I love dosas and I have been looking forward to making different dosas. RM2 gave me an opportunity for that I can say :) My mom used to make dosas by adding Drumstick leaves (in Konkani we call this as "Mishinga Paththiye Polo" where Drumstick leaves are called "Mishinga Paththi" and "Polo" means Dosa)
I never found this leaf in the Indian store near our place or in any US food market. So I decided to find a nice substitute, considering the fact that I had a lot of leftover spinach. From the name of this dosa, you might have already guessed the ingredients and the way to make it. What I am about to share is the situation behind why I made this dosa. It came out of necessity.
To start with I was trying to use Urad flour and Rice flour to make the batter in the ratio (1 cup urad dal:2 cups Rice flour). I even added a very little pinch of yeast and a teaspoon of powdered fenugreek seeds (methi seeds) . The batter did not rise even a bit and I guess its because I failed to add enough water. So I added little more water and a little bit more yeast and kept it for fermentation another 3 hours. So total hours of fermentation = 12 hours + 3 hours = 18 hours. Still I couldn't see even a faint rise in the level of batter. I had enough of this and I was anxious that the whole batter would get spoiled if I kept it out any longer, so I took the batter out of the oven and transferred to the refrigerator. Today I added a little more water to the batter and a little more salt and did a quick taste testing, mmphh, no sour taste, just bland and nothing special like a dosa batter :( ....Thats when I decided to spice it up with my spices and Spinach and for that sourness a bit of tomato paste and a yet another piece of taste maker , the ginger. I minced it fine and added it to the batter and made crisp dosas. mmmm it tasted good at last :)
Note:
Methi leaves are also tasty leaves to add while making dosa. I had tried it and it had also tasted equally good.
RM2- Day 24- Check what my other friend's have prepared:
1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,
7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,
13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,
18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,
22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi
15 comments:
New version of the old polo,lovely
I love mashinga pathiye polo and this looks quite similar to that...lovely dosas Roopa!!
My mom add drumstick leaves to adai , wow ur batter didn't fermented after 18 hours :( but tomato is great sour taste even some sour curd would have worked too
Hi Rooopa..first time here..the layout looks superb wt lovely bow n lady bird..love the color!! Awesome..
Reg the mashinga sanghe pallo..ooooh..my amma n aunts wd hunt down the colony to find some- to make sanna polo! :D
My inlaws side, murungya kaya leaves go majorly in egg thoran..which is also yummy..
Coming to your recipe...LOVELY! Brilliant idea to use spinach, ginger,tomato looks yum!
Its new to me..looks delicious and tasty..
Dosa looks delicious...
yummmmmm roopa..my fav is mishinga pathiye polo...miss those leaves here...i use methi leaves ..spinach is a gr8 idea..will give it a try next time :)..good one...and what a story...so much of waiting...enjoyed reading it :D..
I made dosa withtomato but never with spinach.......it sounds like paratha roopa....hehehe....kiddin!
Dosa looks delicious and crisp. Yumm
Dosa looks great :-) Love it. I really like your blog design, very happy and inviting :-9
Wow, amazing that the batter did not rise after being kept out for 18 hours....I switch on my oven light to get some heat and normally that works...this dosa looks yum, love the combination of spinach and tomatoes in this...
hi roopa
thanks for passing by my blog. Hey, this experiment of dosa with spiced tomotoe and spinach is creative and worth experimenting.
Looks perfect & delicious... nice entry...
this is one healthy dosa
My mom too makes sannapolo with drumstick leaves. It tastes yummy
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