"Simple Soft Dosa served with Potato-Onion Bhaji and Coconut Curd Chutney" ... we all love crisp dosas but at times we should relish the soft ones too, gullum koruka sulabha, moreover batate bhaji ani chutney vottu ruchi jattHa, it is totally yumz ... Enjoy them prepared fresh hot from tava …. Yummilicious …
** Breakfast is an very important daily routine of Konkani Saraswat Household and our ancestors have always insisted on having a proper bf. Coz. it is the first starting meal of the day that actually is consumed almost after 8-10 hours sometimes even 12 hours of stretch. I think that is the very purpose why it is called breakfast, as one is breaking a long fast of almost half a day timing. Konkani Saraswat Cuisine has many varieties of Dosas in various combinations of dals, pulses, millet that we really get the turn of one particular dosa after months without repeating the same again. My friends from other religions always were in awe when I mentioned what dosa or Idly or usli for that matter I had for breakfast, for many of them it was always bread, poha, roti etc. And if at all it was dosa or idly they knew it in only one or two combinations.
** In fact I still remember my friend who relished crisp rava dosas in my home with chutney and almost emptied the batter to my astonishment. She had only relished it in restaurant and always wondered how the hole affect was acquired. Her joy knew no bounds when she watched me remove them, almost jumping round the house yelling. Well, to her credit I must mention that she made the best roti all puffed up by pressing them on tava using cloth and not directly on fire like how we do phulkas, should I say to my astonishment. Our country has so many religions and each one have their own methods of cooking, though some are similar they differ in preparation method, texture or even tadka/seasoning methods. So much of diversity in food but unity among people is something we Indians can be really proud off and I am proud of my country and my fellow people too and wish to learn many more dishes and enjoy them in leisure in my own home.
** Here is my recipe for the preparation fo this simple dosa. …..
** Wash and soak 1 cup of Urad dal in plenty of water for 3-4 hours.
** Wash and soak 3 cups of Dosa rice in plenty of water for 3-4 hours.
** In a small bowl add in 2 tsp Methi seeds and half a cup of boiled and cooled water and soak it also for 3-4 hours.
** After the soaking period wash the rice well once again and drain of all excess water, mix in the half a cup of thin poha/beaten rice, mix well and keep it aside ready, say at least for 20-30 minutes. This gives enough time for the poha to get softened.
** Similarly wash the urad dal well and drain of all excess water and put it in a mixer grinder or wet grinder along with the methi seeds soaked with water and grind to a smooth paste with required amount of water. Do not add in more water, lest the batter turns runny. Remove the ground paste into a large sized stainless steel vessel.
** Now add in the rice and poha too into the grinder and grind it to a very smooth paste with little bit of water only. The batter should be smooth and thick. Remove and add it to the batter in the vessel and mix well. Both batters should be mixed well and water added only if needed. Add salt to taste and leave it overnight or at least for 8 hours to be fermented.
** After fermented the batter is ready to be prepared into dosa. Mix the batter once again well to level the fermentation. Check the consistency of the batter and if too thick then add in a little bit of water and mix well. Heat the iron or non stick/Teflon coated dosa tawa to heating point. Lightly brush in the oil+ghee mixture and evenly rub it over the tava with a tissue paper so that the dosa is slightly greased only.
** Now decrease the heat level to minimum and with a help of rounded spatula add in about a cup of batter in the center of the tava and spread evenly into a round shaped dosa Do not make the dosa too thin nor too thick. Sprinkle some drop of ghee+oil mixture on the rim of the dosa and on top too. Cook on low heat for 3-4 minutes and then increase the heat to medium and let cook till well done on the bottom side.
** Once the bottom side of the dosa is cooked, loosen it with the flat dosa spatula and flip to over to cook on the top side too. This dosa is cooked on both sides and not crisp but a softer consistency one. Serve it immediately with chutney and bhaji or any other side dish of your choice. Continue in similar pattern the remaining amount of dosas required.
** “Simple Soft Dosa” is done and ready to be served. Always serve dosas immediately from tava fresh and hot with any accompaniment of your choice as it tastes best when hot. I served it with batate-piyava bhaji (potato-onion dry dish) and coconut curd chutney for breakfast and it was an awesome combo. You can serve with any chutney, bhaji or curry of your choice. Do try these yummy dosas and enjoy them hot with your family and friends.
** Note : Always brush the tava with a drop of ghee+oil mixture and wipe it loosely with the help of a tissue paper allowing only a thin film of the same to remain on the whole tava after removal of every dosa, this way you will get perfectly and evenly fried dosas.
** Note : You can remove the dosa with either just oil or ghee as per your desire or as you always do in your home. My Mother used to always prepare and keep ghee+oil in the ratio of 1:1 in a bowl for exclusive use of dosa only. I have no idea why she did it, but the dosa does turn out good and tasty and I have simply followed that method. You may choose any method you like.
** For the “Coconut~Curd Chutney” Recipe, Please follow the link given below, you can also check out on other chutney recipes via the link shared below the same.
** For the “Batata Piyava Bhaji (Potato Onion Dry Curry)” Recipe, Please follow the link given below ….
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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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