"Gonva Pitta Panna Polo (Seasoned Wheat Flour Dosa)" served with Coconut Chutney, Harve Kele Nonche (Raw Banana Spiced Bhaji), Ginger Tea ... as it was dark, partial raining with fluctuating electricity I did not dare soak pulses to grind for dosa/ idly preparation yesterday ... but then I had kept aside some of yesterdays delicious spicy bhaji to be relished with dosa today morning ... during such times maida/ gonva polo or rava dosa always comes to rescue ... been long time since I prepared panna ghalnu polo ... so prepared the same and had a hearty breakfast ... Yummilicious ...
** Dosas are a favorite in almost every south Indian home and we do have a large collection of the same. With changing times and access to recipes round the world, it has now increased to another wide range of preparation each day learning something new from somewhere. As I read a lot and browse through various groups, etc. my mind too starts ticking and creating my own combinations and I have come up with some fantastic ones. Well, once again, I am cutting short in writing for time being and will straight away move on to this awesome recipe.
** But, before that I have to mention here that originally or should I say traditionally this dosa/ polo was prepared with maida/ APF and till date we do prepare them at home, but for an innovative mind the options are many so I fusion them with other ingredients often and I have tried a few variations successfully like the ones with addition of oats, jwari etc. This time I have kept it simple and prepared it with wheat flour/ atta/ gonva peeta in place of maida/ APF. There is no much changes except a few ingredients, nevertheless a tasty one, so do try it out.
** You can serve with any chutney of your choice, I have included a common link at the bottom to select if need be. You can go into the jam section and try that combo too or you can serve with any side dish curry of previous day or if you have some cooked and ready too. I served it with Raw Banana spicy dish which I had prepared the previous day for lunch and it was a fantastic combo which hubby loved very much and relished to heart’s content. All links are shared at the bottom of this recipe, do check it out, and browse through them.
** I would like to mention here that I prepare this dosa in 2 ways; not sure, if others do. The batter remains same for both variations, except in thickness. One method is similar to neer dosa/ panpolo where batter is thinner and the same is removed too in similar pattern. The other is where you just pour the batter like how we do for surnoli ie from center, it spreads itself into a thick round, you can thin in out carefully a little bit, cook covered and flip over and cook too while for the first it is not flipped over. I will soon prepare and add the other too.
** Here is my simple recipe for "Gonva Pitta Panna Polo (Seasoned Wheat Flour Dosa)" … My Style …
** Ingredients :
Gonva Peeta/ Wheat Flour/ Atta : 2 cups
Fine/ Chiroti Rava : ¼ cup
Curds/ Dahi : 3 tblsp (Optional, but tastes great)
Green Chillies/ Hirvi Mirchi/ Tarni Mirsanga : 2-3 finely chopped
Dry Red Chillies/ Sukki Mirsanga/ Suka Mirchi : 2 finely chopped.
Coriander Leaves / Dhania / Kottambari Pallo : 1 tblsp finely chopped.
Haldi/ Turmeric Powder : Just a small pinch (Optional)
Salt (namak/ meeta) : to taste
** For Tempering :
Oil/ Tel : 1 tblsp
Jeera/ Cumin seeds : 1 tsp
Mustard Seeds (Sasam/ Rai) : 1 tsp
Fresh Curry Leaves (Kadipatta/ kabev) : 5-6 cut into two pieces
Asafoetida/ Hing Powder : ¼ - ½ tsp depending upon its aroma.
** Put wheat flour and rava in a bowl along with salt, finely chopped green chillies, haldi powder, curds, coriander leaves and mix it well. Add in about 3-4 cups of water and mix well, there should be no lumps. Add more water if necessary as the consistency of the dosa batter should be that of slightly thicker than milk texture. Cover and let it rest aside for 10 minutes, then give the batter a good mixture and check the consistency once again and keep it ready.
** Note : You can keep the batter slightly thicker if you like softer thicker dosa or are unable to remove thin textured dosas.
** For Tempering/ Seasoning : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add jeera, hing powder, curry leaves cut into pieces and fry for a few seconds, remove from heat and Keep it aside to cool, when slightly cooled add in the red chilly also cut into small pieces, mix and allow to cool completely. Pour this into the batter once it cool enough and mix the batter well.
** Note : Do not add hot seasoning/ tempering directly to the batter as it curdles and gets sort for cooked for heat. The seasoning should always be left to cool down completed and then added to the batter and mixed well.
** "Gonva Pitta Panna Polo (Seasoned Wheat Flour Dosa)" batter is now ready to be used for preparation of dosa’s. If still not sure of the consistency of the batter, check it by dipping the ladle into the batter. When you remove the ladle out the batter SHOULD NOT form a very thick coating on the back of the ladle, but should slip out well. If it does, then add more water to the batter. The batter is not to be fermented so it is ready to be used immediately. However if you need to remove the dosa after a few hours refrigerate the batter and bring it to room temperature before you proceed in making of the dosa.
** Heat Iron or non stick large sized tava to smoking point, lower the heat apply oil all over, rub with a tissue paper so as leave only a thin film of oil on the tava. Do not rub of the oil from tava just spread it with the tissue evenly. If you want, you can spray or sprinkle some drops of oil in the center of the tava. Now turn the heat low and add in about one cup of the prepared batter on center of the tava. When the batter is of correct consistency it will spread itself into a round shape, you can spread it slightly thinner if needed with the back of the ladle like we do for other dosa, but keep in note that the same should be done were lightly and the spatula should not be pressed or else the dosa will bubble out.
** Pour a little bit oil round the edges of dosa on the pan, cover with a dome shaped lid and let cook on medium heat. The dosa is done if the top portion of the dosa looks glazed and the batter does not touch your fingers, when touched lightly. Now gently loosen the dosa and flip it over in one and cook on the other side too for a few minutes. Remove and put it topside up on a serving plate and proceed in the same manner as above to remove more dosas. Remember to apply oil and rub with tissue paper after removing every dosa too.
** "Gonva Pitta Panna Polo (Seasoned Wheat Flour Dosa)" is done and ready to be served. You can relish this with any chutney of your choice. I served it with coconut chutney and raw banana spiced side dish and it tasted awesome. Kadak Adraki Chai (Strong Ginger Tea) is our lifeline at every breakfast. Served along with are some apple pieces for breakfast and we enjoyed the combo very much. Do try this dosa and enjoy with your family and friends. You can prepare the same instantly whenever guest drop in suddenly too as it is an instant dosa and need not be prepared and kept ahead.
** I repeat that there are two ways of preparing this dosa as I have already mentioned in detail above in detail, like I mentioned, the other way is similar to the maida dosa prepared before which is similar in lines of neer dosa/ panpolo. I have shared the link to those dosas for reference below, I just prepared this variation today, but soon will add the other one too. Again, this dosa is soft and will not turn crisp so please do not attempt the same.Gently remove the dosa and put it on a plate and if you need to top it with another dosa then ensure that the first one has cooled down a bit or else they will stick to each other.
** Best way is to serve them each single immediately once they are cooked and ready. Hot and fresh dosa direct from pan is a pleasure to eat. You can serve this dosa with any side dish of your choice. Goes very well with chicken curry, kurma, panna upkari etc. Children love this dosa simply with Shrikhand or homemade butter. You can serve this with jaggery ravo (syrup) or dates syrup which is the most hit combination for this particular Dosa. Enjoy these soft dosa’ as a snack or for breakfast.
** Sharing 2 links to Maida Polo (Dosa) and another one with inclusion of Oats a healthier option, prepared as per traditional method, please go through the link and check the recipe. In that recipe, the maida is soaked overnight and then the next morning the water is drained off. However, the same can be prepared instantly too.
** Sharing below a common link to all the “Chutney's” prepared and posted in the Blog before which includes the one shared above too. Do browse through them and give them a try and trust me they are all delicious, You can try out any and relish with the given dosa above …
** For “Harve Kele Nonche (Raw Banana Spiced Bhaji)" Recipe, Please follow the link given below …
** For “Kadak Adraki Chai/ Strong Ginger Tea” Recipe, Please follow the link given below ….
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