Millet/Jola - Moong - Urid Dal Dosa

Preparing healthy breakfast is one of the task for ladies who have adopted some healthy concepts. Thinking of healthy, protein rich and yummy dish that should accommodate each member of the family. I my self think some healthy options and do prepare healthy breakfast for my family. This is such one dish which is very healthy.

I have used millet flour, moong dal, urid dal and a special chutney which is very easy to prepare and healthy to eat it.

Having  Pepper in your diet helps to keep away Alzheimer disease.

This dosa is filled with proteins and less carbohydrates and easy to prepare, healthy to have them and is one of the diabetic friendly Dosa.
Let us see the recipe now :

Things Needed :

Moong dal : 1/4 Cup
Urid dal : 1/2 Cup
Millet flour : 1/2 Cup
Pepper pods : 2 to 4.
Salt : As required
Curd : 2 Tablespoons
Oil : 2 to 3 Tablespoons

Method :

1. Wash and soak moong and urid dal together for 2 hours and grind it with 2 to 4 pepper pods.

2.Use required water to grind and remove the batter to a big bowl.

3. Put little water and mix millet flour and add this batter to moong - urid batter. Add required salt,          2 tablespoons of curd and mix it well.

4. Add little water to the batter and mix it well and the consistency should be normal dosa batter.

5. Keep a pan on the fire and heat. Clean the pan nicely with a kitchen tissue. ( Let the flame be low ).
6. Take a ladle full of dosa batter and spread it on the pan in circle shape.

7. Sprinkle little oil on the top of dosa and cook on medium and low flame for 1 to 2 minutes.
8. Turn dosa on other side and cook for 20 to 30 seconds.

9. Dosa is ready to serve. Serve with your choice of side dish.

10. Repeat the same with remaining dosa batter.

11. You can ferment the batter for 5 to 6 hours and then prepare dosa. It turns crispy and golden colour.

12. We had these Millet /Jola - Moong - Urid Dal Dosa with  chutney pudi chatney and jaggery. .

Note :

Adding curd to batter turns the batter bit soft. You can add little cooking soda. ( Optional, I have not added). Add little water to millet flour and mix it well and then add it to urid - moong dal batter. It helps to mix all the ingredients well. Use of ghee instead of oil is optional. I have used oil.
Sprinkle water on tava each time and clean the tava, it helps to reduce the heat of the pan and you can spread the batter nicely on tava/pan. One should adjust the batter to dosa batter consistency and then make dosa. Do not pour batter on hot tava, it sticks to the ladle and you may not be able to spread the batter into thin dosa. ( Do not put your weight on ladle.
Sprinkle oil on the dosa not on pan. Sprinkle oil on tava will not allow you to spread the dosa easily. It turns thick  and the batter sticks to ladle. Let the flame be low while pouring the dosa batter to tava. And then spread it easily and lightly.
Time : 2 hours + 30 Minutes.
Serves : 2 to 3 

Curd - Chutneypudi Chutney :

Mix 2 to 3 tablespoons of chutney pudi to 2 to 3 tablespoons of curd and mix it well. Season with mustard, curry leaves and ingh. Add this seasoning and little salt to the chutney you prepared and serve.
Time : 5 Minutes.

Ragi - Jola flour Pulka /Dry Chapati

Dry chapatis are very good for health and diet followers usually follow any thing without oil. 
Here is a pulka which is done using Ragi/Finger millet and Jola/ Sorghum flour. The rotis will be yummy, soft, fluffy and we had it with groundnut chutney.

I have used finger millet/Ragi and Jola /Millet/Sorghum. The combination of these flour goes well with each other and the dough turns soft. You can easily roll the dough in chapati shape/round shape.
Let us see some benefits of eating Ragi /Finger Millet in our diet.
Ragi/ Finger Millet is full of proteins and is free of gluten. Ragi is filled with minerals like calcium, phosphorous, iron and potassium. Ragi is good natural alternative to health supplements. It is easy to digest but slow in digestion. So you will not feel hungry for a long time. Ragi is good for diabetic people. Ragi is filled with antioxidants. It is good for people who wants to lose their weight. It helps to control cholesterol level in our body. It is filled with fiber and good for people who suffer in constipation. Eating ragi is good for people who are suffering from anemia. Ragi is filled with natural calcium and helps in strengthening our bones. Ragi is one of the comfortable food and it helps to relax our body and mind.
Let us see the recipe Now :

Things Needed :

Ragi flour : 2 Cups
Millet /Sorghum flour : 1/2 Cup
Salt : As required. ( Optional/ I have not used).
Boiling water : As required. ( 1/2 Cup )

Method :

1. Put ragi flour and sorghum/millet flour in a big bowl. Mix it well and pour boiling water. Let it cool a bit.
2. Mix it well and prepare the dough. Add water only if required. Kneed the dough well.

3. Keep some dry flour in a bowl.
4. Kneed the dough and divide the dough in small portions.
5. Take a small portion of the dough and make it round and dip it in dry flour.
6. Roll it as chapati with the help of a roller.

7. Keep a pan/tava on the fire and heat. Put a rolled chapati on the hot tava and press it slowly on the top and around. It starts to fluff.
8. Turn the other side and cook for a minute. Remove it from the pan and put little ghee on the top.
(Optional).

9. Repeat the same with remaining dough. Serve hot pulkas with side dish of your choice and a cup of curd.

10. We had this Ragi - Jola flour Pulka with groundnut chutney, a cup of curd.

Note :

The should be soft and add only required water while preparing the dough. I have cooked the pulka on tava. /Cooking on gas fire is optional. ( Now a days it is said that cooking pulka on gas fire is not good for health). Adding ghee on the top of hot pulka is optional.
Time : 20 Minutes.
Serves : 8 Pulkas can be prepared.( According to size ).

Simple Jolada Rotti (Jowar/Sorghum Roti)

Jola/Sorghum/Jowar/Millet Millet is one of the healthy grain and has no gluten in it.
Jola Rotti is very very easy dish and you can have them for breakfast/lunch/dinner.

This is a simple, healthy and an easy dish. I have used Jola/Jowar Millet and water. You can also use milk or curd if you want to add some proteins and calcium to the rotti. It goes well with thick curry/pickle /any type of chutney/ dips or chutney powder and curd.
Let us see some benefits of eating Jowar/Jola in our diet.
Jola/Jowar/Sorghum is free from gluten. The people who are allergic to gluten can enjoy eating this grain. Sorghum is a powerhouse of nutrients. They are rich in vitamins,. They are loaded with magnesium, iron, copper, calcium, phosphorous and potassium. You feel full for a longer time since it digested slowly. It is full of anti oxidants. It helps to boost the immunity, rich in fiber and regulates the calcium level in our body. Jola/Jowar helps to control diabetes, improves the digestive health. It helps to build strong bones and helps in production of red blood cells.
It is an easy, simple and healthy Roti. No spices, no onion or garlic added in this Rotti. It is good for breakfast or dinner. 
Let us see the recipe Now :

Things Needed :

Jola/Jowar/Sorghum flour : 2 Cups
Coconut gratings : 2 Tablespoons (Optional - Copra)
Salt : As Required
Water : 2 Cups.(Or little more)
Oil : 2 Tablespoons

Method :

1. Put Jola/Jowar flour in a big bowl.
2. Add coconut gratings and salt.
3. Add water and mix it well. The consistency should be little thicker than Idli dough.

4. Keep a pan on the fire and heat. Sprunkle little oil on the top and spread it around the pan.
5. Take a handful of dough and spread it around the pan with your fingers.

6. Put a spoon of oil, cover and cook for a minute on medium flame.
7. Take out the lid, put half spoon of oil and turn the other side and cook for 20 to 30 seconds.

8. Roti is ready to serve. Serve with ghee/butter on the top of hot rotti and the side dish.

9. I had it with chutney powder and jaggery.
10. Repeat the same and prepare remain rottis.

Note :

Do not add so much water while preparing the dough. The dough should be loose and not watery.
Using your fingers to spread the dough helps you to spread the rotti dough easily. Wet your hand with little normal water and spread the dough. Keep the flame very low while putting the dough and spreading it around the pan. You can add cut onions and any vegetables to the dough. (I did not use)
Plain rotti is healthy and you can enjoy with any curry or chutney. Use of coconut is optional. I have used kobbari/dry coconut/Copra. (Added 2 tablespoons).
Time : 20 Minutes
Serves : 3 to 4. (According to the size).

Millet (Jola/Jowar) Vada

Millet/Jola (in Kannada Language) is one of the healthy food grain. It is nice to prepare Vada/Fritters using Millet flour. It does not take/absorb much oil. Nice to eat when it is hot and stomach filling too. Having some fried vadas with a cup of coffee/tea is really nice.

This particular millet is called as Jola in Kannada, Sorghum in English, Jowar/Hindi, Cholam/Tamil, Jonna/Telugu, Cholam in Malayalam. 
Lets see some health benefits of Eating Millet in our diet. 
Millet is generally rich is Protein, fiber, calcium, iron. They are good source of minerals like Manganese, copper and phosphorous. Millet helps to reduce cholesterol, lowers blood pressure and take good care of body tissues and cells. They helps to reduce the diabetes. It contain high amount of insoluble fiber and good for people who suffer from constipation and it also helps to prevent Galstone formation. They are gluten free.
Note : People with thyroid problems should avoid eating millet on regular daily basis since it is believed to contain some Goitrogen properties. (Goitrogens are some substances that disturb the production of thyroid hormones by interfering with iodine uptake in the thyroid gland.
Lets see the recipe now :

Things Needed : 

Millet/Jola flour : 2 Cups
Green chilly ; 2
Curry leaves : Handful
Coriander leaves : Handful
Jeera/Cumin Seeds : 1 Teaspoon
Cut cashew nuts : 2 Tablespoons
Salt : As required
Jaggery : 1 Tablespoon
Oil : 1 Cup (To fry)

Method : 

1.Take a big bowl and put millet flour, washed and cut coriander leaves, curry leaves, green chilly.
2. Add a tablespoon of jaggery, required salt and jeera. Add cut cashew nuts.

3. Mix it nicely add required water and prepare thick dough.

4. Keep a frying pan on the fire put oil and heat.
5. Divide the dough into small ball size.
6. Take a small size dough and place it on a palm and just press it. Put this in hot oil and fry on both sides till they turn slightly golden brown.

7. Put it on a tissue so that it absorbs extra oil.

8. Serve with ketch up or chutney.

9.  Repeat the same and prepare Vada with remaining dough.
Better eat/serve when they are hot.

Note : 

Do not add more water. You might not be able to fry the vadas. It might take more oil too. No need to add any oil to the dough. Adding more chilly or other spice is optional. Adding cooking soda is optional.  (Mix soda when are just ready to fry, mix it well and prepare vadas). You can use banana leaf to prepare vada. (instead of keeping on the palm and press). Use of onions are optional. ( I did not use onions/garlic ). You can use ground nuts instead of cashew nuts.
Time : 15 to 20 Minutes
Serves : 10 to 15 Vadas can be made.