“Urad Dal ~ Chana Dal ~ Jawari (Jwari) Dosa” Served with spicy Horse Gram ~ Flax Seed Molaga (Idly) Podi topped with coconut oil … A delicious dosa with added goodness of millet … Surprisingly this Dosa turned out crispy just like paper masala dosa, so I suggest you relish it with potato bhaji and chutney of your choice, … Yummy Yumz …...
** Dosa as I always say are a delight to eat for breakfast. In my home, I prepare it sometimes for lunch too with the addition of potato bhaji, chutney and sambar. But most of the time it’s for breakfast in which case it is served with chutney only as we do not like going very heavy in the morning. Recently, I have started preparing chutney podi (powder) with different combinations of lentils that are good for health. Therefore, I have begun to avoid grinding of coconut chutney and prefer to serve it with this chutney podi topped with coconut oil. The child in me still loves to eat Dosa with fresh homemade butter. So I most of the time relish the same with butter, while hubby prefers either the chutney podi or some pickle.
** Millets are now becoming famous worldwide for its immense health benefits. Jawari, also known as Sorghum / durra / Jowar, Jowar, Jwaarie, Jola / Jondhahlaa is a millet extensively used in Northern parts of India. In Maharashtra state, too this millet is used a lot for preparation of roti / chapati. There are many more types of millets and as I said before I am slowly introducing them one by one. Somehow I prefer millets in dosa than in roti, easier to add and remove as dosa than rolling of roti. Also, I have not yet adapted to the taste of using millet only as they are a little bit heavier on the stomach and also a little bit bland. Roti prepared out of millet is tedious as I am new to it and preferred with some spicy masala curry as accompaniment. It does not go well with just chutney or bhaji.
** For this particular dosa, I have added in Jawari flour (purchased from stores) to the Urad-chana dal dosa. The dosa turned out really crisp and resembled our very own masala dosa and we really enjoyed eating them. This dosa can be best relished with potato bhaji and chutney. But being my first try out of the same, I just used my knowledge and prepared my own version of this particular dosa. I had absolutely no knowledge how it would turn out, so I just thought of having it with chutney podi. But as I started preparing the dosa, I found out that they could be really spread thin and cooked crisp, and I really wished I had prepared potato bhaji and chutney to relish the same with. So you may add on bhaji while I will do the same next time and will try to post the picture of the same at later on date whenever I prepare the same again.
** Ingredients :
Urad Dal : 1 cup
Chana Dal : 1 cup
Jawari / Jwari / Sorghum Powder (atta) : ¾ cup
Methi 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 better. 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.
** Wash and soak urad dal and chana dal together in a vessel with plenty of water for 2 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. The batter should be thick. Remove into a vessel, top it with salt to taste (do not mix the salt) and leave it to ferment overnight or for 6-8 hours.
** Next day early in the morning soak the Jawari atta / powder in 3 cups of water for 1 hour. Mix well, there should be no lumps. The Jawari will settle down and there will be water standing on top which is called nittolu in Konkani. Tilt the vessel gently without shaking much and drain off all the clean water on top until you reach the thick jawari mixture settled at the bottom.
** Mix the soft jawari paste settled at the bottom with the urad dal – chana dal batter and mix well. Do not thin out the batter much. The texture should be that of masala dosa. That is why you should keep the first batter (urad dal-chana dal) very thick as when adding jawari mixture it should not thin out much. So, mix the batter well in a circular motion, until it is mixed properly. The batter should be 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 the masala 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 crisp dosa similar to paper masala dosa.
** Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till crispy and evenly browned on the bottom side. The top side will have been already cooked, so do not flip over the dosa, as the dosa is thin in texture, and cooked one side only. 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 serve it hot immediately. Repeat the process and remove the required amount of dosas.
** “Urad Dal ~ Chana Dal ~ Jawari Dosa” is done and ready to be served. I Served the dosa with spicy Horse Gram ~ Flax Seed Molaga (Idly) Podi topped with coconut oil. But you may serve with whatever accompaniment you prefer and like. I had no idea how the dosa would turn out, so I did not prepare potato bhaji or chutney and had decided to relish it with the new chutney podi I had prepared. But try it with similar potato bhaji and chutney that we do for masala dosa. It will be a great combination as this dosa really turned out crisp like masala dosa. Enjoy this one with your family and friends.
** For the Spicy Horse Gram ~ Flax Seed Molaga (Idly) Podi Recipe, Please follow the link given below …..
** An earnest Request : There are many more recipes of similar type in the blog. 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. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.
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