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.

Oats - Raagi - Almonds and Dates Laddu

Oats -Ragi - Almond -Dates Laddu Is yummy laddu.

It is easy, delicious and you can munch at any time of the day without hesitating because it is loaded with healthy ingredients.
Oats -Ragi - Almond -Dates Laddu Is yummy laddu.It is easy, delicious and you can munch at any time of the day without hesitating because it is loaded with healthy ingredients.It is good for all age group and will love to have them.
I have used oats, raagi flour, almonds, little sesame seeds, dates and little jaggery.
Let us see the recipe now :

Things Needed :

Oats : 2 To 3 Cups
Raagi Flour : 2 Cups
Sesame Seeds : 1 Tablespoon
Jaggery : 1 Cup (Powdered)
Dates : 1 Cup
Almonds : 1 Small Cups

Raisins : 2 to 3 Tablespoons

Method :

1.  Dry roast 2 cups of Oats, 1 tablespoon of sesame seeds and 2 Cups of Raagi flour and let it cool.

 2.  Dry grind oats, Almonds and sesame seeds.

3. Take 1 cup full of dates, remove the seeds from dates and cut in to small pieces.

4  .Now put 1 cup full Powdered jaggery to a big bowl.Add 1/2 cup of water and mix it well.
5.  Keep this jaggery on the fire and let it boil for 2 minutes. Sieve this jaggery mixture.

6.  Now keep a pan on the fire and put cleaned jaggery and boil it till it turns one string consistency.
Add raisins to it.

7.  Pour the jaggery mixture to the bowl and add ghee. Mix it slowly.
8. Add 1 /2 Cup ghee and cut dates pieces. Slowly mix all the ingredients nicely. (It is bit hot because of jaggery mixture).

9. Take a handful of the mixture and prepare laddu.

10. Let it cool. Store them in airtight box or bottle and munch whenever you want to.

Notes :

Fry oats and raagi on low flame.
Fry sesame seeds till it spluteer and turn golden brown. It adds to the taste.
Dry grind sesame seeds with roasted oats.
Use of jaggery can be minimized by using more dates
Adding more/less ghee is optional.
Adding coconut is optional. I have not added coconut or dry coconut. Laddu stay longer period if you skip using coconut.
Time : 30 Minutes.
Serves : 30 to 40 Laddus can be prepared.

Harka - Moong Patties

Harka Patties ar simple food and Patties are prepared using left over Harka Uppittu.

Just thought of doing some thing using the left over Harka/Kodo Millet Uppittu. It was raining and crave for some fried or shallow fried Patties came into mind. The left over Uppittu in fridge took the shape of patties. It turned as some thing yummy bit spicy and tasty Patties.
I have used 1 boiled potato, garam masala, jeera powder, coriander leaves and a small quantity of cashew pieces.
Let us see the recipe now :

Things Needed :

Harka - Mong Uppittu : 2 Cups
Boiled Potato : 1
Garam Masala : 1/2 Tsp
Jeera /cumin seeds powder : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Cashew Pieces: 2 Tsp
Salt : If required
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl. Put Kodo / Harka Millet Uppittu , add garam masala, jeera powder. Add cashew pieces.

2. Add washed and cut coriander leaves and boiled potato. ( Peel off its cover before you add).
3. Add little salt and mix all the ingredients nicely.
3. Divide the mixture into small quantity. Take a small portion and pat it on your palm.
4. Keep a pan on the fire and heat. Sprinkle some oil on top.
5. Place the patties on hot tava and cook till it turn as golden brown. Sprinkle some oil on the top and turn the other side and cook.

6. Harka Moong Patties are ready to serve. Serve with your favourite side dish like ketch up or sweet and hot chutney.

Note :

Adding boiled potato helps to bind the mixture. Adding garam masala is optional. You can use chilly powder, jeera powder and daniya powder instead. Adding more oil is optional. Adding any other vegetable like carrots and beans is optional.
Time : 10 Minutes
Serves : 2 to 3 

Link for Harka - Moong Uppittu :
https://nsomayaji.blogspot.com/2019/05/kodo-millet-moong-kadubu-uppittu.html   

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 .

Urid - Moong Dal Harka Kadubu & Dosa

Kadabu is one of idli family. We do prepare different varieties of kadubu. This Kadubu is done with Moong dal, urid dal and harka/Araka. Araka or Harka is one of the siridhanya's grain. It is just like foxtail millet or little millet.

Use of Siri Dhanya /Millets is definitely benefits our health. It is free of gluten, and full of fiber. It is digested easily but slowly. It is good for diabetic, high blood pressure or any other related problems.
Let us see the recipe Now>
I have soaked urid dal and moong dal, Harka/Kodo Millet separately for 3 to 4 hours. Then grinding with green chilly, pepper pods, an inch of ginger and little coconut.
Harka is to like rava consistency means it should not be powdered completely. The dals should be into fine paste.
I have cooked this batter with out fermenting and I used a teaspoon of Eno. Eno helps to digest the food easily and turns the food soft and fluffy.
I kept some remaining batter to ferment and prepared dosa with that batter, which has turned so yummy and crispy.
Let us see the recipe now :

Things Needed :

Urid dal : 1 Cup
Moong dal : 1 Cup
Harka/Araka /Kodo Millet : 1/3 Cup
Coconut : 1 Cup /3 to 4 Tablespoons
Green chilly : 2
Ingh/Asafoetida : A little
Curry Leaves : 1 Handful
Coriander leaves : 2 Tablespoons
Ginger : An inch
Jeera /Cumin Seeds : 1 Teaspoon
Pepper Pods : 1/2 Teaspoon
Salt : As required
Eno Salt : 1 Teaspoon

Method :

1. Wash and soak urid dal, moong dal and Harka/Kodo Millet separately for 2 to 3 houts.

2. Wash and cut coriander leaves, curry leaves and green chilly. Remove the outer layer of ginger and wash it again. Cut into small pieces.

3. Grate coconut and keep it aside.
4. Grind Urid dal, moong dal, cut ginger, coriander leaves, curry leaves,  1/2 cup of coconut, green chilly, jeera and pepper with required water. Grind it nicely.
5. Grind Harka /kodo millet into rava consistency. Mix all the batter with required salt.

6. Apply little ghee/oil to a bowl and keep it ready.

7. Keep a idli cooker /pressure cooker on the fire, put some water and keep a bowl upside down.
8. Add a teaspoon of Eno Salt and mix the batter nicely. Spread some coconut on the top.

9. Put this batter to ghee spread bowl and keep this bowl in pressure cooker.

10. Close the lid and steam for 10 to 15 minutes.
11. Open the lid and take out the kadubu bowl.

12. Replace the kadubu to a plate. Put some coconut and press it slowly.
13. Cut this Kadubu into small pieces,add little more grated coconut and serve.

14. Serve with the side dish you have prepared.

Note : 

Add little water to grind and see that the batter is not so watery. It should be like idli batter. Adding jeera/cumin seeds and pepper helps to reduce the gas properties in dals and helps the food to digest easily. Use of Eno salt helps to soften the kadubu.
Time :
Soaking dals and Harka/Kodo millet : 3 Hours.
Grinding time :  5 Minutes.
Cooking time : 15 minutes.

Serves : 3 to 4 .  

Dosa preparation :

Keep the remaining batter for fermenting. ( Over night ).

Next morning you can prepare dosas and enjoy.