“Chana Dal-Rice Dosa spiced with Chilly Flakes” served with Spicy Ajwain (Sambarballi)- Putani (Roasted Gram) Coconut- Chutney and Shunti- Tike Sal- Ellaichi Chai/ Dried Ginger- Cinnamon- Cardamom Tea … Superb, well behaved dosa, meaning it gets fried well and comes out of the tava in one go too and tastes simply delicious with chutney and a cup of strong tea … Yummilicious ....
** Dosa’s is the most favorite breakfast dish among south Indian and in Konkani Saraswat Community it is almost a prepared on regular basis in every home besides, Idly, Usli et. Somehow most of us have luckily still not adapted to the English style of bread etc. for breakfast though we do relish them at times. But by and large we depend on our own type of breakfast dishes as they are not only tummy filling but very healthy too. We learned about the nutrition and health benefits of a good breakfast long back while the world is learning it just now. I have written a lot about dosa's in my previous posts too and it is always a pleasure to come up with different combinations of the same and the joy of relishing it is that much more a delight when the dosa turns out excellent by taste as well as it outcome. This dosa exceeded a lot past my expectation by not only turning out crisp but also very easily removable too. Tastes simply awesome if accompanied with coconut chutney, molaga podi pickle or any side dish of your choice like curry etc. Do try it out and enjoy with your family and friends. Stay Safe, Stay Blessed and take precautions when going out on any work.
** Here is my simple recipe for “Chana Dal-Rice Dosa spiced with Chilly Flakes” ... My Style ...
** Ingredients :
Chana Dal/ Bengal Gram Dal : 1 cup
Ordinary Rice : 1 cup (I used Surti Kolam)
Methi /Fenugreek Seeds 1 tsp
Red Chilly Flakes : as required.
Salt/ Namak/ Meeta : to taste
** Oil + Ghee to remove the dosa.
** Wash and soak Chana dal and Rice together in plenty of water for about 3-4 hours. Drain and wash it well once again. Drain off all water by putting it in an colander for about 15 mins.
** Soak methi seeds for 3-4 hours in one cup of water separately. I always soak the methi seeds separately and use it along with the water in which it is soaked while grinding for added health benefits.
** Add in the chana dal and rice into a mixer grinder along with methi seeds and the water in which it was soaked too and grind to a smooth consistency. Use only that much water that is necessary. Do not add more water or the batter will be thin.
** When done remove the batter in a deep vessel with enough space above. Add in salt to taste and leave tightly covered overnight or for 6-8 hours. Then once again beat/ mix the batter in clockwise direction till it’s mixed well just before removing the dosas.
** To remove the dosa : Heat a non stick pan or iron tawa, till smoking point. The tawa should be really hot. Now lower the heat, add a tsp of oil and spread well. Now rub gently the tawa with a folded napkin or tissue paper (I use tissue) and spread the oil into a thin layer on the tawa. Excess oil gets absorbed by the paper. Do not rub the pan vigorously.
** Now pour a large ladleful of batter (say about half a cup) at the center of the tawa and spread nicely with the bottom round surface of the ladle/ spatula into a thin layered large circle clockwise evenly. Do not apply pressure while doing so, or else the dosa will get bubbled and not spread evenly.
** Note : Spreading of dosa technique once learned is a lifetime blessing. So watch someone closely while preparing dosas. Always watching clearly and keenly on one to one basis is the best way to learn, that way you will learn the right pressure. If not you can watch any you tube for the same.
** Raise the heat to medium, sprinkle some of the red chilly flakes (if using only) on top of the dosa and also add on some oil drops all round the rim of the dosa and also on the top of the dosa. This helps evenly browning of the dosa well and turns crispy too.
** When the dosa has cooked and is crisply browned on the bottom side, gently remove the dosa with the help of a flat spatula and flip it over and let fry on the top side too. When crisply done flip it back and then place it on a serving plate to be served hot.
** “Chana Dal-Rice Dosa spiced with Chilly Flakes” is done and ready to be served. Serve the dosas hot directly from tava along with some chutney, or any other side dish of your choice. I served the dosa with Ajwain-roasted gram- coconut chutney and it tasted wonderful.
** Remove the required no. of dosas for serving. Also Remember to follow the oiling procedure for each dosa while removing, it is necessary. You can store the remaining batter immediately in fridge and use later too. Remains good for 24 hours.
** Try out this delicious healthy dosa and enjoy with your family and friends. You can add in ginger and green chillies while grinding like we normally do for dosas. However due to lock down nothing is available in my vicinity and my stock was also almost over. So I topped it with some red chilly flakes instead to add in some spice to the dosa.
** For “Spicy Ajwain (Sambarballi)- Putani (Roasted Gram) Coconut- Chutney” Recipe, Please follow the link given below ….
** For “Shunti- Tike Sal- Ellaichi Chai/ Dried Ginger- Cinnamon- Cardamom Tea” Recipe, Please follow the link given below ….
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