AMBYA PAARI POLO(MANGO SEED DOSA)

AMBYA PAARI POLO(MANGO SEED DOSA)

We normally throw away the the seeds of mango after eating the fruit. But the kernels of these seeds are nutritious and also have medicinal values.

There are some preparations made out of mango kernels. One such is given below.

Ingredients:

mango kernel paste-1cup,

dosa batter-4cups(see dosa in the recipe list)

Note: The fresh seeds have bitter taste. In order to get over this, remove the hard shells  of the mango seeds. Soak the kernels in water for the full day. Next day, change the water. This is to be done for 7 days. Then, grind these kernels to a fine paste, adding little water.

Method:

Mix the mango kernel paste and the dosa batter well.

Dosas can be made with this batter just like the normal dosas.

Can be served with sambar, any chutney, thiksani humman or any other hot and spicy side dishe.

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KULITHA POLO(HORSE GRAM DOSA)

KULITHA POLO(HORSE GRAM DOSA)

Horse gram helps in reducing rheumatic problems. If prepared well, the dish comes out with good taste.It is used for the preparation of saaru(a kind of spicy side dish used with plain rice). Dosa also is prepared by using horse gram and its details are given below.

Ingredients:

raw rice-500gms,

kulithu(horse gram)-250gms,

red chillies-6,

pepper-2tsps,

coconut scrapings-1cup,

oil for making dosa and

salt to taste.

Method:

Soak separately rice and kulithu for 4hrs.

Soak chillies and pepper for 30 minutes.

Grind kulithu, coconut, chillies and pepper to a fine paste.

Grind rice also to a fine paste.

Mix both the batter, add salt and keep overnight.

Next morning, thick dosas can be prepared

Hot and spicy chutneys will be a good combination with this dosa.

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LALLAVAN POLO(RAWA DOSA)

LALLAVAN  POLO(RAWA DOSA)

This dosa is prepared on Ekadasi days in Konkani homes.

Ingredients:

white(bombay) rawa -3 cups,

urid dal-1 cup,

jeera-1tsp and

salt to taste,

oil to prepare dosa.

Method:

Soak urid dal for 3 hrs.

Roast rawa to a light brown shade.

Grind urid dal to very fine batter, add salt and keep it overnight.

Next day morning, add the rawa and jeera. Mix well. If required, add a small quantity of water to get a dosa consistency batter.

Ensure that no lumps are formed while mixing the rawa. Keep it for 10 mts.

Batter is ready for making dosa.

Chutney, sambar, pickles or a spicy side dish will go very well with this dosa.

NOTE:

Idlis can also be made with this batter.

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SATHAA PITTIYE NISSEIN(HEALTH POWDER PORRIDGE)/MUSKAT/DOSA.

SATHAA PITTIYE  NISSEIN(HEALTH POWDER PORRIDGE)/MUSKAT/DOSA

 

Porridge(kanji) can be made with this powder.  It can be an excellent alternative to the normal breakfast . It is both healthy and highly nutritious. The porridge should be stirred continuously while preparing it. One of the add-ons which is explained below can make this preparation much more nutritious than whatever is available in the market.

 

PREPARATION OF HEALTH POWDER: 

Ingredients:

 

nachni-1kg,

whole wheat-1/4kg,

chana dal-1/4kg,

moong dal-1/4kg,

maize(Juari)-1/4kg,

barley-100gms

soyabean-1/4kg and

flaxseeds-100gms

 

Method:

Clean and roast all the items separately and grind together to a fine powder, on cooling.

Grinding can be got done in a flourmill, or at home using a mixer, if the quantity is small.

This powder can be stored for a long time and used as and when required.

 

1. PORRIDGE.

 

Porridge/Kanji can be made with this powder, which is very nutritious.

Add 2 tsps of this powder to 1 mug of water, dissolve it and cook it for 2 mts in a vessel, while continuosly stirring it. 

The plain porridge is ready for use.

 

VALUE  ADDITION 1:

A tbsp  of sugar and half a cup of milk can be added to a large mug of porridge. This will greatly enhance the flavour and taste of the porridge and will make it highly appealing to the children.

 

Alternatively, a bit of salt and 1tbsp of dahi added to a large mug of porridge can also make the difference.

The quantity of sugar and milk can be altered  as per the individual taste. 

 

VALUE  ADDITION 2:

Prepare a smooth chutney by grinding a bunch each of pudina leaves,dania leaves, curry leaves in equal quantity, a piece of ginger and 2 to 3 green chillies along with it. This chutney can be stored in a fridge for a fortnight.

A teaspoonful of this chutney can be added to a mug of salted porridge, after it is done.  

 

VALUE  ADDITION 3:

Roast a few almonds, pistachios, and cashewnuts(about 10 each) and grind them to powder. Add 1/2tsp of cardamom powder to the powder mix and thoroughly mix and store it.

A spoonful of this rich mix of proteins can be added to the milk porridge after it is done.

 

2.Muskat.

For details on the preparation of muskat, click on Tag ‘Wheat Preparation’.

However, in place of wheat flour, health powder should be used.

NOTE:

To make it more appetizing, chopped  onions, green chillies, ginger and chopped curry leaves  can be added while making the dough.  

 

3.DOSA/POLO.

For making dosa, mix the required quantity of the powder with water to get  a  dosa batter consistency.Add the required salt and mix it.

Plain dosa can be made with this batter.

NOTE:

To have a nice flavour and taste,  chopped onions, green chillies, ginger and curry leaves can be added while making the batter.

 

 

 

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SURNALI(SWEET METHI DOSA).

SURNALI(SWEET METHI DOSA).

Ingredients:

raw rice-2cups,

urad dal-1/4cup,

methi seeds-2tsps,

jaggery(powdered)-1cup,

pepper(crushed)-1tsp,

red chillies-3,

salt-1tsp and

poha-1/2cup.

Method:

Soak rice separately for 4hrs. Soak dal and methi together for 4 hrs.

Grind rice and poha. Grind dal and methi seeds together with chillies, pepper and salt to the dosa consistency.  Mix with the rice batter. Keep it overnight for fermentation.

Make a  jaggery solution by adding water and add this to the batter and mix well.

Make dosas on a tawa, as is being done in case of ordinary dosas. The dosa will be soft with many pores .

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PHANNA POLO(POLO WITH SEASONING)

PHANNA  POLO(POLO  WITH  SEASONING)

 

This is a special dosa which can be eaten without any side dish, as the batter is prepared with the required condiments to give the required taste.  

 

Ingredients:

 

boiled rice -2cups,

mustard seeds-1 tablespoon,

salt to taste,

hing-1/8tsp,

red chillies-5 and

oil for making dosas and seasoning.

.

Method:

Soak rice for 6 hrs.

Grind with chillies,hing and  salt to a fine batter.

Do phannu(seasoning)  with oil and mustard seeds and add to the batter and mix well.

Make dosas as usual. Roast both sides. 

 

NOTE:As spreading  of batter on the tawa is difficult, it has to be spread from the edge to the centre of the tawa.

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KHARBASA POLO(SPICY DOSA)

KHARBASA  POLO(SPICY DOSA)

Ingredients:

raw rice-2cups,

boiled rice-1cup,

urad dal–1cup,

methiseeds-1tsp(optional, can be soaked along with urad dal)

red chillies- 4,

turmeric–1/4tsp,

pepper-1tsp,

jeera-1tsp ,

oil for roasting dosas and

salt to taste.

Method:

Soak rice for 6hrs and  dal for 3hrs.

Grind dal to the dosa batter consistency.

Grind rice with all the other items to a fine batter.

Mix both the batters and keep it for 6hrs for fermentation.

Dosa batter is ready for making dosas as usual.

This dosa can be served with sambar,chutney, dosa powder or any other spicy side dish.

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THAKKA POLO(CURD DOSA)

THAKKA POLO(CURD DOSA)

You can call this preparation as an instant dosa. This preparation is helpful whenever some unexpected guests arrive. This dosa is very easy to prepare. In case of urgency, rice flour can be used instead of  rice. This helps to avoid soaking  time. Any kind of chutney/spicy dish can go with this dosa.

Ingredients:

raw rice-2cups,

coconut scrapings-1cup,

curds-1cup,

green chillies-2,

pepper-1/2tsp,

jeera(cummin seed)-1tsp and

salt to taste.

Method:

Clean the rice and soak in curds  for 2hrs.

Grind rice with all the other ingredients except jeera. Add sufficient water to make the batter to a dosa consistency.

Add jeera and mix well. Now the batter is ready to make dosas.

Dosas can be made on a tawa dropping oil all around.Roast on both dides.

Variation:

Ingredients:

rice flour-1cup,

maida-1cup,

rawa-1cup,

curd-1cup,

green chillies(chopped)-2,

ginger (chopped)-1tsp,

coconut scrapings-1/4 cup,

salt to taste and oil for frying dosas.

Method:

Soak the flours and rawa in curds for an hour.Add salt, coconut scrapings  and the chopped items and mix well. Make dosas on tawa  splashing  oil all around. Roast both the sides.

 

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KHUNTAKANGA POLO(TAPIOCA DOSA) TYPE-1

KHUNTAKANGA POLO(TAPIOCA DOSA  TYPE -1,(also called kappya polo)

A very easy preparation,and also a tasty one. It can be relished with any kind of chutney. It will have a very slight sweet touch.

Ingredients:

raw rice-2cups,

raw tapioca(cut into pieces)-1cup,

coconut scrapings-1cup,

jeera-1tsp,

oil for making dosas and

salt to taste.

Method:

Clean and soak rice for 2hrs.

Grind it with coconut scrapings, tapioca and salt to a fine batter adding sufficient water to get the batter to the dosa consistency. Add jeera and mix well.

Can make dosas immediately.

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