dosa origins or their place in our community, I will straight away write in this dosa recipe here. This one is a simple plain dosa that will taste awesome if accompanied with chutney and potato bhaji, but as I was in a hurry and had outdoor office work did not want to venture out with a heavy stomach. I prefer to eat light on such days and have a lighter breakfast to keep me going till late noon. I just served with molaga podi/ milagai pod / gun powder a spicy lentil chutney that goes very well with Idly and chutney, the recipe link to which is shared at the bottom of this recipe.
** Here is my recipe for “Plain Urad Dal- Rice Dosa/ Polo” ... my style .....
Ingredients :
Urad dal/ Black Gram Dal without skin : 1 cup
Ordinary Rice/ Tandul/ Akki : 3 cups (I used Surti Kolam)
Methi/ Fenugreek Seeds : 1 tsp
Salt/ Namak/ Meeta : to taste
** Wash and soak urad dal and rice separately in plenty of water. Soak methi seeds for 3-4 hours in one cup of water separately.
** Drain urad dal and grind to a smooth consistency with just enough water only. Do not add more water or the batter will be thin. I use wet grinder. You may use mixer grinder for the same. When done remove the batter in a deep vessel.
** Now drain and grind the rice along with the soaked methi with its water to a smooth paste in a mixer grinder. For grinding of rice I have used mixer grinder as I find it faster and it gives a smoother texture faster than wet grinder.
** Remove and mix both urad dal batter and the rice batter together with salt to taste and leave aside to ferment for 8-10 hours or overnight.
** Beat the batter in clockwise direction till its mixed well just before removing the dosas. For this dosa the batter should be thick, though the dosa is removed thin textured, so do not add more water.
** Preparing the dosa : Heat a non stick pan or iron tawa (I use iron tava), till smoking point. The tawa should be really hot. Now lower the heat add a tsp of oil and spread well. Now rub gently the tawa with a folded napkin or tissue paper (I use tissue) and spread the oil into a thin layer on the tawa. Excess oil gets absorbed by the paper. Do not rub the pan vigorously, as it may remove all the oil content.
** Now pour a large ladle full of batter (say about half a cup) at the center of tawa and spread nicely with bottom round surface spatula into a large circle clockwise evenly. Do not apply pressure while doing so, or else the dosa will get bubbled and not spread evenly. Spreading of dosa technique once learned is a lifetime blessing. So watch someone closely while preparing dosas which is the best way to learn.
** Raise the heat to medium, sprinkle some oil drops all round the rim of the dosa and also on the top of the dosa. This helps browning of the dosa well. When the dosa has cooked and is browned on the bottom side, gently remove the dosa with the help of a flat spatula and flip over for a minute or two till the top portion is browned a bit.
** “Plain Urad Dal- Rice Dosa/ Polo” is done and ready. Remove and serve the dosa immediately with chutney/ samabar/ bhaji/ molaga podi or any dish of your choice. I have served it with molaga podi/ gun powder. Dosas always taste best when served hot from tava as if allowed to rest it turns limp and the taste is lost.
** While removing the required no. of dosas always remember to follow the oiling procedure for each dosa as it is necessary. You may keep the excess batter immediately in an airtight container in fridge for later use.
** For “Spicy Molaga Podi also known as Molagai Podi / Milagai Podi / Idly Podi / Gun Powder / Lentil Chutney Powder” Recipe, Please follow the link given below ….
** An earnest Request : For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
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