"Udidu-Maida Polo/ Urad Dal- Maida (APF) Dosa~2” served with Kottambari Palle Gojju (Coriander Leaves Sweet Chutney), Loshney (Garlic) Chutney, Godu Pohu (Sweet Beaten Rice), Adraki Chai (Ginger Tea) ... udidu maida polo always tastes great with godu pohu, godi khichdi or chutney ... somehow, I find it a great combo and as I had prepared pohu and gojju yesterday I forwarded it for today's breakfast with polo ... Yummilicious ...
** This is a traditional dosa from Konkani Saraswat Cuisne that needs no introduction, often prepared in homes though presently many have stopped it as maida is added to the same. Well, in my home we love this soft textured dosa so I do make it point to prepare the same at least a few times in the year especially so if I have some sweet khichidi prepared or kottambari palle gojju, tomato gojju etc. as we love the combo. This recipe has already been posted before but I am reposting the same as I have made a variation in the quantity of addition of Maida/ APF flour. The recipe remains the same except for that I have decreased the quantity of maida considering the health point of view. After repeatedly being told by dietitians and nutritionists that maida/APF is bad for health I decided to do something about it. As we love this dosa I gave it another try making variation, though I was worried if it would really come out well, to my astonishment it did. This dosa is thinner in texture than my previous one but tastier as it is slightly crispier. Do give this a try or I am also sharing the link to previous one, so that you can check out on both and prepare that which appeals to you.
** Here is a simple "Udidu-Maida Polo/ Urad Dal- Maida (APF) Dosa~2" Recipe ... My Style ...
** Wash and soak one cup of Urad Dal/ Black Gram Dal in plenty of water.
** Soak 1 tsp of Methi/ Fenugreek seeds in ¼ cup of water also for 4-5 hours separately.
** Soaking of Methi : Soak methi/ fenugreek seeds also for 5-6 hrs separately in ½ cup of water. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s or rice coz. when we drain off the water, the nutrients 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 rice or dals 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, the choice is yours.
** Once again wash the soaked urad dal well, drain off the water and put it in a grinder along with the methi seeds and the water too in which it is soaked and grind to a smooth paste adding water only if necessary.
** The batter should be thick so be careful with water, remove the batter in a vessel add in 2 tbsp of grated ginger and 2-3 green chillies mashed well. Add salt and leave it out overnight to ferment.
** Meanwhile also mix 2 cups of Maida/APF in 5-6 cups of water to thinner consistency in another bowl and leave it overnight too along with the urad dal. You can add some water into the grinder after removing the urad paste, mix well and use this water for soaking too.
** Next morning there will be an inch or two of water on top of the maida mixture. Gently tilt the vessel and drain off the excess water. Be careful while handling the vessel, if you give jerks the maida and water will get mixed.
** Once all the water on top has been removed add the maida mixture to the fermented urad dal batter and mix the two together well in a circular motion taking care to see that there are no lumps formed.
** Keep it covered aside 10-15 minutes to settle and then once again mix the batter well, check consistency, it should be thick, but if you find it too thick then add in little bit of water and mix well once again.
** Heat iron dosa tava, sprinkle some oil and gently wipe with a tissue, leaving a thin film of oil on the tava. Now pour in a large ladle full of batter at the center of the tava, and gently with the back of the round ladle/ spatula spread the dosa into a round thin dosa.
** Sprinkle some oil drops on the outer rim of the dosa and let cook, once cooked on the bottom pour some drops of oil on top of the dosa and flip it over to cook on the other side too till browned but not burnt.
** "Udidu-Maida Polo/ Urad Dal- Maida (APF) Dosa~2" is done and ready to be served. Always serve dosa hot from tava with any accompaniment of your choice. Tastes great served with any spicy chutney, sweet jams, curries, gojjus etc. of your choice.
** In my home whenever I prepare sweet/ godi khichidi or kothambari palle gojju, I keep some aside in fridge to be served with this particular dosa for breakfast the next day as you can see in the picture above. We simply love the combo and it is a must atleast twice a year.
** You can check out the recipe of "Udidu-Maida Polo/ Urad Dal- Maida (APF) Dosa” prepared and posted earlier say about 5 years back by following the link given below …
** Also sharing the links to the recipes of the dishes posted in the picture above, which you may also like to check out on and try …
** For “Kottambari Palle Gojju (Coriander Leaves Sweet Chutney)” Recipe, Please follow the link given below …
** For “Loshney (Garlic) Chutney” Recipe, Please follow the link given below …
** For “Godu Pohu (Sweet Beaten Rice)” Recipe, Please follow the link given below …
** For “Adraki Chai (Ginger Tea)” Recipe, Please follow the link given below …
No comments:
Post a Comment
Thanks.