Tuesday, January 31, 2012
We enjoy a kaalu dish at least once in two days during the avarekai season.The legume is adored for its distinct aroma. Even a simple dish like upma becomes flavoursome and adorable when a handful of kaalu is thrown into it.
Kaalu Dosae is a delicacy and it is a sure - fire hit when served hot. Topped with a dollop of fresh butter and a variety of chutneys to go with it, savouring kaalu Dosae is nothing but the seventh heaven!
I used Puri - puffed rice - while grinding the batter for dosae along with rice. The dosaes were very soft and spongy and the edges were crisp and golden in colour.
INGREDIENTS FOR THE PURI DOSAE BATTER
Raw rice ( Sona Masuri ) - 1 1/2 cups
Par boiled rice ( idly rice ) - 1 1/2 cups
Puri ( Puffed rice ) - 1 cup
Fenugreek seeds - 1/2 tsp
Bengal gram dal - 1/2 tsp
Sour curds - 1 cup
Salt - 2 1/2 tsps
Sugar - 1/2 tsp
1. Wash and soak all the ingredients except curd, salt and sugar for two hours.
2. Grind the soaked ingredients adding little water into a smooth and thick batter.
3. When the batter is smooth add the sour curds,salt and sugar and grind for another three minutes.
4. Store the batter in a big vessel giving it space for rising.
5. Cover with a lid and leave it in a warm place for fermenting overnight.
TO PREPARE THE KAALU FOR THE TOPPING
Hituku Bele ( Peeled and deskinned Kaalu ) - 1 cup
Finely chopped green chillies - 2 tbsps
Finely chopped fresh coriander - 2 tbsps
Finely chopped fresh ginger - 2 tbsps
1. Boil the hituku bele in just enough water adding a pinch of salt for ten minutes.
2. Drain excess water if any and spread it out on a kitchen towel.
3. Mix all the chopped ingredients with the now dry hituku bele kaalu.
TO MAKE THE KAALU DOSAE
1. Heat a tava and grease it evenly with oil using the cut surface of a halved onion.
2. Pour a table spoon of batter on the tava to check the consistency of the batter as well as the heat of the tava.
3. When the batter is poured on the tava , it should spread into the shape of a dosae by itself. Small holes should appear on top of the dosae when it is cooked. When you turn over the dosae, the flip side should look golden in colour. The dosaes will come out well after two or three small ones are tested.
4. Adjust the consistency of the batter adding water if necessary,and pour one large ladle of batter on the hot greased tava.
5. Dribble oil all around the dosae and wait for small holes to appear on top.
6. Spread a scoop of the prepared kaalu on top of the still cooking dosae, and press them down with a spatula so that they get embedded on the dosae.
7. Cover with a lid and cook for two more minutes on low flame.
8. Remove lid and check if the dosae is cooked well on the top.
9. Cooking on the flip side is not necessary.
10. Gently remove the cooked Kaalu Dosae on to a plate and increase the heat before pouring the batter for the second dosae.
Enjoy the hot Kaalu Dosae with a dollop of fresh butter and your favourite chutney.