“Kallya Polo (Kalo Udidu/ Whole Black Gram with skin- Red Boiled Rice- Dosa Rice Dosa)” served with Coriander Coconut Raw Mango Chutney and Ginger Tea … a tasty thick dosa from GSB Konkani Saraswat Cuisine that’s crunchy crisp on the surface yet soft and spongy within … Amma always insisted on having a tummy filling nutritious breakfast before you hit the road and I am trying my level best to follow her guidance as much as I can … the melting dollop of butter topped on hot dosa tastes extremely scrumptious bringing back nostalgic childhood memories when Amma served crisp dosa’s tirelessly … this one is for you Amma, I miss you … Yummilicious …
** What can I say about this Dosa that I have not mentioned already except that I am in love with it. Over the year, I am preparing this maybe for the 4th time making minute changes each time to bring it to desired perfection. This dosa tastes best prepared slightly thicker textured unlike thin textured dosas, but rest assured it does give a crispy surface while within it remains soft and spongy. However, one point to remember here is you should relish it hot straight away for best of taste lest it turns soft on resting.
** GSB Konkani Saraswat’s are famous when it comes to food and to the best of my opinion almost everybody is a foodie and enjoys home cooked food very much. There is plenty of breakfast dishes in our cuisine like dosa, idly, appo, usli, oondi, shevai etc. that is recommend for a healthy tummy filling way of starting the day with and most in most homes this pattern is still followed. The aroma of dosa and coffee/ tea fills not only the home but hits to the streets, so do try them, sure to be loved.
** Here is my recipe for “Kallya Polo (Kalo Udidu/ Whole Black Gram with skin- Red Boiled Rice- Dosa Rice Dosa)” my style …
** Ingredients :
Whole Urad Dal/ Black Gram Dal with Skin: 1 cup
Red Boiled Kerala Matta Rice : 1 cup
Dosa Rice/ Tandul/ Rice/ Akki : 1 cup
Methi/ Fenugreek Seeds : 1 tsp
Ginger/ Adrak/ Alle' : ½ inch cut into small pieces.
Green Chilly/ Trani Mirsanga/ Hirvi Mirchi : 2-3 cut into small pieces.
Curry Leaves/ Kadipatta/ Karbevu : 3-4 fresh leaves
Whole Black Pepper/ Kali Miri : 1 tblsp
Jeera/ Cumin 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 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.
** Wash and soak Whole Black Urad in plenty of water for 5-6 hours. Wash and soak both Boiled Rice and Dosa Rice together in plenty of water for 5-6 hours. Drain the water from both soaked ingredients and rinse them well under running water. Add them into a colander and keep them separately ready aside.
** First add the drained whole Black Urad into a mixer grinder and grind to a thick fluffy batter adding water only that much how much is required. Remove the ground batter into a large sized vessel and keep it aside.
** Now add the drained red boiled rice and dosa rice together into the mixer grinder along with the soaked methi seeds and the water in which it is soaked. Now grind to a smooth batter adding just required amount of water only. Remove and add the batter to the ground urad batter in the vessel and keep it aside.
** Note : For this dosa I have used mixer grinder to grind the batter though I usually prefer grinding on table top wet grinder. However, you get good results in mixer grinder when it comes to grinding thick rice and black urad grains.
** Now add into the mixer grinder ginger and green chillies cut to pieces along with the curry leaves, whole black pepper, jeera and grind to a coarse paste WITHOUT adding water. Mix in between once to get evenly ground paste.
** Remove and add this to ground dosa batter added in the vessel and mix well with hand for 2-3 minutes. Mixing with hand helps in proper fermentation of the batter, so do not skip this step. The batter need to have a thick consistency as that of Idly batter, however if need be add some water and mix well until well blended.
** 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 : Remember to just drop the salt on top the batter and not mix it with the batter. This method is followed for generations by GSB’s as it helps in arresting excess fermentation and gives a perfect fermented 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 tava. Pour a large ladle full of batter, say about 1 cup at the center of tava and gently with the back of round ladle/ spatula spread dosa slightly thick into a round small sized dosa say about 5-6 inches in diameter. The spread batter may look thicker than normal dosa’s, do not worry, it settles down on cooking and turns up crispier outside and soft within. (Check pictures shared).
** Sprinkle some oil+ ghee drops on outer rim of the dosa and a few on top of the dosa. Now cover with a dome shaped lid and cook on medium to low heat for a few minutes, say about 2-3 mins. Open the lid, check if done on top, now gently lossen through edges with a dosa spatula and gently flip it over to cook uncovered on the top side. When done flip it back again, remove and place it on a serving plate.
** Note : I have shared a picture collage that includes the batter consistency and dosa application steps. If you observe them keenly, you will definitely observe the right method of preparing this dosa to perfection. This dosa is prepared slightly thicker in consistency, the very reason why it is covered and cooked initially. The built in steam within the dome and top of the dosa helps it cook from within to perfection.
** In between if necessary or you find the heat 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 perfect dosa making with experience, so be patient, learn it the perfect way by watching few times from family member/ relative/ friendly neighbor for best guidance.
** 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 relished hot crisp- soft, as dosa’s on resting somehow loses on taste. 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.
** “Kallya Polo (Kalo Udidu/ Whole Black Gram with skin- Red Boiled Rice- Dosa Rice Dosa)” is done and ready to be served. Always serve dosa’s hot from tava with any type of your favourite chutney, sambar, chutney podi, pickle, curry or any other side dishes of your choice for a healthy tummy filling breakfast. I have always loved to relish hot dosa's with butter/ loni from childhood and until date follow do so. These dosa’s turned out really crispy outward and soft- fluffy within and were a joy to relish dunked in chutney/ loni and I must admit we loved them a lot and had an extra dosa.
** I served it with Coriander Coconut Raw Mango Chutney which is regularly prepared in my home whenever kairi/ raw mango/ ambuli is available. Dosa served with dosa is a method followed almost in every GSB home on regular basis and I remember during childhood my Aanu loved relishing them with whatever curry was prepared for lunch. I too have picked up this habit from dad and enjoy relishing dosa with curry and child in me always loves one dosa with liberally spread butter, its heavenly. Do try out this delicious crispy soft spongy dosa and enjoy with your family and friends.
** I will be sharing a few common links below browsing which you will come across plenty of chutney, dosa recipes, you may try them too, they are all tasty and will be loved by your family. As for Ginger tea, one steaming hot cup has been my lifeline for decades now and somehow it charges me to move through the day. In all I must mention that Amma always insisted that we eat a proper breakfast and lunch and not munch on snack unnecessarily through the day. Dinner was something we skipped often if we had tummy-filling lunch and just sipped on hot turmeric skimmed milk.
** 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 consumed within 36 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 all "Chutney" recipes shared in the Blog, you may browse through and try out any that is to your liking ...
** 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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