"Crisp Thin and Thick Multi Dal-Rice Dosa/ Bele- Anna Dose served with Onion (piyav/ kanda) Chutney" .... you can call this a sort of 2-in-1 texture dosa as both these dosa’s are prepared with the same dosa batter … you can remove this dosa either thick textured or crisp- n- thin textured as per your desire to relish … Yummilicious ….
** I have always endorsed that Dosa's are healthy breakfast options next to Idly and it is always a delight to relish a well made crisp or thick textured dosa dunked in your favorite chutney. There are so many varieties in which a Dosa can be prepared using lentils and rice or millet in combinations that you will be surprised why you never had a go for it. Due to hectic lifestyle we tend to neglect breakfast which is the most important meal of the day. In fact break-fast means breaking of fast. The body after dinner till breakfast is almost in a fast mode sometimes for a good 8-12 hours and that meal which breaks that fast should always be a nutritious one. I am not a good breakfast eater myself, as it is my childhood habit of eating less in the morning which is really not so good and I am trying to break that habit and get into nutritious breakfast mode. Do try out various dosas and its accompaniments and enjoy them with your family. A good breakfast habit built over years will definitely proved futile in the long run. Growing children always need nutritious food for body growth and IQ development, so insist that they eat good home cooked food before they leave to school or work as that way you can rest assured they will not go hungry as the day goes by.
** Sharing a lovely dosa recipe today that can be prepared both as a thin textured and thick textured dosa. There are many batters which I have posted before too that can be simultaneously used into preparing of appos, deep frying vadas, thick seasoned dosa, ramdan/tatte Idly, Idly etc. For this one I have used multi dals and rice as well as cooked rice while grinding. I have used Red Boiled Rice/ Ukde SheetHa while grinding the dosa batter, you can however use any cooked rice normally used in your house for eating. But if at all you cook boiled rice then do cook a handful more and prepare this delicious dosa, it really turned out superb and we loved both the thin and thick textured ones in my home. My Mom who had come over to stay loved the crisp ones very much and also loved the Onion Chutney that I served with the dosa. Coming from her that it was fantastic is a feather in my cap for me as she is a excellent cook. Well, coming to the dosa part do try out different types of dosas posted in my Blog and do give me a feedback if possible. You can leave in a comment or mail me your queries too if any and I assure you I will get back as soon as possible. I will be soon adding in many more varieties of dishes, so do subscribe to my Blog or like my Page so as to not miss out on them.
** Here is my recipe for "Crisp thin and thick textured Mixed Dal- Rice Dosa/ Bele- Anna Dose" .... My Style ... Do try it out, it's sure to be loved by all .....
** Ingredients :
Urad Dal/Split Black Gram Dal : ½ cup
Tuvar/Tur Dal : ¼ cup
Chana Dal/Bengal Gram Dal : ¼ cup
Moong Dal/Green Gram Dal : ¼ cup
Raw Dosa Rice : 3 cups
Cooked Red Boiled Rice/Ukda Rice/Matta Rice : 1 heaped cup
Methi/Fenugreek Seeds : 2 tsp
Sugar/Shakkar/Sakkar : 1 tblsp
Salt to taste
** Oil+Ghee for frying the dosa.
** Wash urad dal, chana dal, moong dal and tuvar dal together with water and soak for minimum 4-5 hours in plenty of water. Once again, wash well and drain off all excess water.
** Wash the Rice with water and soak in plenty of water separately for 4.5 hours. Once again, wash well and drain off all excess water.
**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. Therefore, 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 : Add in the drained dals along with 1-2 cups of water into a wet grinder and grind to fluffy smooth paste. Remove into a stainless steel vessel and keep it aside. Add in the rice separately into a mixer grinder along with the methi seeds and the water in which it is soaked and grinding to a very smooth paste adding only that much more water how much is necessary.
** Once it is ground smooth add in the cooked boiled rice and further grind to a very fine texture. Remove and add this to the ground dal batter in the vessel and mix well. Add salt to taste, sugar and cover with a tight lid and leave overnight or for 8-10 hours for fermentation. Next morning or after 8-10 when the batter has fermented well, beat the batter well in circular clockwise motion till well mixed in and the batter is ready to be removed into dosas.
** Note : The dals can be combined and soaked together and ground, while the rice has to be soaked and ground separately and then the two should be mixed together. Do not try grinding all together in one go, as you will not get the desired dosa texture. The dals have to be ground fluffy for a good fermentation and crisp dosa. I always use table top wet grinder for grinding of dals and mixer grinder for grinding of rice. You may use any that you are comfortable with.
** To Prepare Dosas : Heat an Iron Dosa pan to smoking point, lower the heat to minimum, add a teaspoon of oil+ghee and spread well with the help of a tissue paper. Do not press too hard, as the tava is hot, your hands may get 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 by which you get a crisp bottomed dosa.
** To Remove Crisp Thin Textured Dosa : Add in about 1 cupful (approx) of batter with a rounded spatula in the center of the tava and spread evenly into a thin 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 until the bottom side of the dosa turns crispy and evenly browned.
** The thin crisp textured dosa is cooked on one side only as it turns out thin and crisp textured, so when the bottom side is cooked gently loosen the dosa with the help of a flat dosa spatula from all round the rim of the dosa and then gently lift it with the spatula in one go and place it on a serving plate and serve it hot immediately along with any chutney or bhaji of your choice. Repeat the process and remove the required amount of dosa's.
** To Remove Crisp Thick Textured Dosa : Add in about 1 cupful (approx) of batter with a rounded spatula in the center of the tava and spread evenly into a thick round circle of about 6-8 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 until the bottom side of the dosa turns crispy and evenly browned.
** The thick crisp textured dosa is cooked on both the sides as it is thick in texture, so when the bottom side is cooked gently loosen the dosa with the help of a flat dosa spatula from all round the rim of the dosa and then gently lift it with the spatula in one go and flip it over and let cook on top side too on medium heat for about 2 minutes and it is done. Remove the dosa from tava and place it on a serving plate and serve it hot immediately with any chutney or bhaji or your choice. Repeat the process and remove the required amount of dosa's.
** "Crisp thin and thick textured Mixed Dal- Rice Dosa/ Bele- Anna Dose" 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. I served it with “Onion (piyav/ kanda) Chutney" and it was a delicious combo though you can serve it with any side dish or chutney/bhaji of your choice.
** Do try out this delicious dosa-chutney combo and serve your family and friends who I am sure will relish it with love. Children love to eat crisp dosas, so you can prepare the same for them while age old people at times prefer thicker softer dosas. Isn’t it great that you are saved the trouble of preparing different batters, here you can relish the dosa thin or thick textured as and how the members of your family like. Again, you can serve the dosa with any chutney of your choice and enjoy with your family and friends.
** 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.
** Note : It is wise and good idea to invest in a thick Iron Dosa Pan which is freely available in southern stores or you can even get them online. Iron tava is always better compared to other makes of tava and gives good result for dosas. The dosa prepared in Iron tava always differs in tastes compared to non stick pans. But finally, it is your choice, many people prefer non stick pans as they are easier to handle and require less oil.
** There are many varieties of “Dosas” 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.
** If you would like to try out “Onion (piyav/ kanda) Chutney" which I insist you must, follow the link given below for the Recipe ….
** 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 23 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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