Whole wheat dosa with Coconut (Gothambu Dosa with Coconut)

Whole Wheat Dosa with Coconut (Soyi galnu govva polo)(Gothambu Dosa in Malayalam /Govva Polo in Konkani Cuisine)

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: 4

Ingredients

1 cup whole wheat atta (Aashirwad / Pillsburry)

2 cups water for mixing ( adjust water as per wheat flour - some need more / less)

1/2 teaspoon salt

4 tablespoons grated coconut (or minimum 2 tablespoon)

2 teaspoon cooking oil

For Dosa / Polo batter:

In a bowl, mix atta and salt. Add water  (first start with 1 1 /2 cups of water) to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick. Make a smooth batter with the help of thick steel ladle. Batter should be smooth and without any lumps. Add grated coconut and prepared seasoning to this batter. Mix well. Keep aside for half an hour.

For  the seasoning:

2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

6 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. Pour this seasoning over dosa batter.

For the dosa preparation:

Heat a dosa tawa / flat tawa. Grease the tawa with little oil.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee (optional).

Cover with a lid and cook for 2 - 3 minutes. The underside should be golden brown in color.

Take off the lid and carefully remove the dosa with flat spatulla.

Flip over dosa and cook the other side also for 2 - 3 minutes on a medium heat. 

Once it turn golden color, remove carefully. Serve with coconut chutney / tomato chutney / sambar ...

Shallot - Coconut Chutney (Ulli chutney / Piyyavu galnu tambeli)

Serves: 3

Ingredients

2 teaspoon oil

12 - 15 shallots (chuvannulli / sambar venkayam in Tamil / piyyavu in Konkani), remove outer skin and wash well

6 tablespoons grated coconut

3/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

12 teaspoon salt (or to taste)

1/4 cup water

Method

Heat oil in a pan on medium heat. Gently saute shallots on a medium heat for 8 - 10 minutes until golden color and fragrant. Switch off the gas flame.

Add grated coconut and mix well.

Finally mix with red chilli powder, turmeric powder and salt to taste. Mix all the ingredients well. Stir well for 2 - 3 minutes.

Transfer above ingredients in a small mixer bowl and make a smooth paste / chutney with 1/4 cup water. Chutney is ready now. Transfer this chutney into another serving bowl and serve with Whole wheat dosa.

Egg White Omelette

Egg white omelette

Makes: 1

Cooking Time: 4 to 5 minutes
Preparation Time: 5 minutes

Ingredients

2 egg whites
Salt to taste (or 2 pinches)
Pepper powder to taste (or 2 pinches)
1 teaspoon cooking oil (or olive oil)

Method

Whisk egg whites,  salt, and pepper together in a medium bowl until soft peaks form ( quantity will be double ). 

Lightly coat an omelet pan or small skillet with cooking oil and heat over medium heat 1 minute. Pour egg white mixture into pan and cook until eggs begin to set on bottom.

The underside should be light golden in color.

Remove the omelette from the pan carefully.

Flip over omelette and cook the other side. Once it turn light golden color, remove carefully. Serve with whole wheat bread / milk / fruit juice.

Mixed Lentils Dosa

Mixed Lentils Dosa - A tasty and nutritious dosa. It goes well with coconut chutney / tomato chutney/ sambar / dosa podi (pole pitto) ...

Makes: 10 - 14
Ingredients

50 g tur dal (1/4 cup)

50 g moong dal (split yellow gram)
50 g masoor dal ( pink color dal )
50 g urad dal
50 g green gram ( moong )

50 g channa dal

50 g raw rice or basmati rice
Water for making batter
1/2 teaspoon salt ( or to taste )
1/4 teaspoon hing ( asafoetida )

1 /2 teaspoon pepper powder
1 tablespoon oil / ghee

Method

Wash and clean dals and  rice.  Soak in water for 4 hours or overnight. Make a smooth paste in a mixer in 2 batches.

Add 1/4 cup water when making batter. Batter should be of dropping consistency. Just like Dosa batter. Add extra water if required. Add salt to taste , pepper powder and hing ( asafoetida ). Mix all the batter ingredients well. Do not keep this batter for fermentation. One can prepare it immediately or after 1 - 2 hours.

Heat a dosa tawa / flat tawa. Grease the tawa with little oil.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee. Cover with a lid and cook for 2 - 3 minutes. The underside should be golden brown in color.

Take the lid off and remove the dosa from the pan / tawacarefully with a flat spatula.

Flip over dosa and cook the other side also for 2 - 3 minutes on a medium heat. Once it turn golden color, remove carefully. Serve with coconut chutney / tomato chutney ...

Tomato Chutney

Serves: 3

Ingredients

3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil

Method

Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside to cool for 15 minutes. 

Transfer this mixture to a  small mixer  bowl and blend till smooth. Do not add water. Serve with Idli / Dosa .