MAGGE POLO ( MANGALORE CUCUMBER DOSA)
I got a nice Mangalore Cucumber, from the market recently. We call this Magge in my mother tongue, Konkani and it is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" this is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber.
I was planning to make a Konkani favourite curry called Magge Koddel when a visiting relative asked if I was making dosas from the magge which she spotted. This brought back memories of my childhood when my mother used to make Magge Polos for us (Polos being the Konkani name for Dosas). We used to relish them with generous dollops of butter. I can't imagine having this with butter now but I changed my mind and we settled for Magge Polos served with Losne (Garlic) Chutney.
These dosas are thicker than the ordinary dosas and the batter need not be spread so thin when making them.
Ingredients:
Method:
Soak the dosa rice in water for 2 to 3 hours and drain it
Wash and drain the beaten rice
Wash and peel the Mangalore Cucumber, remove the core and seeds and roughly chop it into pieces
In a mixer, grind together grated coconut, dosa rice, beaten rice, and chopped Mangalore Cucumber, without adding any water,* to a smooth paste.
Add jaggery, and salt and grind for 1-2 minutes more till they get well blended in the batter.
Transfer the batter to a large vessel and allow it to ferment overnight or for 8 hours.
Next morning, stir the batter and mix it well before making dosas.
Heat the dosa tawa (griddle) and pour a ladle of the batter and spread it a little but not as much as you would for an ordinary dosa
Pour oil at the sides of the dosa and cook for 2-3 minutes over medium flame
Once the edges are roasted, flip the dosa and similarly cook the other side
Serve hot with butter or chutney of your choice
*We need not add water when we grind the Mangalore Cucumber as it already has a high water content which it gives off when it is being ground.
I got a nice Mangalore Cucumber, from the market recently. We call this Magge in my mother tongue, Konkani and it is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" this is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber.
I was planning to make a Konkani favourite curry called Magge Koddel when a visiting relative asked if I was making dosas from the magge which she spotted. This brought back memories of my childhood when my mother used to make Magge Polos for us (Polos being the Konkani name for Dosas). We used to relish them with generous dollops of butter. I can't imagine having this with butter now but I changed my mind and we settled for Magge Polos served with Losne (Garlic) Chutney.
These dosas are thicker than the ordinary dosas and the batter need not be spread so thin when making them.
Ingredients:
- Mangalore Cucumber, 1 and 1/2 cups
- Coconut, freshly grated, 1/2 cup
- Dosa Rice, 1 and 1/2 cups
- Beaten Rice, 1/2 cup
- Jaggery, grated, 1 tsp
- Salt, to taste
- Oil, for making dosas
Method:
Soak the dosa rice in water for 2 to 3 hours and drain it
Wash and drain the beaten rice
Wash and peel the Mangalore Cucumber, remove the core and seeds and roughly chop it into pieces
In a mixer, grind together grated coconut, dosa rice, beaten rice, and chopped Mangalore Cucumber, without adding any water,* to a smooth paste.
Add jaggery, and salt and grind for 1-2 minutes more till they get well blended in the batter.
Transfer the batter to a large vessel and allow it to ferment overnight or for 8 hours.
Next morning, stir the batter and mix it well before making dosas.
Heat the dosa tawa (griddle) and pour a ladle of the batter and spread it a little but not as much as you would for an ordinary dosa
Pour oil at the sides of the dosa and cook for 2-3 minutes over medium flame
Once the edges are roasted, flip the dosa and similarly cook the other side
Serve hot with butter or chutney of your choice
*We need not add water when we grind the Mangalore Cucumber as it already has a high water content which it gives off when it is being ground.
I will try this dosaa. Any other type of dosa please share me
ReplyDeleteWhy cant we use the core and seeds in the batter?
ReplyDeleteI generally discard but you can use if it is tender
Delete