“Kani Kerala Matta Rice- Kulith- Urad Dal Polo (Broken Red Boiled Rice- Horse Gram- Black Gram Dal Dosa)” served with coconut chutney and ginger tea … Dosa for breakfast is the in thing these days, I guess tradition has a way of creeping itself back into limelight for good … during childhood we always woke up with a bounce to the aroma of Amma preparing char chari (crisp) dosa on iron tava … there is nothing more pleasing than relishing crisp- hot- polo dunked in freshly prepared coconut chutney and these days we are spoiled for choice with several combinations … here is my own combo for another crisp dosa ... Yummilicious ….
** There was a time when dosa was shunned upon saying there was too much oil and that it induced more vata (air/gas) in the body etc. These days the fermented batter is promoted saying its good for the gut and that is where the secret to our healthy body lies. Not that we were unaware of it, our ancestors always followed a pattern on food be it for breakfast, lunch, tiffin or dinner and we followed them without judging or questioning. However, with changing times and with people being influenced by modern and western culture things went haywire for some decades and it is only now, that we are once again understanding the importance of good home cooked food and are trying to get back to our roots, which indeed is noteworthy, thanks to technology reaching homes.
** I have always loved trying out my own mix and match of ingredients with preparation of dosa batters and 90% of them have been successful. And, a dosa that turns out crisp and delicious always makes my day, its such a pleasure to relish perfectly made polo with chutney in the mornings. I have always loved kulith and it is one of my favorite ingredient to be added on in preparation of dosas, tried this variation with kani keral matta rice, which is widely used in preparation of pejja or dosas and its was par excellence, the picture to justifies the dosa texture very well, do try his one out, its too good, sure to be loved by all. Though it tastes best served with coconut chutney, you can serve it with chutney podi, pickle, loni or any curry as side dish of your choice, goes well with all.
** Here is my own recipe for “Kani Kerala Matta Rice- Kulith- Urad Dal Polo (Broken Red Boiled Rice- Horse Gram- Black Gram Dal Dosa)” … my style, tastes great served with simple chutney … do try it out and enjoy with family ....
** Ingredients :
Kani Kerala Matta Red Rice/ Broken Red Boiled Rice : 2 cups (pic. Included)
Urad Dal/ Black Gram Dal : ½ cup
Kulith/ Horse Gram : ½ cup
Thick Red Poha/ Beaten Rice : ½ cup
Methi/ Fenugreek Seeds : 1 tsp
Tarni Mirsanga/ Green Chillies/ Hari Mirchi : 3-4
Adrak/ Alle’/ Ginger : 1 inch piece
Black Pepper Corns/ Kali Miri/ Mire : 1 tsp
Hinga/ Asafoetida Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
** Oil (Tel)+ Toop (Ghee) mixture in 1:1 for removing the dosa.
** Wash and soak urad dal, kulith and matta rice separately in plenty of water for about 4-5 hours. Also soak Methi seeds in ¼ cup of water separately for an hour or so.
** Soaking of Methi : Soak methi/ fenugreek seeds separately in water is just my method of doing so for dosas. I use it later along with the water while grinding the dosa batter as I believe that if methi is added to dal while soaking, the nutrients and medicinal properties of methi seeds are lost when getting washed again after soaking period.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. Therefore, it is not necessary to follow my method of soaking separately. You may do so with other ingredients too, choice is yours.
** Soak poha in water, say to the level of poha, just before you begin to start grinding the soaked ingredients, say for minimum 10-20 minutes. Do not add excess water while soaking the poha and if there more water is then squeeze it out as much as possible to avoid batter running thin.
** Once the ingredients have been soaked well, drain the water and once again wash with clean water and drain off the excess water and its ready to be ground. I have used the table top wet grinder here, you can use mixer grinder too.
** First grind the urad dal to a fluffy thick batter with addition of minimum water, remove and pour it into a vessel. Next add in the kulith and methi along with the water in which it is soaked and grind to a smooth paste, remove and add it to the urad batter.
** Finally add the kani matta rice and grind to a smooth batter with required amount of water, when almost done add in the poha and continue to grind until both ingredients are ground to a smooth batter. Remove and add it to the urad-kulit batter in vessel.
** You can either crush ginger, pepper and green chillies in a stone pestle or use the small container of mixer grinder for the same. Just do not add water, but grind both together to a coarse paste. Remove and add this to the ground ingredients in vessel.
** Add salt and hing powder and mix the batter well with hand until it has been evenly mixed. Check out the thickness, the consistency should be slightly thinner than idly batter and thicker than normal dosa batter, so add in more water only if necessary, you can always add water after the batter has been fermented too.
** Keep the batter aside covered for 8-10 hours or overnight to ferment. After the batter has been fermented, gently mix well taking care to see that the ground rice settled at the bottom has been evenly mixed. If you find the batter too thick to be spread on tava, then add little water and mix well, do not beat the batter too much, just mix well.
** To remove Dosa/ Polo : Heat an iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film of oil on the tava. Now pour in a large ladle full of batter at the center of the tava, and gently with the back of the round ladle/ spatula spread the dosa into a round medium thick dosa say about 6-8 inches in diameter.
** Sprinkle some oil+ ghee drops on outer rim of the dosa and a few drops on the top of dosa. Let cook on medium to low heat, once cooked on the bottom side, loosen it through edges with a dosa spatula and then gently flip it over to cook on the top side, once again flip it over to top side and then place it on a serving plate. Dosa does take some time to turn out crisp, so be patient.
** Important Note : I have included collage of step by step clicked pictures, for proper understanding of the dosa texture. It includes the batter thickness, dosa applied on iron tava as well and when cooked and flipped over too. You can see how crisp and beautiful it turns out. If necessary and you find the heat is low you can raise the heat high for a few minutes so that the tava is hot enough for making the dosa brown/ crisp, however be careful and keep a keen watch lest it burns.
** These crispy textured dosas needs to be served hot from tava immediately while you go about preparing the remaining dosas, as it tastes best when relished crisp and hot. Remove the required number of dosas in similar pattern as mentioned above and do not forget to add oil+ ghee after each dosa to get perfectly done crisp textured dosas.
** “Kani Kerala Matta Rice- Kulith- Urad Dal Polo (Broken Red Boiled Rice- Horse Gram- Black Gram Dal Dosa)” is done and ready to be served. Always serve dosas hot from tava with any chutney, sambar, chutney podi, pickle or any other dishes of your choice. I served it with simple traditional coconut chutney for breakfast along with my lifeline for the day, yeah, my adraki chai/ ginger tea and it all tasted simply awesome.
** In case you have excess batter, store it immediately in airtight container in fridge, remains good for 24-36 hours. I always prepare dosa batter in excess which lasts me for 3 days, however I do take care to see that I do not ferment it too much, say, just for 6 hours or so, after which I immediately refrigerate it, till need. This way it gives me a break from having to prepare items on daily basis and also gives needed rest for my back issues, while we still get good home cooked breakfast.
** Note : I always follow my Mom's method of using oil+ ghee in the ratio of 1:1 for removing of dosas as they turn out great. You can use either ghee or oil for the same too, it's a matter of individual choice. I use Iron tava for preparing dosa which requires a little bit of oil/ ghee to cook and remove the dosa, if non stick is used you may add sparingly too, however I always recommend Iron tava for health benefits.
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, please browse through and try them out in leisure …
** Sharing a common link below to all “Chutney” recipes shared in the Blog, which includes the coriander chutney shared above too, please browse through and try them out in leisure, there are plenty of choices and they all taste great …
** Sharing a common link below to a few types of “Tea” recipes shared in the Blog, which include the Adraki Chai/ Ginger Tea, shared on picture ….
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