Chana Dal- Tandul- Nanchane Polo (Bengal Gram Dal- Rice- Finger Millet Dosa).

“Chana Dal- Tandul- Nanchane Polo (Bengal Gram Dal- Rice- Finger Millet Dosa)” … soft- healthy- delicious dosa served with coconut chutney and Kananga Usli (Sweet Potato Bhaji) with fresh Turmeric Root … Yummilicious …

** Dosas are my favorite breakfast item, more so with addition of nanchano ie nachani/ ragi/ finger millet which makes them that much more nutritious. I have already shared this combo polo before, however this time I have used different measurements while preparing which gave me soft dosa similar in texture to maida dosa’s.

** Whenever I prepare potato bhaji, I increase the quantity so that I can serve it with dosa the next day. This time I had some prepared with sweet potato and we loved relishing the polo with it along with some chutney. Do try out various mix and match ingredients of dosas which will not only give variations but so will be its nutritional value.

** Without writing much about dosas I am moving on to recipe as all I need to say is written many a times elsewhere just browse through and you will find it. However I would just like to mention that this dosa does not need fermentation, but resting it for an hour or so will give better results by making the dosa softer.

** Here is my simple recipe for “Chana Dal- Nanchane Polo (Bengal Gram Dal- Finger Millet Dosa)” … try it out and enjoy with family and friends …

** Wash and soak together 1 cup chana dal (Bengal gram dal) and 2 cups tandul (Idly rice) in sufficient water for about 4 hours. Drain and wash it well and then put it into a colander to let strain off excess water.

** 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.

** Add well drained chana dal, rice and methi seeds along with the water in which it is soaked into grinder and grind to a very smooth and fluffy textured batter adding little by little water. Keep mixing in between for even textured batter.

** Note : I use table top wet grinder for grinding the batters which helps a lot in grinding with minimum amount of water. If you love dosas, then it is definitely a good investment to buy one otherwise, you can use mixer grinder too.

** Do not add water in excess, as we need to keep this batter thick in consistency like that of Idly. If the finally batter turns thin textured then you can apply a thin textured dosa on tava so be careful, you can always check and add while preparing.

** Note : You can add in a few fresh green chillies and ginger while grinding the batter which is what we GSB's do to most of our dosas dishes. Just chop them and add at final stage while grinding, I have not added them this time. 

** Remove batter into a bowl, add in 1 cup of nachani powder (finger millet/ ragi) little by little and keep mixing to avoid formation of lumps. Add salt (namak/ meeta) to taste and keep the batter cover aside for resting for an hour or so.

** For Dosa : Check batter thickness and add water only if required and beat all together for a few minutes, this softens the texture of dosa. Heat an Iron tava, you may use any, I always use Iron ones as they always give best result and are 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.

** Pour about ½ cup of batter in center of tava and spread it evenly into a thin textured dosa. The batter spreads smoothly and well, however do not be in a hurry and press the ladle too much on tava as it may tear up the dosa.

** 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.

** “Chana Dal- Tandul- Nanchane Polo (Bengal Gram Dal- Rice- Finger Millet Dosa)” is done and ready to be served. This is a soft textured dosa that tastes great served with accompaniments like chutney, bhaji, loni (butter) or any curry too. I served with left over sweet potato bhaji and chutney and it tasted wonderful, though I loved it with loni.

** Always serve Idly dosas hot directly from tava for best taste. Tastes awesome served with any side dish/ chutney/ curry/ butter/ pickle of your choice, so go ahead and try out this healthy dosa and enjoy with family and friends. I am sure children will not only love them, but its good for them as nachani contains loads of calcium in it. 

** Just a Note : 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 using the label section or search option 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.