Urad Dal- Moong Dal- Varai Polo (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Dosa).

“Urad Dal- Moong Dal- Varai Polo (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Dosa)” … here is a simple dosa that turns out crisp yet soft within and can be savored during upavas/ fasting too as it does not include rice … Yummilicious … 

** As you all know dosa’s are a part, sort of culture of Konkani Saraswat’s breakfast and is prepared almost in every home without a miss on regular basis. I have written a lot about dosa's in my previous posts here and I will only be repeating myself as I have exhausted all my knowledge on this wonderful crisp pancake that is a delight to relish dunked in chutney or any spicy curry. We GSB’s also have a tradition of relishing dosas with sweet khichidi/ pongal especially festive days during Dhanurmasa/ Margashiramasa that falls somewhere in the month of December, which we fondly call Khichidimasa too. About this tradition, too I have written and added on many combo dishes of the same here. Here is another one prepared for the first time using millets in both khichidi as well as dosa. I have made the khichidi post separately with which I had served these dosas, you may combine the same with it or you can relish it with chutney or any other dish of your choice. A healthy dosa in all for sure. 

** Here is my simple recipe for “Urad Dal- Moong Dal- Varai Polo (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Dosa)” … My own concoction method …. 

** Ingredients : 

Urad dal/ Black Gram Dal: 1 cup 

Moong Dal/ Green Gram Dal : 1 cup 

Whole Green Moong / Green Gram: 1 cup 

Varai/ Indian Barnyard Millet : ¾- 1 cup 

Methi /Fenugreek Seeds 1 tsp 

Salt/ Namak/ Meeta : to taste 

Oil+ghee in ratio 1:1 for removing the dosa. 

** Wash and soak urad dal, moong dal and varai together in plenty of water for about 6 hours. If using wet grinder for grinding add in 1 cup of Varai and if using mixer grinder only 3/4 cup.

** Soak methi seeds for 2 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. 

** Drain the soaked dals and wash well once again. Drain off all excess water and put it into a wet grinder or mixer grinder along with the methi seeds and the water it is soaked in and grind to a smooth fluffy consistency. 

** While grinding the batter add water little by little to get thick fluffy batter, do not add excess water or in one go as the batter will thin out and you will not get the desired texture for the dosa. So please be very careful in addition of water, you can always add on later if need be. 

** When the batter is done remove into a deep stainless steel vessel with enough space above for the batter to rise. Add in salt to taste and leave tightly covered overnight or for 6-8 hours for the batter to be well fermented.

** Note : Fermentation process depends upon the weather/ temperature in your vicinity and varies accordingly. If the weather is too hot do not ferment for more than 4 hours or the same may turn too sour and if you stay in cold cities then it will take more time. 

** Next morning or after fermentation once again beat/ mix the batter in clockwise direction till it’s mixed evenly, check out the consistency, it should be that of dropping consistency, if not add little by little water mixing in between till you get the desired thickness. 

** Note : For this dosa the batter should be thick, like that of Idly batter and the dosa can be prepared either thick or thin textured safely with same batter thickness. So do not add more water, if need be you can always add in when you check out after the first dosa. 

** 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+ghee mixture and spread well with a tissue paper, this method maintains just a thin film of oil+ghee on the tava. Excess oil gets absorbed by the paper and plz. do not rub the pan vigorously. 

** Now pour a large ladle full 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 oil+ghee drops all round the rim of the dosa and also on the top of the dosa. This helps even browning of the dosa well. When the dosa has cooked and is crispy browned on the bottom side, gently remove the dosa with the help of a flat spatula and place it on plate. 

** Do not flip over the dosa to cook on the top side as it is crisply one side done somewhat masala dosa type textured. But if you are still skeptical of the same, then you may flip over and cook for just one minute only, I have not done as the dosa gets cooked otherwise too and in my home we prefer crisp dosa cooked one side.

** “Urad Dal- Moong Dal- Varai Polo (Black Gram Dal- Green Gram Dal- Indian Barnyard Millet Dosa)” is done and ready to be served. You can serve it with any side dish of your choice. Tastes great with Potato Bhaji (Batate Usli), any spicy gravy curries, coconut chutneys etc. I served it with sweet khichidi, vatana- potato bhaji and coriander pudina coconut chuntey along with some pineapple lassi as this was my only meal of the day for Sankashti Chaturthi Upvas/ fasting. 

** Remove the required no. of dosas as mentioned in the method above. Remember to follow the oiling procedure for each dosa while removing, as it is necessary to do so. Enjoy this Dosa with any side dish of your choice with family and friends. You can keep the accompaniments lighter and serve it for breakfast which is what I usually do on other normal days. Also do remember not to ferment too much and you can store it in an airtight container in fridge for about 48 hours too.