"Moong Dal (Green Gram Dal)- Rice Polo/ Dosa" served with Ginger Tea (Adraki Chai), Aapus Mango Slice, Jambul (Black Plum), Coconut- Ginger Chutney ... here is a simple crisp- soft dosa that is nutritious, tasty and delicious ... Yummilicious ..
** Been quite some time since I tried out some new variations in preparation of Dosa. Though I try to prepare dosas often as in my home it is preferred for breakfast, but the current situation, the extra workload and above all my back issues are keeping me away most of the time from kitchen, my favorite place. Finally, thought of trying a easier version of dosa and it turned out great. I would not say very crisp, but yes if you serve it immediately from tava the exterior of dosa is crisp and softer within. But a lovely healthy dosa which I will definitely prepare often, do give it a try, I am sure all of you will love it, easy to prepare too.
** Here is my simple recipe for "Moong Dal (Green Gram Dal)- Rice Polo/ Dosa"… My Style …
** Ingredients :
Moong Dal/ Split Green Gram Dal : 1 cup
Dosa Rice or Ordinary Raw Rice : 1 heaped cup
Methi/ Fenugreek Seeds : 1 tsp
Ginger / Alle’ / Adrak : 1 inch piece finely chopped
Green Chillies / Tarni Mirsanaga / Hirwi Mirchi : 6-8
Salt/ Namak/ Meeta : to taste.
** For Frying : Oil + Ghee in equal parts mixed together.
** For Batter Preparation : Wash moong dal and rice separately twice or thrice and then soak in plenty of water separately for a minimum 4-6 hours. After soaking time, once again, wash it well and drain off all excess water and keep it ready.
**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.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the dal while soaking the same. Therefore, it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** For Batter : Add drained moong dal along with the methi seeds and the water it is soaked in, into a mixer grinder and grind to a fluffy batter. Do not add in more water but keep adding a tsp by tsp as you grind, only then you will get a well ground fluffy smooth paste.
** Once it is ground smooth add in the ginger and green chillies cut into small pieces and further grind all for a minute of two till the ginger is ground and well blended. Remove and add this to the ground dal batter in the vessel and keep it aside.
** Add drained rice into mixer grinder and grind to smooth batter adding little water only. Remove and add this batter to moong dal batter in vessel and mix well. Lastly add salt to taste, cover with a tight lid and leave overnight or for 8-10 hours for fermentation.
** Next morning or after 8-10 when the batter has fermented well, mix the batter well in circular clockwise motion till well mixed, do not over beat. Check and add water if necessary only to get a thick batter and it is ready to be removed now into dosas.
** To Prepare Dosas : Heat an Iron Dosa pan to smoking point, lower the heat to minimum, add a teaspoon of oil+ ghee and spread well with the help of a tissue paper. Do not press too hard, as the tava is hot, your hands may get 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 by which you get a crisp bottomed dosa.
** Now, add in about half cupful (approx) of batter with a rounded spatula in the center of the tava and spread it thick evenly into a round circle of about 10-12 inch diameter, just like how you prepare any dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Sprinkle some ghee+ oil on sides and top of the dosa. Let the dosa cook on medium to low heat until the bottom side of the dosa turns crispy and evenly browned.
** With the help of the flat dosa spatula, gently loosen dosa all round the rim, remove it from the tava and flip it over back on the tava, press evenly with the dosa spatula and let the top side get fried too. Remove and serve it hot immediately. Repeat the process and remove the required amount of dosa's and keep the remaining batter in the fridge immediately.
** "Moong Dal (Green Gram Dal)- Rice Polo/ Dosa" is done and ready to be served. Always serve dosa’s hot from tava, as they taste best when served crisp and hot directly from tava. Serve the dosa with any chutney of your choice and enjoy with your family and friends. Children love to eat crisp dosa and this is sure to be a hit with them.
** I served the dosa for bf with Coconut- Ginger Chutney and it tasted really awesome. You can add some dry potato bhaji too if you want a heavier breakfast. I just included a slice of Aapus Mango which is in season now along with some Jambul which is also in season. Off course Ginger Tea is a must in my home without which our breakfast is incomplete.
** There are many varieties of “Dosa” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with any chutney or sambar of your etc.
** For the “Coconut Ginger Chutney” Recipe, Please follow the link given below ….
** There are many varieties of “Chutney” posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with dosa, idly etc.
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
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Thanks.