“Layee-Tandla Polo (Puffed Paddy Rice- Rice Dosa)” served with coconut chutney, homemade loni (butter) and Nescafe’ (Coffee) ... these are delicious slightly thicker soft dosas that are sure to loved by all … Yummilicious …
** There is nothing more to write about Dosa that I have not mentioned already here several times. For most south Indians, especially amchies it is a delight to sit and enjoy a breakfast of dosa- chutney before running about doing daily errands. There are plenty of dosa recipes in GSB Konkani Saraswat Cuisine and many more are being churned out by innovative minds using different mix and match of ingredients that makes it in all a never ending list. I love browsing through net and come across plenty of dishes that I would love to try. I study them eagerly and go about preparing them making my own little twists and changes to adapt to our taste and most of them have turned out great.
** For this dosa, I have added Layee/ puffed paddy rice easily available in southern stores or you can order them online too. Layee as known in Konkani is puffed paddy rice which unlike normal rice still has its hull surrounding the inner edible kernel that gives it somewhat a crumpled look. Layee has lots of cooling properties and nutrients which makes it very health and should be included often in recipes wherever possible. It is often used in preparing sweetened prasadams in south Indian homes. Do not mistake it for Kurmura/ Chanburo which is puffed rice without the hull and is different though it is also good for health. I have shared a picture in collage below for reference.
** This dosa batter needs to be well fermented and is easy to be applied on tava, a little bit thick when doing so and needs to be fried on both sides to get perfect soft thick dosa and yes, it tastes best served hot with any chutney of your choice. I realize I have not been able to share much of dosa recipes being busy at office, home and with a little bit of health issues cropping up often. However, that’s life, while I try my new recipes plz. do go through the dishes from GSB Konkani Saraswat Cuisine that are already shared. Amma always recommend to start the day with healthy tummy filling breakfast which is the first meal of the day before we hit the road, so go ahead and enjoy.
** Here is healthy recipe for “Layee-Tandla Polo (Puffed Paddy Rice- Rice Dosa)”… do try it, tastes awesome served with coconut chutney ….
** Ingredients :
Tandul/ Tandulu/ Raw Rice/ Dosa Rice : 3 heaped cups
Urad Dal/ Black Gram Split Dal : ¼ cup
Layee/Puffed Paddy Rice/ Aralu/ Kheel/ Lahya : 2 full cups
Methi/ Fenugreek Seeds : 1 tsp
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 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.
** Pick rice and then wash and soak both the rice and urad dal together in a vessel with plenty of water for a minimum 5-6 hrs.
** Wash Layee/ Puffed Paddy Rice and keep it aside for 10-15 minutes just before grinding to let it soften which will make it easy for grinding.
** Drain off water from rice-urad that has been soaked. Wash it again twice in fresh water, draining off excess water and then add it into a wet grinder or mixer grinder along with methi seeds, the water in which it is soaked, the prepared and kept layee and grind all together to a smooth batter adding water as required.
** The batter should be thick, so add minimum water while grinding or the batter will be thin. When done remove batter into a vessel, add salt to taste and mix well with hand. Cover and keep it aside overnight or for 8-10 hours to be 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.
** 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 of oil on tava. Pour a large ladle full of batter, say about ½- ¾ cup at the center of the tava, and then gently with the back of spatula spread slightly into a thick round dosa, say about 6-8 inches in diameter.
** Sprinkle some oil+ ghee drops on the outer rim of the dosa and a few on top of the dosa, cover with a dome lid and let cook on medium heat for a few minutes, say about 3-4 mins. Once cooked on the bottom side, loosen through edges and gently flip it over to cook on the top side too without lid and when done flip it over back again to cook for a minute and then remove and place it on a serving plate. Dosa does take some time to be cooked properly, so be patient and do not rush, it’s worth it.
** These dosas need to be served hot from tava immediately while you go about preparing the remaining dosas, as it tastes best when relished hot as being soft textured dosa’s they will somehow turn limp 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 soft evenly cooked dosas.
** “Layee-Tandla Polo (Puffed Paddy Rice- Rice 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 coconut chutney which is my hubby’s favorite combo and homemade loni (butter) which is my favorite combo from childhood. Amma used to finish preparing lunch dishes early morning ie before breakfast as she had to pack off lunch for my uncles, so many a times she would serve dosa with curry item prepared for lunch as my father loved to savor it that way. I too love having them in similar pattern especially during meals served with Veg or Non.Veg curries. Chicken curries do taste fantastic served with dosa, idly, oondi, sevai etc. do try it.
** 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 without allowing it to ferment much as it remains good for over 24-30 hours. I always use dosa batter for 3 days in all together which gives me a break from having to prepare it daily and this one too has successfully been tried for 2 days. I often come across many who frown upon storing batter in fridge, to whom I would like to say that it is definitely million times better than reaching out to bread, toast, biscuits or any other store purchased preserved items. With most of us being part of nuclear family of 2-3 or 4 members in all it is very difficult to cook in minimum and my motto has always been never to waste food, either we should recycle them or give away in time.
** 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 …
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