Urad Dal ~ Brown Basmati Rice ~ Maida ~ Rava Dosa.

“Urad Dal ~ Brown Basmati Rice ~ Maida ~ Rava Dosa” Served with Spicy Pineapple Pickle … A soft and thin layered dosa that is truly scrumptious when had with spicy pickle or curries … Yumy Yumzzzz …....

** A few weeks back I had posted a dosa prepared with urad dal and brown basmati rice. The dosa had really turned crispy and tastier than masala dosa. That was the first time I was using brown basmati rice in dosa. I had added it then to finish off the remaining brown basmati rice bought and was left unused, as my family did not like it when cooked in pulav or rice form. The dosa had turned out too good and I had thought of purchasing the rice again in a few months. However, I could not stop myself when I visited the super market in the Mall and just went ahead and bought another kg of the same to try out new dosas. Yes, you read it right. I purchased just to add on to dosas, as I loved the previous one. 

** This one is another dosa using brown basmati rice, this time I prepared the dosa with a combination of 5 ingredients. I have added in Urad dal, brown basmati rice, maida, rava and some poha while grinding. That’s it, You can see for yourself the soft texture of the dosa and how thin the dosa happens to have come out. It was lovely and I was highly impressed, that dosa could be removed from tava easily too. Very soft and awesome to taste and best served with simple pickle or chutneys. There is absolutely no need of bhaji for this one, though I have a feeling that it will be a good combo with chicken curry. Chicken curry with soft dosas are my weakness and next time I will try this dosa when I prepare the curry. Keep watching this space for more yummy dishes and do drop in feed backs. 

** Ingredients : 

Urad Dal : 1/2 cup 

Brown Basmati Rice : 1 cups 

Thin Poha / Beaten Rice : 1/3 cup (powder) 

Maida : ½ cup 

Fine Rava (chiroti rava) : ¼ cup 

Methi / Fenugreek Seeds : 1 tsp 

Salt to taste 

Oil for frying 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. 

** Making of Poha / Beaten Rice Powder : Roast the poha in a kadai, or microwave it for 2 mins. Put it in mixer grinder and grind to a fine powder. Keep this ready aside. You can prepare this powder in larger quantity and put it in an air tight container and use whenever necessary. Addition of little bit of poha make the dosa crispy and also gives good texture. 

** Roasting of Rava : Roast the rava on slow fire till it is warm, do not burn it, it has just to be heated thoroughly and be hot, that’s all. Remove and let it cool completely. See to it that there are no lumps. You can also microwave the rava for 2 mins on high and allow to cool. 

** Wash and soak urad dal and brown basmati rice together in a vessel with plenty of water for 4-5 hrs. Brown basmati rice needs more soaking time so I soaked it together for 5 hrs. Drain off the water and put it in a mixer grinder. Add in the soaked methi seeds along with the water in which it is soaked and grind to a smooth paste adding only that much water which is necessary for grinding. 

** Add in the poha powder to the mixture in grinder and further grind to a smooth consistency. Remove into a vessel, add in rava and gently mix well till it is mixed in properly. There should be no lumps in the bater. Now top it with salt to taste (do not mix the salt) and leave it to ferment overnight or for 6-8 hours. 

** Add the maida in a vessel along with 4 cups of water and mix well to smooth water consistency. There should be no lumps. Keep this also covered aside untouched overnight separately along with the ground batter. 

** Next morning the maida will have softened and settled at the bottom leaving lots of thinned water above. Slowly tilt the vessel and drain off the thin water from above till you reach the thick maida settled at the bottom. Do this very carefully and cautiously otherwise the maida will mix up a little with water. We need only the maida that is settled at the bottom. 

** Next morning mix the urad-rice-rava batter well in a circular motion, until it is mixed properly. Add in the maida (settled at the bottom and water drained off) and mix all together in circular motion well. 

** Add in water if the batter is too thick. The batter should be beaten well, it will become soft and smooth. Keep the batter thick enough but should be able to be spread on tava, so be careful with water. The batter is now ready to remove dosas. 

** Heat a Dosa pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with spatula or spread it 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. 

** 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 10-12 inch diameter, just like how you prepare other dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Also, see to it that the dosa is spread as thin as possible. This batter gives a very thin textured soft dosa. 

** Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till the bottom side is done. Now with the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then remove it from the tava and flip it over to cook the top side for a few minutes. Do not overcook. Remove gently and serve it hot immediately. Repeat the process and remove the required amount of dosa's. 

**“Urad Dal ~ Brown Basmati Rice ~ Maida ~ Rava Dosa” is done and ready to be served. I Served the dosa with Pineapple pickle. However, you may serve with whatever accompaniment you prefer and like. I had no idea how the dosa would turn out, so I did not bother to prepare anything else. But I somehow feel this dosa will taste awesome with chicken curry or vegetable kurma or even sago. You can try that combo, I will the next time for sure. Enjoy this one with your family and friends.

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