"Urad Dal-Magge Polo (Dosa)/ Black Gram Dal- South Indian Cucumber Dosa" served with Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~Coconut Dry Chutney Powder, Ginger Tea (Adraki Chai), a slice of cake (from bakery) and Apple ... the first meal of the day should always be nutritious, here is a delicious- healthy bf to get charged up with for the long running hours of working day ... Yummilicious ....
** Once again I am presenting a Dosa, my very own new recipe, that I just gave a try to check out if it worked and yes it did turn out great. You must have many a times prepared or at least heard of magge polo ie dosa with addition of south Indian cucumber, Isn’t it? I have prepared the same too many times, though a trials are in different variations are yet to be added. But today I prepared this dosa with addition of urad dal too and though I was a little bit hesitant to try this mix and match that cropped in my mind, I went ahead coz. as all of you know, once something comes in my mind then it keeps taking rounds till it is at least given a try. And here it is a perfect round beautiful crisp exterior soft within dosa, that is sure to loved by one and all. The added bonus is the addition of magge/south Indian cucumber which is supposed to be very good for health, as it has body cooling properties. So try this out today and enjoy you’re your family and friends. I served it with just the moringa leaves chutney powder, but the dosa will taste fantastic if had with coconut chutney.
** Here is My Own Recipe for "Urad Dal-Magge Polo (Dosa)/Black Gram Dal-South Indian Cucumber Dosa" … My Style .......
** Ingredients :
Urad Dal/Black Gram Dal: 1 cup
Dosa Rice/Raw Rice : 1- ¾ cups
Chana Dal/Bengal Gram Dal : ¼ cup
Thin Poha/Pova/Povu/Beaten Rice : 1 cup
Magge/South Indian Cucumber : 1 cup pieces
Methi / Fenugreek Seeds : 1 tblsp
Badisep/Saunf/Fennel 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.
** Wash and soak urad dal, chana dal and rice together for 5-6 hours. Soak the methi seeds along with the badisep seeds in half a cup of water separately.
** 15-20 minutes before grinding add half cup of water to the poha and mix well. Keep it aside to get softened properly, so that it can be ground really fine.
** Drain off water from the dals+rice, wash well with water, drain off the water and put it in grinder along with soaked methi+badisep seeds along with the water in which it is soaked + one cup of water and grind to a very smooth batter.
** Add in the soaked poha and further grind till smooth and fine. Do not add in much water. This batter should remain thick as that of Idly batter. 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.
** In the mixer add in the magge pieces of which the outer skin and the inner seeds and the flesh portion attached to the seeds are removed and discarded. Add in finely chopped ginger and green chillies and grind to a very smooth paste with little bit of water. Remove and keep this in a different vessel and store it in fridge.
** Next day or after the batter has fermented for a good 8-10 hours mix in the magge-ginger-green chilly paste to it and mix well. Beat the batter well for a few minutes till it turns fluffy. Now allow it to rest for 10-15 minutes and it is ready to be prepared into dosas.
** To Prepare Dosa : 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 8-10 inches diameter, just like how you prepare any dosa. Use light motion, do not press the spatula too much lest the dosa will tear and remember to prepare the dosa thicker than masala dosas.
** Sprinkle some ghee+oil on sides and top of the dosa. Let the dosa cook on medium-low heat till the bottom side of the dosa turns crispy, now gently loosen the dosa with a flat spatula on the edges and flip it over and cook on the top side too. This dosa is cooked on both sides, once done remove it from the tava and serve it hot immediately.
** Repeat the process with remaining batter and remove the required amount of dosa's. You can store the remaining batter in the fridge and prepare the same as and when needed within a time frame of 24-36 hours maximum.
** "Urad Dal-Magge Polo (Dosa)/Black Gram Dal-South Indian Cucumber 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 however with chutney powder and it was good too.
** 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.
** 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 recipe of “Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder”, Please follow the link given 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 …
** 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.
** 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.
** 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 22 K 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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