“AlsandeBee’-Chane Dali-Tandla Polo (Black Eyed Bean- Bengal Gram Dal- Rice Dosa)” served with Pudina Dhania Nariyal Chutney (Mint Corriander Coconut Chutney), White Peas Snake Gourd Green Masala Curry and Adraki Chai (Ginger Tea)” … a delicious combo of dosa served with a different sort of bhaji for a change … definitely a tummy filling one when you need to hit the road for hours … Yummilicious …
** I have often mentioned that though Dosa needs prior preparation of soaking, grinding, fermenting and then the time of preparing each one of them, yet it is always a delight to relish them crisp along with chutney and bhaji. I love trying and serving them with some different types of bhaji or chutney to move away from the same routine dishes and most of the time they have tasted wonderful. My business work always needs a day on weekly basis to travel on outskirts of city and its almost takes 6-7 hours before I am back for lunch, which means I need a heavy breakfast as I never stop over for eating anything outside.
** I have often written about my this one day which brings in so many surprises and sort of a break to both hubby and me once a week from out daily office routine. I always look forward to this day as I have always loved driving vehicles for past 40 yrs. It just takes me to another world and above all we never feel bored as we either debate on some topic which is quite enlightening or hear to stotras which is calm and peaceful and then at times it FM radio that blasts oldie goldie songs again taking us to those good old days. Guess when you learn to move on in life enjoying each phase for what it is life turns out beautiful.
** I tried this variation of dosa adding in my own mix and match ingredients and it turned out crisp from outside while retained softness within. I suggest that you should serve this dosa immediately hot from tava for best taste otherwise I found it tuned out softer if kept aside for sometime, well if you like softer ones, no issues. Again, you can serve it just with chutney too, I added on the bhaji coz. I wanted a tight breakfast, if you need too, then you can add any bhaji, like potato bhaji too. I had ground this one fine, so I did not try out steamed variations with this batter, but sure to try it out soon grinding it slightly coarser.
** Here is my simple recipe for “AlsandeBee’-Chane Dali-Tandla Polo (Black Eyed Bean- Bengal Gram Dal- Rice Dosa)” … My Style ….
** Ingredients :
Alsandebee/ Chawli/ Cow-Peas, Black-eyed bean : 1 cup
Chana Dal/ Bengal Gram Dal : 1 cup
Dosa Rice or Thick Surti Kollam Rice : 1 cup
Poha/ Povu/ Beaten Rice : 1 cup
Methi/ Fenugreek Seeds : 1 tsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-5 fresh ones
Ginger/ Adrak/ Alle’ : 1 inch piece
Hing (Asafoetida) Powder : 1 tsp
** Oil (Tel/ Tela) and Ghee (Toop) as required for removing the dosa. 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.
** Wash and soak first 3 together in plenty of water for 4-6 hrs. Drain off the water, wash well again with fresh water and then grind along with poha which has been soaked for about 20 mins. and methi seeds with the water in which it is soaked to a smooth thick batter.
** Lastly add in green chillies and adrak cut into pieces and continue grinding till they are well crushed. Remove batter into a large vessel, add in hing, salt and mix well. This dosa is not fermented, however, keep it covered aside to rest for about an hour or so.
** Once again mix batter after resting it in clockwise direction well, at least for 2 minutes and it is ready to be prepared into dosas. Heat a Iron tava to full heat, you may use any tava, I always use Iron ones as they always give best result and is healthier too.
** Once tava is hot, lower the heat to minimum, apply oil+ghee all over the tava. Rub tava lightly with a tissue paper or cloth, so that the tava gets evenly coated with oil. However, do not rub off the oil from tava, just spread it with the tissue evenly to retain thinly.
** 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 dosa on tava should be minimum ie. 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.
** “AlsandeBee’-Chane Dali-Tandla Polo (Black Eyed Bean- Bengal Gram Dal- Rice Dosa)” is done and ready to be served. Always serve them hot crispy directly from tava to serving plate lest it turns soft. Goes well served with any side dish of your choice.
** I served it along with White Peas Snake Gourd Green Masala Curry another side dish of my own discovery and Pudina Dhania Nariyal Chutney (Mint Corriander Coconut Chutney) with Ginger Tea (Adraki Chai) for breakfast and it tasted simply wonderful.
** A very scrumptious tummy filling breakfast when you need to hit the road for hours at stretch or you need to go out on job and will return home late in the evening. Though you may pack is a small lunchtime snack, this one will keep you much more satisfied for the day.
** Amma (my mom), always insisted on a good, healthy, tasty breakfast to begin the day with as during childhood days we needed to walk to and fro from school twice as we had full day school and we came over home for lunch during break recess time.
** I do prefer lighter bf these days with a good lunch at noon as it keeps me in fit condition always. But then when we need to go out, you never can keep up to timings so its always better to have a tummy filling one, try it out, you will definitely enjoy the combo.
** In all definitely a healthy dosa with loads of fiber in them which is what we need these day for proper digestion of food. Do try it out and enjoy with your family, you should put your family/ children into the habit of eating good home cooked food always.
** For “White Peas Snake Gourd Green Masala Curry” Recipe, Please follow the link given below …
** For “Pudina Dhania Nariyal Chutney (Mint Corriander Coconut Chutney)” Recipe, Please follow the link given below …
** For “Ginger Tea (Adraki Chai)” Recipe, Please follow the link given below …
** There are many “Dosa” and "Chutney" varieties included in my Blog, do go through them in leisure and try them out and enjoy with your family and friends. They are all very tasty, tried and tested in my own kitchen.
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