“Magge Polo (South Indian Cumber Dosa)” served with Adgai (Raw Mango- Raw Jackfruit Pickle), Kajjur (Dates) Syrup and Adraki Chai (Ginger Tea)” … a simple- tasty- soft textured dosa from GSB Konkani Saraswat Cuisine … the day sails smoothly when begun with good breakfast … Yummilicious …
** Here is a simple dosa with the added goodness of magge/ southekayi/ south Indian cucumber that is very good for health. I will not run into the health benefits of this awesome veggie as you will find it all on net. This is a common dosa from GSB Konkani Saraswat Cuisine/ Mangalorean Cuisine, prepared extensively by almost everybody who loves magge as they are available in plenty. There are plenty of recipes added in my Blog of dishes prepared using this versatile veggie be it in curries, dosa etc. It includes recipe to the inner seeds too which you much browse through and try out for health benefits and as for dosa, this is a soft textured yummy dosa which will definitely be loved by all. Do try it, you may serve it with any chutney of your choice for best of taste.
** Here is my recipe for simple “Magge Polo (South Indian Cumber Dosa)” … My Style, which I learnt from my Amma …
** Ingredients :
Raw Rice/ Dosa Rice/ Pole Tandul : 2.5 cups
Magge/ South Indian Cucumber : 2 cups grated
Methi/ Fenugreek Seeds : 2 tsp
Patal Povu/ Patla Poha/ Thin Beaten Rice : 1 cup
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated
Ginger/ Adrak/ Alle’ : ½ inch
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
Salt/ Namak/ Meeta : to taste
** Oil (Tel/ Tela)+ Ghee (Toop) mixed in 1:1 (equal proportion) for removing the polo/ dosa.
** Wash and soak the rice in plenty of water for 5-6 hours. I used thick variety of surti kollam rice which is what I use for most dosas.
** Soaking of Methi : Soak methi seeds in a cup of water for 5-6 hours separately. I do not add methi along with rice/ dal’s 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 Amma soaks methi seeds along with dal while soaking the same. So it is not necessary to follow my method and you may do so along with other ingredients if desired. But if you feel that what I say has some reasoning to it then do follow my method and trust me it healthier.
** Wash, wipe dry and cut required amount of magge/ south Indian cucumber removing the innermost pulpy with seeds and keep it aside. Now either grate the fleshy white portion of the magge or chop to small pieces without retaining the skin.
** Note : Do not discard the innermost pulp portion with seeds, they are highly nutritious and there are many dishes you can prepare using the same. I have shared a few which you find via. The common link shared to magge recipes.
** For Dosa Batter Preparation : Drain off the soaked rice, wash well with fresh water 2-3 times draining off the water. Now add the poha to it and give a good mix. Keep it aside for 10 minutes which is sufficient enough to soften the poha. ,
** Add the mixed rice- poha prepared and kept aside into mixer grinder along with methi seeds with the water in which it is soaked, fresh coconut gratings and grated cucumber. Grind to a smooth paste adding more water only if required.
** Note : Do not add excess water as we need a thick batter as of dosa batter texture. Again, there is adequate water in cucumber and also the methi soaked water both of which are sufficient for grinding of the batter.
** Remove the ground batter into a vessel. Now add green chilly and ginger cut to small pieces along with curry leaves into mixer grinder and grind to a coarse paste WITHOUT adding water. Remove and add this to the batter.
** Add salt to taste to batter, mix well with hand for 2-3 minutes, cover and leave it overnight or for 6-8 to ferment. Here I must mention that some prepare the dosa instantly, however I prefer fermentation of dosa batter for better gut health.
** Mix the dosa batter well once it is fermented as the rice will have settled a little bit on the bottom. You will notice that the batter has not arisen or fermented like the normal urad dal- rice or any other batters. Don’t worry the batter does ferment on resting and Amma always followed this method and so do I.
** To Prepare Dosa : Heat a Iron dosa pan (or any you use) to smoking point, then lower the heat to minimum, add a teaspoon of oil+ ghee mix and spread well with brush or evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may be burnt, and you may remove all the applied oil in the pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer/ film of oil on the Tava. You may use any method you normal follow.
** Now, add about a cupful (approx) of batter with a rounded spatula in the center of tava and spread evenly into a round circle of about 10-12 inch diameter, just like how you prepare any normal dosa. Use light motion and do not press the spatula too much lest the dosa will tear while spreading, also the tava should be medium hot.
** Sprinkle some ghee+ oil on sides and top of dosa and let the dosa cook on medium heat until the bottom side is done. Loosen the dosa on its rim gently with a dosa flat spatula and flip it over to cook on the top side too. When done flip back and let cook for another minute after which you can remove the dosa on a plate.
** Repeat the process and remove the required amount of dosa's. While removing the dosa the heat should be maintained at proper levels, so if you find the process going slow, then raise the heat for a few minutes and if you find the dosa cooking too fast or browning then reduce the heat a little bit. This is a soft textured dosa, you may check the picture collage attached above for reference of the dosa texture.
** “Magge Polo (South Indian Cumber Dosa)” is done and ready to be served. Always serve Dosa’s hot directly from tava for best of taste. This is a soft textured dosa which makes it important to be served immediately to avoid serving it limp which makes it slightly lesser tastier. Dosa’s always taste best when served with chutney as they are an made for each other combo, however during this season when both tender raw jackfruit and best of raw mangoes are available I always make it a point to prepare “Adgai” a pickle from GSB Konkani Saraswat Cuisine and as it’s shelf life is just about 15-20 day in fridge, I make it a point to serve the same with dosa, meals etc.
** You may serve the dosa with any chutney, gun powder, pickle, curry etc. of your choice, and enjoy with your family and friends. Children love to eat soft textured dosa with sweet chutney like murabba, jam, godda ravo (jaggery syrup), khajur (dates) syrup etc. in fact in my home I love serving dosa with both dates syrup and pickle or chutney so that we can enjoy a little bit with both. Try serving soft textured dosa’s with dates syrup, trust me it will definitely be a hit with young children, well frankly even aged one’s.
** Note : You can remove dosa with either oil or ghee as per your desire or as you always do in your home. My Amma, always prepares and keeps “Oil (Tel/ Tela)+ Ghee (Toop) mixed in 1:1 (equal proportion) for exclusive use of removing the polo/ dosa” in a bowl. Frankly I have no idea why and never questioned it till date, though she did mention that it not only gives great taste to dosa but also makes it crispier and easier to remove. I have simply followed her method, you may choose any method you prefer.
** “Dates (Khajoor) syrup” is store bought which is easily available in stores. I use it a lot by adding to appo, milk, kheer, serve with dosa etc. Do try it, if its available in your vicinity, you may read its health benefits on net, its worth it.
** For "Tarni Kadgi- Ambuli Adgai/ Tender Raw Jackfruit- Raw Mango Pickle” Recipe, Please follow the link given below ….
** 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 …
** There are many varieties of “Dosa” posted in my Blog and I am sharing a common link for the same below, which also includes two other recipes for dosa with inclusion of magge/ south Indian cucumber … you can browse through and try out that which appeals to you and serve with any chutney or sambar of your etc. ….
** There are many varieties of “Chutney” recipes posted in my Blog and I am sharing a common link for the same below, you can browse through and try out that which appeals to you and serve with dosa, idly etc.
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