“Saglo Urad Dal with Skin- Maida Polo (Whole with Skin Black Gram- APF Dosa)” served with Coconut- Gooseberry- Ginger Chutney … urad dal is the basic ingredient for most dosa’s and with addition of maida is a common dosa from GSB Konkani Saraswat Cuisine that was often prepared in homes for breakfast … maida being shunned these days this recipe has almost taken a backseat despite it’s incredible taste … in my home we love it, so I prepare it atleast once in a year and enjoy with chutney; a combo you must try out yourself to know the taste of … here I have given a twist and added urad dal with skin and it turned out crisp and excellent … we enjoyed it dunked in equally tasty “Coconut- Gooseberry- Ginger Chutney (Soyi- Avalo- Alle’ Chutney)” … Yummillicious …
** Urad dal- Maida dosa is a common dosa from GSB Konkani Saraswat Cuisine that needs no introduction and I myself have shared it in a few variations before and I am sure will share them in many more combinations in future. As mentioned on title this was a dosa that was prepared often in most homes decades back as it was children’s favorite being both soft and crispy when fried properly and with patience.
** 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 a few times and enjoy to my heart's content.
** I always endorse anything in limits is fine, atleast that is what our ancestor’s 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 one’s shared except for the fact that here I have used both whole urad dal with skin and without for the recipe, tastes awesome.
** Do try this version too along with the others also shared in the blog. Dosa’s are always a delight to relish dunked in coconut chutney another favorite among most south Indians. These combinations left to us as an inheritance by our ancestors should be followed considering the fact that they were fit as a fiddle enjoying these delicacies. Try them in your home and enjoy with your family and friends, sure to be loved.
** Here is a simple recipe for “Saglo Urad Dal with Skin- Maida Polo (Whole with Skin Black Gram- APF Dosa)”... my style ...
** Ingredients :
Whole Urad Dal with skin/ Whole Black Gram Dal with skin : ½ cup
Urad Dal without skin/ Black Gram Dal without skin : ½ cup
Maida/ APF : 2 cups
Methi/ Fenugreek 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 both with and without skin urad dal/ black gram 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. Add in methi seeds along with the water in which it is soaked and grind to a smooth fluffy batter using water as is required only, say about 2 cups. The batter should be thick textured, so be careful with water.
** Here I have used both with and without skin urad dal.
** Add the ground batter into a large sized vessel 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.
** Add 4-5 cups of water to the mixer/ wet grinder and mix well with the residue of ground batter remaining stuck to it and pour it in a separate vessel (ragado dullele uddaka). Mix in the maida/ APF to obtain a thinner consistency of slurry without lumps and leave it overnight to settle. DO NOT MIX IT WITH URAD BATTER NOW.
** Next morning or after about 8-10 hours the maida will have settled down in the vessel and there will be excess clear water on top. Gently tilt the vessel and drain all of the excess water taking care to see that the maida settled at the bottom does not get drained. Add this to the fermented urad dal batter and mix well, taking care to see that it is evenly mixed into a thick pouring consistency batter. If you find the batter too thick then add little bit of water and mix well, but see to it that the batter is thick.
** Cover the mixed batter and let it rest for 20 minutes to be settled and then once again gently mix it well. Now check the consistency and add water only if required. Do not beat the batter while mixing too much, just mix it evenly and it is ready to be used. The consistency of batter should be thick pouring consistency and you should be able to spread the batter well on the tava to a slightly medium thick texture.
** Note : 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, don’t worry on cooking it turns crispy thin.
** 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.
** “Saglo Urad Dal with Skin- Maida Polo (Whole with Skin Black Gram- APF Dosa)” is done and ready to be served. Always serve dosas hot from tava with any chutney of your choice for best of taste. If desired you can serve it with sambar, chutney podi, pickle, anyd curry dish (veg/ non.veg) or any other side dish of your choice for a healthy tummy filling breakfast. These dosa’s really turned crispy yet soft to enjoy and were a delight to relish dunked in chutney. I served it with “Coconut- Gooseberry- Ginger Chutney (Soyi- Avalo- Alle’ Chutney)” an equally tasty- healthy chutney and it was simply an awesome combination. Try it sure to be loved by young and old alike.
** 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 24 hours. 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. I have enjoyed these dosas for back to back 2 days only.
** 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 common link below to all “Chutney” recipes shared in the Blog, along with link to “Coconut- Gooseberry- Ginger Chutney (Soyi- Avalo- Alle’ Chutney)” in picture above; the chutney with dosa … do browse through and try them out in leisure, there are plenty of choices and they all taste great served with dosa …
** Sharing a common link below to all “Dosa/Polo” recipes shared in the Blog, please browse through and try them out in leisure …
** 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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