“Urad Dal- Nachani- Navane- Tandla Polo (Black Gram Dal- Finger Millet- Foxtail Millet- Rice Dosa)” served with Coriander- Coconut Chutney and Ginger Tea … a delicious- dosa with addition of 2 types of millets, nachani and navane … they turned out thin- crispy and scrumptious … easy to prepare and tastes best dunked in any type of coconut chutney you prefer … Yummilicious …
** I always wonder what is there more to mention on Dosa’s; polo as it is fondly called in Konkani as I have written almost everything I have to say. These days millets are promoted the most and adviced to be consumed more often and though I would like to try out more options, I am hesitant as somehow it gives me stomach issues. Off course that is not the case with nachani and jawari, its only with the other types of millets, so I prefer taking baby steps when it comes to inclusion of the same. Here is a lovely combo of ingredients that turned out excellent and very tasty, we enjoyed it for breakfast.
** 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 label section of the blog, do try them and enjoy a healthy lifestyle.
** Here is my recipe for “Urad Dal- Nachani- Navane- Tandla Polo (Black Gram Dal- Finger Millet- Foxtail Millet- Rice Dosa)” … my style …
** Ingredients :
Urad Dal/ Black Gram Split Dal : 1 cup
Whole Nachani/ Finger Millet : 1 cup
Navane/ Foxtail Millet/ Kangani/ Tenai : 1 cup
Dosa Tandul/ Rice/ Akki : 2 cups
Thick Red Poha/ Pova/ Avalakki/ Beaten Rice : ½ cup
Methi/ Fenugreek Seeds : 2-3 tsp
Adrak/ Alle’/ Ginger : 1 inch piece
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 4-5
Curry Leaves/ Kadipatta/ Karbevu : 8-10
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 ½ 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.
** Soaking of Thick Red Poha/ Pova/ Beaten Rice : Poha gets softened soon, so just soak it a few minutes before grinding the batter. Wash the red poha once and then soak it in just sufficient enough water for about 10-15 minutes.
** Wash and soak together urad dal, whole nachani, navane, tandul in plenty of water for 6-8 hours. While urad dal and rice requires a period of 4 hrs of soaking addition of millets makes it important to be soaked for a minimum 6 hours for proper digestion, so please do not skip or cut short the soaking time.
** Drain water from soaked ingredients, wash twice with fresh water, drain off all excess water and add into a wet grinder or mixer grinder. Add methi seeds and the water in which it is soaked and grind to a smooth fluffy batter adding little water, say about 1-2 cups. Lastly add soaked red poha and continue to grind until well blended, thick and smooth in consistency. The batter should be thick, so do not add excess water while grinding or the batter will be thin and spoil the crispness of the dosas.
** In a mixer grinder add green chilly, ginger, curry leaves and grind to a coarse paste without adding water. Remove and add this to prepared batter and mix well with hand for 2-3 minutes. Mixing with hand helps in proper fermentation of the batter, so do not skip the same. Now top the batter with salt to taste (do not mix), cover and keep it aside to ferment for a minimum 8 hours or overnight (depends on weather). 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.
** Note : If using mixer grinder then always use chilled water for grinding it helps in prevention of excess heating while grinding which results in thinning of the batter. Remember the batter with salt and not mix it with the batter.
** 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 it evenly 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 takes 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 dosa's, for that matter any dosa, needs to be served hot immediately from tava while you go about preparing the remaining dosa's. It tastes best when relished hot and crisp as dosa with addition of millet somehow turns softer on resting. 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 crisp textured dosas.
** “Urad Dal- Nachani- Navane- Tandla Polo (Black Gram Dal- Finger Millet- Foxtail Millet- Rice Dosa)” is done and ready to be served. Always serve dosas hot from tava with any type of 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 along with ginger tea for breakfast and it was awesome. These dosas turned out really crispy thin and were a joy to relish dunked in chutney.
** 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 than 2 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 …
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
No comments:
Post a Comment
Thanks.