Lentil And Rice Crepes (Udha Polo)
Dosas are a typical South Indian breakfast. We make a variety of dosas. The most common dosa that is had in most South Indian homes is a lentil, rice dosa. Split black lentils and rice are ground and mixed into a batter to make super soft or super crispy dosas.
These lentil dosas are super soft and taste heavenly with a coconut chutney or with sambar. You can also enjoy these dosas super crispy with a potato bhaji.
These lentil dosas are called uddina dose in Kannada, udha polo in Konkani, urad dal dosa in Hindi. We Konkani's love to eat these dosas with Konkani delicacies like alamba randayi, alamba song, batate song, mango pickles and with a tomato rasam at home.
Here’s the recipe for udha polo, how it’s made in most Konkani homes. To make soft, fluffy dosas we use dosa rice twice the quantity of urad dal used. South Indians also add fenugreek seeds, beaten rice etc to this batter, whereas we don't.
- 1 cup dosa rice
- 1/2 cup urad dal/split black gram
- Salt to taste
- Oil for frying the dosas
Makes: 15-17 dosas
Preparation Time: 45 minutes, requires overnight fermentation
- This dosa batter needs overnight fermentation to make fluffy, super soft dosas. So, prepare the batter on the previous night of the day you intend to make dosas.
- To make the batter, soak urad dal and rice separately for a minimum of half an hour. Wash them well and drain all the water after soaking.
- Grind urad dal using as little water as possible in a grinder into a smooth paste. Grind until the batter gets airy and fluffy. Once the batter's fluffy it rises up in the grinder. This is the key to make soft, fluffy dosas.
- Remove the urad dal batter into a vessel. Then add in rice and grind it in the grinder using as little water as possible into a smooth paste.
- You can also grind rice into a smooth batter in a mixer to save time, while the urad dal is being ground in the grinder.
- Mix both the batters together in a big vessel. Add salt and mix well. Let the batter rest overnight to undergo fermentation. It requires a resting time of about 7-8 hours to make soft, fluffy dosas.
- The batter tends to rise overnight so use a bigger vessel to hold the batter.
- The batter gets fluffy after overnight fermentation, it becomes super light and airy. You are now ready to make fluffy, soft dosas.
- Check and adjust salt of the batter. If the batter is too thick and doesn’t fall off the ladle, then add about 1/2 cup of water to the batter and mix well.
- Heat up a frying pan, grease the cast iron pan with enough oil so that the dosas don’t stick to it. If your using a non stick pan then skip this step.
- Onto the hot pan, add a ladle full of batter and spread in into a circle using the back of the ladle.
- Keep the thickness of the dosa according to how you like your dosas to be. If you want soft, fluffy dosas then keep the dosas a little thick.
- If you like crisp dosas then spread the batter well into thin crepes using the ladle.
- Cook closed on a medium heat. Once the bottom of the dosa is completely cooked, the top part of the dosa changes its colour completely from white to off white.
- Drizzle oil on top the dosa and flip it.
- Cook the other side on medium heat until it starts to turn golden brown.
- If you want crispy dosas fry the dosas on both sides for an extra minute until they get crispy.
- Serve hot dosas with chutney, sambar, with potato bhaji or with batate saung (a spicy potato-onion side dish).
- Use a grinder to grind urad dal instead of a mixer. It makes the urad dal batter super fluffy.
- Use a cast iron frying pan for tasty dosas. When dosas are made on a non stick pan, the dosas tend to get dry and don’t taste great like the dosas made on a cast iron pan.
- Do try other Konkani cuisine dosas.
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