"Crispy Moong Dal- Urad Dal- Rice Dosa served with Coriander Leaves- Raw Tomato Chutney and Strong Adraki Chai" ... made my own variations in measurements by increasing moong dal and surprisingly I got a a very thin and crisp dosa ... I make full use of raw tomato when I get hold of it adding it to almost all dishes, but you can serve with any chutney of your choice along with some steaming hot Chai/ Coffee for breakfast .... Yummilicious ...
** Everybody knows that Dosa's are a favourite bf dish with South Indians specially Konkani Sarawat’s and I have also written reams about it that there is really nothing more to mention about it except that today I prepared this awesome thin crisp dosa on just a hunch of randomly adding on a little bit excess portions than my normal one and oh Yes, it did give me the surprise of life. Excellent dosa with superb texture that is definitely going to be prepared many more times in my home for sure, do try this out and relish it with any chutney of your choice. I am directly sharing the recipe, without going into more explanations … here it is …
** Here is My Own Recipe for “Crispy Moong Dal- Urad Dal- Rice Dosa” … My Style .......
** Ingredients :
Moong Dal/ Split Green Gram Dal : 2 cups
Urad Dal/ Split Black Gram Dal : 1 cup
Raw Rice : 4 cups (I used surti kollam thick variety)
Methi/ Fenugreek Seeds : 2 tsp
Green Chilly / Tarni Mirsang / Hirvi Mirchi : 5-6 cut into pieces.
Ginger / Alley’ / Adrak : 1 inch pieces cut into small pieces.
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 when you soak the dal itself, but separately. 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.
** 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.
** Wash and soak the dals and rice together in plenty of water for 4-5 hours. Drain and wash it well once again changing water 3-4 times.
** Add the drained dals and rice into a mixer grinder along with soaked methi seeds and the water in which it is soaked + one cup of water and grind to a very smooth and fluffy batter. Do not add excess water, the batter should remain thick.
** 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 thin 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. With the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then flip it over to cook just for a minute on the top side too. Remove and serve the dosa hot from tava.
** Repeat the above procedure similarly as the first one to get the required number of dosa you would like to serve. Once the dosas are done, put the remaining batter in airtight container and store it in the fridge immediately and remove dosas as required. The batter remains good for 24 hours in the fridge.
** “Crispy Moong Dal- Urad Dal- 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. I had prepared Coriander Gojju/ Chutney the previous day, so I served the dosas with it.
** Remember, children love to eat crisp dosa as they simply love that crunch taste and this is sure to be a hit with them, so will it be with your family and friends. You can also serve some potato onion bhaji along with the dosa if you would like that as this dosa has a close resemblance to masala dosa and I am sure it will taste equally good.
** 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.
** 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 want to try out the "Coriander Leaves- Raw Tomato Gojju/ Tambuli/ Chutney" that I had served along with the dosa, just check out the link given below, do try that option, it tastes awesome with dosas too ….
** 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 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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