"Urad Dal- Maida Polo (Black Gram Dal- APF Dosa)~ 3" served with Coriander Coconut Chutney, Chutney Podi (Gun Powder) and Adraki Chai (Ginger Tea)" ... a common dosa from GSB Konkani Saraswat Cuisine prepared to be served for breakfast ... try it, tastes awesome served with chutney .... Yummilicious ...
** This is a traditional dosa from GSB Konkani Saraswat Cuisine that needs no introduction and I myself have shared it already twice before with slight variations in Ingredients and this one is my third one on same lines. This dosa that was once prepared often in most homes as it was one of children favorite one, has slowly begun to disappear from the table as people are now skeptical of using maida/ APF.
** I completely agree maida is full of starch and should be avoided for good health. However we forget the other things we allow ourselves to be indulged in like biscuits, ice creams, pizza, noodles etc. which are much more harmful, here at least we are preparing it at home in combination of other lentils. We love this soft textured dosa, so I do make it point to prepare it once in a year and enjoy to my heart's content.
** I always endorse anything in limits is fine, atleast that is what our ancestor followed and were fit as a fiddle. Just see to it that you serve it with chutney that is equally nutritious or any other dish that is healthy and they will compensate each other well. This recipe is almost same as my previous two shares except for the fact that I have added a handful of fine rava (chiroti rava) to bring in extra crispiness.
** I have also shared dosa in this particular combo before and again the difference with the two is the quantity of rava used. Again, in that recipe normal rava was used while to this I have used the fine (chiroti) rava. The sole purpose was just to bring in some crispiness to other otherwise soft textured dosa. Do try this version, I am sure you will like it equally as to the other two shared before. Thank You.
** Here is a simple recipe for "Urad Dal- Maida Polo (Black Gram Dal- APF Dosa)~ 3" ... my style; do try it and enjoy with family ...
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Maida/ APF : 2 cups
Fine Rava/ Chiroti Rava : 1/4 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
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 urad dal in plenty of water for about 4- 6 hours. Drain water, wash twice with fresh water, drain off all excess water and add into a wet grinder or mixer grinder along with methi seeds and the water in which it is soaked. Grind to a a smooth fluffy batter using water as is required only. See to it that you keep the batter thick textured, you can add more if necessary while adding maida- rava later.
** Remove and add the ground batter into a large vessel. Add ginger, curry leaves and green chillies in a mixer and grind to a coarse paste without adding water, remove and add this to the ground dosa batter and mix well with hand for 2-3 minutes. Mixing with hand helps in fermentation of batter, so do not skip this step.
** 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, always use chilled water for grinding it helps in prevention of excess heating while grinding which results in thinning of the batter. Remember to just add on top the salt to batter and not mix it with batter.
** Meanwhile mix the maida/ APF in 5-6 cups of water to thinner consistency of slurry in another bowl and leave it overnight to settle. Next morning there will be an inch or two of water on top of the maida mixture. Gently tilt the vessel at 40- 50 deg. and drain off all the excess water. Be careful while handling the vessel, if you give jerks the maida and water will get mixed which is not what we want.
** Once all the water on top has been drained, add maida and rava to the fermented urad dal batter and mix the two together gently taking case to see that there are no lumps formed and the batter has been evenly mixed. Cover and let it rest for 20 minutes and then gently mix well and check the consistency and add water only if required. Also note, that there is no need to fry or steam the rava for this dosa.
** Do not beat the batter while mixing too much, just mix it evenly and it is ready to be used. The consistency of the batter should be thick, but of pouring consistency and you should be able to spread the batter well on the tava to a slightly medium thick texture. If still not sure about the batter, do not worry, you can always remove one dosa, check and add more water if required later on too.
** 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 thicker into a round shape say about 6-8 inches in diameter. This dosa is slightly thicker, but if desired you may spread thinner.
** 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.
** 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 as with addition of maida the dosa is softer in texture. Remove required number of dosas in similar pattern as mentioned above and do not forget to add oil+ ghee after each dosa is done and removed to get perfectly done dosas.
** "Urad Dal- Maida Polo (Black Gram Dal- APF Dosa)~ 3" is done and ready to be served. Always serve dosas hot from tava with any chutney of your choice. Tastes equally good served with sambar, chutney podi, pickle, curry or any other side dish of your choice for a healthy tummy filling breakfast. I served it crisp and hot with Coriander Coconut Chutney, Chutney Podi (Gun Powder) and Adraki Chai (Ginger Tea) and it was a fantastic tummy filling breakfast that my family enjoyed very much.
** 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, it remains good for 2 days. I have successfully used it for 2 days, had a little bit of leftover to which I added some nachani flour and prepared a few dosa's for tiffin, they too turned out awesome. However, I really would not suggest the same as some people cannot digest extra fermentation, so if that is your case then be careful and prepare only that much how much you need.
** 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 common links below to all “Chutney and Chutney Powder” recipes shared in the Blog, which includes the coriander coconut chutney shared above and the chutney podi recipe too, please browse through and try them out in leisure, there are plenty of choices and they all taste great served with dosa …
https://gayathrifoodbytes.blogspot.com/search?q=chutney+powder** 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 …
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