Mangalorean Protestant Cuisine is a blend of many cultures. One of the items cooked for festive occasions is called battalu dosa which in our family is served with mutton or chicken stew. The world knows it as Sannas or toddy idlis. It can also be made with yeast which is what I do now since a good quality toddy is hard to get here. In Kannada, it is known as battalu dosa taking its name from the moulds in which they are steamed. Toddy is used in cooking all along the Western Coastal belt and the outcome is unique and wonderful. In this recipe the toddy is used to ferment the rice batter overnight resulting in soft, spongy dosas, It looks like idli, but it is not. And we looked forward to having these for breakfast with warm coconut milk sweetened with jaggery and flavoured with cardamom. The rest would be served for lunch and dinner with some of the most incredible curries that I have ever tasted.
I used an idli stand since I do not have the traditional steamer used for these.
The Recipe:
1 cup boiled rice; 1 cup raw rice; 1/3 cup black gram dhal split ( udith dhal); 300 ml toddy or more at room temperature; 3 tsp sugar (or to taste); 50 gms coconut powder or ½ cup thick coconut milk; ½ tsp salt.
Soak the rice and dhal separately in enough water to cover for 5 hours. ( I usually do this in the afternoon so that I can grind it by 7 pm and ferment the batter overnight). Drain the rice and dhal and grind together with the toddy, salt and coconut adding enough to make it a grainy batter of dropping consistency. Transfer to an airtight container and ferment overnight in a warm place. At least for 8 hours.
The next day do not mix the batter. Just skim the surface, oil the moulds and pour one ladleful of batter ( should be ¾ full) into each. Pour water into idli steamer/ pressure cooker and bring to the boil. Then place moulds carefully in steamer and steam for 10 minutes in the cooker or idli steamer till done. Wait for the steamer/cooker to cool before unmoulding the battalu dosas. Serve with Mangalorean Mutton Stew or any curry with lots of gravy.
NB: If you mix the batter, the battalu dosa will not be soft and spongy. It will be hard. So be careful to note this and follow.
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