Urid dal Dosa

 Dosa or dose is one of the Udupi dish and Udupi Masla Dosa is world wide famous now a days. Dosa is prepared using rice, urid dal fenugrik/methi seeds and little aval.
Dosa is a breakfast dish and you can have them as snack in the evening also. It is one of the healthy dish that we can eat them in the morning for breakfast.
There are different types of dosa now a days. With this dosa dough you can prepare plain crisp dosa, fluffy set dosa or Masala dosa and guli appa. The rice and urid has to be soaked for 2 to 3 hours and then ground with urid and methi seeds. It has to left to get naturally ferment at least for 6 to 8 hours. Then you can prepare soft dosas.

Lets see the recipe.

Ingredients :

Raw rice : 2 cups

Urood Daal : 1/2 cup

Fenugric Seeds : 1/4 Tea spoon

Beaten Rice : 2 to 3 Tablespoons

Salt : to taste

Oil : or butter to sprinkle on the top .

Method :

1. Soak rice, urid dal and fenugrik seeds together for 3 to 4 hours.
2. Wash and soak Avalakki/Beaten rice separately.
3. Grind it together little by little till paste and remove from the mixi jar.

4. Add salt and mix it well. Leave it for formentation.
5. Keep a dosa tava on the fire. Sprinkle oil and clean it nicely. Keep on medium heat.
6. Add a ladle of ready dough and spread it slowly.

7. Sprinkle oil on the top of dosa, cover and cook for a minute.

8. Remove the cover and turn the dosa slowly to the other side and cook for 10 seconds.
9.Now dosa is ready to serve.

10. Serve with any chutney you prepared.
11. Add little ghee or butter just before serving.
12.Repeat the same with remaining dough.

Note :

You can use grinder or mixit to grind it . Grinding in the grinder adds to the taste. If you are using mixi jar use very less water. You can add a tablespoon of toor dal while soaking. Adding boiled rice is optional. (I have added 1/2 cup of boiled rice). Dosa dough should be little thinner than idli dough. If it turns very thin add some maida and rava .
Time : 
Soaking : 4 hours + grinding : 15 to 20 minutes (grinder) + Fermentation : 6 to8 hours.
Preparation : 15 to 20 minutes.
Serves : 5 to 6 .

COCONUT HOLIGE ( Obaattu )...POORAN POLI

Holige/Obbattu/Pooran Poli/ Boli is a sweet dish which is normally done during the festival/feast time. Here is Coconut Holige.

Holige is known as Obbattu, Pooran Poli, Poli or Boli.  Holige is normally prepared using maida/all purpose flour for outer layer and to different ingredients are used for stuffing. Example like Toor dal holige, channa dal holige, rava holige, dry fruits holige, almond holige, sweet potato holige etc. Jaggery or sugar is added to above ingredients for stuffing.
I have used wheat flour and maida for the outer layer and coconut jaggery, poppy seeds and avalakki for sweet stuffing.
Let us see some benefits of eating jaggery in our diet. 
Jaggery is a good digestive agent and it helps to cleanse our body. It sweetens our food in healthy way. It is loaded with minerals. It helps to get relief from constipation problems. It boost energy.
Lets see the recipe Now :

Things Needed :

For outer layer :
Wheat flour : 2 Cups
Maida /All purpose flour  : 1/2 Cup
Oil : 2 Tablespoons
Salt : A pinch
For stuffing :
Coconut : 1

Jaggery : 1 Cup
Cardamom : 5 to 6 seeds ( Powdered )
Thin Avalakki /Poha : 1 Cup
Poppy Seeds : 1 Tablespoon
Cooking Oil : 2 Tablespoons (Optional)

Method :

1. Put wheat flour and  maida in a bowl. Mix it well.
2. Add required water and prepare chapati dough. Add 1 tablespoon of oil and mix it well.
3. Now add another tablespoon of oil on the top of the dough and let it rest for 2 to 3 hours.

4. Grate coconut and dry grind it with cardamom seeds.

5. Keep a pan on the fire and add jaggery. Let it melt. Add dry ground coconut. Mix it well.

6. Add avalakki and stir. Add a tablespoon of poppy seeds/gasagase.

7. When it gets slightly thick remove it from the pan. ( The mixture should be thick not watery).
8. Let it get cooled.

9. Now take the dough you have already prepared. Kneed the dough nicely and divide into small portions.
10. Divide the sweet stuff also into small portions.

11. Take a small portion of chapati dough. Spread it on your palm.

12. Place 1 tablespoon of sweet stuff in the middle and close it from all sides.

13. Dip in dry wheat flour and roll as chapati.

14. Keep a tava/pan on the fire and heat.

15. Put already rolled holige and cook on both sides. Sprinkle oil on the top while cooking.                     

16. Repeat the same with remaining dough and prepare Yummy Holige.

17. Serve  Coconut Holige with a teaspoon of ghee

18. We had a chance to distribute " Coconut Holige " to our relatives.

Note..

While  preparing Hoorana ( coconut and jaggery mix ) do it on low flame. and it should not be too thick or too thin.. Let the water disappear from that mixture. Let once it is slightly thick put off the fire. Allow it to cool completely. Adding maida to wheat flour is optional. Let it the dough be smoother than chapati. Use of more/less oil is optional. You can use chiroti rava instead of maida/all purpose flour. I have used organic jaggery. If you are using normal jaggery, powder jaggery and add little water to it. Let it melt completely. Then sieve it with a strainer and then use it. (taking away the dirt part from jaggery).
Time : 40 Minutes to prepare holige + sweet hoorana (sweet stuff) 5 minutes + dough preparing and resting - 2 to 3 hours. 
20 Holiges can be prepared. (According to size and shape).