Jan 27, 2011

Whole wheat ( atta ) Dosa / Polo




Whole Wheat Dosa (Gothambu Dosa in Malayalam / Govva Polo in Konkani Cuisine of Cochin GSB )

Whole wheat dosa is generally considered an inferior cousin of our regular dosa. Though it is cheaper and easier to make, many are not fully aware of its virtues like nutritious value ; as it provides a wholesome meal which is also easily digestible. A couple of changes will make this dish a very interesting one:

Take care to mix the dosa batter to even consistency without lumps. This improves the even spreading of dosa.

Add seasoning as detailed below; while making this dosa. This will add a special flavor to the dosa.

Consume the dosa when it is hot / warm. Once cold, this won't be tasty).



Makes: 6

Ingredients

1 cup ( 300 g ) whole wheat atta ( whole wheat flour - Aashirwad / Pillsbury / Annapoorna )
350 - 370 ml water for mixing ( adjust water as per wheat flour - some need more / less)
1/2 teaspoon salt
3 teaspoon oil / ghee

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1 spring curry leaves

Method

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they splutter add jeera leaves and curry leaves. Saute for 1- 2 minutes. Keep aside.

For Dosa / Polo batter:

Mix atta and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth). Add the prepared seasoning to this batter. Mix well. Keep aside for half an hour ( if in a hurry, one can proceed to make the dosa straight away).

Dosa / Polo Preparation:

Heat dosa tawa. Apply little oil and pour one ladleful ( 120 ml ) of batter so that it spreads in a thin , even layer. Sprinkle little oil / ghee if required.

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully with a flat spatula.

Flip over dosa and cook the other side / till golden color and light brown spots. Once cooked, remove the dosa.

Prepare dosa from the remaining batter in a similar way. Serve hot with coconut chutney / tomato chutney/ sambar / humman.



Dehydrated Mango Pulp / Bar available @ leading supermarkets

Must try ....



3 comments:

Priya said...

Such a healthy dosa, can have them everyday..

Khaugiri said...

Lovely dosa, we call it "Dhirde" in Marathi.

Anonymous said...

Nice recipe - we call it as "pothittu", we add pinch of cooking soda or egg in the batter to get smooth n fluffy dosas. For sweet variety, plain dosa shall be soaked in coconut milk (with sugar).

-shenag (www.indli.com)