"Masoor Dal (Red Lentils)- Rice Dosa” served with Karathe'- Harvo Tomato Talasani (Bitter Gourd- Raw Tomato Bhaji), Coriander- Coconut- Chutney and Adraki Chai (Ginger Tea) ... A tasty~ delicious combo of dishes for a tummy full breakfast …. Yummilicious ...
** Everybody knows that Dosa's are a favourite bf dish with South Indians specially Konkani Sarawat’s as I have written reams on this topic, so would not like to again write on the same thing. For today I prepared masoor dal/red lentils dosa with addition of rice which is a common one in my home. I have already added another version before, and this one is slightly different. I have few more varieties of massoor dosas which I will be posting soon, so do keep a keen watch on my blog for more yummier dishes, till then enjoy this one with any chutney or spicy curry of your choice. I served it with coriander coconut chutney which is a simple one, sure to be known by all and along with it I served some leftover bhaji of previous day and it was an awesome combo in all. Do try out the different types of dosas posted in the blog and enjoy them hot from tava with your family and friends. There is nothing more welcome than a dosa for a breakfast or even dinner.
** Here is My Recipe for "Masoor Dal (Red Lentils)- Rice Dosa” … My Style .....
** Ingredients :
Masoor Dal/Red Lentils : 1 heaped cup
Raw Rice : 2 cups
Methi / Fenugreek Seeds : 1 tblsp
Ginger/Alle’/Adrak : 2 inch piece
Green Chillies/Tarni Mirsanga/Hirvi Mirchi : 6-7 (less spicy ones)
Salt to taste.
** Oil + Ghee for frying of 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.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** For the Dosa Batter Preparation : Wash and soak the masoor dal and rice together for 5-6 hours. Soak the methi seeds in half a cup of water separately. Drain off water from the dal+rice, wash well with water, drain off the water and put it in grinder along with soaked methi seeds and the water in which it is soaked + one cup of water and grind to a very smooth batter. Once the batter is ground smooth add in finely chopped ginger and green chillies and continue to further grind till well done. Remove into a stainless steel vessel, add salt to taste, cover with a tight lid and leave overnight or for 8-10 hours for fermentation.
** To Prepare Dosa : Mix the dosa batter well once it is fermented. Heat a Dosa pan to smoking point, lower the heat to minimum, add 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 cupful (approx) of batter with a rounded spatula in the center of the tava and spread 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 heat till the bottom side of the dosa turns crispy and evenly browned. The top side will have been already cooked, so do not flip over the dosa, as the dosa is thin in texture, and cooked one side only. 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 serve it hot immediately. Repeat the process and remove the required amount of dosa's.
**"Masoor Dal (Red Lentils)- Rice 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 coconut chutney and bitter gourd-raw tomato bhaji along with ginger tea and it was simply fantastic tummy filling bf. Which was loved by all in my home.
** 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-Coconut Chutney” Recipe, Please follow the link given below ….
** For the “Karathe'- Harvo Tomato Talasani (Bitter Gourd- Raw Tomato Bhaji)” 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. Also sharing the link to the “Coconut Chutney” below ….
** 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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