“Sabudana- Matta Rice Polo (Tapioca Pearls- Kerala Red Boiled Rice Dosa)” served with Batate Usli (Potato Bhaji) and Coconut Chutney … I can eat crispy dosas for bf, lunch, dinner and yes repeat ... the motivation you get to work through the day when you have started your morning with a crispy dosa or spongy Idlies is just incomparable … tried out this variation of batter for the first time and was happy with outcome of both crispy dosas and soft Idlies a sort of 2 in 1 version on consecutive days … Yummilicious …
** For some time now, I have just stuck to my normal traditional recipes of dosa and idly without trying out anything new, somehow I was not in a mood to do so. Almost a year has passed by and I thought it is high time I thought of preparing some crisp dosas. Recently I had often come across sabudana dosa and though I have a few recipes, of the same this one is a new twist prepared with broken kerala matta rice/ red boiled rice, which really gives thin crispy dosas. I have also used red thick textured poha/ beaten rice though I guess you can use any.
** I must mention here to use small sized measuring cup to avoid getting excess batter as this batter if prepared in normal measured cup turns out in excess and though it tastes wonderful to relish for a few days, it is not good to do so especially if your family members are few. Do try out this dosa it tastes excellent served with bhaji and chutney, a complete meal in itself. I also prepared Idly with it the next day and they turned out soft and neat, though personally I found dosa was much tastier. Sharing both posts back to back for reference.
** Here is my simple recipe for “Sabudana- Matta Rice Polo (Tapioca Pearls- Kerala Red Boiled Rice Dosa)” … my style …
** Ingredients :
Sabudana/ Tapioca Pearls : 2 cups
Urad Dal/ Black Gram Dal : 1 cup
Broken Kerala Matta Rice/ Red Boiled Rice : 3 cups
Red RiceThick Poha/ Pova/ Beaten Rice : 1 cup
Methi/ Fenugreek Seeds : 2 tsp
Ginger/ Adrak/ Alle’ : 2 inch piece
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-7
Salt/ Namak/ Meeta : to taste
** Oil+Ghee (Tel/ Tela + Toop) 1:1 ratio for removing dosas.
** Wash well and soak both urad dal and sabudana in plenty of water for 4-5 hours. Similarly wash well and soak matta rice and poha together in plenty of water for4-5 hours. In a separate bowl soak methi seeds with ½ cup of 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.
** After the soaking period drain off the water and wash well once again using fresh clean water and then drain off the water completely from both urad+ sabudana and rice+ poha and keep them aside separately to be ground to batter.
** First add the urad+ sabudana 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, mixing it well in between to be ground evenly. Some sabudana may not get ground well and may remain, do not worry, it will not affect the preparation of dosa nor idly.
** Remove the batter into a vessel, and then add the matta rice+ poha into the grinder and also grind it to a smooth batter with just enough water. Remove and add this to the urad- sabudana batter in vessel. In a mixer grinder add in the green chillies, curry leaves and ginger cut to small pieces and grind to a coarse texture without adding water.
** Add the ground paste also to the batter in vessel along with salt to taste and mix it well with hand till the batter is evenly mixed. Do not add much water, the texture should be that of Idly batter. Cover with a tight lid and leave it overnight (or 8 hours) to ferment. Next morning or after fermentation, mix well again, and the batter is ready to be prepared as dosa or Idly.
** Note : The batter should be fluffy and thick in texture as that of Idly batter, so add water sparingly while grinding the paste.
** For Preparation of Dosas : After fermenting batter, check 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, or any other tava you regularly use, I always use Iron ones as they always give best result and is healthier and wise investment for lifetime too.
** Once tava is hot, lower heat to minimum, apply oil+ghee all over tava and rub lightly with a tissue paper or cloth, for tava to get evenly coated. 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.
** This dosa takes a little bit time to be done crisp, so do not hurry or you will not be able to lift the dosa n one go. 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.
** “Sabudana- Matta Rice Polo (Tapioca Pearls- Kerala Red Boiled Rice Dosa)” is done and ready to be served. Always serve dosas hot-n- crisp directly from tava for best taste. Tastes awesome served with any side dish like potato bhaji and coconut chutney or any other curry of your choice. Do try out this healthy dosa and enjoy with family and friends.
** Again, I repeat the same batter can be prepared into Idlies which I have shared separately as back to back posts in the blog for the sake of convenience of readers, check out link at bottom of this recipe of method of preparing Idlies. I have also shared the picture of both Idly and Dosa clubbed together here for visuals.
** For “Sabudana- Matta Rice Idly (Tapioca Pearls- Kerala Red Boiled Rice Idly)”, please follow the link given below …
https://gayathrifoodbytes.blogspot.com/2022/10/sabudana-matta-rice-idly-tapioca-pearls.html#more ** For “Batate Usli (Potato Bhaji)” Recipe, Please follow the link given below …..
https://gayathrifoodbytes.blogspot.com/2015/07/batate-usli-potato-bhaji.html#more
https://gayathrifoodbytes.blogspot.com/2015/07/batate-usli-potato-bhaji-3.html#more
** For “Coconut Chutney”, please follow the link given below, you can also check out more options on chutney on common link shared …
https://gayathrifoodbytes.blogspot.com/2015/06/coconut-chutney.html#more
https://gayathrifoodbytes.blogspot.com/search?q=coconut+chutney
** 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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