Onion Rava -Wheat Crispy Dosa

Crispy Rava dosa who doesn't like?..It is yummy, crispy and very good for breakfast/an evening filling if you are very hungry. I too love these crispy Rava Dosa, but home made dosas.

Rava dosa is prepared using Rava (normally medium size), rice flour and maida. Maida/all purpose flour should not be eaten they say. Since it is bleached it turns has very fine and with full of starch. Eating maida/all purpose flour said to be unhealthy and either you should avoid eating or you should minimize intake of this flour.

I have tried "Rava dosa" with Rava/Semolina, wheat flour instead of maida/all purpose flour and rice flour.
Let us see the recipe now :
Things Needed :
Rava/Semolina : 1 Cup
Wheat flour : 1/2 Cup
Rice flour : 1/2 Cup
Onions : 1 ( Medium size)
Green chilly : 1
Curry leaves : 1 Handful
Coriander leaves : 1 Handful.
Ginger : 1 Teaspoon (Grated)
Fresh grated coconut : 2 Tablespoon
Salt : As required
Curd : 1/2 Cup
Water : As required
Oil : 2 to 3 Tablespoons.

Method :
1. Remove the outer layer of onion and wash it again. Cut into small pieces.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut curry leaves and coriander leaves into thin pieces.
4. Grate coconut and keep it aside. Wash and cut green chilly into thin pieces.

5. Take a big bowl and put all the flour and salt. Mix it well.
6. Add water and curd. Mix it well and leave it for 5 to 10 minutes.
7, Add cut onions, coriander leaves, green chilly, curry leaves and coconut.

8. Mix it well and prepare the dough. (Let it be like Neeru dosa consistency).

9. Keep a dosa pan and heat. Sprinkle oil around the pan.
10. Mix the rava dosa dough and just pour it around the pan in circle shape.
11. Cook on low flame. Put a teaspoon of oil on the top while its cooking.

12. Turn the other side and cook for a minute. Crispy dosas are ready to serve.
13. Serve with the main dish of your choice.

14. Repeat the same with remaining dosa dough.

Note :
Rava dosa dough should be watery. You can add 1 1/2 Glass of water to 1 cup of rava. Mix the dough well each time when you put dosa. Or the thick content will stay down and only watery part will be in the spoon. This does not form proper dosa. So remember to mix the dough nicely again and again.
Let the dosa cook on low and medium flame. Cooking in low flame will turn the dosa crispy. If you want soft dosa remove dosa a bit earlier. Adding carrot gratings is optional. It turns the dosa soft.
Adding coconut to dosa is optional. It adds to the aroma to dosa. Using more oil while cooking is optional. Adding onions to dosa is optional. You can prepare dosas without onions too.
Time :  40 Minutes
Serves : 3 to 4

Foxtail Millet - Urid Dosa

Navane/Foxtail Millet Dosa is a healthy breakfast dish. Use of foxtail millet is an healthy option for rice. It has many healthy content which is very good for all age group.

I have used Foxtail Millet, Whole Urid, Avalakki/flattened rice and methi/Fenugrik seeds.
Foxtail Millet is known in different names in different languages in India.
Navane/Foxtail Millet Dosa is a healthy breakfast dish. Use of foxtail millet is an healthy option for rice. It has many healthy content which is very good for all age group.
I have used Foxtail Millet, Whole Urid, Avalakki/flattened rice and methi/Fenugrik seeds.

Foxtail Millet is known in different names in different parts of India. 
Foxtail Millet is known as Navane (ನವಣೆ/ನವಣಕ್ಕಿ) in Kannada, /Karnataka. In Telugu - Korral,
In Hindi and Punjabi -Kangni and Gurjarathi - Kang. Malayalam - Thina, Tamil -Thinai/Kavalai and in Marati it is called as Rala or Kang.

Let us see some benefits of having "Millets " in our diet.
Millets are highly nutritious grains. They are non gluten and no acid forming foods. They are very easy to digest. Millets release lesser percentage of glucose and takes longer time to digest. It helps to lower the diabetes risk. They contain minerals like iron, magnesium, phosphorous and potassium.
It is an easy dish, used Navane/instead of rice (Substitution for rice) because of its healthy values.
Lets see the recipe now:

Things Needed :

Urid dal : 1/2 Cup (I have used whole white urid)
Foxtail Millet/Navane : 2 Cups
Flattened Rice / Avalakki : 1/2 Cup
Methi Seeds : 1 Teaspoon
Salt : As required

Method :

1. Clean and wash foxtail millet, urid and methi/fenugrik seeds and soak for 3 to 4 hours.

2. Wash and soak Flattened Rice/Avalakki for 2 to 3 hours.

3. Grind all the ingredients together using little water. Remove from the mixi jar and put it in a big bowl. Add salt. Let it ferment. (Over night or 5 to 6 hours.

4. Next day morning before preparing dosa, mix the ferment dough nicely. Add water if required and bring it to dosa consistency.

5.  Keep a pan on the fire and clean the pan with a tissue. Sprinkle oil and clean it again.
6. Take a ladle of dosa dough and spread it on the tava in a round shape. (with the help of ladle).
7. Cook on medium and low flame. Sprinkle oil/Ghee on the top.
8. Turn the other side and cook for 10 seconds and remove from the pan.

9. Foxtail Millet dosa is ready to serve. Serve with the side dish you have prepared.

10. Repeat the same with remaining dough. Add a spoon of ghee/butter on the top of dosa before serving.

 You can also prepare thick dosas. Just put a ladle full of the dough and slightly spread.

Note :

 Do not add too much of water while grinding the dough. I have used the mixi jar to grind the ingredients. Do not put a force while spreading the dough on the tava/pan. Do not put dough on a oily pan. It does not spread much. Sticks to your ladle. Clean the oil surface of the pan with a clean towel or kitchen tissue.
Time : Dosa preparation : 20 Minutes + Soaking 4 hours - grinding 10 minutes -fermentation 5 to 6 hours.
Serves : 4 to 6

Foxtail Millet .

Dosa (Red + White Raw Rice)

Dosa/Dose/Dosai/Indian Pan cake whatever you call it, it is an yummy authentic dish. Dosa is ideal breakfast for many Indians that too in South India. There are varieties of Dosas and they are done with different ingredients. It has become world famous these days.
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.

Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.

Things Needed :

Red Raw Rice : 2 Cups
White Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons

Method :

1. Wash and soak rice and urid dal together for 2 to 3 Hours. Wash avalakki and methi seeds and soak in warm water.

2. Grind them nicely till paste with required water and remove from the grinder.

3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.

4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.

6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.

7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.

You can prepare Set Dosa (thick dosa) from the same Dosa dough.

You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.

Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.

Ondelaga leaves chutney :

Wash Ondelaga leaves and grate coconut. Now grind coconut, ondelaga leaves,curry leaves, green chilly, little (half marble size) and salt together with very little water.. Add a pinch of salt and grind it for 10 seconds. Remove from mixi jar and put it in a serving dish.
You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.

Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation :  5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.

 Ondelaga or GotuKola as it is called. But usually it is mentioned as Brahmhi leaves. 

The Other names for Ondelaga in some Indian languages 
 Hindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.

Benefits of Ondelaga Leaves

It is called as ondelaga soppu because it has only one leaf. Ondelaga is good for diabetis, fever, cough and cold and many other  diseases. It is rich in antibacterial, anti viral, anti inflammatory properties.
 Ondelaga /Gotu Kola leaves