“Jowar- Tandul- Methi Polo (Sorghum- Rice- Fenugreek Seeds Dosa) ; Version- 2” … served with Coriander Coconut Chutney and Ginger Tea … here is another version of dosa which I had posted some time back; but with some minute difference … the aroma and taste of methi rules in overall taste in this dosa making it more healthier … Yummilicious …
** As mentioned in title this dosa is a takeoff on my previous one which had same ingredients. The difference is minute nevertheless turned tasty with aromatic methi taste. This dosa is slightly thicker in texture nevertheless turns soft while relishing. I am sharing the link to my previous dosa at the bottom of this recipe, you may try out that if you do not want to include methi in excess. I had wanting to try out a dosa with addition of methi in larger quantity than normally used and this one just happened to be. For this dosa, unlike in the last one I have not added poha/ beaten rice as the quantity of rice included is sufficient for the same.
** As I have mentioned often in my post where millet is included that, I am just experimenting with them and with each variations they just turn out different in taste, thickness, texture etc. I will not run into more details about millets as am just about learning on it and all I know is they are good for health and should be included slowly into diet pattern. If there is one thing I have learned it is that one should be careful with using of millets, it has to be prepared in right way to gain maximum benefits as it is slightly difficult to digest. Proper soaking, cooking is the key word to using of millets, the very reason why we should try it out slowly, one step at a time.
** Here is my own recipe, of “Jowar- Tandul- Methi Polo (Sorghum- Rice- Fenugreek Seeds Dosa); Version-2” … My Style ...
** Ingredients :
Jowar/ Sorghum : 1 cup
Ordinary Raw rice/ Tandul/ Akki : 3 cups
Methi (Fenugreek) Seeds : 3 tsp
Salt (namak/ Meeta) : to taste.
** Oil (Tel)+ Toop (Ghee) mixture in 1:1 for removing the dosa.
** Wash and soak jowar and rice plenty of water for about 6-8 hours separately. (Jowar needs to be soaked for minimum 6 hours, so please do not cut down on the soaking period). Also soak methi seeds in 1/2 cup of water for 6 hours separately.
** Soaking of Methi : Soak methi/ fenugreek seeds also for 6 hrs separately in ½ cup of water. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s or rice coz. when we drain off the water, the nutrients 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 rice or dals 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, the choice is yours.
** Once again wash soaked jowar- rice separately in plenty of water, drain off all water using a colander, and keep it aside ready separately. Add jowar into mixer grinder and grind to a smooth fluffy batter adding water little by little as is necessary only. The batter should be thick so be careful with water, when done remove the batter in a vessel.
** Now add the drained rice along with soaked methi with the water in which it is soaked and about ½- ¾ cup of water into the same mixer grinder and grind to smooth paste adding in water as is necessary only till you get a finely ground batter. The rice should be ground into a very fine paste without any grainy texture whatsoever for this batter.
** Remove the ground rice batter and add to jowar batter in vessel and mix 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.
** Lastly top it up with salt to taste, cover and keep the batter aside 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.
** 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 on outer rim of the dosa and a few on the top of the dosa and let cook on medium to low heat, when dome flip it over to cook on the top side, then flip it over again and put it on a serving plate. This dosa turns slightly yellowish tinged coz. of inclusion of more methi seeds to batter unlike my previous one which turns white.
** Remove the dosa once it’s done on both sides and serve it hot immediately while you go about preparing the remaining dosas, as this dosa needs to be served hot for best taste. Remove 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 dosas.
** “Jowar- Tandul- Methi Polo (Sorghum- Rice- Fenugreek Seeds Dosa); Version-2” is done and ready to be served. Always serve dosas hot from tava with any chutney/ sambar/ other dishes like any masala curry/ kurma/ sagu of your choice. I served it with coriander chutney for breakfast and it tasted simply awesome with that tinge of methi.
** Check out on my first version the same dosa. It’s soft, spongy and delicious too, I will soon be sharing another version of same dosa, with some slight variations in ingredients, do try out various options and enjoy a delicious- healthy breakfast with your family and friends. A little bit of change is always welcome in every home, go ahead and try it.
** 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.
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, along with link to my previous dosa batter in same combination as above, please browse through and try them out in leisure …
** Sharing a common link below to all “Millet” 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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Thanks.