“Chane Dali ani Tandla Polo/ Bengal Gram Dal- Rice Dosa” served with Mori Hinga Randai/ Hummana (Small Shark Fish Curry) and Coconut Chutney with Dry Red- Fresh Green Chilly and Hing (Asafoetida)” … I always keep aside some fish curry to be served for breakfast next day if I have prepared dosa batter as it is a delight to relish the combo of dosa- fish curry … Yummilicious ….
** The mix and match of lentils or pulses is definitely a challenge making some changes and when the outcome is a delicious tasty dosa the joy of relishing it is doubled. Sometimes the same combination but with s
light variation and change in addition of quantity to can give you different results. This one is not a new combo to me, whenever I need to finish off my chana dal stock I always end up preparing dosas.
light variation and change in addition of quantity to can give you different results. This one is not a new combo to me, whenever I need to finish off my chana dal stock I always end up preparing dosas.
** I just try to give small variations each time to check out the results and they have all until now turned out great, so without running into details let me straight away share this recipe which is very easy and tasty too. As mentioned in title I always keep aside some curry be it Veg or Non. Veg to be served with dosa as my hubby loves the combo very much and I just prepared some chutney for myself as I prefer it that way.
** I have always mentioned the importance of good breakfast be it during growing up years or as we age. A filling breakfast with loads of fiber and protein along with proper exercise is a must to build good immune system to lead a healthy lifestyle. The onus to do so lies on us and it starts in our kitchen with preparation of healthy homemade food with plenty of veggies, fruits etc. Begin now, it is never too late to do so.
** Here is my very own recipe for “Chane Dali ani Tandla Polo/ Bengal Gram Dal- Rice Dosa” … try it, it is a delicious combo ...
** Wash well and soak 1 cup of chana dal (bengal gram dal) and 2 heaped cups of rice (tandul) 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. Now add 1 cup of poha (povu/ beaten rice) to it and mix well, rest aside for 10 minutes for it to get softened and then it is ready to be ground into batter.
** 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 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 dal- rice- poha into a wet grinder or mixer grinder along with methi seeds and the water in which it is soaked and grind to a fluffy batter adding little by little water as is necessary and mixing it well to be ground evenly. Do not add excess water as we need to keep the batter thick fluffy textured to get soft dosas.
** Remove batter into a vessel, add Salt (Namak/ Meeta) to taste, mix well with hand, cover with a tight lid and leave aside for about 2 hours only if desired. This dosa batter actually does not need fermentation and can be prepared straight away, however it gives better results if batter is kept aside for an hour or so.
** Note : You can add in a few green chillies and ginger cut into pieces at the last stage of grinding of dosa batter if desired as it enhances the taste when served with loni (butter) or mild spiced chutney. However, I intended to serve it with fish curry so left out adding additional spices to the batter.
** Note : I use wet grinder for grinding batter as it gives fantastic results unlike mixer grinder, though you can use successfully the same too. If using mixer grinder then here is a tip for you, grind using chilled water to avoid dal thinning out while grinding, you will manage to get a fluffier batter that way. Just a suggestion, if your family loves Idlies, dosas then investing in wet grinder is worthwhile too.
** For Preparation of Dosas : Heat an Iron tava, you may use any, I always use Iron ones as it gives 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 just a thin film of ghee+oil.
** 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 5-6 inches in diameter gently. these dosas are best prepared smaller. Do not press the ladle too much on tava or it will tear also do not go to apply it too thin.
** Raise heat to medium and sprinkle some oil+ ghee all round the rim of the dosa and some on the top too and let cook on open. When the bottom turns slightly brown and is done and the upper surface too cooked and not wet to touch, gently flip over the dosa with the help of a flat dosa spatula and 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. Place the prepared dosa on a serving plate and proceed to remove rest of required number of dosas with the batter in similar way, remembering to season the tava each time.
** Note : The heat of tava when adding batter 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.
** “Chane Dali ani Tandla Polo/ Bengal Gram Dal- Rice Dosa” is done and ready to be served. Always serve dosas immediately hot from tava directly into serving plate for best taste. Dosas always tastes awesome served with any side dish/ chutney/ curry/ butter/ pickle of your choice and this time I served them with fish curry along with some coconut chutney for breakfast, though you can have it as your lunch too as it is not only an awesome combo but a tummy filling one too.
** 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 ….
** Sharing a common link to all the “Chutney” dishes in Blog along with the one shared in the picture above for easy access, they are all tasty and go equally well with these dosas …
** Also sharing the link to “Mori Hinga Randai/ Hummana (Shark Fish Curry)” recipe below, if you are a non- vegetarian, do try out this combo …
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Thanks.