“Urad dal + Moong dal + Rice Dosa” Served with Cluster Beans - Potato Spicy Dry Curry and Coriander - Mint - Coconut Chutney and Ginger Tea … A tummy full breakfast, when you have loads of other work to attend to during the day ... It keeps you going for long hours ... Yummy Yumz …
Dosas are a delight to eat for breakfast. It’s a very filling breakfast when served with some bhaji, sambar or chutney, it’s the most sought after breakfast in southern parts of India. We Konkani Saraswats have a huge collection of mix and match of traditional dosas. But then though I would like to put in much more recipes that I know of here, I am not able to do so for lack of time. But I intend to add many more in coming months. As I have always said I hate wastage of food and in my kitchen I hardly throw away any food. It is always either reheated and consumed or recycled and prepared into a new dish. That is why I always say that never cook dishes in bulk, where it is sure to get wasted. A little bit of left over dishes can always be recycled or turned into a new dish but if there is more then its sort of a waste as it will either be not edible or not appealing. In such cases I always give away the food on the very same day without hesitation instead of breaking my head later on thinking what can be done with the same. There are many mix and match combinations that can be done with left over batter of dosa if your heart does not desire to eat the same one till all the batter is consumed. Keep reading my dosa recipes and you will come across many already posted and many of whch I intend to. So happy Dosa eating.
Ingredients :
Urad Dal / Black Gram Dal : 1 cup
Moong Dal : 1 cup
Raw Rice : 1 cup
Methi / Fenugreek Seeds : 1 tsp
Ginger : 1 inch
Green Chillies : 4-5
Salt to taste
Oil for frying 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.
** Wash and soak 1 cup of urad dal, 1 cup of rice 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 all along with the soaked methi and also the water in which methi is soaked to a fine paste in a mixer grinder. 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. Mix the batter well in clockwise direction. Keep the batter thick, the consistency should be as that of the Idly batter. Keep aside for about 4-5 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 dosa's.
** Now add a cupful of batter with a rounded spatula in the centre of the tava and spread evenly into a round circle as thinly as possible. 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. This dosa is not flipped over, so cook till there is no moisture on top side of the dosa and the bottom is crisp. Remove gently with flat dosa spatula.
** “Urad dal + Moong dal + Rice Dosa” is ready to be served. Serve hot with chutney, sambar or any other dish of your choice. Prepare the required number of dosa’s for serving. If there is excess batter, keep it immediately in the fridge. It can be used later on for removing fresh dosas. Just remove it from fridge about 20 mins before removing dosa's and prepare dosa as mentioned before.
** I served this dosa with cluster beans – potato spicy bhaji and chutney you may serve it with any gravy dish or chutney of your choice. Dosa can be relished even with non-veg dishes. They go well with veg. kurma and egg curries too. I sometimes prepare them for lunch time along with non-veg dishes. So the choice is innumerable, just go for it.
** You can check on the following link for the chutney and bhaji I served with, I have given them below, or you can use the search option for other chutney and bhaji under the particular labels or use search option.
** 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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