“Tandul- 3 Dali- Charmbure Polo (Rice- 3 Grams- Puffed Rice Dosa)" … a delicious crispy soft centered dosa served with Coconut Chutney and Adraki Chai … I tried this dosa mixing ingredients in my own portions and glad to endorse it turned out perfect, try it, it is easy to prepare and very tasty too ... by the way always do include any fresh fruit during breakfast ... fresh figs (anjeer) are in season now, they are a loaded with fiber and are a good source of both calcium and potassium which means they are great for our aging bones ... Yummilicious ....
** I wonder what more can I write on Dosa’s that has already been not been mentioned. For GSB Konkani Saraswat’s there is nothing more delightful than waking to the smell of brewing coffee (though I prefer tea) and the aroma of dosa being fried. These days I am trying a lot of mix and match in dosas and idlies be it with addition of millets or otherwise. Today I tried this simple dosa with addition of puffed rice, which I am sure many of you do too, especially south Indians, nothing new, right? Well, all I can say is if you have not tried this one, then plz. do, it tastes awesome dunked in chutney. There are still many more recipes in draft mode that I need to edit and share which I will do so soon, so keep watching this space for more.
** As usual, this dosa batter too needs to be fermented, so be prepared for prior preparation. I know these days you will find most instant recipes on net which are easier to be followed as it cuts down workload. However, have you ever given thought to the inclusion of soda/ eno salt etc. in those recipes. Well if you have not, then it’s time you really think about it, that in now ay means that I do not prepare anything using cooking soda. I do, but in limits, say maybe a few times over 3-4 months. I believe natural fermentation is very good for the gut and we must see to it that we follow our age old traditions whenever possible as this will not only keep the traditional recipes rolling on for generations to come, but will also keep our health in good check which is definitely the necessity of the day for all.
** Good food is all about cooking dishes at home with love and I am sure the look on your families face when you serve them something awesome is just out of this world, that which make all your efforts worthwhile, isn’t it??? I know with changing times and fast spacing of life, it’s difficult and to make it easier you need to seek help and see to it that each member of the family extends support to the best of their ability and that includes children too. There are small errands that children can do and when one teaches them these small things of running home efficiently, you will definitely be thanked a lot when in future they settle down in their own homes. Ok, that’s it, lets move on to the recipe, do try it and enjoy with your family.
** Just a little bit about this doas … I prepared these dosa’s medium sized, slightly thicker in texture, fried on both sides and it was awesome to relish, crisp outwards and softer on bites. I did try them spread thinner for crispier texture but somehow they did not appeal to me that much, as it did not turn perfect crisp. Having said that be it dosa, idly or any other dish it’s always an individual choice. So give it a try both ways and then chose to go ahead with whichever you find tastier as per your family preference. The same is applicable to chutney, there are plenty of them both with inclusion of coconut or with veggies, try various options for maximum flexibility in choice of food, that’s the best part of home cooked food.
** Here is my recipe for “Tandul- 3 Dali- Charmbure Polo (Rice- 3 Grams- Puffed Rice Dosa)" try it, tastes awesome served with any chutney of your choice, I served with coconut chutney ….
** Ingredients :
Tandul/ Tandulu/ Raw Rice/ Dosa Rice : 3 heaped cups
Urad Dal/ Black Gram Split Dal : ½ cup
Chana Dal/ Bengal Gram Dal : ¼ cup
Moong Dal/ Green Gram Dal : ¼ cup
Chanburo/ Kurmura/ Puffed Rice : 2 heaped 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 medicinal properties of methi seeds are lost. You can use lukewarm water if you have only 10-15 mins time at hand which will give similar result. If you still feel this step not necessary for any reason whatsoever you may just add the methi seeds to the dal while soaking (personal choice).
** Pick rice and then wash and soak it together with chana dal, moong dal and urad dal in a vessel with plenty of water for a minimum 5-6 hrs. I always use the thick variety of surti kollam rice easily available in stores for dosa, you may use any.
** Wash puffed rice (kurmura/ chanburo) and keep it aside for about 20 minutes just before grinding to let it soften for easier grinding.
** Drain off water from rice- dal mixture soaked together. 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 puffed rice 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, add 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. Do take care and see that you use a large vessel as this batter rises a lot on fermentation.
** 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 within, it 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 be perfectly done soft evenly cooked dosas.
** “Tandul- 3 Dali- Charmbure Polo (Rice- 3 Grams- Puffed Rice Dosa)" is done and ready to be served. Always serve dosa hot from tava with any chutney, sambar, chutney podi (gun powder), 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 though I prefer relishing them either with kajjur ravo (dates syrup) or loni (butter). Either way, dosas, idlies, oondi etc. always taste great served hot and are a good options for a healthy breakfast to start the day with. Amma always insisted on healthy breakfast before we hit the road be it during childhood or later in life and I still follow the same, sometimes we need to have complete trust in our ancestors, they knew the best.
** 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 …
** For "Ginger Tea/ Adraki Chai" recipe, Please follow the link given below ...
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