Monday, March 3, 2008
Udid-Maidya Polo / Dosa with Maida N Udad Batter
I have always liked it when Amma made this lovely dosa. It involves two main ingredients, Maida (all purpose flour) and Udad (black gram -split). I had totally forgotten about this, till I saw lovely Seema's post on it, memories flooded back! Me and my brother used to hold competition in having more, poor amma used to just pace from kitchen to living room balancing the hot dosas, the coconut chutney she made was out of this world.
Also when amma used to ask us of our choice for breakfast, I would always ask for this polo!!
Thankyou Seema, for posting this dosa.
These dosas need 5 hours soaking time, no fermentation and is cooked on one side only.
1 cup udad daal
3 cups maida
Soak udad daal for 3 hours and grind to a paste, the consistency should be that of thick sauce.
In a big bowl, whisk 3 cups maida with double quantity of water till its lump-free, refrigerate for 4 hours. The water will stand clear on top of settled maida post 4 hours.
Discard the water carefully, add to it, the udad daal paste till uniformly combined. Add salt, check if it has dosa consistency. Add water, only if needed.
Heat a non-stick tava, spread a ladle full of batter, cover and cook on a medium flame.
Needs to be cooked one side. ( In the abv pic, by default, I cooked on other side too! )
Raw Mango Chutney :
1 small raw mango-deseeded,skinned n chopped to small pcs- equal or more coconut,two green chillies, 1/2 inch ginger, salt-ground together with half qty water..season wt rai,curry leaves in coconut oil preferably!!
(To turn it to curry, take the ground mango,add double the volume of beaten curds, then season, add a red chili or two in seasoning, this goes with rice! -its simply called maanga-moru kutaan)
Serve it with chutney of your choice. ( I served with mango chutney and sambhaar).
A tasty breakfast indeed!!!