Wednesday, 22 July 2009

Manjal Dose

Manjal Dose acquires its name from the yellow (Manjal in Tulu) color it gains from turmeric powder (Manjaltho podi) which is added to the dosa batter. This is added for enhancing the aroma of the dosa; whilst the variation in the color creates enthusiasm in children to eat more :)

The other typical characteristic of this dosa is the holes which are formed on it, as it cooks. This is attributed to the addition of Fenugreek seeds in little excess while grinding the batter.

Par boiled rice- 3 cups
Urad dal- 1 cup
Note: This Rice:Urad dal ratio of 1:3 is for grinding the batter in mixie. The ratio can be modified upto 1:6 when the batter is ground in a wet grinder.
Fenugreek seeds/ Methi seeds- 4 tsp
Turmeric powder- 1 1/2 tsp
Salt to taste

Soak Urad dal and Rice along with Fenugreek seeds for upto 6 hours/overnight. Grind them separately. Mix the rice batter with Urad dal batter adding enough salt.Leave for fermentation for upto 8 hours. Before preparing the dosa, add the Turmeric powder.

Mix well and pour a laddle full of batter on the hot tava. Speard the batter evenly and pour few drops of ghee on top of the dosa. Cover it with a lid. Allow it to cook for about 3 minutes. Remove the dosa and serve with chutney.

Preparation Time: Grinding- 30 Minutes; Preparing Dosa- 5 Minutes
4 people

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