Cucumber -- Millet flour Pesarittu / Dosa

Pesarittu is a type of dosa, prepared using moong dal. Pesarittu or green gram dosa is very famous in Andra Pradesh. But now a days you can get Pesarittu in most of the places in the world.
Just check this recipe and try it out. YOU are going to say  " Wow ", I am sure.
This time Pesarittu - Moong dosa is a combination of moong dal, millet flour / Jolada hittu /Sorghum and cucumber.

Ready to serve Cucumber - Millet Pesarittu /Moong Dosa

As I said this Pesarittu is very famous in Andra Pradesh, may be because it is so hot there and moong dal or whole moong helps the body to keep cool.
When I think of Pesarittu , I do remember the experience we had when we first visited Hyderabad. My first son Ravi got his first job in Satyam which was very famous and one of the top software company. So we wanted to visit him and spend some time with him. Since he was living alone and not much of facility to cook at home we had gone to one of good hotel near by his house. I think it is Chutneys. Chutneys are the big chain of hotels and the food was really good I should mention here.
We were going through the Menu card and I saw a dish name as
" CHIEF MINISTER PESARITTU ". I was wondering how it might be. Even Ravi did not know the clue about the dish, though it mentioned Pesarittu. We ordered and there it came a big Pesarittu filled with Upma. It is just like filling Potato Palya in Masala Dosa. Uppittu/Upma was kept and Pesarittu was folded. After seeing Uppittu inside we started to laugh and could not control it. By the we were all almost full after eating so many idli, dosa, uppittu, kesari bath, Vada etc. So my self and Ravi gulped the whole dosa with Uppittu and believe me until 5 in the evening we never felt hungy. It was so heavy and full.
Coming back to This Dish Cucumber - Millet Pesarittu is one of the healthy, aromatic and healthy.
It is good for breakfast, as snack or even dinner. Try and enjoy then let me know your opinion.
Using millet helps the diabetic and diet friendly people. Use of jeera, peeper, curry leaves, ginger  adds to the healthy point of view and green chilly can be avoided if you are not keen to use. Now a days they say green chilly helps to digest food easily.
Let us see the recipe now :

Ingredients :

Moong Dal : 2 Cups
Millet /Jola /Soghum flour : 1 Cup
Cucumber : 2 ( Small type )
Ginger : An inch
Curry leaves : One handful
Coriander leaves : One handful
Black Pepper : 5 to 6 pods
Green chilly : 1
Salt : As required
Cooking Oil : 3 to 4 Tablespoons

Method :

1. Soak Moong dal for 1 hour and drain out the water.
2. Wash and cut green chilly, curry leaves, coriander leaves and ginger ( remove the outer layer
3. Wash and remove the outer layer of cucumber ( You can use the cumber peel for chutney) and cut into small pieces.

4. Put millet flour in a big bowl, add a glass of water and mix it well. ( Just enough water to mix).

5. Now grind moong dal, curry leaves, coriander leaves, cut green chilly, cut cucumber pieces and ginger.

6.Use water if necessary. Cucumber leaves out the water and is enough for grinding.
7. Add millet flour batter to moong mixture and grind it for 2 to 3 minutes. Add salt and churn for a minute.

8. Shift the batter to a big bowl.  Add water if required.

9. Keep dosa pan on the fire. Add little oil on dosa pan. Clean it out completely with a kitchen tissue.
10. Reduce the flame to low. Take a ladle of Cucumber- Millet flour Pesarittu batter and spread it on the tava in circle shape.
11. Now increase the flame to be medium. Put some oil on the top of dosa/Pesarittu.
12. Turn the other side to cook. Cook for another 1 minute and remove dosa from the pan and serve with side dish you have prepared.

13. Cucumber - Millet dosa Pesarittu is ready to serve.

14. Serve with the side dish you have prepared.

Note :

Use only required water when you grind. Mixing millet flour with water helps to mix the flour with moong batter. Use of jeera and pepper helps to avoid gas in the food. Adding millet flour is a healthy option. Adding cucumber helps the dosa to be soft and nice.
Time :
Soaking time 1 hour + grinding 5 Minutes + Preparing dosa 30 minutes.
Serves : 3 to 4 .

Avarekai - Jolada Rotti

Avarekai /Hyacinth Bean /Field Bean is still available in the market. It is a seasonal pod and it is loaded with proteins, vitamins and minerals. Avarekai - Millet rotti is nice to have for breakfast or snack or for dinner.

In Avarekai season this bean is used in almost all the dishes. People do make use of this pod and it is loved by many many people.
I have used Avarekai, Millet /JOla flour, carrots, lots of coriander leaves and Cucumber Sasive.
You might wonder why to add cucumber sasive to rotti. You can try this and then you will really agree with me. It adds softness to rotti, the aroma of cucumber is really nice when you are eating this rotti.
I had this cucumber sasive which is made for lunch. We call this dish as sasive because mustard seeds are added while grinding coconut, chilly and cucumber. Then the ground mixture is mixed with thick curd. Seasoning with coconut oil and mustard seeds with ingh and curry leaves adds heavenly taste to this curry. This Cucumber - Sasive is normally served in the beginning of the lunch as one of the side dish.
No ONION OR NO GARLIC ADDED TO THIS AVAREKAI - JOLADA ROTTI.
Let us see the recipe.

Things needed :

Cooked Avarekai/ Hyacinth Bean : 1 Cup
Jola /Millet flour : 2 Cups
Medium size Rava / Sooji : 2 to 3 Tablespoons
Cucumber Sasive : 1 Small Cup
Coriander leaves : 1/2 Bundle ( Small bundle ).
Carrots : 1 to 2
Fresh Coconut : 2 Tablespoons
Curry Leaves : 1 Handful
Ginger : Grated : 1 Tablespoon
Salt : As required
Oil : 3 to 4 Tablespoons

Method :

1. Take a big bowl and add millet flour, rava, grated carrots, cut coriander leaves, salt and cooked avarekai. Wash and remove the outer layer of ginger, wash it again and grate it.
2. Add cucumber sasive, grated ginger and required water to it. Mix it well and leave it for 5 minutes.

3. Keep the tava on the fire and put 1/2 tsp of oil on it. Spread it nicely.
4. Let the flame be very low. Take a handful of rotti batter and spread it on the tava slowly.

5. You can spread it as thin as you like. Sprinkle little oil on the top.
6. Spread the batter on the tava as thin as you want. ( With the help of Spatula /Mogocho kai).

7. Sprinkle little more oil and cover the rotti. Cook on medium and low flame.
8. Turn the other side slowly and cook for 1 to2 minutes.

9. Avarekai - Jola /Millet Rotti is ready to serve. Serve with the side dish you have prepared.

10 We had this rotti with chutney powder, ghee/butter, pickle on the top.

Note :

Wash carrots and remove the outer layer, before you grate carrots.
Wash green chilly, coriander leaves and curry leaves nicely before you cut it.
Wash and cut green chilly in to small.
Use of cucumber sasive is optional. You can use grated cucumber and curd instead of sasive.
Use of rava is optional. Adding rava helps the rotti to be crispy and tasty.
Adding cooked avarekai will be soft and crunchy. Do not add un cooked avarekai to the batter. It does not taste good and avare kai will not be cooked properly.
Time 30 Minutes.
Serves : 3 to 4.

Cucumber Peel Chutney

Cucumber sippe / peel /outer layer chutney is one of the traditional dish done. It is said that cucumber peel is rich in fiber. 

We normally do not waste any vegetable or vegetable peel and do make use of it either in chutney or in some other preparations.
This particular cucumber is known as mullu southe in Udupi and Mangalore region. It is very rare and we do make use of this cucumber in chutney, kosumbari and payasa or ganji /porridge.

Let us see some benefits of this Mullu Southekai / Cucumber in our diet.
Cucumber has rich source of nutrients and antioxidants. It contain good amount of water and soluble fiber. It is good for weight loss. It has fiber, zero fat content and low in calories. It has vitamin C and Vitamin K. It contain some amount of protein, manganese, magnesium and potassium. It is good for our skin and eyes. It helps to cool our body.
You need to dip the vegetable in plain water at least 20 minutes. Wash it nicely and then use it.
I have used cucumber peel and some pulp, coconut, tamarind and red chilly.
Let us see the recipe now :
No Onion or Garlic is used in this chutney.

Ingredients :

Cucumber Peel : 1 Bowl
Roasted urid dal : 1 Teaspoon
Red byadagi chilly : 4 to 5
Tamarind pulp : 1 Teaspoon
Salt : As required
Coconut : 1/2 coconut of small size
Seasoning  with coconut oil, mustard seeds, ingh and curry leaves.

Method :

1. Wash and soak 1 cucumber in plain water for 30 minutes.

2. Wash again and peel its outer layer and keep it aside. ( I have used some amount of pulp also).

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Put a teaspoon of coconut oil and a teaspoon of urid dal.
5. Fry till urid dal turn golden brown. Add red chilly and fry for a minute.

6. Add curry leaves and ingh. Mix it well and put off the gas.
7. Grind fried urid mixture, cucumber peel and pulp, tamarind and required salt. Add very little water to grind.

8. Remove the ground chutney to a serving dish and add mustard seasoning with curry leaves and ingh.

9. Mix it well and serve with the main dish you have prepared.

Note :

No need to cook cucumber peel. It looses its property once you cook. Adding more / less chilly is optional. Adding any cooking oil instead of coconut oil is optional. Do not add much water to grind. Chutney turns watery and it does not taste good. Urid dal helps the chutney to bind. (or it turns watery).
Time : 15 Minutes + 30 Minutes to soaking cucumber in plain water.
Serves : 2 to 3 .

Mangalore Cucumber Mustard Curry / Sasive.

Mangalore Southekai/bannada southekai/ Mangalore cucumber is handy vegetable for many people like me.
We can prepare lots of yummy dishes and it is a healthy vegetable.

I have prepared Mangalore Cucumber Mustard Curry /Sasive here. Mustard seeds are used with coconut to grind thats how it is called as Sasive. 
Let us see the recipe now:
It is easy, simple, yummy and bit spicy.
No Onion or NO garlic is used in this  Mangalore Cucumber Mustard Curry/ Sasive.

Things Needed :

To Cook :
Mangalore Cucumber : 1/2 of one medium size cucumber.
To Grind :
Coconut : 1/2 Cup
Mustard seeds : 1/2 Teaspoon
Tamarind : Marble size
Ingh / Asafoetida : A pinch
To Add :
Ground Mustard - Coconut mixture
Mustard seasoning
Salt : As required
To Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A pinch

Method

1. Remove the outer layer and the inner part/pulp completely and cut it into small.
2. Put the pieces in water and leave it for 5 minutes. ( Any bitter in the vegetable will wash off).
3. Now pressure cook this cucumber pieces for 3 to 4 mintues and put off the fire.
4.Grate coconut and grind it with Tamarind,   3 to 4 red chilly and mustard seeds.
5. Keep cooked cucumber pieces in a pan and keep it on the fire.
6. Add required salt and put water if necessary. Add  a pinch of turmeric powder.
7. Let it boil for 2 minutes. Put ground masala and mix it well. Cook on low flame for 3 to 4 minutes.
8. Shift the curry to a serving dish. Add mustard seasoning and serve with plain /any main dishes.

Note :

Cut the cucumber pieces bit small. Do not add much water to cook. Curry should be thick to enjoy with hot plain rice and ghee. Adding curd instead of tamarind is optional. Adding more coconut helps the curry to be tasty. Use of more/less chilly is optional. Use of any other cooking oil instead of coconut oil is optional.
Time : 20 Minutes.
Serves : 2 to 3

SET DOSA (URID -CUCUMBER SET DOSA)

Set Dosa..Who does not like it? It is soft, Its fluffy, it is simply super to have. Healthy to the core. I have prepared this "Set dosas " with same ingredients but added something while grinding and let it for fermentation and the wonderful dosa we prepared the next morning and it was just Wow.
I have used cucumber, urid dal, raw rice.

Let us see some benefits of eating Cucumber in our diet.
Cucumber is filled with nutrients. It is good for overall health. Cucumber is rich in Vitamin A, Vitamin C, Folic acid and it is rich in fiber. This vegetable is rich in minerals like magnesium, potassium and silica. Cucumber is very good for skin health and eye health. It helps to cool the body and mind. Cucumber is for preventing acidity and helps to keep our skin well toned. It helps to prevent constipation. Helps in managing diabetes. Lowers the blood pressure. Helps to reduce the risk of kidney stone. Keeps our body functioning well.

You can prepare dosas with same dosa batter in different ways, like fluffy dosa ( set dosa), crispy dosa and soft dosa) as above shown in the picture.

Lets see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds/Fenugirk Seeds : 1 Teaspoon
Avalakki/Poha/Aval/Flattened rice : 2 Handful
Cucumber : 1 Medium size
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons.

Method : 

1. Wash and soak rice, urid dal, methi seeds together for 2 to 3 hours. Soak Avalakki separately.
2. Wash and remove the outer layer of cucumber and grind it with all the ingredients.

3. Use very little water to grind. (Cucumber helps to grind the ingredients).
4. Put the ground batter to a big bowl and add salt. Mix it well and let it rest for fermenting.
5. It should be fermented well to get good fluffy dosas. ( Over night or 6 to 7 hours).

6. Mix the batter well. Add water if require and it is ready to prepare dosas.
7. Keep a pan/dosa pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
8. Take a ladle full of batter and just put it and spread it. ( It should not be pressed while spreading).
9. Add little oil/ghee on the top, cover and cook for a minute on medium flame.

10. Remove the cover and turn the other side of dosa and cook for 10 to 20 seconds.
11. Repeat the same with remaining batter and prepare dosas.

12. Set dosas are ready to serve. Serve with your choice of side dish.

Note :

Removing the outer layer of cucumber is optional. The batter should be fermented well to get good fluffy dosas. Adding ghee is optional. Do not make the batter too watery while grinding.
I have not added the cucumber with its cover. Wash it well and dip in plain water for at least 20 minutes before using the cucumber.
Do not add any cooking soda or any other substance like Eno.
Time : Soaking Time : Rice 3 Hours , 
Grinding : 10 minutes in Mixi jar/ 30 minutes or little more in Grinder. (Grate the cucumber and then add cucumber while grinding rice).
Fermenting the batter : 6 to 8 hours /Over Night.
Preparing Dosas : 30 Minutes.
Serves :  5 to 6 . (According to size ).
South Canara Recipe : India : Karnataka : Udupi.

Dosa turns green when add cucumber without removing the outer layer.  (Green dosa).

 Fluffy dosa:

Crispy dosa from cucumber -urid dal dosa batter