“Urad Dal- Moong Dal- Rice- Whole Green Moong Soft Textured Thick Dosa” Served with Molaga Podi and Coconut- Ginger Chutney … a delicious dosa, my very own concoction that can be prepared as both Soft- Thick textured or Crispy- Thin textured Dosas … I have prepared them both ways and they both taste equally great ... goes well served with chutney, potato bhaji, sambar or molaga podi … prepare these and Enjoy with your family the way you prefer ... Yummilicious ...
** Dosa’s are Konkani Saraswat’s fav. Breakfast dish and is prepared almost in every home on regular basis. I have written a lot about dosa's in my previous posts here. Therefore, without running into many details about the dosa origins or their place in our community, I will straight away write in this dosa recipe here.
** This one is my very own take off on mix and match dosa with different pulses. The best part of this batter of dosa is you can take thick small dosas as well as thin and crispy large dosa like masala dosa too. The taste is simply awesome if accompanied with coconut chutney, molaga podi and potato bhaji.
** I am including both variety of dosa I removed back to back in this blog and will also share the recipe and blog link to check on each other, you may try any. This Dosa batter needs fermentation, but at the same time, I will not recommend keeping it in fridge the leftover batter. So prepare only that much how much is necessary.
** Here is my own recipe for “Urad Dal- Moong Dal- Rice- Whole Green Moong Soft Textured Thick Dosa” ... my style ...
** Ingredients :
Urad dal/ Black Gram Split Dal without skin : 1 cup
Ordinary Rice/ Tandul : 1 cup (I used Surti Kolam)
Moong Dal/ Green Gram Dal : 1 cup
Whole Green Moong/ Green Gram: 1 cup
Methi /Fenugreek Seeds : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Ghee (Toop) mixed in 1:1 (equal proportion) for removing the polo/ dosa.
** Wash and soak urad dal, rice, moong dal and whole green moong together in plenty of water for 3-4 hours.
** Soaking of Methi : Soak methi seeds in a cup of water for 5-6 hours separately. I do not add methi along with rice/ dal’s coz. when we drain off the water, the nutrients and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Amma soaks methi seeds along with dal while soaking the same. So it is not necessary to follow my method and you may do so along with other ingredients if desired. But if you feel that what I say has some reasoning to it then do follow my method and trust me it healthier.
** Drain the soaked dals and wash well. Put it in a mixer grinder/ wet grinder along with methi seeds and the water it is soaked in and grind to a smooth consistency adding water only that much how much is necessary.
** When ground smooth and fluffy remove and add in a deep vessel with enough space above for airing. Mix well with hand for 2-3 minutes and then just drop the salt on it without mixing and leave it overnight or for 6-8 to ferment.
** Mix the dosa batter well once it is fermented as the rice will have settled a little bit on the bottom. For this dosa the batter should be thick, for both thick and thin textured dosas. So do not add more water, if need be you can add in when you check out the first dosa and then add in as and how much is required.
** To Prepare Dosa : Heat a Iron dosa pan (or any you use) to smoking point, then lower the heat to minimum, add a teaspoon of oil+ ghee mix and spread well with brush or evenly with 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 method you normal follow.
** Now, add about a cupful (approx) of batter with a rounded spatula in the center of tava and spread evenly into a thick round circle of about 8-10 inch diameter, just like how you prepare any normal dosa. Use light motion and do not press the spatula too much lest the dosa will tear while spreading, also the tava should be medium hot.
** Note : Spreading of dosa/ polo is a technique and once learned is a lifetime blessing. So watch someone closely while preparing dosas. Always watching clearly and keenly on one to one basis is the best way to learn, that way you will learn the right pressure. If not you can watch any you tube for the same.
** Sprinkle some ghee+ oil on sides and top of dosa and let the dosa cook on medium heat until the bottom side is done. Loosen the dosa on its rim gently with a dosa flat spatula and flip it over to cook on the top side too. When done flip back and let cook for another minute after which you can remove the dosa on a plate.
** Note : You can remove dosa with either oil/ ghee as per your desire or as you always do in your home. My Amma, always prepares and keeps “Oil (Tel/ Tela)+ Ghee (Toop) mixed in 1:1 (equal proportion) for exclusive use of removing the polo/ dosa” in a bowl. Frankly I have no idea why and never questioned till date, though she did mention that it not only gives great taste to dosa but also makes it crispier and easier to remove. I have simply followed her method, you may choose any method you prefer.
** Repeat the process and remove the required amount of dosa's. While removing the dosa the heat should be maintained at proper levels, so if you find the process going slow, then raise the heat for a few minutes and if you find the dosa cooking too fast or browning then reduce the heat a little bit.
** “Urad Dal- Moong Dal- Rice- Whole Green Moong Soft Textured Thick Dosa” is done and ready to be served. I served it with Molaga Podi (Gun Powder) and Coconut- Ginger Chutney and it was fantastic. You can also serve it with any chutney, pickle, curry etc. of your choice too. Do prepare this delicious soft thick textured Dosa and enjoy with your family and friends, sure to be loved by all. Children love soft dosa's and will enjoy it the most with ketchup, jams, jaggery or dates syrup too.
** You can also prepare this dosa thin crispy textured which I made a separate post, to which I am sharing the link before. They turn out like masala dosa and if you prefer crispy dosa's then just browse through the link for more info. Both have their own taste and are equally good, you can prepare them thick textured on day one and the following day thin crispy textured and enjoy them both, sort of two in one benefits.
** For “Urad Dal- Moong Dal- Rice- Whole Green Moong Crispy Thin Dosa” Please follow the link given below …
** For "Coconut Ginger Chutney" Recipe, Please follow the link given below …
* For "Molaga Podi" Recipe, Please follow the link given below …
** There are many varieties of “Dosa” posted in my Blog and I am sharing a common link for the same below, which also includes two other recipes for dosa with inclusion of magge/ south Indian cucumber … you can browse through and try out that which appeals to you and serve with any chutney or sambar of your etc. ….
** There are many varieties of “Chutney” recipes posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with dosa, idly etc.
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