Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.

They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.

Ingredients :

Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white)  : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup  (Any Variety).
Salt : As required

Method :

1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.

3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.

5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.

6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.

8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.

10. Turn the other side and cook for 10 seconds.

11. Take out the ready dosa and serve with the side dish of your choice.

12. Repeat the same and prepare rest of the dosas.

Note :

You can reduce the amount of millet and urid dal to half.  You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.

Watch : 

Haraka /Araka /Kodo Millet Methi Dosa

Harka/Arka /Kodo Millet is one of the millet family grain. I have tried varieties of recipes with almost all the millet grains. I have tried my favourite Menthy / Fenugrik dosa and it was fluffy, soft and yummy.

Millets have gain the stand once again and we all know the importance of these millets in our diets. It is said that even in Ancient period people used to grow and use millets and they were the source of food.
I have been using the millet since I got to know they are energetic, gluten free, fiber rich and slow in digestion. Not only these points there are so many reasons why you should use millet  in your daily diet. They help us to reduce the weight, they control our blood pressure and diabetic condition can be improved. They help in reducing the cholesterol level in our body. They help in reducing the obesity and rich in antioxidants.
Methi/Mentya/fenugrik seeds are rich in fibers, helps to control the sugar level in our body and good cholesterol maintainer.
Let us see the recipe now :
Remember : The batter should be fermented well to get soft and fluffy dosa.

 Ingredients :

Harka/Araka /Kodo Millet : 4 Cups
Methi Seeds : 1/3 Cup.
Urid dal : 1 Handful
Salt : As required

Method :

1. Clean and wash Harka and soak in water for 3 to 4 hours.
2. Wash and soak methi seeds/fenugrik seeds separately.

3. Grind it with required water and remove it from mixi jar.

4. Add salt and mix it well. Leave it for fermenting. (Overnight).Or 6 to 8 hours.

Remember the batter has to be fermented well just before preparing dosa.
5. Next morning Mix the batter nicely.

6. Keep the tava on a fire. Heat and clean it nicely. Sprinkle some oil on the tava and clean it again.
7. Add a ladle of batter and spread very little. Dosa has to be fluffy.

8. Sprinkle some oil and cook till it is done. Turn the other side and cook and remove it from the pan.

9. Dosa is ready to serve.
10 Serve with your choice of side dish.Jaggery goes well with Methi Dosa and is good for health.

Note : 

Add required water while grinding. The batter should be like dosa batter consistency. Remember the batter has to be fermented well to get good fluffy dosa.
Do not add any rice while grinding.
Time : Soaking time 3 Hours + Grinding time + 10 minutes ( Mixi ) + Fermentation 6 to 8 hours and preparing dosa : 30 Minutes.
Serves : 6 to 8 People.

Ragi Moong Dal Dosa

Ragi is one of the wonderful millet which is gluten free. I have used ragi flour and moong dal and prepared yummy dosa and it is with out fermentation. No Soda or No Eno and it is one of the healthy dish you need to add it your diet.

Ragi Moong dosa is good for people who wants to diet. it is also diabetic friendly. Ragi provides vitamins and minerals and moongdal boost energy and helps to keep your tummy full for a long tim.
I have used ragi flour, moong dal, very little pepper pods and handful curry leaves.
You can prepare dosas as soon as you grind the dosa batter. No need for the batter to be fermented. Good for all age group and is very digestive to all age group.
Let us see the recipe now :

Ingredients :

Moong dal : 1 Cup full
Ragi flour : 1 Cup full
Pepper Pods : 6 to 8.
Curd or butter milk : 1 Small cup
Curry leaves : Handful.
Salt : As required

Method :

1. Wash and soak moong dal for an hour. Grind it with curry leaves and pepper pods.

2. Add little water to ragi flour and mix it well. Add this mix to mixi jar and churn for 2 to 3 minutes.
3. Take it out from the mixi jar to a big bowl. Add required salt and a cup of curd/butter milk.

4. Mix the batter nicely and keep it aside.
5. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.

6. Let the pan be on lower flame. Take out a ladle full of moong - ragi dosa batter and spread it on the pan/tava.
7. Sprinkle some oil on the top. Cover and cook on medium and low flame.
8. Turn the other side and cook for a few seconds.

9. Ragi - Moong Dosa is ready to serve.

10. Serve with your choice of side dish.

Note :

Add little water to grind. If the batter turns watery, add little more ragi flour or rava/semolina.
Dosa might turn bit hard. Adding water and mixing the ragi flour just before adding to mixi, helps to grind the batter nicely. Adding pepper pods and curry leaves to dosa batter is optional. They do help to reduce the gas formation of the food. Adding curd to the batter helps to soften dosa.
Time : 1 hour for soaking moong dal + grinding 5 minutes + Dosa preparation 10 minutes.

Serves : 2 to 3.

Cucumber Pesarittu

Pesarittu /whole moong dosa is known as Pesarittu. I simply call this as Hesaru dosa.

I have tried this Pesarittu dosa in different ways. THIS time it is with cucumber. Dosa taste yummy and good for people who do not eat much vegetable. 

I have used whole moong, rava/semolina, little coconut, 1 small cucumber with its skin, pepper and curry leaves.

Pesarittu dosa is a healthy dosa which fills your tummy with good nutrients. Whole moong is filled with vitamins, minerals and is protein rich. Cucumber Pesarittu Dose is good for all age group and you do not feel hungry for a long time.

I used fresh Pesarittu batter for dosa. I did the grinding in mixi and added rava and curd to it. Gave a churn for 2 minutes, stopping for a few seconds in between. 

 as I grind it. I have added a cup of curd to add savoury to the batter. 

Let us see the recipe now :

No Onion or NO Garlic is added to this recipe.

Things Needed :

Whole Moong : 1 1/2 cup

Rava /Semolina  : 1/2 cup (medium sized).

Pepper pods : 6 to 8

Ginger : An inch

Curry leaves : 1 Handful

Mangalore Southekai /Cucumber : 1 Medium sized 

Curd /Yogurt : 1 Cup 

Salt : As required 

Coconut : 1 Small cup.

Ingh : A little 

Method :

1. Wash and soak whole moong for 3 to 4 hours or over night. 

2. Grate coconut and grind it with ginger pieces and pepper pods. Wash and peel off the ginger skin and wash it again and cut into pieces. 

3. Add whole moong and grind till it turn as paste.

4. Mean while wash cucumber and remove the pulp and seed inside it.

5. Cut the cucumber into small pieces and soak in water for 5 minutes.

6. Add these cucumber pieces to mixi and grind till they turn into paste. Add the outer layer of cucumber to grind. (cucumber skin).

7. Add a big cup of curd and grind it for 2 minutes. 

Add rava and churn for 2 minutes.

8. Remove it from the mixi jar to a big bowl. Add salt and keep it aside.

9. Mix the batter nicely and Whole moong dosa batter is ready.

10. Keep a dosa pan on the fire and heat. clean the pan with a clean towel or Kitchen tissue.

11. Take a ladle of whole moong batter and spread it on the tava. Sprinkle some oil on the top.

12. Cook on medium and low flame. Turn the dosa other side and cook for a minute.

13. Dosa is ready to serve. Take out the dosa from a pan and serve.

14. Add a tsp of ghee on the top just before you serve Cucumber Pesarittu Dose.

Note : 

Do not add more rava to the whole moong batter. Dose turns hard. Adding curd helps the dosa to be soft.

Do not add any cooking soda or baking powder.

The batter should be bit thicker than dosa batter. 

You can also ferment this batter and prepare Dose/dosa.

Time : Soaking time 3 to 4 hours.

Grinding time : 5 to 6 minutes.

Preparing dosa : 20 Minutes.

Serves : 3 to 4 people.

Ragi - Urid Dosa

Dose or dosa is normally a breakfast food and most of us do eat them as snack in the evening
also.
Varieties of dosas are prepared these days. I still sick in to my style of preparing healthy dosas.
This time it is Ragi - Urid dal dosa which can be prepared easily and stay healthy.

I have used ragi flour, medium size rava and urid dal.
You should eat this dose when it is hot. It taste good even when it turns cool. But it is always good to eat food when it is hot. You can prepare this Ragi - Urid dose in the evening when kids come back from home. It is good for diabetic people and diet friendly too.
Let us see the recipe now :

Ingredients :

Urid dal : 1/2 Cup
Ragi Flour : 2 Cups
Toor dal : 1 Tablespoon
Salt : To taste.
Oil : 2 to 3 Tablespoons

Method :

1. Wash and soak urid dal and toor dal for 2 hours. Grind it with required water till it turn paste consistency.
2. Remove the batter to a big bowl.
3. Take a big bowl and add 2 cups of ragi flour in it. Mix the flour with a glass of water nicely. Add salt.

4. Add ground urid dal mixture to the big bowl. Add a fistful of rava. (2 to 3 tablespoons).

5. Mix all the ingredients nicely and allow it to ferment for the night or 5 to 6 hours.
6. Keep a pan on the fire and heat. Sprinkle oil on the top of the pan and clean it out with a kitchen tissue.
7. Take a ladle full of ragi dosa batter and pour it on the tava. ( Reduce the heat to low while spreading the batter on tava). Spread it nicely around the pan.
8. Sprinkle oil on the top and let it cook on medium flame and low flame.
9. Turn the other side and cook for a minute. Ragi - Urid Dose is ready to eat. Prepare remaining dosas the same way.

10. Serve Ragi - Urid Dosa with your favourite side dish. Put a tsp of ghee just before serving.

Note :

The batter should be fermented well. Add little rava so that dosa gets crispiness. Do not add any other ingredients. Do not add Cooking Soda and any other mixture to it.\
Adding little ghee on the top of Dosa increased the taste. Do not add more oil while cooking dosa.
Time : Soaking urid and toor dal .= Over Night or 5 to 6 hours.
Preparing dosa : 15 Minutes.
Serves : 3 to 4 People.