Tandulu- Jola Polo/ Rice- Corn Dosa.

“Tandulu- Jola Polo/ Rice- Corn Dosa” served with tomato ketchup and a cup of strong Ginger Tea (Kadak Adraki Chai) … A simple delicious crisp dosa prepared with rice and fresh corn kernels along with some spices … healthier version of dosa that tastes awesome served with pickle, sambar or tomato ketchup but sure to taste best with any spicy Coconut Chutney for sure … Yummilicious ….

** Corn kernels, Corn on Cobs, are available everywhere for quite some time almost all round the town and at veggie markets. The season is now slowly coming to an end and to my dismay, the list of to do dishes I had jotted down in my notebook is not over with. In between, for a few weeks last month, once again, my back had started troubling and this time I took more care and took things slow so that I could cope all work with ease but slowly, the very reason why I could not try them out. Well, it will just have to be put aside till next season or till I find them again if any as they are still available at some places.

** This one is a very simple dosa to which I have not added on much ingredients and prepared with addition of normal rice along with spices. Turned out crispier when prepared thinner textured and slightly softer if prepared a little bit thick. So the choice of the texture is entirely upon individuals as to how you want to relish the dosa. Do try this out and serve with any chutney, pickle or gravy dish of your choice. I served with some tomato ketchup as I wanted to keep workload minimum and off course my lifeline of strong tea/ kadak chai and it tasted great though it would have been tastier with any chutney dish for sure.

** Here is my very own version of “Tandulu- Jola Polo/ Rice- Corn Dosa” … my style of preparation of healthy dosa … try it, sure to be loved by all in your home …

** Wash and soak 2 cups of rice/ tandulu for about 2-3 hours in plenty of water. I used normal thick quality surti kollam rice for this dosa, you may use any. Wash and Drain off water, add in about one handful of of patal povu (thin beaten rice/ patla poha) to this and mix well.

** Keep this aside for 15 minutes, so that the poha gets softened. There is no need to add water, as the water in rice will be enough or you can sprinkle some water if you find that the rice has drained all water, in all see to it that the poha gets softened.

** Note : You can skip addition of poha if you do not want to do so, I add it as it gives softer textured dosas with less addition of coconut or skip off addition of the same too. I learnt this method from my eldest sister who always adds poha for all dosas/ bhakri preparations.

** In a wet grinder or electric mixer grinder add rice- poha mixture with 1 cup of water or more if necessary and grind to rava-textured paste. Add 2-3 tblsp of freshly grated coconut (soyi/ nariyal) and ½ cup of corn kernels/ jolu and further grind to a very smooth texture.

** Remove the batter in a bowl and add salt (namak/ meeta) to taste, mix well, cover and keep it aside. Grind 3-4 green chillies (tarni mrisanga/ hari mirchi), ½ inch size ginger (alle’/ adrak) in the same grnder and add to the batter in vessel and mix well.

** Note : The batter does not need any fermenting or resting period and is ready to be used immediately. In case you need to use it later then it can be stored immediately in air tight container in fridge for 24 hours and used after thawing for 20-30 mins.

**.Before removing the dosa, mix the batter well in clockwise direction as rice settles at the bottom of batter within short time, so it is absolutely must to do so. Check thickness and add water if necessary, the batter should be of slightly thick consistency.

** Heat a Iron tava to full heat, you may use any tava. Once hot, lower the heat to minimum, apply oil+ghee all over the tava. Rub tava lightly with a tissue paper so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly.

** Note : I always use Oil (tel) + ghee (toop) in the ratio of 1:1 for removing of dosa, bhakri etc. The results are fantastic unlike if used single, so just give it a try. I learned this method from my Amma (Mom) who always had them mixed and kept ready in bowl to be used.

** Using a deep rounded ladle that holds about ½ cup of batter, pour it on the center of the tava and then with the rounded bottom gently spread it into a round thick dosa of say about 6-8 inches in diameter gently, do not press the ladle too much on tava or it will tear.

** Raise the heat to medium and sprinkle some oil+ghee all round the rim of the dosa and some on the top too. Let cook till the bottom side is done and the upper surface too cooked and not wet to touch, now gently with dosa spatula loosen and flip it over.

** Let cook on the top side too, this dosa is cooked on both sides, when done remove with spatula and check out that both sides are done if not cook for few more minutes. Do try to get the upper and lower sides slightly crisp as shown in the picture.

** Gently remove the dosaa and put it on a serving plate and then proceed to remove rest of the required number of dosas with the batter in similar way. Season the tava and rub with tissue paper every time to ensure that the dosa comes off perfectly and crisply done.

** Note : The heat when adding on dosa on tava should be minimum, that is low, then it should be raised to medium and cooked throughout on medium heat, you may check and raise or lower the heat to maintain as required taking care to see that dosa is not burnt.

** “Tandulu- Jola Polo/ Rice- Corn Dosa” is done and ready to be served. Dosas always tastes best when served hot just out of the tava along with some spicy chutney/ sambar/ curry/ bhaji or any other side dish of your family’s choice, so do remember to serve them.

** I served it with store bought tomato ketchup and it tasted wonderful, though I am sure it will taste excellent with any type of chutney too. I regretted not having prepared chutney for serving this delicious crisp dosa, so do make it a point to prepare the same.

** In all definitely a delicious tummy filling breakfast with loads of fiber in them and is sure to keep you going for long hours before hunger pangs hit. Try it, it is not only tasty but healthy too, and you should make your family the habit of eating good home cooked food always.

** There are many “Dosa” and "Chutney" varieties in my Blog, you may go through them in leisure using the search or label options in the Blog. Do try them out and enjoy with your family and friends. They are all very tasty, tried and tested in my own kitchen several times. In case of any query it can be mailed/ commented in blog to me and I will get back to you.