"Udidu-Nanchano- Tandal Polo (Black Gram Dal- Finger Millet- Rice Dosa)" served with Coconut Ginger Chutney, Ambuli Nonche (Raw Mango Pickle), Ellaichi- Adraki Chai (Cardamom- Ginger Tea)" ... Sunday breakie with tummy filling nutritious dosa ... Yummilicious ...
** Dosas are a delight to eat for breakfast. It is a very filling breakfast when served with some bhaji, sambar or chutney, it’s the most sought after breakfast in southern parts of India. We Konkani Saraswats have a huge collection of mix and match of traditional dosas and I love experimenting with more combos as dosa is something that is the most sought after bf in my home. Addition of millets and more pulses are the most desired way of relishing the dosas now unlike in olden days, as people have become more conscious of health benefits of the same. Nachani/ Finger millet/ Ragi as you all know by now, is the topmost in calcium level, highest of all, that is very needed and beneficial for health. I have written about its benefits and how much I love using it in my dishes many times before. Be it Idly, dosa, chapati, poori, roti, even bajia not to forget coolant, I tried them in all with excellent results. Will not run into more details, all you need to do is use the search option in my Blog for Nachani, and you will get them all, so go ahead and enjoy health benefits with addition of Nachani into your diet. For today it is dosa with nachani added to urad (black gram dal) and rice and it tastes wonderful. Stay Safe, Stay Blessed and if you need to go out do so with lots of care, do not forget to wear a safety mask and wash your hands properly often with soap or do sanitize.
** Here is my Recipe for "Udidu-Nanchano - Tandal Polo (Black Gram Dal- Finger Millet- Rice Dosa)" … My Style ….
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Nachani/ Ragi/ Finger Millet Flour : 3 cups
Rice/ Tandul/ Akki Flour/ Powder : 1 cup
Methi/ Fenugreek Seeds : 1 tsp
Green Chillies/ Tarni Mirsanga/ Hirvi Mirchi : 3-4
Ginger/ Adrak/ Alle’ : ½ inch piece
Salt/ Namak/ Meeta : to taste
** Oil + Ghee / Tel + Toop for removing of the 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.
** Soaking and Grinding of the Urad Dal : Wash well and soak urad dal in a vessel with plenty of water for 4-5 hrs. Drain off the water, wash well, drain off excess water and put it in a mixer grinder or wet grinder along with the soaked methi seeds and the water in which it is soaked. Add about ½ cup of water and grind to a smooth paste, adding in more water only if necessary for grinding. Lastly add in the green chillies and the ginger cut into pieces and grind for another few minutes and then remove and add this into a large sized stainless steel vessel.
** Soaking of the Nachani and Rice Powder : In a separate vessel add in the nachani and rice powder, add in about 3-4 cups of water and mix well. You can use the mixer washed water, that is once the ground batter is removed add in the water into the mixer container and mix with the ruminants in the mixer and add that water to the rice flour. See that there are no lumps and add in more water if necessary only. The mixture should be a very thick paste and not watery in texture or else when you add it to the urad dal paste the batter will thin out. Cover and keep this aside for about 30 minutes for the flour to get softened and settled.
** Mixing of the Batters : Once the nachani and rice powder has softened well add this to the ground urad dal batter and mix well, taking care to see that it has been mixed in well. There should be no lumps, the batter should be mixed in one clockwise direction when mixing and all the ingredients should have been well mixed in together, this will take a good 4-5 minutes. Do not at any point add in excess water, you can always add it on later if need be. Lastly add salt on top of the mixture, cover with a tight lid and allow it to get fermented undisturbed overnight or for 10-12 hours.
** To Remove Dosa : Next morning or after the batter has fermented well, say in about 10-12 hours, beat the batter well in circular motion ie in one direction till the batter is well mixed. Sometimes the rice settles at the bottom of the batter or the batter below is thicker than the above one, so this step is absolutely necessary. Check out the consistency and If you find the batter too thick you can add in a little bit of water. The batter should be smooth but thick like that of masala dosa batter in texture to be able to spread on tava, so be careful with water The batter is now ready to remove dosas. Do check out the step by step pictures collage posted for the idea of preparing of dosa.
** Heat an Iron Dosa pan/ non stick pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with spatula or spread it 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 a cupful 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 depending upon the size of your tava, just like how you prepare other dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Also, see to it that the dosa is spread into medium thickness texture, neither too thin nor too thick. Increase the heat to medium, add a tsp of oil all round the edges of the dosa and let cook uncovered till the bottom side is done and crisp.
** Now 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 flip it over gently to cook the top side too. This dosa is fried on both sides, allow to get fried for a minute or two, once again gently remove with the help of spatula and flip it over again and then remove and serve it immediately with chutney, pickle or any side dish of your choice. Repeat the process and remove the required amount of dosa's. Put the remaining batter in fridge for later use. Remains good for 24 hours.
** "Udidu-Nanchano - Tandal Polo (Black Gram Dal- Finger Millet- Rice Dosa)" is done and ready to be served. Always serve dosas crisp and hot directly from tava to serving plate along with chutney, potato bhaji, sambar, podi, pickle or any other side dish of your choice. I served it for breakfast with coconut-ginger chutney, a most reliable and common chutney prepared in most Konkani Saraswats home to be served withd dosa, idly etc. and hubby likes to have it with pickle, and I did have freshly prepared ambuli nonche/ raw mango pickle, so served the same alogn with strong cardamom-ginger tea and it was a great Sunday breakfast. Do try this out and enjoy with your family and friends.
** For “Ambuli Nonche (Raw Mango Pickle)” Recipe, Please follow the link given below …
** For “Coconut Ginger Chutney” Recipe, Please follow the link given below …
** For “Ellaichi- Adraki Chai (Cardamom- Ginger Tea)” Recipe, Please follow the link given below …
** The are many more “Dosa” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish with your family and friends …
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