Wednesday, March 2, 2016

Little Millet - Red Rice + Dals Dosa

Dosa or Dose (in Kannda) is one of the lovely breakfast dish that most of us like it. It is loved by all corners of the world these days. It is one of the most favourite dish of South Indians. Dosa is normally prepared, using rice and urid dal. Varieties of dosas have been tried and enjoyed. Different in dosa shape also can be seen in some places. I love to use my own idea and it is surely a healthy option that I choose and enjoy experimenting with my own Ideas and creations. This all happens because I love cooking and have the interest to spend some time.
Here I have used Saame (little millet) and other dals mixture with red rice.
Lets see some benefits of eating Rajamudi Rice in our diet.
Rajamudi or any red rice is high on nutrition. Red rice is especially good for people who wants to shed there weight, who might be diabetic or wants to live a healthy life. Red rice is always fiber rich and it is digested slowly and release the sugar into the blood in slower pace.
It is said that, Rajamudi rice is the quality of rice eaten by the Wadiyars of Mysore. Those who were unable to pay their taxes were encouraged to pay this Rajamudi rice as tax instead. So one can understand the importance of this rice.
I have done plain dosas, Masala dosa and Onion Uttappa using the same dosa dough.
Lets see the recipe now:

Ingredients :

Toor Dal : 1/2 cup
Moong Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Saame Akki ( Little Millet ) : 1 to 11/2 Cup
Raw Rice (I have used Red Rice) (Rajamudi Rice) : 1 Cup
Avalakki : 1/2 Cup
Methi/Fenugrik Seeds : 1 Teaspoon (optional)
Dry Ginger Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As Required
Oil : 4 to 5 Tablespoon /Ghee/Butter

Method :

1. Wash and soak all the dals, little millet, methi seeds, avalakki and red rice separately for 3 to 4 hours.

2. Grind them into thin paste, add ginger powder, red chilly and salt.

3. Give a churn so that all ingredients mixes well.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment over night OR 5 to 6 hours.

5. In the morning mix the dough again just before you prepare dosa.
6. Keep a dosa pan on the fire and heat. Clean it with a Kitchen tissue.
7. Just spread very little oil on the top.
8. Take a ladle of dosa dough and spread in circle shape.
9. Sprinkle half teaspoon of oil on the top. Cover and cook for a minute.
10. Turn the other side and cook for 10 seconds and serve hot dosa with a side dish you have

2: Little Millet Masala dosa;
All You need :
Dosa dough
Onion - Potato thick curry
Chutney : to serve with Masala dosa.
Red chutney/chutney powder to spread on dosa before placing Potato curry on the dosa. (optional)
Oil /Ghee/Butter

Little Millet Red rice Uttappa
You Need
Dosa Dough
Cut onions, coriander, curry leaves, grated ginger mixture
Chutney /side dish to serve with dosa

Note :
You can prepare dosa with out fermentation of dough also. But it does not turn thin. The quantity of dals and rice ration should be all the dals together 2 cups + Rice can be 2 to 21/2 Cups. I have used 1 1/2 cups Saame (little millet and 1 Cup of Rajmudi Red Rice. Adding ginger powder to avoid any gastric trouble. (It is said that eating more dals cause gastric problem). Adding chilly powder is optional. I wanted the dough to be little spicy. Cook on low and medium flame to get good dosas. You can prepare thick and fluffy dosa also. No need to add any cooking soda or Eno.
Time :
Dosa  : 20 to 25 minutes (Any type)
Serves : According to your use. 5 to 6 people can enjoy.
Dough preparation (Soaking time and fermentation )  4 Hours to soak + 15 minutes to grind and to ferment over night OR 5 to 5 hours.