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Thursday, June 23, 2011

Bella Metthe Dosa (Jaggery & Fenugreek Seed Pancakes)

As I've mentioned in my previous posts, Mangalore is a beautiful pot pourri of cultures. This beautiful coastal town is home to so many languages, cultures and religious beliefs so it goes without saying that much of it trickles into our cuisine on the whole. The fine details ofcourse vary between ethnicities. Everyone identifies with the 'dosa' as a wholesome food that originated in the South. But there are so so many varieties that it is mind boggling. Some of them are traditional recipes passed down from one generation to the other and enables others to distinguish one culture from the other. The Bella Metthe Dosa is typically a breakfast or tea time snack prepared by the Mangalorean Protestant (Christian) community. The recipe was given to me by my dear Mangalorean friend Jenifer who I met here in Bombay, a family friend who is like a sister to me. 


While a 'Dosa' typically means a pancake made out of rice or wheat, this one has extra flavours brought in by fresh coconut, jaggery and fenugreek. The right balance of flavours makes these dosas so irresistible especially when you have them once they have completely cooled off - you can lose track of how many you've had!

A perfect breakfast is one which helps jump start the metabolism and keeps you going through the day. These dosas are a great breakfast option as they are filled with the goodness of  coconut (rich in fibre, vitamins and minerals), jaggery (popularly known as medicinal sugar is a good source of magnesium, potassium and helps to maintain blood pressure), fenugreek (excellent herbal remedy for reducing cholesterol & blood sugar levels, treating skin inflammations and increasing milk production in lactating mothers), rice (which is an instant source of energy - a carbohydrate with many benefits), black gram dal (reduces formation of cough & acidity in the body and is beneficial to people with diabetes, nervous disorders, digestive system disorders and rheumatic afflictions)

'Bella' in Kannada means Jaggery and 'Metthe' is Methi seeds (Fenugreek)
So friends, what are you waiting for? There's nothing like a power packed breakfast - try this and let me know how you liked it!


Bella Metthe Dosa
(Printable Recipe)

Soaking time: 6- hours | Prep time: 10 mins| Fermenting time: 2 hours | Cook time: 15 mins | Yield: 12-14 medium size thin dosas

You Need:
  • 1 cup raw rice (Kolam/Surai/Belthige)
  • 1 cup jaggery, powdered
  • 1 cup fresh grated coconut
  • 1 fistful (a little less than 1/4 cup) urad dal (black gram dal)
  • 1-1/2 - 2 tbsp methi seeds (fenugreek seeds)
  • 1 fistfull (approx 1/4 cup) cooked rice (preferably brown/red rice or boiled rice) or poha (beaten rice)
  • 1 level tsp dry yeast
  • sugar to taste (approx 1 teaspoon)
  • salt to taste (approx 3/4th teaspoon)
Method:
1. Wash and soak the raw rice, urad dal and methi seeds for at least 6-7 hours. Drain and grind it along with the jaggery, grated coconut and cooked rice to a fine thick paste. The consistency of the batter should be slightly thinner than dosa batter.
2. Transfer the batter into a large and deep container that accommodates fermented batter. Add salt and sugar to taste - it should have a sweet & salty taste. Adjust sweetness of sugar or jaggery as required.
3. To prepare the yeast solution, take yeast in a small bowl and add 2-3 tablespoons of lukewarm water and 1 teaspoon sugar to help activate the yeast. Keep aside for 10 minutes till the yeast solution turns frothy. Add this to the prepared batter, stir well so everything is mixed properly. Cover the mouth of the vessel with a muslin cloth or a lid that is not airtight but has an outlet for air to pass. Keep the pan undisturbed, in a warm spot of your kitchen to aid fermentation. In good (warm) weather and when good quality yeast is used the batter takes anywhere between 1-1/2 - 3 hours to ferment. * see notes.
4. Heat a non stick tawa/griddle on a medium high and grease it with a little oil. Take a ladleful of batter and pour in the centre of the pan, let it spread on its own or just help spread it a bit using the back of your ladle. Cover and cook for about half a minute, add a few drops of oil before you flip it over. Cook on both sides till golden brown.
5. Serve hot with chutney or eat them plain when completely cool - they are irressitible even when cold!



Notes:
1. You may leave the batter overnight for fermentation if you live in a slightly colder weather or have central AC at home. Make sure that you place a large plate underneath the pan just incase the batter spills over.
2. When the batter has fermented completely it will double or triple in quantity and turn frothy/fluffy. If you wish you can stir the batter a bit but it will kill the fermentation. However, many people stir it once and keep the batter again for fermentation. If you don't wish to fry  dosas at this stage you may even pour the batter into ramekins or a steel plate with sides and steam it for 15-20 minutes for a fluffy steamed cake. 
3. In the picture above I have prepared thick dosa by frying them on a flat tawa. If you are using a large dosa tawa which is slightly concave in the middle then use a ladle to spread the batter in which case you may get slightly thinner dosa.
4. If the tawa is too hot the dosa will burn outside and remain uncooked inside. If it is not hot enough the batter will stick and refuse to spread even with the help of a ladle. Maintain the heat on a medium high. 

18 comments:

  1. Wonderful dosa..looks so soft and spongy...this will make a great breakfast dish and I am sure even kids will love this.

    ReplyDelete
  2. Irresistible pancakes, give me that plate i'll happily finish them rite now..

    ReplyDelete
  3. Even tho being a mangy, I have never tasted this one..Looks too yummm, soft & spongy!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  4. Very delicious and fulfilling pancakes dear. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  5. our food is so similar shireen,i showed this to mom and she was so impressed.we are making this next week.love methe dosa

    ReplyDelete
  6. superb dosas..looks very soft n delicious, these dosas are new to me..
    Event:COOK IT HEALTHY:PROTEINicious

    ReplyDelete
  7. bella dosa sounds so chic n' interesting...:)...again...i have never tried these....looks great...

    ReplyDelete
  8. Thank you all for your lovely recipes! Charishma, Sobha,Miri, Prathima: It was new to me too when I tried it, but loved them instantly! Prathima & Charishma, being a Mangy, even I didnt know about them, looks like only the Mangalorean Protestant Christian community makes them - i think each of our communities has specific delicacies :)

    ReplyDelete
  9. The wife made them exactly per recommendations, the dough was perfect, the dimples on the dosa were super but... we could not flip the dosa, where did we go wrong?

    ReplyDelete
  10. Hi Anonymous: What happened when you tried to flip the dosa? What kind of tawa/griddle did you use? If it was a non stick tawa there's no reason why you couldn't flip it. Did you grease the griddle before you started off?

    ReplyDelete
  11. Hi Shireen

    Thaks for the reply, the dosa just would not keep its shape, yes I used a non stick. I did grease it too.

    ReplyDelete
  12. But I gotta say least week the Idlis were great!! Good job!

    ReplyDelete
  13. Hi Anonymous: Was your batter too thin? Cuz that could be one reason why it didn't hold shape. Secondly, if you tried to flip it before it was cooked properly, then it won't lift. In order to check if it has cooked properly on one side, just carefully lift one corner and see if it has turned to golden brown, if not let it remain and cook properly before you attempt flipping it again. Sorry to ask, but hope you are not new at making dosas (I am assuming you are non-Indian), but if you are, then I would suggest you try it again and I really hope it works the next time around. Good luck!!

    ReplyDelete
  14. The consistency was per your recommendations, not too watery. we have tried making other variety of pancakes and they turned out fine. How could we repair this?

    ReplyDelete
  15. I guess I would need to try them out again before I answer the question of how you could repair it. I have never been faced with this problem before, so I hope you can wait till I revert with some tips on it.

    ReplyDelete
  16. Could i make this without using Yeast?

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Thursday, June 23, 2011

Bella Metthe Dosa (Jaggery & Fenugreek Seed Pancakes)

As I've mentioned in my previous posts, Mangalore is a beautiful pot pourri of cultures. This beautiful coastal town is home to so many languages, cultures and religious beliefs so it goes without saying that much of it trickles into our cuisine on the whole. The fine details ofcourse vary between ethnicities. Everyone identifies with the 'dosa' as a wholesome food that originated in the South. But there are so so many varieties that it is mind boggling. Some of them are traditional recipes passed down from one generation to the other and enables others to distinguish one culture from the other. The Bella Metthe Dosa is typically a breakfast or tea time snack prepared by the Mangalorean Protestant (Christian) community. The recipe was given to me by my dear Mangalorean friend Jenifer who I met here in Bombay, a family friend who is like a sister to me. 


While a 'Dosa' typically means a pancake made out of rice or wheat, this one has extra flavours brought in by fresh coconut, jaggery and fenugreek. The right balance of flavours makes these dosas so irresistible especially when you have them once they have completely cooled off - you can lose track of how many you've had!

A perfect breakfast is one which helps jump start the metabolism and keeps you going through the day. These dosas are a great breakfast option as they are filled with the goodness of  coconut (rich in fibre, vitamins and minerals), jaggery (popularly known as medicinal sugar is a good source of magnesium, potassium and helps to maintain blood pressure), fenugreek (excellent herbal remedy for reducing cholesterol & blood sugar levels, treating skin inflammations and increasing milk production in lactating mothers), rice (which is an instant source of energy - a carbohydrate with many benefits), black gram dal (reduces formation of cough & acidity in the body and is beneficial to people with diabetes, nervous disorders, digestive system disorders and rheumatic afflictions)

'Bella' in Kannada means Jaggery and 'Metthe' is Methi seeds (Fenugreek)
So friends, what are you waiting for? There's nothing like a power packed breakfast - try this and let me know how you liked it!


Bella Metthe Dosa
(Printable Recipe)

Soaking time: 6- hours | Prep time: 10 mins| Fermenting time: 2 hours | Cook time: 15 mins | Yield: 12-14 medium size thin dosas

You Need:
  • 1 cup raw rice (Kolam/Surai/Belthige)
  • 1 cup jaggery, powdered
  • 1 cup fresh grated coconut
  • 1 fistful (a little less than 1/4 cup) urad dal (black gram dal)
  • 1-1/2 - 2 tbsp methi seeds (fenugreek seeds)
  • 1 fistfull (approx 1/4 cup) cooked rice (preferably brown/red rice or boiled rice) or poha (beaten rice)
  • 1 level tsp dry yeast
  • sugar to taste (approx 1 teaspoon)
  • salt to taste (approx 3/4th teaspoon)
Method:
1. Wash and soak the raw rice, urad dal and methi seeds for at least 6-7 hours. Drain and grind it along with the jaggery, grated coconut and cooked rice to a fine thick paste. The consistency of the batter should be slightly thinner than dosa batter.
2. Transfer the batter into a large and deep container that accommodates fermented batter. Add salt and sugar to taste - it should have a sweet & salty taste. Adjust sweetness of sugar or jaggery as required.
3. To prepare the yeast solution, take yeast in a small bowl and add 2-3 tablespoons of lukewarm water and 1 teaspoon sugar to help activate the yeast. Keep aside for 10 minutes till the yeast solution turns frothy. Add this to the prepared batter, stir well so everything is mixed properly. Cover the mouth of the vessel with a muslin cloth or a lid that is not airtight but has an outlet for air to pass. Keep the pan undisturbed, in a warm spot of your kitchen to aid fermentation. In good (warm) weather and when good quality yeast is used the batter takes anywhere between 1-1/2 - 3 hours to ferment. * see notes.
4. Heat a non stick tawa/griddle on a medium high and grease it with a little oil. Take a ladleful of batter and pour in the centre of the pan, let it spread on its own or just help spread it a bit using the back of your ladle. Cover and cook for about half a minute, add a few drops of oil before you flip it over. Cook on both sides till golden brown.
5. Serve hot with chutney or eat them plain when completely cool - they are irressitible even when cold!



Notes:
1. You may leave the batter overnight for fermentation if you live in a slightly colder weather or have central AC at home. Make sure that you place a large plate underneath the pan just incase the batter spills over.
2. When the batter has fermented completely it will double or triple in quantity and turn frothy/fluffy. If you wish you can stir the batter a bit but it will kill the fermentation. However, many people stir it once and keep the batter again for fermentation. If you don't wish to fry  dosas at this stage you may even pour the batter into ramekins or a steel plate with sides and steam it for 15-20 minutes for a fluffy steamed cake. 
3. In the picture above I have prepared thick dosa by frying them on a flat tawa. If you are using a large dosa tawa which is slightly concave in the middle then use a ladle to spread the batter in which case you may get slightly thinner dosa.
4. If the tawa is too hot the dosa will burn outside and remain uncooked inside. If it is not hot enough the batter will stick and refuse to spread even with the help of a ladle. Maintain the heat on a medium high. 

18 comments:

  1. Wonderful dosa..looks so soft and spongy...this will make a great breakfast dish and I am sure even kids will love this.

    ReplyDelete
  2. Irresistible pancakes, give me that plate i'll happily finish them rite now..

    ReplyDelete
  3. Even tho being a mangy, I have never tasted this one..Looks too yummm, soft & spongy!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  4. Very delicious and fulfilling pancakes dear. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  5. our food is so similar shireen,i showed this to mom and she was so impressed.we are making this next week.love methe dosa

    ReplyDelete
  6. superb dosas..looks very soft n delicious, these dosas are new to me..
    Event:COOK IT HEALTHY:PROTEINicious

    ReplyDelete
  7. bella dosa sounds so chic n' interesting...:)...again...i have never tried these....looks great...

    ReplyDelete
  8. Thank you all for your lovely recipes! Charishma, Sobha,Miri, Prathima: It was new to me too when I tried it, but loved them instantly! Prathima & Charishma, being a Mangy, even I didnt know about them, looks like only the Mangalorean Protestant Christian community makes them - i think each of our communities has specific delicacies :)

    ReplyDelete
  9. The wife made them exactly per recommendations, the dough was perfect, the dimples on the dosa were super but... we could not flip the dosa, where did we go wrong?

    ReplyDelete
  10. Hi Anonymous: What happened when you tried to flip the dosa? What kind of tawa/griddle did you use? If it was a non stick tawa there's no reason why you couldn't flip it. Did you grease the griddle before you started off?

    ReplyDelete
  11. Hi Shireen

    Thaks for the reply, the dosa just would not keep its shape, yes I used a non stick. I did grease it too.

    ReplyDelete
  12. But I gotta say least week the Idlis were great!! Good job!

    ReplyDelete
  13. Hi Anonymous: Was your batter too thin? Cuz that could be one reason why it didn't hold shape. Secondly, if you tried to flip it before it was cooked properly, then it won't lift. In order to check if it has cooked properly on one side, just carefully lift one corner and see if it has turned to golden brown, if not let it remain and cook properly before you attempt flipping it again. Sorry to ask, but hope you are not new at making dosas (I am assuming you are non-Indian), but if you are, then I would suggest you try it again and I really hope it works the next time around. Good luck!!

    ReplyDelete
  14. The consistency was per your recommendations, not too watery. we have tried making other variety of pancakes and they turned out fine. How could we repair this?

    ReplyDelete
  15. I guess I would need to try them out again before I answer the question of how you could repair it. I have never been faced with this problem before, so I hope you can wait till I revert with some tips on it.

    ReplyDelete
  16. Could i make this without using Yeast?

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)