Whole Moong Bean Dosa

moong_dosa

I learnt making this Dosa only after coming to the US. I had not tasted or heard of this Dosa while I was in Bangalore. But now I understand that this Dosa is referred to as Pesarattu in Telegu. 

The procedure for this is pretty similar to making Adai. You can use the split moong daal instead of the whole moong bean if you prefer. Also you can sprout the whole moong bean and that makes this Dosa even more nutritious. Adding soaked almonds is optional.

Category: Requires Soaking, Grinding but no fermenting.

wholemoong_dosa

Ingredients

  • 1 cup whole moong bean (sprouting is optional)
  • ¼ cup raw rice (Use regular rice/ I use Sona masuri)
  • 1-2 green chillies
  • 3-4 almonds (optional)
  • 1 inch ginger piece
  • 1 tsp Jeera/ cumin seeds
  • Salt to taste
  • oil

Soaking and Grinding:

  • Soak the moong bean, almonds (optional) and rice in enough water for about 6-8 hours.
  • When ready to grind, first grind Jeera (cumin seeds) along with green chillies, ginger and salt.  Do not add any water.
  • Now drain the water completely from the soaked moong and add this to the ground mixture on step 1 and grind it again. Add water and salt (if required)
  • The batter should be little coarse and not fine like a regular urad dosa. The trick for this is not grinding for a long time, zip through the different levels of motor in quick succession.
  • Pour the batter in a container, add water and keep aside for 10 minutes. The batter is ready! (there is no need to ferment the batter) 

Making Dosas: 

  • When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary and mix well.
  • Heat the iron griddle/flat pan or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
  •  Pour a ladle full of batter in the centre, spread with the back of the ladle from the centre, spreading the batter to form a circle.
  • Pour a tsp. of oil over and around it and after a minute or so, check to see if the back of the Dosa is cooked.
  •  Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
  • Note: This is not a crispy dosa, so do not cook on the griddle for a long time.
  • Proceed to make dosas similar way with the remaining batter.
  • Serve with chutney or subzi or podi-oil or with ketchup. The last option is simply yummy!

Horse Gram Dosa /Kulitha Polo

horsegram_dosa

Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking. There are so many recipes like ghashi, koddel, idli, the regular saar/upkari and this Dosa which uses Horsegram. People who are not familiar with this bean are surprised when I mention the different recipes that can be cooked with it especially the Idli and Dosa part. 

Horse gram is nutritious and is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.  

horse_gram

There is no much difference in taste with the addition of Horse Gram in this batter. However if you are not used to eating this or having for the first time, then you may feel a slight after taste different than that of regular old dosa. But this can be overcome by serving this along with good chutney or a side dish. 

Category: Requires Soaking, Grinding and fermenting.

Recipe Source: Aayi’s Recipes

 Ingredients

  • 1 cup raw rice (Regular/  I use Sona Masuri rice)
  • 1/2 cup horsegram
  • 1/2 cup urad dal
  • 2 Tbsp chana dal
  • Salt
  • oil

hurlikalu_dosa

Method:

  • Soak the rice, horse gram, urad daal and chana daal in enough water for about 7-8 hours.
  • Grind all the above soaked ingredients together with enough water. Do not use too much water, just enough so that the mixer/grinder motor can move.
  • Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours.
  • After that the batter should have been adequately fermented. Add salt and water as required. This batter is similar to urad dosa batter.

Making Dosas

  • Heat a Dosa Tava on medium high heat. Make sure it is lightly greased. Sprinkle some water on the tava.
  • Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
  • Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
  • Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
  • Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter. Serve hot with chutney. I served with potato capsicum sabji.

horse_gram_dosai

tt

Set Dosa/ Aval Dosa/ Poha Dosa

set_dosa_saagu

Unique to the state of Karnataka, the dosas are called ‘Set Dosa’ because they are served in a stack of three. These Dosas are famous in the restaurants and ‘darshinis’ of Bangalore along with Masala Dosa and Rava Dosa. I found an interesting story here as to how the name was coined and why restaurants serve in sets of three.

These are Indian version of savory pancakes that are soft, spongy and fluffy. They are not greasy unlike a regular Masala Dosa.In the restaurants Set Dosas are paired with Vegetable Saagu and coconut chutney while serving. Even though the dosas appear small, they are quite filling. By the time you are done eating two of them, especially with saagu and chutney you would be ready to call it quits.

This is very easy to prepare at home using the basic ingredients. Both my mom and mom-in-law prepare this similar way and serve with red coconut chutney. Since the dosa had good amount of Poha (Flattened Rice) these are called as Poha Dosa/ Aval Dosa.

setdosa

Category: Requires Soaking, Grinding and fermenting. 

Recipe Source: Set Dosa and Saagu 

Ingredients

  • 2 cups raw Rice  (use regular or sona masuri rice)
  • 1 cup Urad daal
  • 1 cup Poha/ Aval/Avalakki (thick or thin)
  • 2 tsp Channa daal
  • ½ tsp Methi/fenugreek seeds

set_dosa

Method: 

  • Soak the rice, urad daal, chana daal and methi in enough water for about 7-8 hours.
  • Soak the poha/aval separately in water for about 1 hour.
  • After 1 hour drain the water from the poha. Grind all the above soaked ingredients (including the aval/poha) together. Do not use too much water, just enough so that the mixer/grinder motor can move.
  • Transfer the batter to a container, cover it tightly and set aside for at least 10-12 hours.
  • After that the batter should have been adequately fermented. Add salt and mix the batter well. Add little water if required.

Making Dosas

  • Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.
  • Sprinkle some water in the center and when the water almost evaporates pour a ladle of dosa batter in the center. 
  • Spread the batter in a circular motion from the center towards outside. Do not spread a lot. It should have the same thickness throughout.
  • Put a spoonful of oil around the edges of the dosa and little on the top.
  • Cover the dosa with a lid and cook until the bottom part has browned. Note: I usually do not flip the dosa and cook the top part. This is optional.
  • Transfer to a plate. Serve warm with chutney and Saagu!