“Urad Dal~Moong Dal~Rice Crispy Dosa” Served with Jenavro~Batate Kolumbo/White Val Beans~Potato Sambar and Coriander~Coconut Chutney ... Tried my own measurements for the second time by increasing the addition of rice in proportion from that of the one prepared before … turned out crisp, yet soft and delicious … goes well with any chutney or bhaji … So go ahead and Enjoy this Dosa the way you prefer ….
** 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 variations in measurement of different pulses. The best part of this batter of dosa is you can take them slightly thicker if you want it softer and thinner if you want the dosa crisp. The taste is simply awesome if accompanied with chutney and kolumbo/sambar. This Dosa batter needs fermentation, and the leftover batter can be kept in the fridge and used the next day too. So go ahead and enjoy them hot with your family and friends.
** Here is the simple recipe for the Urad Dal~Moong Dal~Rice Crispy Dosa ... My Style ....
** Ingredients :
Urad dal / Black Gram Dal without skin : 1 cup
Ordinary Rice : 2 cups (I used Surti Kolam)
Moong Dal : 1 cup
Methi /Fenugreek Seeds 1 tsp
Salt to taste
Oil for frying the dosa
** Wash and soak urad dal, rice and moong dal together in plenty of water for 3-4 hours.
** Soak methi seeds for 3-4 hours in one cup of water separately. I always soak the methi seeds separately and use it along with the water in which it is soaked while grinding for added health benefits.
** Drain the soaked dals and wash well. Put it in a mixer grinder along with the methi seeds and the water in which the methi is soaked and grind to a smooth consistency. Use only that much water that is necessary. Do not add more water or the batter will be thin.
** When done remove the batter in a deep vessel with enough space above. Add in salt to taste and leave tightly covered overnight or for 6 hours. The batter will rise so use a larger vessel.
** Now beat / mix the batter in clockwise direction until it is mixed well just before removing the dosas. For this dosa the batter should be of medium thickness, so be careful with addition of water, if need be you can add in when you check out the first dosa.
** To remove the dosa : Heat a non stick pan or iron tawa (I use Iron tava), till smoking point. The tawa should be really hot. Now lower the heat, add a tsp of oil and spread well. Now rub gently the tawa with a folded napkin or tissue paper (I use tissue) and spread the oil into a thin layer on the tava. Excess oil gets absorbed by the paper. Do not rub the pan vigorously.
** Now pour a large ladle full of batter (say about half a cup) at the center of the tawa and spread nicely with the bottom round surface of the ladle / spatula into a thin layered large circle clockwise evenly. Do not apply pressure while doing so, or else the dosa will get bubbled and not spread evenly.
** Note : Spreading of dosa technique 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.
** Raise the heat to medium, sprinkle some oil drops all round the rim of the dosa and also on the top of the dosa. This helps browning of the dosa well. When the dosa has cooked and is crispy browned on the bottom side, gently remove the dosa with the help of a flat spatula and flip it over and cook it for a few minutes on the other side too. Now remove and serve it hot immediately. This dosa tastes better when cooked on both the sides.
** “Urad Dal~Moong Dal~Rice Crispy Dosa” is done and is ready to be served. I served it with Jenavro~Batate Kolumbo/White Val Beans~Potato Sambar and Coriander~Coconut Chutney and it tasted delicious. You can serve with any other side dishes of your choice.
** Remove the required no. of dosas and the leftover batter can be stored in an airtight container in the fridge to be used later or for the next day too. Remains good for 24 hours, however do not ferment it for more than 6-8 hours, in which case you will not be able to store it in the fridge for later use.
** Also Remember to follow the oiling procedure for each dosa while removing them, it is necessary to oil and evenly rub it for the dosa to be crisp and be removed easily from the tava. Enjoy this Dosa with your family and friends with any accompaniment of your choice. This is a very healthy dosa as we have added on moong dal to the same and moong dal is considered to be good for health, so include them as much as possible in your diet.
** For the “Jenavro~Batate Kolumbo/White Val Beans~Potato Sambar" Recipe, Please follow the link given below ……
** Here is the link to the Recipe ....
** Also given below is the Link to the Recipe of “Coriander~Coconut Chutney” which is in the picture above too …..
** An Earnest Request : There are many more recipes of different types 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 or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group 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" … Thank You ….
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