Udidu ani Rulava Polo/ Urad Dal-Rava Dosa.

"Udidu ani Rulava Polo/ Urad Dal-Rava Dosa" served with "Kottambari Palle Chutney/ Coriander Leaves- Coconut Chutney and Strong Ginger Tea (Kadak Adraki Chai)" ... this is a thick variety dosa from Konkani Saraswat Cuisine prepare for breakfast .... Yummilicious ...... 

** “Dosas” is every Konkani Sarawat women’s best friend with what she can rely on when it comes to breakfast items, as crisp dosas are always relished by members of the family without a murmur. Urad-Rava dosa is a common dosa prepared almost in every home with slight differences. There are many combinations when it comes to dosas sometimes with same ingredients with different quantity mixtures. This dosa too can be prepared in almost 2-3 variations and also continued and prepared into totally another one with leftover batter. I have done the same with the batter by preparing simple soft thick textured dosas the first day and tomato omelette the next day by adding over besan/gram flour to the batter along with finely chopped onions and tomatoes. I have posted a few variations of this dosa before to the most favorite being the one I learned from my Mother. That dosa included addition of coconut for soft crunchy taste in dosa and in my family we love it very much. With changing times however we have learned to cut down on coconut so I prepare this option as it serves two varieties thereby making us relish different dosas over two days which I will be posting here back to back.

** There is nothing more to write about Dosa that all of you do not know off, also I have already written so much about them, but, yes, one thing I would like to appeal to all of you, do prepare a good breakfast for your family, being the first meal of the day it has to be nutritious for each one of you to pull through the day with good stamina. The so called breads or other outside food are devoid nutrients and will never be good for health in the long run. There is a debate that I often come across from friends about storing batter in fridge and using next day claiming it to be unhealthy, while these are the very persons who give a call and order food from outside or do not hesitate to go out for food on weekly basis. I completely agree that food should be consumed within given period of time and not stored for next day, but in my heart I know that it is thousand times better to eat your own home cooked leftover food heating thoroughly the next day than eating outside hotel food. While outside food is tasty to taste buds it is definitely not good for the tummy not to mention the dent in pockets. Do enjoy outside food once in a way, but always rely on home cooked food on daily basis. 

** Here is my Recipe for "Udidu ani Rulava Polo/ Urad Dal- Rava Dosa" .. My Style … Do try it out, tastes awesome when served with any chutney of your choice …. 

** Ingredients : 

Urad Dal/ Split skinned Black Gram : 1 Cup 

Bombay Rava/Sooji/Rulav : 1.5 Cups 

Methi/Fenugreek Seeds : 1 tsp 

Ginger/Alle/Adrak : 1 large tblsp grated 

Green Chillies/Hirvi Mirchi/Tarni Mirsanga : 2-3 less spicy one’s grated and roughly crushed 

Salt to taste/Namak Swad anusar.

Oil/Tel for frying Dosa or you can also use oil+ghee mixed in ratio 1:1 which is what I do.

** Soak methi in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This will be used while grinding the dosa better. I do not add the methi along with the dals coz. When we drain off the water the methi properties 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. 

** Wash and soak urad dal in a vessel with plenty of water for 3-4 hrs. Drain off the water, rinse well and once again drain the water and the put it a wet grinder along with the soaked methi seeds and the water in which is soaked and grind to a smooth fluffy batter with just enough water. The batter should be thick so do not add excess water. 

** Soak rava in about 4-5 cups of water for 20 minutes. Drain off all the excess water settled on top by tilting the vessel. Now add in the ground urad dal batter. In a mixer grinder add in the green chillies and ginger and coarsely grind the same. Add this to the batter and mix well. If you find the batter too thick for mixing you can add some water to the same. 

** Note : Rava pulls in water and get soaked in a matter of 15-20 mins, that is why it is very essential to soak the rava in water and then add on to the batter to give a softer consistency dosa. Otherwise if added directly it will absorb the water from batter and turn the batter harder as there will be no enough water remained for fermentation. 

** Add salt to taste on top of the batter, no need to mix the salt. Cover with a tight lid and keep the batter aside to ferment overnight or at least 6-8 hours depending upon the weather condition of your vicinity. If the weather where you stay is cold, it will take more time, so does it during winter, so prepare the batter accordingly. 

** Next morning or after fermenting mix the batter well in clockwise direction, beating in well the batter. The batter should be thick enough but should be able to be spread on tava, so check accordingly and add in water if necessary only. The batter is ready to remove dosas, if you need to remove the dosas at a later time, keep the batter in fridge or else it will over ferment. 

** Heat a Dosa pan to smoking point, lower the heat, add a teaspoon of oil and spread well with spatulla or spread it evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may get burnt and also 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 Iron Tava which is what I use regularly for removing dosas. You can use non-stick pans too, I do use them at times. 

** Now add about a cup full of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 8 inch diameter. Use light motion, do not press the spatula too much lest the dosa will tear. Keep the dosa a little bit thick and do not spread thinly as the texture of this doas as you can see in the picture is thick one. 

** Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till evenly browned on the bottom side. Sprinkle some oil on top of the dosa and then with the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then gently flip it over to cook the top portion too. 

** Press down the dosa gently a little bit with the spatula to get the roasted look on top of the dosa. It will hardly take a minute or two to cook the top side. Once again flip the dosa on upper side and then remove it onto a serving plate. Repeat the procedure and remove the required number of dosas but see to it that you serve them hot. 

** "Udidu ani Rulava Polo/ Urad Dal- Rava Dosa" is done and ready to be served. Always serve Dosas hot from tava directly to the plate with any chutney or dish of your choice. I served this with simple coriander coconut chutney along with strong ginger tea for breakfast and it was simply awesome with demand for more dosas. 

** Do try out this simple nutritious dosa with delicious chutney as accompaniment and enjoy with your family and friends. Children are sure to love them and if their friends have come over, you can serve them all these nutritious dosas after their playtime. Once done remember to store remaining batter in airtight box in fridge. Remains good for a day. 

** Note : I have used wet grinder for preparing the batter which is what I always do while grinding urad dal as it increases in quantity. You can use mixer grinder too, in which case just use a little bit lesser quantity of rava. Say about 1-1/4 cup only, you can add on a little bit later too if you require or  find that the batter is not in proper consistency. 

** For the “Coriander Coconut Chutney” Recipe, You can follow the link given below … 

https://gayathrifoodbytes.blogspot.com/2014/12/coriander-chutney.html#more

** For the “Strong Ginger Tea/Kadak Adraki Chai” Recipe, You can follow the link given below … http://gayathrifoodbytes.blogspot.com/2018/04/kadak-adraki-chai-strong-ginger-tea.html#more

** 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.