Foxtail Millet & Flax Seeds Dosa

Dosa or Dose (Kannada word), is one of the most favourite and famous food item of South India. Now world famous. There are different varieties of dosas and it can be eaten at any time of the day.

Normally dosa is prepared with rice (raw or boiled), urid dal, methi /fenugrik seeds and flattened/beaten (aval/avalakki/poha). I always try to twist the ingredients and prepare it in slightly some thing different. This time I have added flax seeds because it gives fluffiness and softness to the dosa. Use of foxtail millet turns dosa very crispy. I added 1/3 of raw rice which helps dosa to be not only normal kind, it also avoids dosa to be very stiff.
Trying dosa, using different healthy grains is really gives me joy. This time I tried with, fox tail millet, flax seeds, raw rice and urid dal. Dosa came out very well and adding flax seeds gave softness to the dosa. These dosas are really healthy because it contain good healthy grains like foxtail millet, urid dal and flax seeds.

Foxtail millet is known as Navane and flax seeds are Agase beeja in Kannada language.
Lets see some benefits of having Urid dal in our diet.

Urid dal is rich in protein and carbohydrates which required by the body. It also contain Vitamin B, iron, folic acid, calcium, magnesium, potassium. Urid dal contain energy boosting, anti aging and anti inflammatory properties. It also helps to improve digestion and boost heart health.
Lets see the recipe now. You can prepare thinner and crispy dosa, fluffy dosa (Set Dosa) or Masala Dosa. (Option is yours).

Ingredients :

Foxtail Millet : 3 Cups
Raw Rice : 1 Cup
Flax Seeds : 2 Tablespoons
Urid dal : 1 Cup
Methi/Fenugrik seeds : 1 teaspoon
Avalakki/Poha/Beaten Rice : 1/2 cup or 2 handful
Oil : 2 to 3 Tablespoons.

 Method :

1. Wash and soak all the ingredients except avalakki together for 3 to 4 hours. Wash and soak avalakki separately.

2. Grind it nicely  (including avalakki) and till paste consistency with required water. (add water little by little).
3. Remove from the grinder or mixi jar and add salt and mix it well. Leave it fermentation. (Over night or 5 to 6 hours).

4. Keep a tava or dosa pan on the fire. Heat. Just sprinkle little oil and put a ladle of dosa dough.
5. Spread it nicely, cover and cook for 1 minute on low and medium flame.

6. Remove the cover and sprinkle 1/2 teaspoon of oil on the top and turn the dosa and cook other side of the dosa for 10 to 20 seconds.

7. Remove from the pan and serve hot dosa with chutney or sambar or any side dish. Add a spoon of ghee on the top just before serving.

8. Repeat the same and prepare dosa with remaining dough.
9. Masala Dosa with the same dough.

Note :

You can reduce the quantity of rice and foxtail millet (each 1 cup and 1/2 cup urid dal etc) .
You can also use ghee instead of oil. (optional)
Time : Soaking : 4 hours, grinding : 10 minutes in mixi and at least 1 hour on grinder.
Cooking time : 30 minutes (As per requirement).
Serves : at least 25 to 30 dosas can be made

Raw Mango Avalakki

Avalakki / Poha  is flattened or beaten rice and we can use it as one of the diet food. Raw Mango Avalakki is one of the quick and easy dish and we can have them for breakfast or for dinner and snack. Avalakki can be cooked and used in many ways.

Avalakki is called as follows in different regions of India. 
Avalakki is called as Poya in Rajastan, Chinda- Oriya, Atukul - Telugu, Aval -Tamil and Malayalam. It is called as Chiura in Bihar and Jharkhand. Poha or Pauwa in Hindi, Pohe in Marathi and Phovu in Konkani. It is known as Avalakki in Kannada and Pauaa or Paunva in Gujarati.

I remember that ny aunt used to prepare Avalakki at home and used in many ways even on special and fasting days. The memories go back to my childhood days. I stayed with my aunt where religious customs and traditions were very practical. Going to take bath in the sea on a particular day, taking bath before the sun rise and doing pooja for the moon etc etc. All though do not remember the actual importance of those things, I do remember we used to have Avalakki payasa after seeing the moon, eating panchakajjaya after pooja, preparing upma with avalakki for breakfast. Those days were really beautiful and growing with the nature and enjoyed it thoroughly. Though these are all memory once in a while it does make me think of those beautiful days.

Lets see some benefits of eating "Avalakki" in our diet.
Avalakki is packed with Iron. It can prevent iron deficiency or anemia. Sufficient iron helps the body to form haemoglobin and also helps to build immunity. It is one of healthy source of carbohydrates. It boost energy and fibre rich. It helps to prevent diabetes. Very good for diabetics as it digest slowly and release sugar slow manner into the blood stream. It helps to keep the tummy full for a longer time. Avalakki contain very low amount of gluten and it is good option for people who avoid wheat and barley.
Here I have used thick variety of avalakki, raw mango, jaggery, green chilly and coconut. As I said it is easy and not much of preparation or ingredients needed.
No onio or garlic is added in this recipe.
Lets see the recipe now.

Ingredients :

Avalakki/Poha / Flattened Rice
Raw Mango : 2 to 3 Tablespoons (grated)
Jaggery: 1 Tablespoon
Green chilly : 2
Ginger : a small piece
Salt: According to the taste
Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8 Leaves
Ghee : 2 Tablespoon

Method

1. Wash avalakki and soak it for 5 minutes.

2. Wash and grate mango, ginger, coconut and cut green chilly.
3. Now keep a pan on the fire and heat.
4. Add oil  mustard seeds and urid dal.

5. Let the mustard seeds splutter. Add curry leaves and fry for a second.
6. Squeeze out the water from avalakki and put avalakki to the pan.

7. Add turmeric powder. salt. jaggery and grated mango.

8. Mix all the ingredients nicely on low flame.
9.Let the jaggery melt nicely and grated mango and jaggery mix it well with avalakki.

10. Sprinkle water if necessary.
11.Keep on stirring in between, so that avalakki do not get burnt.
12.Put off the fire and add ghee and grated coconut. Mix it nicely and shift avalakki to a serving bowl. Serve with a cup of curd.

Note :

Thick avalakki should turn soft before adding to the pan. Add water if required,
Adding more chilly is optional. You can add mango gratings straight to oil and fry it nicely. It gives a different taste. Adding jaggery is also optional. \Adding onions is also optional.
For People who are dieting can turn this Raw Mango Avalakki into diet food.
Raw Mango Avalakki can be loaded with grated carrots, cabbage, cut onions to turn as diet recipe. Do not use ghee and coconut if you are dieting. Use of more raw veggies. It helps to digest slowly and you will not feel hungry for a long time.
Time : 30 Minutes. (Total time).
Serves : 4 to 5 

Capsicum - Awalakki (Beaten Rice) Pongal (Kichidi)

Kichidi is normally, rice cooked with Moong or Toor dal  and with some spices, Kichidi fills the stomach and it is a healthy dish. We can prepare Kichidi in many ways. For example rice+ moongdal and spices, broken wheat and Moong Dal or the whole moong together, Medium sized Semolina (Rava) and Moong dal together ...etc.

Kichidi can be eaten for breakfast, Lunch , Brunch ( breakfast + Lunch ) , or even dinner.
I have used Awalakki (Beaten Rice)  instead of rice. Moong dal, Awalakki and some spices are used to cook Kichidi. Capsicum is fried and mixed with kichidi to make the kichidi more tasty.

I have not used any garlic or onion in this recipe and you can have this food on special days and even when you are sick too. It is one of the healthy and comfortable food.

As I said before you can prepare " CAPSICUM -AWALAKKI KICHIDI"  for breakfast , lunch or dinner and it is good to pack for your and kids lunch box.

Here is a recipe which is easy and all you need is Awalakki and Moongdal + Capsicum. I am sure that each and every one will surely love it. 

Things Needed :

Moong Dal : 1 Cup
Awalakki : 2  cups (Thick Variety)
Green chilly : 4
Ginger : an inch
Jeera (cumin seeds) : 1 Tea spoon
Pepper pods : 6 to 8
Cashew Nuts : Full fist (one handful)
Ghee : 2 to 3 Table spoons
Oil : 1 Table spoon
Capsicum :  1 to 2
Salt : To taste
Coriander leaves : 2 Table spoons
Curry Leaves : 8 to 10
Asafoetida : a pinch
Turmeric Powder : a little (1/4 Tea spoon)

READY TO SERVE CAPSICUM -AWALAKKI  PONGAL

Method :

1. Wash and cook moong dal in a pressure cooker. Leave it for cooling.

2. Wash and cut green chilly, coriander leaves and curry leaves and grate ginger. Wash and cut capsicum in to small.

3. Wash Awalakki (Beaten Rice) drain all the water from it.

 4. Put Beaten rice and cooked moong dal in a big pan or pressure cooker. Mix it well.

5.Add cut chilly, grated ginger and sufficient water. Add salt and mix it well.
6.Let it boil for 2 to 3 minutes. Mix it nicely.
7.Keep a small pan on the fire and heat. Put 1 Table spoon of oil and put cashew nuts and fry. Remove them when they turn slightly brown.
8. Add jeera, pepper pods and fry them for 1 minute. Add ingh, curry leaves.

 9. Add cut capsicum and fry them for 2 minutes. Add this fried mixture to cooked Moongdal - Awalakki Pongal.

10. Add cut coriander leaves and  ghee and mix it well.
11. Shift it to the serving bowl

 12. Serve with  a cup of curd and Papad.

 Note:

You can use little more water and use it as kichidi or prepare the thick pongal . (Use less water and see  that extra water is drained).
You can also add coconut along with the fried capsicum.
You can also use onions and garlic  if you are in favour of onions and garlic.Fry them along with capsicum and add it to the pongal.
You can also add some vegetables like tomatoes, carrots and beans.(Optional).
Do not fry capsicum in the ghee. Using oil for frying is a healthy way. Adding more ghee is also optional. ( You can use more ghee to make the dish more tasty)
Time : 25 minutes.
Servings : 4 to 5

Sasive Awalakki ( Spicy Beaten Rice)

Awalakki or Flattened rice or Beaten rice is known by different names in different parts of India. It is known as Awalakki in Kannada, Atukulu -Telugu, Aval -Tamil and Malayalam, Chira in Begali and some parts of Bihar and Jharkhand. It us known as Poha or Pauwa in Hindi. Pohe in Marathi. It is known as Phovu in Konkani and Pauaa or Paunya in Gujarati.

Awalakki is Beaten Rice and Sasive is Mustard seeds in Kannada. Sasive Awalakki is normally prepared for breakfast, as evening snack and even for dinner some time. It is also prepared during special days and Ekadashi (one of the fasting day). Sasive Awalakki does not contain onions or garlic in it. It is one of the traditional dish of South Canara. (Dakshina Kannada).

We can prepare different types of Awalakki. Here is a recipe of Awalakki, using mustard seeds, jeera, sesame seeds, jaggery and chilly powder.
As I said it is easy to prepare and will be liked by the whole family and all age group.

Things needed : 

Awalakki ( Flattened or Beaten Rice)  : 2 Cups ( Thick variety )
Mustard Seeds : 2 Teaspoons
Jeera : 1 Teaspoon
Chilly Powder : 2 Teaspoons
Tamarind Pulp : 2 Tablespoons
Jaggery : 2 to 3 Tablespoons
Sesame Seeds : 2 Tablespoons
Urid Dal : 1 Teaspoon
Oil : 2 Table spoons
Coconut : 1 Cup (Half of one coconut)
Salt : required
Water : Required
Turmeric Powder : a pinch
Curry Leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons.

Method :

1. Wash Awalakki and put it in a big bowl.
2. Wash and soak a small lemon size (1/2 of lemon size will do) tamarind in hot water and squeeze out the pulp.

3. Add tamarind pulp and a glass of water to Awalakki. Add required salt, jaggery and turmeric powder. Mix it nicely.

4. Roast  sesame seeds and leave it for cooling.

 5. Grate coconut and dry grind with red chilly powder, 1 Teaspoon of jeera and 1 Teaspoon of mustard seeds and roasted sesame seeds.

6. Now add dry ground coconut mixture to tamarind soaked Awalakki.

7. Mix Awalakki nicely with all the added ingredients.
8. Keep a big pan on the fire. Add oil and heat. Add mustard seeds and urid dal.
9. Let the mustard seeds splutter. Add curry leaves.

10. Add soaked Mixture of Awalakki and mix it slowly. Add water if you feel the mixture is dry.
11. Cook on low flame for 2 to 3 minutes. Stir slowly in between. Add 1 Tablespoon of ghee or  oil and mix it again.

12. Put off the gas and add coriander leaves. Shift the ready Sasive Awalakki to a serving dish.

13.Sasive Awalakki is ready to serve.

 14. Serve with a cup of curd and a banana.

Note:

 Should use the thick variety of Awalakki to get the good result. You can use more or less oil. Using ghee is an optional. Using more or less jaggery is also optional. You can use groundnuts. Fry groundnuts along with mustard and urid dal. You can also fry the coconut mustard mixture and then mix it. You can use lemon juice (lemon extract ) instead of Tamarind.
Time : 30 Minutes
Servings : 3 to 4

Gojju Awalakki ( Huli Awalakki )

Awalakki (Flattened rice) is prepared in many ways. Huli Awalakki is a traditional breakfast dish in South Canara and in Karnataka.

Awalakki (Flattened rice or beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid as they absorb water, milk or any other liquids.

This easily digestible form of raw rice is very popular across Nepal, India and Bangladesh. This is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles

This flattened rice is called Awalakki in Kannada, Baajil in Tulu (language spoken in South Canara),Atukuluin - Telugu, Awal - Tamil and Malayalam, Chinde - Bengali and parts of Bihar and Jarkhand, Chira - Assamese, Chudaa in Oriya, Chiura in Nepali, Bhojpuri and Chhattisgarhi, Poha or Pauwa in Hindi, Pohe in Marathi, Phovu in Konkani and Pauaa/ Paunva in Gujarati.

Here is a recipe of Gojju Awalakki. We can have Gojju Awalakki for breakfast, snack or even dinner. We can also prepare this Gojju Awalakki during fasting or special days. It is also served during weddings (one of the breakfast item) and festivals too. Its spicy - sweet taste defenitely loved by all age group.

Ingredients :

Thick Awalakki :  3 Cups
Tamarind : Small lemon size (2 Table spoons of tamarind pulp)
Jaggery : 3 to 4 Table spoons
Sesame Seeds : 2 to 3 Table spoons
Turmeric Powder :  a pinch
Salt: to taste
Coconut : 1 Cup (fresh and grated).
Oil : 2 Table spoons
Ghee : 2 Table spoons
Mustard seeds : 2 Tea spoon
Urid Dal : 1 Tea spoon
Curry leaves : 1 handful
Jeera : 1 Tea spoon
Ingh : a pinch
Coriander leaves : 2 to 3 Table spoons.

Method :

1. Clean and wash Awalakki and put it in a big bowl. Wash coriander leaves and cut into small.
2. Wash and soak tamarind in hot water for 5 minutes and squeeze out the pulp and add it to Awalakki.

3. Add jaggery and salt to the awalakki.

4. Add turmeric powder.
5. Mix all the ingredients nicely and add 1/2 cup of water. ( Leave it for 5 minutes).
6. Keep a pan on the fire. Add Sesame seeds and dry roast till brown. When they start popping up put off the fire and leave it for cooling.

7. Dry grind sesame seeds, 1 spoon of mustard seeds, cut or grated coconut and jeera. (2 to 3 churn will do).

8. Keep the dry ground coconut mixtur aside.

Dry groumd coconut - mustard mixture

9. Now keep a bigger pan on the fire and heat. Add oil and 1 tea spoon of mustard seeds and urid dal.

10. Let the mustard seeds spurt. Add curry leaves and ingh. Add groumd nuts and fry till they are brown.
11. Put soaked awalakki mixture and mix it well. Let the fire be on low flame.

12. Add 1/2 cup of water and let it cook on low flame. Stir in between.

13. When all the water dries up add ground coconut, sesame - jeera mixture. Mix it nicely allow it to cook for 1 miunte.
14. Put ghee and cut coriander leaves on the top.

15. Mix it nicely and shift the ready awalakki to a serving bowl.

Serve with a cup of curd or Banana

Note :

You can also use more oil instead of ghee. You can use home made Rasam powder. You can also add cashew nuts instead of ground nuts. Adding red chilly powder or red chilly with mustard seeds will give a spicy taste and the good aroma. You can also add or reduce the amount of jaggery according to your wish. You can use lemon jucie instead of tamarind pulp. (2 lemons extract). You can use cut coconut or grated coconut. If you are using grated coconut, no need to dry grind the coconut. You can add it at the end and mix it well.
Serves : 4 to 5
Time 30 Minutes.