"Urad Dal-Masoor Dal Dosa" served with Coconut Curd Chutney and Ginger Tea ... I am on a dosa spree ... Here is a thin-soft dosa that tastes great when served with any chutney of your choice ... Dosalicious ...
** Dosa’s are Konkani Saraswat’s favourite Breakfast dish and is prepared almost in every home on regular basis and in my home it is no different. I have grown up eating them, though then as children we used to crib when Mom made us eat dosa's and Idly, as I always craved for sandwiches. I still love sandwiches, but now preparing different types of dosas have caught up my fancy or should I say I am giving a healthier twist to my daily diet. There was a slag period of almost an year wherein I stuck to preparing either Khotto/Idly or Sun dried Shevai / rulav / usli in my home due to time constraint. It was only last month when hubby casually mentioned panpolo when I asked his what he would like for breakfast that I realized the lapse. Well, then there was no looking back and now I am on a Dosa spree trying out new mix and matches my favorite challenge in preparation of any food. A few days back I had prepared Adai with mixed dals and today I have prepared a simple soft dosa with urad dal and masoor dal to which I added a handful of beaten rice / poha. A have spiced up the dosa with addition of green chillies and ginger in larger quantity than is my usual practice as masoor dal is slightly sweeter in taste. This is a soft textured dosa which actually needs only an hour or so of fermentation. Do try this out and enjoy with family and friends.
** Here is my simple recipe for "Urad Dal-Masoor Dal Dosa" … My Stay …
** Ingredients :
Urad Dal : 1 cup
Masoor Dal : ¾ cup
Poha : handful
Methi : 2 tsp
Green Chillies : 8-10
Ginger : 1.5 inches
Salt to taste
Ghee+Oil mixed in equal proportions for removing the Dosa.
** Wash and soak both urad dal and masoor dal together in plenty of water for 4 hours. In a small bowl add in the methi seeds and half a cup of boiled and cooled water and soak it also for 4-5 hours separately. About 30 minutes before grinding add just enough water to the poha to get it wet and keep it aside to become soft too.
** Now wash the soaked dals once again and put it in the mixer along with the methi seeds and the water in which it is soaked and grind all to a very smooth paste with bare minimum water. Add in the soaked poha, ginger and garlic cut into small pieces and further grind till the batter is fluffy and well done.
** Do not add much water but that much how much is necessary for grinding, the batter for this dosa should remain thick though it is applied thin. Remove and put it in a bowl, add salt to taste, cover and keep it aside for an hour or two and it is ready to be prepared into dosas.
** Note : This dosa does not need fermentation but keeping aside for an hour gives you soft dosas. If you want to prepare the dosa after few hours or at any later point, put it in a air tight stainless steel box and put it in the fridge. Remove it about 30 minutes before removing the dosas. The batter remains good in fridge for 2 days if put in immediately after an hour of grinding.
** To prepare Dosa : 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 the tava is ready for removing of dosa, follow this procedure while preparing each dosa to get an evenly and well browned dosa.
** 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 thin round shaped dosa. Do not press the spatula to the tava as then you may not be able to make a thin even shaped round dosa. 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, just for a second and then immediately remove from fire and serve. Continue in similar pattern the remaining amount of dosas required.
** "Urad Dal-Masoor Dal 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 Kadak Adraki Chai (Strong Ginger Tea), Dalimb (Pomegranate), and Coconut Curd Chutney" for breakfast and it was simply awesome, you can serve with any accompaniment with dosa of your choice.
** Note : Do 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 crisp 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 “Kadak Adraki Chai (Strong Ginger Tea)” 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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