“Urad Dal ~ Chana Dal ~ Rice ~ Jawari Dosa” Served with Spicy Pineapple Pickle … A soft and thin layered dosa that is truly scrumptious when had with spicy pickle or curries … Addition of jowar / jawari / little millet makes it more nutricious and healthier … Yummy Yumz ….
** I have written so much about Dosa and how much we Konkani Saraswats enjoy this for our breakfast. With changing times, people have begun to adapt the same during lunch or dinnertime too as some prefer having a light bf or are in a hurry to attend their morning calls or office goers. But Sundays are almost either Dosa or Idly in many a homes. I have shared so many different combo of dosas and this is just another simple one with the added goodness of millet. Jawari / Jwari / Jovar or little millet is considered to be very good for health. In Maharashtra state it is prepared in the form of Bhakri / roti and enjoyed for breakfast. It is said to keep the tummy full and get you going till lunch hours. Adding of millets to our own traditional dishes makes it more appealing and will be relished without murmur as change in food habits is difficult for many of us. So I add a little bit of millet flours to either dosa or idly or roti and enjoy the health benefits. Will be introducing them in whole form soon too, till then enjoy these yummy dosa with any dish of your choice.
** Ingredients :
Urad Dal / Black gram dal : 1 cup
Chana Dal / Bengal gram dal : ¼ cup
Rice : 2 cups (I used Surti Kollam)
Thin Poha / Beaten Rice : ½ cup (powdered)
Jawari / Jowar / Little Millet Flour : 1 cup
Methi / Fenugreek Seeds : 1 tsp
Ginger : small piece
Green chilly : 1-2 (Optional)
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.
** Wash and soak urad dal, chana dal and rice together in a vessel with plenty of water for 2-3 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 along with ginger and green chillies and further grind to a smooth consistency. 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 morning mix the ground batter well in a circular motion, until it is mixed properly. Add in the jawari flour little by little and keep mixing till it’s well mixed and all the jawari flour has been added. Do not add in one go. To get smooth lump free batter, add little by little. Add in water also if needed. 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 8-10 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 a little bit thicker unlike masala dosa. This dosa is taken a little bit thicker in turns out crisp outside and soft within.
** 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. Put the remaining batter in fridge for later use. Remains good for 24 hours.
** “Urad Dal ~ Chana Dal ~ Rice ~ Jawari 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. Goes well with coconut or coriander chutney too. You can serve with any spicy curries / dishes too. Enjoy this dosa with your family and friends.
** For the Pineapple Pickle 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 for "Konkani Saraswats" 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. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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