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Before yesterdayPinch Of Swad

Set Dosa with Saagu

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
17 May 2020 at 10:04

Dosa is a versatile dish. Set Dosa with Saagu dish is like a couple made in heaven. They complement each other just perfectly. Set dosa is very spongy and soft in texture and is also known as Aval Dosa or Poha Dosa. The batter you get and the method to cook/roast is just like how we make the pancakes. While Saagu is a mixture of vegetables cooked in a thick textured curry where a blend of some interesting spices come together. It is one yummy curry!


Set dosa is similar to mushti pola (another Konkani style dosas) which is very soft and fluffy and has grated coconut ingredient in it. At home, my mom made it once in a while, as everyone loved Plain Dosas. My husband loves this combo so much that I am forced to make it and I prefer to have it for dinner instead of breakfast. It fits perfectly in the dinner menu. Filling and Yumilicious!!


So let us take a look at the Set Dosa Recipe and Saagu Recipe as well.

Set Dosa
Ingredients:
  • 2 cups rice ( I use basmati because that is my staple rice)
  • 1 cup parboiled rice of any kind
  • 3/4 cup urad dal
  • 3/4 cup thin poha (flattened rice)
  • 1 tsp methi seeds
  • salt as per taste
  • 1/2 - 1tsp sugar (optional)
  • oil for frying




Preparation:

 

  • Soak all the ingredients (preferably separately) except salt and sugar (duhh :)) for 6-8 hours or overnight. Drain the water and transfer to the blender.
  • Blend urad dal first by adding just enough water till it is immersed. Make a smooth paste and transfer it into a big bowl.
  • Then in 2 parts add rice and soaked poha, grind and transfer to the urad dal paste. Mix everything nicely.
  • Make the batter of pouring consistency not too thick nor running. Keep it in a warm place to ferment for good 8-12 hours.
  • Just before you are ready to make set dosas, add salt and sugar to the batter. Mix properly.Pre-heat a tawa till it's really hot, pour 2 ladles of batter (do not spread the batter like we do for plain dosas) and leave it to cook gradually over medium heat. 
  • Drizzle some oil along the edges and let it cook for 2 more minutes or till nicely roasted. You will notice bubbles formation on it(see pictures) just like pancakes.
  • Flip the set dosa over (this is optional) and let it cook further for less than a minute or so till it is slightly roasted. 
  • Serve hot with Coriander Chutney and Saagu or Sambar etc.
Saagu:
Ingredients:
  • 2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)
  • 1 onion chopped roughly (or cubed)
  • few curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder (haldi)
  • salt to taste
  • 1/2 tbsp oil
  • chopped coriander leaves for garnish
For the wet masala:
  • 2 tbsp grated coconut
  • 2 inch piece of ginger
  • 1-2 tbsp coriander leaves
  • 3-4 green chillis
For the dry masala:
  • 1 tbsp poppy seeds
  • 1 tbsp coriander seeds
  • 1″ cinnamon stick
  • 2 cloves
  • 1 1/2 tbsps roasted channa dal

 Preparation:
  • In a blender make a smooth paste by adding the ingredients under wet masala. Keep aside.
  • Then in a coffee grinder(maybe), make the powder using ingredients under dry masala. 
  • Heat oil in a pressure cooker, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent, just for a couple of minutes.
  • Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 2-3 minutes. Pour the wet ground masala paste, powdered dry spices masala and mix everything quickly. Add 1-1 1/2 cups of water, stir everything and pressure cook for 1 whistle, then simmer the gas and cook for 6-7 minutes. *
  • Switch off the gas, and wait for the steam to be released.  Open the lid and your hot saagu is ready to be devoured. 
  • Garnish it with cilantro leaves and serve with set dosa, poori, roti etc.

Notes:* You can cook it in a regular pan too. First, cook the vegetables till 3/4th done, then add all the masalas, water and cook till done.

 Health Benefits:
Dosa is a great source of complete protein for vegetarians as it is made of rice batter and urad dal (black gram lentil) Dosa contains healthy carbs which provide our body with the energy needed to carry out different functions. It is a good option for people on a weight loss diet as well. Cutting out carbs from your diet can make you lethargic, low on energy and also lead to depression in some cases. Protein is another essential nutrient required by our body. It keeps us full for longer as it slowly releases energy and also helps make our hair, bones, and muscles stronger. Lentils used in the Dosa helps us with that. It is a low-calorie dish. Saagu is a dish with healthy vegetables providing all adequate nutreints, minerals, and vitamins.

Saagu recipe adapted from Sailus Kitchen.

Dalitoy (konkani dal curry)

✇Pinch Of Swad
By: noreply@blogger.com (Vandana Pai Badal- (VPB))
1 May 2020 at 23:11
Famous dalitoy (sound toy as tou-yee, close to the original sound :)) of konkani cuisine, hands down is the slurpicious simple dal curry. It is staple and mostly loved by all. It's so funny that even though it's such a simple recipe, it's like making tea. Every house you visit, the taste of tea/chai is different and unique. Everyone puts in their own twist when it comes to making dalitoy. The one that is served in the temple's, is the ultimate one 😀


DaliToy A konkani Dal Preparation

I was surprised to get many messages and comments from my close friends who tried it out and loved it. It then occurred to me that I had never mentioned this recipe to anyone before- thinking that everyone must be knowing it and that's how a basic dal preparation is! I was wrong and so here is a post on this super simple yet powerfully delicious dal- dalitoy!

DaliToy with Plain Rice and Pickle

Here is the recipe of the magical and most common dalitoy.

 Ingredients:
  • 1 cup Toovar(toor) dal [for healthier version I use yellow split moong dal]
  • 2 green chillies slit 
  • 10 leaves of curry leaves
  • 1 tsp mustard seeds
  • big pinch asafoetida (can increase the quantity if you like)
  • 1/2 tsp turmeric
  • 2 cups water 
  • 1 tbsp ghee or oil
  • 1/2 tsp salt or as per taste
  • handful chopped cilantro as garnish
  • 2 tsp grated coconut [optional]
DaliToy Ingredients in pic



DalliToy after Tadka

DaliToy after cilantro garnish



Preparation:

  • Wash dal and keep it soaked for 30 min. [Always soak lentils and pulses before using, helps to reduce the gas formation in the stomach :)]. You can skip if in a hurry.
  • Add dal and water in a pressure cooker and cook the dal for 2 whistles. [for toovar dal 2, for moong dal 1] One can also cook on stove top, takes a little longer and need to keep an eye as its getting boiled. Usually will take 20 + minutes on stove top[or till dal is fully cooked].
  • Let the cooker cool down, check the dal, mash it a little bit if needed with a spoon. I use traditional wooden handmasher, ghotni :)
  • In a vessel, heat ghee/oil, add mustard seeds, once it starts to splutter add green chillies, curry leaves, stir quickly, lower the gas to sim, then add turmeric and asafoetida(hing)
  • Into this immediately add the cooked dal, give it a stir and add more water to adjust the consistency of the dal as per your requirements, some like it thick and some like it thin.
    • Add salt and bring to a quick boil. Switch off the gas and garnish it with a handful of chopped cilantro and grated coconut(optional).
    • While serving with rice, top it with little bit of ghee OR lemon juice it tastes super yum!



    Notes: 
    *You can have variations while making dalitoy. One can add tomatoes and green chillies while pressure cooking the dal.
    * You can also add 2 inches of ginger roughly chopped either in your tadka or while cooking dal.
    * You can give garlic tadka too.
    njoY!! happY cookinG!!

    Nutrition Facts: Lentils is a mighty member of legume family, it's a good source of cholesterol-lowering fibre. It has good amount of folate and magnesium which is needed for a healthy and loving heart :) It replenishes our iron stores. Light on body, a good source of protein for vegetarians. Lentils Rule :)

    Puran Poli (Holige, Ubbati, Bobatlu)

    ✇Pinch Of Swad
    By: noreply@blogger.com (Vandana Pai Badal- (VPB))
    4 March 2020 at 11:53
    Many names and one magical sweet dish that melts in the mouth. Holi, festival of colors and Puran Poli go hand in hand, it is a must to do dish during this festival in the state of Maharashtra. It is offered into the fire which is lit for Holika Dahan and after that everyone gets to eat and enjoy it. It is a fun dish and one may need a little practice to roll out these stuffed polis. It basically contains 2 parts, puran(huran) the stuffing (chana dal/jaggery mixture) and all-purpose flour dough called kanik. It feels like an accomplishment when you make these polis successfully :)
    Let's quickly check the recipe:

     Ingredients:
    • 1 cup chana dal
    • 1 cup jaggery (grated)
    • 1 cup all-purpose flour (maida)
    • 2 tbsp whole wheat flour
    • 1/2 tsp turmeric powder (haldi)
    • 4 tbsp Oil (vegetable)
    • 1 tsp cardamom powder


    puran and dough
     Preparation:

    • In a pressure cooker, add 3 cups of water and washed chana dal. Pressure cook for 3 whistles, then switch off the gas and let the cooker cool down.
    • Open the pressure cooker, strain the cooked chana dal and reserve the water. This water can be used to make katachi amati. Drain water completely from the dal. Then add this dal into a deep pan. 
    • Add jaggery in it and let this mixture cook over medium heat. Keep stirring over medium heat until the mixture becomes thick (keep stirring for like 7-8 minutes). 
    • Let it cool down a bit. Then using a mesh strainer try to gather all the smooth mixture and keep aside else you can use mixer to blend this mixture smoothly too or if you feel lazy you can skip this step, just see to it that dal and jaggery is nicely mixed.
    • Add cardamom powder and mix. * Keep aside, this is your puran.
    • In a mixing bowl take all-purpose flour, whole wheat flour and turmeric pwd. Add 4 tbsp oil and mix well. Now add water little by little and make a smooth consistency dough. 
    • Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. Let it rest for 30 minutes atleast.
    • Make small balls of the stuffing. Then make balls (smaller than stuffing) of the dough. Grease your fingertips and spread one dough ball gently to make a small round disc. Put one stuffing ball on it. spread the dough gently over the stuffing with fingers and cover the stuffing. Use dry rice flour to roll the poli. Heat the frying tawa, place rolled roti in the center and roast on both sides over medium heat, add little ghee while roasting. Serve hot with Ghee. Puran-poli tastes good with cold milk too.
    • These puran polis stay fresh for approximately 1 week at room temperature.

    njoY!! happY cookinG!!

    Note*: The huran has to be nice and dry for rolling out the Poli without breaking it. If you feel that the huran has moisture you can either freeze it for some time or microwave it for a couple of minutes stirring it after every minute. Knead the kanik nicely for couple extra minutes before making balls and rolling out. 

    I made one batch with 3/4 cup whole wheat flour and 1/4 cup maida without adding turmeric, see the picture below. 
    Maida Poli are more fluffy and soft.


                                              HAPPY HOLI 

     Making of Puran Poli in pictures:

















    Soft Ubbati
    Health Benefits: Puran Poli made with whole wheat is rich in complex carbs, fibre and certain minerals. Jaggery used in the preparation is loaded with iron, calcium, phosphorus minerals. It digests slowly and hence helps to release energy slowly. Cardamom used also aids in digestion.

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