"Machkat/Coarse Dosa" served with Coriander Leaves- Curry Leaves- Coconut Chutney, Kadak Adraki Chai (Strong Ginger Tea) and Amul Butter Cube" ... There are many variations in preparing this dosa, but the common method is you have to grind it coarsely, season it, no fermentation and remove the dosa thicker in texture ... I hardly prepare this dosa as if you want to get it perfect, you need to have patience, cook it on slower heat which is difficult in the morning hustle bustle ... nevertheless a delicious~ tasty and tummy filling dosa ... Yummilicious .....
** Once again, I bring in a delicious tasty dosa that is hardly prepared in homes now. The fast pacing of life has made this dosa take a back seat in Konkani Saraswat Kitchens, I myself hardly prepare this dosa as it has to be cooked on slow to medium fire on iron tava for best taste. Off course if you use non stick tavas it is easier and faster, but somehow if you want the right taste, texture and a properly crisp dosa, then you have to fry it on slow to medium be it on any tava. Machkat is a dosa that does not need any fermentation but there is a good soaking period of 5-6 hours or you can do so overnight too. Here boiled and ordinary rice in combo is the basic ingredient along with coconut gratings while grinding. Actually whole black urad dal with skin on is used for the dosa but ordinary urad dal also can be used as I did.
** Again, there are a few different methods or varieties of preparing this dosa and each home has somewhat their own version. I myself prepare it in 2-3 different varieties but the taste is simply awesome. The texture of the dosa is closer to adai, you need to grind it to a coarse rava texture. The batter is seasoned with mustard seeds and curry leaves before removing of the dosa. Well, as it is time consuming, I hardly prepare this as mornings are always rush hours. Today, I was sure to have some time so thought of preparing and sharing the same with all of you. Do try this dosa on weekends when you have plenty of time for removal of the dosa. It is delicious and goes well with any chutney or even plain butter. You can check out the batter consistency and the dosa thickness on the attached collage posted along with the recipe.
** Here is my recipe for "Machkat / Coarse Dosa" … My Style …
** Ingredients :
Red Boiled Rice / Tambdo Ukdo Tandulu : 1 cup
Dosa Rice or Ordinary Raw Rice : 1 cup
Urada Dal / Black gram dal : ½ cup
Whole Green Moong / Green Gram : ¼ cup
Coconut / Soyi : 1 heaped cup freshly grated.
Ginger / Alle’ / Adrak : 1 inch piece finely chopped
Green Chillies / Tarni Mirsanaga / Hirwi Mirchi : 6-8
** For Tempering / Seasoning :
Mustard Seeds / Sasam / Rai : 1 tblsp
Curry Leaves / Kadipatta / Karbev : 10-12 small sized fresh leaves.
Oil : 1 tblsp
** For Frying : Oil + Ghee in equal parts mixed together.
** For the Dosa Batter Preparation : Wash and soak red boiled rice, dosa rice, urad dal and moong in plenty of water for 5-6 hours or overnight. Drain off all the water and once again wash it well. Drain all the water and put it in a mixer grinder along with coconut gratings and grind to a coarse /rava consistency batter with little bit of water. Towards the end add in the ginger and green chillies cut into pieces and grind until done. Remove into a stainless steel vessel; add salt to taste and mix well. Do not add much water, the batter should be thick like that of Idly batter and is NOT FERMENTED. You can use the batter straight away for preparing of Machkat/dosa or you can immediately keep it the fridge in tight stainless steel box, if you need it later on or next morning.
** For Tempering/Seasoning the Batter : Tempering/Seasoning the batter is done just before starting of preparing of dosa. Heat oil in a small pan, when hot add in the mustard seeds, when then splutter, add in the curry leaves, fry for a second or two and remove from heat. Keep it aside to get cooled. Once it has cooled down add in the seasoning to the batter and mix well. Now the batter is ready to be prepared into Machkat/coarse dosa.
** Note : Do not add the seasoning hot to the batter, let the batter part that touches the hot oil gets curdled. Let it cool and then mix in with the batter.
** To Prepare Dosa : Heat a Dosa pan to smoking point (I used Iron tava, you can use any) lower the heat to minimum, add half a teaspoon of oil and spread well with brush or 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 in about a large cupful (approx) of batter with a rounded spatula in the center of the tava and spread it thick evenly into a round circle of about 10-12 inch diameter, just like how you prepare any dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Sprinkle some ghee+oil on sides and top of the dosa. Let the dosa cook on medium to low heat till the bottom side of the dosa turns crispy and evenly browned. . 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 the tava, press evenly with the dosa spatula and let the top side get fried too. Remove and serve it hot immediately. Repeat the process and remove the required amount of dosa's and keep the remaining batter in the fridge immediately.
** "Machkat / Coarse Dosa" is done and ready to be served. Always serve dosa’s hot from tava, as they taste best when served crisp and hot directly from tava. Serve the dosa with any chutney of your choice and enjoy with your family and friends. Children love to eat crisp dosa and this is sure to be a hit with them. I served the dosa for bf with coriander leaves- curry leaves- coconut chutney and Amul butter as I love to have dosas with butter/loni, along with ginger tea and it was simply fantastic tummy filling bf. Which was loved by all in my home.
** Note : I have already given in details about this dosa and you can read it on the explanation part. As I mentioned, this is a thick textured rava consistency dosa that is fried on low heat on both sides. The dosa takes a little bit more time than the normal ones when removed in Iron tava, however it tastes the best that way. So prepare this dosa on weekends or when you have plenty of time for the same and please do not hurry, the dosa texture being thicker it has to get properly cooked from within too.
** 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.
** There are many varieties of “Dosa” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with any chutney or sambar of your etc.
** For the “Coriander Leaves-Curry Leaves-Coconut Chutney” Recipe, Please follow the link given below ….
** There are many varieties of “Chutney” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with dosa, idly etc.
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th 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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