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.

Mixed Dal Rasam

Mixed dal Rasam is one of the simple dish and goes well with almost all the main dishes. It is full of protein filled and fiber rich Rasam.

I have used Channa Dal, Toor dal and moong dal here. I also used some tomatoes and green chilly with home prepared  curry powder.
Dal /lentils are filled with minerals and vitamins. They are rich in carbohydrates and provide energy to our body. They are rich in protein.
Let us see the recipe now :

Ingredients :

Toor dal : 1/4 Cup
Chana dal : 1/4 Cup
Moong dal : 1/4 Cup
Green chilly : 2 to 3
Ginger : An inch
Tomatoes : 3 to 4 ( Medium sized ).
Salt : As required
Methi seeds : 1/4 Teaspoon
Curry Powder : 1 Tablespoon
Coriander leaves : 2 Tablespoons
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Muster seeds : 1 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : 1 Pinch
Curry leaves : 8 to 10

Method :

1. Wash and boil all the three dals together in a pressure cooker for 8 to 10 minutes.

2. Wash and cut tomatoes, curry leaves, coriander leaves and slit green chilly
3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
5. Add jeera and ingh. Add curry leaves. Add tomatoes and fry for a minute.
6. Add green chilly and cooked dal. Mix it well. Add little water if required. Add methi seeds.

7. Add salt, grated ginger and little turmeric powder. Let it boil for 2 minutes.
8. Add curry powder/rasam powder and mix it well. Let it boil for 2 to 3 minutes.

9. Add a tablespoon of ghee and put off the fire. Shift ready mixed dal to a serving bowl.

10. Add cut coriander leaves and serve with the main dish.

Note :

You can soak channa dal for 1 to 15 minutes. So that it cooks well and mixes well with other dals.
Adding any spice is optional. Adding any brand rasam powder is optional. Adding more green chilly is optional. The rasam should be bit thicker than rasam. It taste heavenly with plain rice. It goes well with chapatis and other main dishes.
Time : 30 Minutes
Serves : 3 to 4 .

Home prepared Spice /Curry Powder:

Fry 1/4 tsp of methi seeds till golden brown and add 1 tablespoon of coriander leaves with 4 to 5 red byadagi chilly. Add 1/2 teaspoon of jeera and a pinch of ing. Use 1 teaspoon coconut oil to fry. Dry grind this and add it to Mixed dal rasam. Fresh spice powder adds to the taste. 

1 time use

Sprouted Moong Juice / Panaka

Whole Moong /Green gram is filled with proteins. I have prepared juice, using this sprouted moong.
Whole Moong juice or  panaka is one of the traditional panak / juice of South Canara.

The sun shines and the heat waves reaches up to 50 degree during summer. To keep ourselves cool people of South Canara do make use of natural things and keep them selves cool, happy and fit.
This particular panaka/juice, used to be prepared my doddamma where I grown up. She used to prepare varieties of panaka and we do enjoy drinking it.

Let us see some benefits of Sprouted Green Gram :

Whole Moong sprouts are low in calories and they are rich in fiber. They are full of B Vitamin, Vitamin C, Vitamin A, B2, B5 and Vitamin K. They are rich in minerals like folic acid, zinc,copper, magnesium and protein. They are rich in antioxidants and excellent source of vitamins and minerals. They helps us to get good immune system. They are easy to digest. They are good for weight loss and  good remedy for hair loss. They are good for acidity problems.

Let us see the recipe now :

Ingredients :

Sprouted Moong : 4 to 5 Tablespoons
Jaggery : 2 Tablespoons
Dry Ginger Powder : 1/4 Teaspoon
Salt : A pinch
Water : 2 Glasses

Method :

1. Put Moong Sprout to mixi jar. Add 1/2 Cup of water and grind. Grind into thin paste consistency.

2. Remove it from mixi jar to a big bowl.

3. Add jaggery, a pinch of salt and required water. Mix all the ingredients nicely.

4.  Add dry ginger powder and mix it well.  You can grind it a bit to get froth ( ನೊರೆ ).

5. Shift it to glasses and serve. Adding ice cubes or use of cold water to prepare the panaka is optional.

Note :

Add more sprouts to get thick consistency. Adding salt and pepper to panaka is optional. Adding sugar instead of jaggery is optional. Remember jaggery is the healthy option. Jaggery helps to keep our body cool and energetic.

Diabetic patients needs to reduce the jaggery amount while you prepare this PANAKA.

Time : 10 Minutes.
Serves : 2 to 3.

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.