Aug 13, 2007

Taple dose

Taple dose is a delicacy from Karnataka. Its usually prepared for breakfast or in the evening for snacks. Its usually steam cooked in a kadai. As I'm away from India & cannot use a kadai here, I used the tawa.
Ingredients: -
For the mixture: -
1 cup raw rice
1 handful of toor Dal
1 handful of Bengal gram Dal (kadle bele)
2 tsp jeera/jeerge

For the upma: -
1 tsp mustard
2 tsp bengal gram
2 tsp black gram (Udhina bele)
2-3 green chilies
2-3 tsp oil
1 tsp turmeric
4-5 curry leaves
Salt to taste

1. Grind rice, toor Dal and Bengal gram Dal with jeera into a coarse mixture. The mixture should be dry. No water should be used.
2. Prepare the dough to make the dose. The dough is prepared like upma.
3. Heat oil in a pan and add mustard seeds.
4. When the seeds splatter/crack, add the grams.
5. When the grams turn a little brown, add green chilies & curry leaves.
6. Add the rice and Dal mixture and fry for a minute.
7. Add enough water so that the mixture is covered.
8. Add salt.
9. Cover the pan and leave it to cook for 8-10 minutes.
10. Once the mixture gets the upma consistency and is cooked, remove from fire and cool it.

To make doses: -
1. Pre-heat the tawa and put little oil.
2. Make small balls out of the upma mixture.
3. Place them on the plam and make them flat like a cutlet. Make a hole in the middle.
4. Place them on the pre-heated tawa.
5. Place around 5-6 of them together and put oil around each dose.
6. Cover the tawa and cook for 2-3 minutes.
7. Turn them on the other side and cover the tawa and cook for a minute again.
8. The doses've to be brown in color.
9. Serve them hot with plain / kadle kayee (groundnut) chutney pudi / powder.

1 comment:

GK said...

taple dosa.. never knew you could skip steaming and make them on tava..interesting to note that... Also good note on thickness of poha in other blog.. learnt abt the soaking time in hard way :-)
Good blog, keep it going... join the food blog events if possible..