“Urad- Jowar- Rulava Polo (Black Gram Dal- Whole Sorghum- Rava Dosa)” served with Coriander- Coconut Chutney, Cauliflower- Potato Upkari (Bhaji), Kashaya and that blob of homemade loni/ butter which has always been and is my favorite way of enjoying dosa's from childhood, I am sure many of you’ll too love a little bit of loni with polo … I tried this dosa mixing ingredients in my own portions and glad to endorse it turned out perfect … try it, millets are good for health and this one is very easy to prepare and very tasty too … Yummilicious ....
** There is nothing more to mention about Dosa’s that I have not already written here several times. As I always say, it is still and will always be a delight to enjoy eating them for breakfast in leisure with equally delicious side dishes. The best part of dosa’s from our GSB Konkani Saraswat Cuisine is, most of them are prepared with addition of spices like green chillies and ginger in small portion and in case you add them a little bit more, then the same can be just served with homemade butter or honey for best of taste, children love that combo very much unlike elders who prefer it with chutney and bhaji.
** Millets are now becoming famous worldwide for its immense health benefits. Jawari is a healthy millet also known as Sorghum/ durra/ Jowar/ Jowar/ Jwaarie/ Jola/ Jondhahlaa is a extensively used in Northern parts of India. In Maharashtra state, too this millet is used a lot for preparation of roti/ chapati. There are many more types of millets and as I said before I am slowly introducing them one by one. Somehow, I prefer millets in dosa than in roti as I find them much easier to handle unlike in case of roti which I find somewhat difficult in rolling, not that I do not prepare them, but yes, much lesser.
** For this particular dosa, I have added in whole Jowar by soaking and grinding the same along with urad dal (black gram dal). I have added bombai rulavu (Bombay rava) after grinding, fermented the batter overnight and removed dosas the next day. The dosa was very easy to be applied on tava, a little bit thick when doing so, yet on being cooked it settled down and turned thin and crispier. This dosa should be served immediately hot from tava for best in taste or else the taste is not lost but it does turn a little bit softer when let rest. Well, either way in my home both hubby and me loved it very much.
** Do serve it with any chutney of your choice and bhaji or any other as desired by your family as accompaniments, though it does taste great as it is with served with butter which has and is my favorite way of relishing a dosa from childhood. In the last few months I have not been able to do much justice to blogging as my priorities were needed elsewhere. I have been missing dosa’s and idlies so much that it surprised me when I realized that it had been almost four long months since I prepared them and now I am more eager to try out more options with millets, till then do enjoy this one in your home.
** There are plenty of breakfast dishes in GSB Konkani Saraswat Cuisine that include dosa, idly, appo, poori, usli, oondi, shevai etc. that I always recommend to have as a healthy tummy filling breakfast which is the first meal of the day before you hit the road. Dosa’s have always been the most sought after breakfast item and is prepared almost in every home on regular basis. I have written a lot about dosa's and other breakfast dishes in my previous posts here in my Blog which you will find if you browse through the search option or through common link shared below, try them and enjoy a healthy lifestyle.
** Here is my very own recipe for “Urad- Jowar- Rulava Polo (Black Gram Dal- Whole Sorghum- Rava Dosa)” … to try it, tastes awesome ….
** Ingredients :
Urad Dal/ Black Gram Split Dal : 1 heaped cup
Whole Jowar/ Jawari/ Jwari/ Sorghum: 1 cup
Bombai Rulavu/ Bombay Rava : 2.5 cups
Methi/ Fenugreek Seeds : 1 tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Ginger/ Alle’/ Adrak : ½ inch piece
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Toop (Ghee) mixture in 1:1 for removing the dosa's.
** Soaking of Methi Seeds: Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding batter, to be used while grinding. 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. You can use lukewarm water if you have only 10-15 mins time at hand only. It will give similar result.
** Wash, soak urad dal and whole jowar together in a vessel with plenty of water for 4-6 hrs. Drain off water, wash twice in fresh water, drain off excess water and then add into a wet grinder along with methi seeds and the water in which it is soaked and grind to a smooth fluffy batter adding little by little water, say about 1-2 cups.
** The consistency of the batter should be thick, so do not add excess water while grinding or the batter be thin and spoil the crispness of the dosas. When done remove the batter into a vessel, add in bombay rava and mix well. Do see to it that the vessel is large enough to hold in the batter when it becomes fermented.
** Note : I use always use table top wet grinder for grinding of dosa batter which always gives best results, however if you do not have one you can use mixer grinder too. In case your family loves dosa/ idly then it is always wise to invest in a small sized table top wet grinder as it runs smoothly for decades without issues.
** In a mixer grinder add green chilly, ginger and grind to a coarse paste. Remove and add this to prepared batter along with salt to taste and mix well with hand for 2-3 minutes, this step helps in proper fermentation of the batter, so do not skip the same. Keep it aside covered overnight or for a minimum 8 hours.
** Note : In case you are not using wet grinder for grinding the batter and will be using mixer grinder then do add in a little bit less of rava, say about 2 cups only go get perfect textured dosas. This is so because, as mentioned earlier wet grinder or urad ground on stone gives fluffier and much more quantity of batter than when used mixer, so you have to cut down on rice/ rava to avoid them turning brittle.
** After fermenting the batter, gently mix well with a spatula taking care to see that the ground batter has been evenly mixed without any remnants settled at the bottom. If you find the batter too thick to spread on tava, then add little water and mix well. Do not beat the batter too much, just mix well and it is ready to be used.
** To remove Dosa/ Polo : Heat an iron dosa tava, sprinkle some oil+ ghee and gently wipe with a tissue, leaving a thin film on the tava. Pour a large ladle full of batter, say about ½ cup at the center of the tava, and then gently with the back of the round ladle/ spatula spread the dosa slightly thin into a round dosa say about 6-8 inches in diameter. The spread batter may look thicker than normally done dosa looks, do not worry, it settles down on cooking and turns up flatter, crispier. (Check pictures shared).
** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on the top of the dosa and let cook on medium to low heat for a few minutes, say about 3-4 mins. Once evenly browned and cooked on the bottom side, then loosen it through edges with a dosa spatula and gently flip it over to cook on the top side too and when done flip it over back again and then place it on a serving plate. This dosa does take some time to turn out crisp and done properly, so be patient and do not rush, it’s worth it.
** Important Note : I have included collage of step by step pictures of dosa batter and dosa applied pictures clicked by me, for proper understanding of the dosa texture etc. 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 then raise the heat for sometime towards the end so that the tava is hot enough for making the dosa brown/ crisp, however be careful and keep a keen watch lest it burns, one learns proper dosa making with experience, so be patient and learn it the perfect way by watching it a few times from any family member/ relative/ friendly neighbor for best knowledge on cooking methods.
** These dosas need to be served hot from tava immediately while you go about preparing the remaining dosas, as it tastes best when relished crisp and hot as dosa’s with millets somehow turn softer on resting, so avoid keeping them. 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.
** “Urad- Jowar- Rulava Polo (Black Gram Dal- Whole Sorghum- Rava Dosa)” is done and ready to be served. Always serve dosas hot from tava with any chutney, sambar, chutney podi, pickle, curry or any other side dishes of your choice for a healthy tummy filling breakfast. I served it with simple coriander coconut chutney and cauliflower potato bhaji which I had prepared for meals. For a change it was kashaya instead of my favorite kadak chai/ strong tea as winter is slowly approaching.
** Do try out this dosa and enjoy with your family and friends. In case of excess batter, store it immediately in airtight container in fridge. Though the batter tends to ferment more than otherwise normal batter it does not affect the taste if prepared within 24 hours. However do not prepare this batter in excess to avoid running the batter for more days unlike other dosa batter, though I have successfully used it for 2 days, I really would not suggest the same as some people cannot digest extra fermentation.
** 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 …
** My suggestion is that “Batato- Piyava Upkari (Potato- Onion Bhaji)” tastes best when served with any dosas, though I served it with cauliflower- potato bhaji prepared for lunch. I am sharing a few links blow that includes them, you may prepare any one that appeals to you and your family as they all taste great…
** "Kashaya" is a healthy drink prepared roasting and grinding of some of the spices together. It is one of the best drink to be consumed during winter or if you have cold, runny nose, throat issues etc. Sharing a link to preparation of “Kashaya” powder ....
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