“Udidu-Jowar Polo (Black Gram Dal-Sorghum Millet Dosa)” served with Batato- Piyava Upkari (Potato- Onion Bhaji), Coconut- Ginger Chutney, apple pieces and Ginger Tea … I am on a dosa spree as dosas and idlies are our fav. items for bf at home and really have a huge collection of the same … try this one, millets are healthy and this one is fail proof dosa, tastes best with chutney or bhaji or both … Yummilicious ….
** I have been wanting to try out my collection of varieties of dosas, but somehow could not do so for some time now due to my shoulder issues as I am advised against heavy object lifting and I somehow always like using my wet grinder for grinding dosa batter. But then you have to listen to Dr. too after all they tell us for our own good. I am now trying out those that can be successfully prepared in mixer grinder resulting into equally tasty dosas.
** It is always a delight to experiment with new dishes and when they turn out great your day is made and this is one dosa that is semi crisp, healthy millet dosa without addition of rice that tastes great when had with bhaji and chutney and very tummy filling too. If you like to have dosa for lunch like me, you can do so too. And if you have loads of work to do and need the stamina then start the day with this one, it will definitely pull you through the day.
** Here is a healthy millet dosa recipe for “Udidu-Jowar Polo (Black Gram Dal-Sorghum Millet Dosa)” … my style ....
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Whole Jowar/ Sorghum : 3 cups
Methi/ Fenugreek Seeds : 2 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.
** Wash and soak in plenty of water urad dal and whole Jowar together for about 4-5 hours.
**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 Preparation of Batter : Once the dal and millet has been soaked, drain and wash well and then add into mixer grinder along with the green chillies, ginger, methi seeds with the water in which it is soaked and grind to a very smooth paste with just about needed amount of water to get 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.
** Remove and add the ground batter into a large vessel, top with required amount of salt and keep it aside for fermentation of about 4-6 hours maximum. The batter gets fermented a lot, so place it in a large vessel otherwise it will overflow. If you want for next morning breakfast, then grind it late in the night if the weather in your town is hot. Next morning or after 6 hours 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 the Dosas : Heat an Iron Dosa pan (or any non stick 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 left over on the Tava by which you get a perfect crisp bottomed dosa.
** Now, add in about 1/2- 3/4 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 cooked on the bottom side of the dosa, does not turn much brown.
** 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. If there is remaining batter in the fridge immediately but in a large vessel. However, I suggest that you finish off the batter or prepare only required amount of batter as somehow the batter does not remain good when stored in fridge.
** “Udidu-Jowar Polo (Black Gram Dal-Sorghum Millet 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 or side dish of your choice and enjoy with your family and friends. A healthy delicious dosa, that should be included into your breakfast list so that your family reaps in health benefits, especially growing children, they should be made to fall in the habit of eating home cooked regular meals that are healthy.
** I served the dosa for breakfast with Coconut- Ginger Chutney and potato onion bhaji, a rare treat for us, as I usually do not prepare both together, it’s usually either chutney or bhaji as I find it on heavier side to have them both. But then we had to go out on official work which meant I would be away for good 6-8 hours and that always means heavy breakfast. Off course, Strong Ginger Tea/ Kadak Adraki Chai served along is something that goes unsaid as it is a must in my home without which our breakfast is incomplete. This is the only thing in my life that is a habit without which I never feel good through the day, Just one cup.
** For the “Batato- Piyava Upkari (Potato- Onion Bhaji)” Recipe, I am sharing a few links, you may prepare any one that appeals to you and your family …
** 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 or bhaji of your choice. 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.