“Crispy Horse Gram Millet Dosa” ... served with Coconut Chutney and Ginger Tea … here is a delicious crispy dosa prepared in combo of varai- kulith- urad … the dosa’s turned out really tasty- crispy thin and were a joy to relish dunked in simple amchi style chutney and I must admit that the click does not really do justice to them … try it, tastes awesome, making you crave for more … Yummilicious …
** I am always at loss off words to write when I need to blog dosa, idly posts as I really do not know what more can I say that I have not already said. Breakfast being the first meal of the day, is looked upon with eagerness as one is hungry after nightlong fast of almost 8-10 hours and it has to be a nourishing one. There is plenty of breakfast dishes in GSB Konkani Saraswat Cuisine like dosa, idly, appo, usli, oondi, shevai etc. that is recommend for a healthy tummy filling way of starting the day with.
** Dosa’s have always been the most sought after breakfast item and is prepared almost in every Saraswat home on regular basis and these days I am trying out more options with inclusion of millets. Here is a lovely combo of ingredients that turned out dosas not only crispy but very tasty and we enjoyed them for breakfast with chutney. I have written a lot on breakfast dishes; 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 “Crispy Horse Gram Millet Dosa” ... my style …
** Ingredients :
Urad Dal/ Black Gram Split Dal : 1 cup
Kulith/ Horse Gram/ Huruli Kalu : 1 cup
Varai/ Indian Barnyard Millet/ Sama/ Bhagar : 2 cups
Thin Poha/ Pova/ Avalakki/ Beaten Rice : 1 cup
Methi/ Fenugreek Seeds : 1 tblsp
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 Thin Poha/ Pova/ Avalakki/ Beaten Rice : Just add thin Poha into a stainless steel sieve and rinse under running water until it is thoroughly wet and all the excess water drains off. Remove and add it into a bowl and keep it aside for 10 minutes and it is ready to be ground. Thin poha soaks in water fast so there is no need to let rest in water, just follow this procedure before you begin to grind the batter.
** Wash and soak together urad dal, kulith and varai in plenty of water for 6-8 hours. Millet needs to be soaked well, so does kulith for proper digestion when consumed. So do not cut down on the soaking period mentioned.
** 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 rinsed and kept poha along with methi seeds and the water in which it is soaked and grind all together to a smooth fluffy batter adding little water, say about 1-2 cups or as required only.
** Note : 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 dosa's.
** Remove and add the ground batter into a large vessel 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 to top 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 ¾ 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 type of dosa, should always 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’s on resting somehow turns softer. 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.
** “Crispy Horse Gram Millet Dosa” is done and ready to be served. Always serve dosa’s hot from tava in a plate with any type of chutney, sambar, chutney podi, pickle, curry or any other side side dishes of your choice for a healthy tummy filling breakfast. These dosa’s turned out really crispy thin and were a joy to relish dunked in chutney and I must admit the click does not really do justice to them.
** I served it with ginger flavored coconut chutney which is prepared almost in every GSB home on regular basis to be served along with dosa/ idly etc. I will be sharing a link to the same at the end of this recipe, you may try it. Ginger tea is always a faithful accompaniment during breakfast in my home and in all it was a lovely heartwarming breakfast. Do try out this dosa and enjoy with your family and friends.
** Note : In case of excess dosa 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, I suggest you do not prepare this batter in excess to avoid running the batter for more than 2 days unlike other dosa batters. I have successfully used this batter for 2 days, though I would not suggest the same as some people couldn’t digest extra fermentation, so be careful.
** 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 link to "Coconut Chutney" recipe along with a common link to all "Chutney" recipes shared in the Blog, you may browse through and try out any ...
** I am sure all of you know how to prepare “Strong Ginger Tea/Kadak Adraki Chai”, But if need be you can always go through the link given below …
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