“Urad ~ Rava ~ Coconut Dosa” … Served with Coconut Chutney And Ginger Tea …This is delicious Dosa my Mom prepared when we were kids, over years poor coconut got brushed aside as unhealthy and it was prepared without its addition … going through my old diaries, brought back the longing to relish this dosa … So today I prepared the same and relished it with coconut chutney and kadak adraki chai (Tea) to my heart’s content … Yummy Yumz …
As I always say “Dosas” are a delight to eat for breakfast. This particular dosa, I learned to prepare from my Mother, as she used to do this very often during our childhood. I somehow forgot about it, as there are two types of Dosa’s on similar lines. I always prepared the simple one without the addition of Coconut and had completely forgotten about this one. Going through my old diaries is a delight for me nowadays, as I get so many old dishes and feel nostalgic about some of them. This is a awesome dosa, that is soft within and crisp outside. Tastes very delicious with simple coconut chutney. I will not run in much details about dosas as all of you are aware of it and how much children love to eat them, this one is sure to please your family. Do try it and enjoy with family and friends.
Ingredients :
Urad Dal : 1 Cup
Bombay Rava / Sooji / Rulav : 2 Cups
Coconut : ½ cup freshly grated white part only.
Methi / Fenugreek Seeds : 1 tsp
Ginger : 1 large tblsp grated
Green Chillies : 2-3 less spicy one’s grated and roughly crushed
Hing / Asafoetida : 1 tsp
Salt to taste
Oil for frying
** Soak methi in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. 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. You can use lukewarm water if you have only 10-15mins time at hand only. It will give similar result.
** Wash and soak 1 cup of urad dal in a vessel with plenty of water for 2 hrs. Drain off the water and add in just enough water to the level that urad is getting soaked, put this in a air tight box and put it in the fridge for few hours. You can leave overnight or even a full day. It remains fresh. Do not worry. Remove the urad just before grinding, allow to thaw for 15-20 mins. Remove excess water, put it in mixer grinder along with the soaked methi seeds and grind on low speed. You will get a fluffy batter.
** Note: The above method of soaking the urad dal for some hours in fridge and grinding with chilled water is a tip, I came across recently. It is really a wonderful one, as when you use electric mixer grinder, the machine heats up and the batter becomes thinner coz of the heat. That does not happen in case of chilled water. That is the difference that gives you fluffy batter, quite similar to the one’s we get when grinding in wet grinder.
** Note: You can grind it in normal wet grinder / stone grinder, the normal way we always do or lets’ say like the traditional method too. The result is same. This tip is particularly for working people who find it hard to soak and grind due to lack of time or want to use mixer grinder but do not get satisfactory results. Whichever method you use, you should get a fluffy batter, that’s it.
** Remove the batter in a broad vessel and drop salt to taste on top of it. No need to mix the salt. Cover and keep the batter aside to ferment overnight or at least 6-8 hours.
** Next morning or after 6-8 hours. Add in bombay rava, coconut, hing, green chillies, ginger and mix well. Add in water if necessary and bring it to a thick dosa consistency. Keep this aside for 15-20 mins. Mix the batter well in clockwise direction, the batter should be thick enough but should be able to be spread on tava. The batter is now ready to remove dosas.
** Note : Rava pulls in water and get soaked in a matter of 15-20 mins, that is why it is very essential to either soak the rava in water and then add on to the batter or add on to the batter and allow to rest for some time. I always add and allow to rest for sometime.
** Heat a Dosa pan to smoking point, lower the heat, add a teaspoon of oil and spread well with spatulla or 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. You can use non-stick pans too, I do use them at times.
** Now add a cupful of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 8 inch diameter. Use light motion, do not press the spatula too much lest the dosa will tear. Also see to it that the dosa is kept a little bit thick and not spread thinly. Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till evenly browned on the bottom side.
** Now with the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then gently flip it over to cook the top portion too. Press down the dosa gently a little bit to get the roasted look on top of the dosa. It will hardly take a minute to cook the top side. Repeat the process and remove the required amount of dosas. Once done immediately store the remaining batter in airtight box in the fridge for later use. Remains good for a day.
** “Urad ~ Rava ~ Coconut Dosa” is ready to be served. Always serve Dosas hot from tava directly to the plate. Tastes delicious with coconut chutney, but you may serve with whatever accompaniment you prefer and like. Goes well with spicy curries too. I served this with simple coconut chutney and strong ginger tea and it was superb … I would say heavenly feeling. Do try this dosa and enjoy with your family and friends.
** For the Coconut Chutney Recipe, Please follow the link given below ……
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