I kind of felt the same way with all the blog events of September. I had big plans for MBP and the Cookbook Challenge but I missed the bus (or plane). When I finally found some time to post a recipe I was pretty sure the most important one would have gone by too. I checked hostess Asha's blog and goodness, there it was - RCI Karnataka patiently waiting for me near the boarding gate!
So here I am with my entry - dosas made with urad and moong dals. Apparently I am not the only one who prefers hassle free, non fermentation recipes. With temperatures dropping everywhere, I received a few requests for more instant recipes. This is the third instalment after paan pole and sanna pole and there is one more coming up soon.
(makes 5)
1 cup split black gram dal (urad)
1 cup split green gram dal (moong)
1" piece of ginger, grated
2-3 green chillies, finely chopped
salt to taste
oil for frying
Soak dals separately in water overnight or for a minimum of 3 hours. Wash and grind to a smooth paste using a little water.
Add ginger and chillies. Season to taste. Heat a griddle on moderate heat. Drizzle a little oil and pour batter onto the centre of the pan. Spread into a slightly thick circle with the back of your ladle.
Cover and cook for a minute. Flip over and fry on the other side. Serve immediately.
Ashwini that is so nice photo of pole, You have some incredible photos on your blog...Didn't I said that before?
ReplyDeleteInstant urad dal dosas...Konkani food differs so much from the rest of karnataka. I should start cooking some konkani food. Nice and authentic entry Ashwini.
ReplyDeleteFirst time on your blog ashwini, the pic and the recipe are really nice!!
ReplyDeleteLovely picture! And what an easy recipe
ReplyDeleteI was quite surprised not to see yr konkani classics in RCI-K. Glad you got to board the train.
ReplyDeleteawesome dosas! the best part--- 'no fermentation required' :)
ReplyDeleteAshwini, that is such a nice and healthy pole and that too without rice. Awesome.
ReplyDeleteHi Ashwini, so nice to see you made it to the airport ;)
ReplyDeleteThis no-ferment dosa (is that what 'pole' is, no-ferment?) is on the try-soon list! I had alot of fun reading Karnataka recipes, did not come across this one. I can see I'll have lots of cooking to do :)
Hi Ashwini! great picture. Simple and delicious recipe too. Great entry dear. Thanks for sharing such a wonderful recipe.
ReplyDeletehttp://andhraspicy.blogspot.com
http://cookeryvideos.blogspot.com
the picture is just awesome :) uddina pole yum :)
ReplyDeleteNice recipe and no need to ferment the batter..Yeah..
ReplyDeleteUdda-mooga pole..konkani foodies delight.
ReplyDeleteAsh, I was waiting for Sambandha etc girl!I was on my edge yesterday!:D
ReplyDeleteThis is great too, thank you. I will take it. Comfort food, isn't it?
Good that you caught the plane, lovely dosa :)
ReplyDeleteyou always come up with interesting recipes..I bought the split monng dhal by mistake and was wondering what to do...U solved it
ReplyDeleteOMG!! That picture makes me sooo hungry!
ReplyDeletePadma - thanks so much for your kind words
ReplyDeleteMadhu - I am sure a Kannada version exists... there are so many similarities between the two cuisines anyway.
Dee, Roopa - thanks
Suganya - phew...just made it ;-)
Tee - Yep... not that I have anything against the fermented types but I am into quick hassle free stuff right now
RC - you haven't heard of them? They taste great too
Linda - People have gone all out for RCI this time haven't they? Pole is Konkani for dosa or pancake. Polo is singular and pole is plural.
Jyothi, Roopa, TP (!), Pooja - thanks girls
Asha - good intentions are never enough!!! After troubling you so much via emails I didnt even post the recipe. My bad - soon I promise. Just so you can sleep easy at night ;-D
Sandeepa - I huffed and I puffed but I sent an entry...
Shankari - I thought you might need some intervention! There is mung dal chilla too for later
Nabby - hey good to see you here. Hasn't all that math driven you crazy yet? Thanks for your compliment and for dropping by
I didn't know abt these dosas...even though we both blog abt Konkani cuisine, there are so many new things we come across :). I will have to try these sometime. I love dosas for brakfast.
ReplyDeleteQuite a dosa fest here, Ashwini. Love the recipe! Looks really yummy, just waiting for me to grab them :). And i love that you don't need to ferment the batter!
ReplyDeleteShilpa - I agree, the cuisine is just too varied with regional and then familial variations. The dosa on your blog is tempting too
ReplyDeleteMusical - thanks... I tend to overdo a theme when I find it :-)
Just discovered a bevy of awesome posts on your blog! This recipe seems so simple and a great way for me to use up all those daals sitting at home :D. I just added you to my blog roll btw !
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