“Urad Dal- Moong Dal- Ukda Rice Dosa and Idly (Black Gram Dal- Green Gram Dal- Boiled Rice Dosa and Idly)” served Coriander- Fresh Turmeric- Ginger- Gooseberry- Coconut Chutney (Kottambari Pallo- Tarne Haldi mande- Alle’- Avalo- Soyi ghalnu Chutney), Limbiya Nonche (lemon pickle) and homemade Loni (Butter)” … with each one having their own choice, it is always a pleasure to get two dishes out of the same batter … usually I prepare them separately on different following days, but this time prepared and had them both together for the first time … both crisp dosas and spongy idlies tastes so delicious served with these accompaniments … Yummilicious …
** The combo of varieties of pulses and grains that are easily available in our kitchen is something that always intrigues me. My experiments with them have successfully led me to preparation of Idly, dosa, khottos, appos, doddaka etc. I hardly remember any mixture that became a utter failure or that which I had to chuck out. Urad dal with moong dal is a common combo from Konkani Saraswat Cuisine be it in preparation of dosa or Idly and almost everybody prepares this diabetic friendly Idly for breakfast and serves it with chutney for immense health benefits.
** I have always kept batter texture differently for dosas and idlies, while for dosas it was always ground fine, I preferred slightly coarse texture for Idlies. However there are some grams that are added together, ground together but can be prepared into both varieties like urad dal with moong dal or chana dal etc. Sometimes I prefer adding on rice too and it gives really excellent result be it for dosa or in case of idly. This time I used the same combination ie urad dal with moong dal but with addition of boiled rice in place of kollam rice. I prepared both Idly and dosa and it was superb.
** Normally I do not prepare Idly and dosa with same batter, as mentioned, I prefer different texture, but then some of them do turn out fine. Again, I have never prepared dosa and idly on the same day, it has always been prepared by turns on following days, today however as I was steaming first round of Idlies I had this urge of eating dosa as I had them for some time now, so thought of preparing just 2, one each for hubby and me, but when the dosa turned out perfect par excellent and the number ran into 2 for each of us and trust me I enjoyed them with loni and hubby with chutney.
** I guess for a south Indian breakfast always means Idlies, dosas, appos, shevai, upma etc. and when deprived from them for longtime it haunts us till we have had our fill. These are all healthy breakfast items, especially fermented batter products that are good sources of bacteria for healthy gut. Changing times have lead us to faulty lifestyle with inclusion of bad food habits, we reach out for fast food and ready to eat snacks like biscuits, toasts, cakes etc. to cut down on time and efforts as we are too busy. The dial a free home delivery has made it that much worst in the condition of our health.
** Though at times all these easily available facilities are a boon in tough times, however in the long run they eat into our health and make us vulnerable to diseases and we realize that only when its too late, as by then most of us get addicted to it. I mention this here, coz I have been one of the victim to busy lifestyle and fallen prey to so called delicious resto food only to loose out on health. However, we all should be thankful to God given gift of a mind that functions well 24x7 and all we need is a strong will power to bounce back by making a habit to eat good home cooked food for a healthy lifestyle.
** Here is my simple recipe for “Urad Dal- Moong Dal- Ukda Rice Dosa and Idly (Black Gram Dal- Green Gram Dal- Boiled Rice Dosa and Idly)” … my own concoction of a batter that gives excellent dosa as well as Idly ….
** Wash well and soak one cup of Urad Dal (Black Gram Dal), one cup of Moong Dal (Green Gram Dal), one heaped cup of Ukde Tandul (White Boiled Rice) together in plenty of water for 4-5 hours. Drain off the water and wash well 2-3 times using fresh clean water and then drain off the water completely.
** Soaking of Methi/ Fenugreek Seeds : Soak 1 tsp of methi seeds in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. 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.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Now add the drained dals and rice into a wet grinder along with the methi seeds and the water in which it is soaked and grind to a fluffy batter adding little by little water and mixing it well to be ground evenly. Remove the batter into a vessel, add Salt (Namak/ Meeta) to taste, mix well with hand, cover with a tight lid and leave it overnight (or 8 hours) to ferment. Next morning or after fermentation, mix the batter well and it is ready to be prepared into Idly or dosa or both as per individual wish.
** Note : The batter should be fluffy and thick in texture as that of Idly batter, so add water sparingly while grinding the paste.
** To Prepare the Steamed Idly/ Idlies: You may choose any type of mold you prefer like Vati/ or the dented semi circular one or even pour a batter in a large round tin/ plate which is referred to as ramdan in Konkani and tatte Idly in and around Mangalore. I have used small steel vaties/ molds here, you may use any of your choice.
** Add batter only to ¾ level in chosen mold and steam for about 5 minutes on high heat, then lower the heat and steam for about another 15 minutes. Remember to apply oil on inner side of molds before adding in batter to ensure that the Idly comes out cleanly in one go without crumbling once the Idly is steamed and cooled a bit.
** Bring water to heat in Idly steamer, place the prepared vati in layers depending upon how the case of your pedavana/ steamer is, mine is of three tire with 4 on each. Cover the lid tightly, steam on high heat for 5 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 15-20 minutes.
** Note : Steaming time depends upon number of Idly molds used and size of steamer etc. However, maximum steaming time is 30 minutes and does not really need more. Also, excess steaming turns the Idlies hard textured as the water content within them gets over dried, so be careful, and steam accordingly. If still unsure you can check by inserting a knife or wooden stick just like how we check out the cooking of a cake, if it comes out clean its done.
** When steamed and done, remove the molds immediately with the help of tongs, keep them aside and let cool a bit. Run a blunt knife through the edges on the inner side of the molds and gently flip over in one go, they come out beautifully intact. Idly is ready and done, you can follow the same procedure with remaining batter if any or you can use the batter in preparation of dosas as done by me.
** For Preparation of Dosas : After fermenting the batter, check the consistency and add water if required as it may turn out thicker. However, do not make batter too thin as even though the batter is thicker like that of Idly batter, when applied the dosa on getting cooked turns crisp and well fried. Mix batter in clockwise direction well, at least for 2 minutes and it is ready to be prepared into dosas. Heat an Iron tava, you may use any, 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 tava and rub 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 center of 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 the dosa 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 dosaa and put it on serving plate and then proceed to remove rest of required number of dosas with the batter in similar way. Season 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. If you find that the tava has turned out too hot and you are running short of time to wait for it to cool down, in such times, sprinkle water on the tava to bring down the temperature, be careful as the water splutters, but gives good results.
** “Urad Dal- Moong Dal- Ukda Rice Dosa and Idly (Black Gram Dal- Green Gram Dal- Boiled Rice Dosa and Idly)” are both done and ready to be served. Always serve Idly steaming hot and dosas hot-n- crisp directly from tava. Tastes awesome served with any side dish/ chutney/ curry/ butter/ pickle of your choice. Do try out this healthy Idly and dosa and enjoy with family and friends.
** I have written all I had to say above and in my other posts often about relishing a scrumptious tummy filling breakfast with loads of fiber in them which is the need these day for proper digestion of food. If you are recovering from a bout of illness or are not feeling good, you must include good food like these into your food list. I have done so and found it very helpful on all fronts so did my friends to whom I suggested the same. Long way for me to still go as there is so much I need to recover from, however the constant feedback I get makes it all worthwhile and I try to research more and post them so that like me you too benefit and lead a good healthy lifestyle.
** There are many more healthy breakfast dishes like dosa, idly, khotto etc. shared in the blog. Do browse through and try them in leisure, my amma (mom) always insisted on a good, healthy breakfast to begin the day with. It is the least you can do for good health of your children and family, thereby creating good eating habits.
** Sharing a common link to “Breakfast” dishes in Blog for easy access ….
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Thanks.