Mixed Dals & Rice Dosa.

 Eating dosa or idli for breakfast is one of the good habit. Dals are loaded with proteins and carbohydrates.
 Idli and dosas are prepared using rice or rava and urid dal. They are rich in carbohydrates and proteins. It is easy to prepare and it is always healthy to eat home made food.Here is one such recipe which loaded with proteins.

Mixed dal dosa is called adai or dal dosa and I have used all the dals and red boiled rice (Kocchakki - or Kusulakki ) as we say and I have not used any maida. (normally maida (all purpose flour) is added in hotels. Try this and I am sure you all love this dosa very much. Dals /legumes are loaded with protein, carbohydrates and energy rich. They also loaded with minerals and vitamins.
Kochhakki/Kusalakki makes the dough soft and crispy. 

Things needed :

Toor Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Chenna Dal : 1/2 Cup
Raw Rice : 2 Cups
Red boiled Rice : 1 cup
Avalakki : 2 Handful (Optional)
Methi Seeds : 1 Teaspoon
Medium Rava/ Semolina : 1 Cup
Oil/Ghee : 1/2 Cup

Method :

1. Wash and soak rice and all dals together for 2 to 3 hours. Wash and soak Avalakki/beaten/flattened rice separately.

2. Grind them nicely adding water little by little and put it in a big bowl. Add salt and mix it well. Let it rest for 4 to 5 hours or over night.

3. Add rava in the morning when you are ready to prepare dosa. Mix it thoroughly .

4. Keep a tava (dosa pan) and heat. Put 1/2 Teaspoon of oil on the tava and spread it nicely. Clean that oil with a kitchen tissue.
5. Take a ladle full of dosa batter and spread it on the tava in circular shape. Do not press so much it might stick to the spoon and it becomes difficult to prepare dosa.

6. Add a spoon of il on the top of dosa and let it cook for 1 minute. Turn the other side and cook for 10 seconds.
7. Remove it from the dosa pan and serve hot dosa with any curry or chutney you prepared. Add a spoon of ghee on the top of hot dosa before serving.

 8. Repeat the same with remaining batter to prepare dosa.

Note :

Adding more boiled rice may turn dosa very soft and you might not be able to prepare thin dosas. Adding Avalakki/poha is optional.That too makes the dosa very soft but it adds to the  fluffyness to the dosa. You can use ghee instead of oil. It adds to the taste,
Prepare dosas on medium and low flame.(while spreading let it be low flame and then let it cook on medium flame).

Adding rava is to get the crispness and binding consistency. (Instead of maida added medium sized rava/semolina). You can also prepare dosas with this batter. Add a cup of curd just when are ready to prepare dosas. Do try it on a small quantity first and then you can prepare the larger quantity. (You get the idea by preparing smaller quantity and then you can adjust according to your wishes.


Time :
Dosa preparing : 20 minutes.
Preparation : Soaking 3 hours, leaving the batter to ferment : overnight. 
Serves : 8 to 10 ppl :  35 to  40 Dosas can be prepared.

Foxtail Millet & Flax Seeds Dosa

Dosa or Dose (Kannada word), is one of the most favourite and famous food item of South India. Now world famous. There are different varieties of dosas and it can be eaten at any time of the day.

Normally dosa is prepared with rice (raw or boiled), urid dal, methi /fenugrik seeds and flattened/beaten (aval/avalakki/poha). I always try to twist the ingredients and prepare it in slightly some thing different. This time I have added flax seeds because it gives fluffiness and softness to the dosa. Use of foxtail millet turns dosa very crispy. I added 1/3 of raw rice which helps dosa to be not only normal kind, it also avoids dosa to be very stiff.
Trying dosa, using different healthy grains is really gives me joy. This time I tried with, fox tail millet, flax seeds, raw rice and urid dal. Dosa came out very well and adding flax seeds gave softness to the dosa. These dosas are really healthy because it contain good healthy grains like foxtail millet, urid dal and flax seeds.

Foxtail millet is known as Navane and flax seeds are Agase beeja in Kannada language.
Lets see some benefits of having Urid dal in our diet.

Urid dal is rich in protein and carbohydrates which required by the body. It also contain Vitamin B, iron, folic acid, calcium, magnesium, potassium. Urid dal contain energy boosting, anti aging and anti inflammatory properties. It also helps to improve digestion and boost heart health.
Lets see the recipe now. You can prepare thinner and crispy dosa, fluffy dosa (Set Dosa) or Masala Dosa. (Option is yours).

Ingredients :

Foxtail Millet : 3 Cups
Raw Rice : 1 Cup
Flax Seeds : 2 Tablespoons
Urid dal : 1 Cup
Methi/Fenugrik seeds : 1 teaspoon
Avalakki/Poha/Beaten Rice : 1/2 cup or 2 handful
Oil : 2 to 3 Tablespoons.

 Method :

1. Wash and soak all the ingredients except avalakki together for 3 to 4 hours. Wash and soak avalakki separately.

2. Grind it nicely  (including avalakki) and till paste consistency with required water. (add water little by little).
3. Remove from the grinder or mixi jar and add salt and mix it well. Leave it fermentation. (Over night or 5 to 6 hours).

4. Keep a tava or dosa pan on the fire. Heat. Just sprinkle little oil and put a ladle of dosa dough.
5. Spread it nicely, cover and cook for 1 minute on low and medium flame.

6. Remove the cover and sprinkle 1/2 teaspoon of oil on the top and turn the dosa and cook other side of the dosa for 10 to 20 seconds.

7. Remove from the pan and serve hot dosa with chutney or sambar or any side dish. Add a spoon of ghee on the top just before serving.

8. Repeat the same and prepare dosa with remaining dough.
9. Masala Dosa with the same dough.

Note :

You can reduce the quantity of rice and foxtail millet (each 1 cup and 1/2 cup urid dal etc) .
You can also use ghee instead of oil. (optional)
Time : Soaking : 4 hours, grinding : 10 minutes in mixi and at least 1 hour on grinder.
Cooking time : 30 minutes (As per requirement).
Serves : at least 25 to 30 dosas can be made

Raagi & Rice Flour Rotti

Raagi/Finger Millet flour and rice flour are used in this recipe and prepared rotti. Rotti is a famous breakfast dish in India. It is called with different name like talipittu, talipit, pan rotti, etc. It is surely one of the nice dish and you can enjoy rotti with coconut chutney or any other chutney.

Ready to Serve Raagi & Rice Rotti

Rotti is normally prepared with using onions, coconut and some spices. It is mixed with plain water or with some curd or butter milk. It is the choice to add vegetables. We can prepare rotti with rice flour, millet flour or finger millet flour, wheat, rava and many other grains.
I have prepared rotti with rice flour, raagi flour. I gave a little twist to the rotti adding onion chutney to the flour. It not only adds to the taste you can spread the rotti as thin as you want. One will thoroughly enjoy eating and preparing this rotti. It is easy and yummy. It is soft and good for the elders. Children will surely like it when you tell them that, they become strong when they eat this rotti.

Lets see the benefits of adding raagi/finger millet in your diet.
Raagi is one of the Healthiest food on the earth I can say. It is a staple food of many in Karnataka and many parts of South India. Using Raagi in your diet helps to keep the pill away. It does mean you grow strong and healthy. You must have seen grandmother or the elder ladies prepare baby food using this raagi. We call this as raagi manni (thin and looks soft and smooth after cooking). Raagi is rich in calcium and best for weight loss and helps to lower cholesterol level. It is the best food for people who suffer from diabetic and is full of fiber. It is good source of protein and minerals. Raagi contains amino acids. It is loaded with iron and it is beneficial for individuals with low hemoglobin levels. They also contain B Vitamins, B6 and folic acid. They are good anti diabetic and antioxidants contents.. Ragi is low in fat and it is gluten free, easy to digest. Ragi is good for bones. It is rich in calcium and vitamin D helps to strengthen bones and people who suffer from anemia. It is excellent source of natural calcium for aging people and kids and reduce the risk of fractures.
Now lets see this recipe.

Ingredients :

Onion Chutney : 1 Cup
Ragi/Finger Millet flour : 2 Cups
Rice flour : 1 Cup
Curry Leaves : 1 Handful
Coriander Leaves : 1/2 Cup (fine cut)
Salt : as required
Water : as required
Curd : 1 Tablespoon (optional)
Oil : 2 to 3 Tablespoons

Method :

1. Put rice flour, finger millet flour, onion chutney and salt in a big bowl.
2. Wash and cut coriander leaves and curry leaves into very thin and add it to the flour mixture.

3. Add a tablespoon of curd and mix all the ingredients with required water. Let the dough be bit loose.

4. Keep a bowl of water near the stove.
5. Keep a pan and heat. Sprinkle oil and spread it nicely around the pan.(tava).
6.  Take a handful of prepared rotti dough and spread it nicely around the pan. Wet your hands with plain water at times.(This helps to spread the dough evenly and thin). Let the fire be very low while spreading the dough.

7. Sprinkle half spoon of oil on the top of the rotti and cover the rotti with a lid. Cook on medium and low flame for 1 to 2 minutes. (adjust in between).

8. Remove the lid and add another half spoon of oil and turn the rotti other side and cook for a minute.

9. Remove from the pan and shift to a serving plate. Add a spoon of ghee and serve with the side dish you prepared.

10. Repeat the same with remaining dough and prepare rotti.

Note :

Let the dough be bit loose. Thicker than idli though, but easy to spread. Adding oil taste better. You can cook with less oil also. People who are dieting do not add oil. You can cook with out oil too. Sprinkle little water now and then. It helps the rotti to cook nicely. You can add grated carrots, capsicum and cucumber. Adding more onions is optional.
Do not use the stale or spoiled chutney. It might cause, sick or infection or indigestion or food poising.
Time : 30 minutes.
Serves : 3 to 4
Onion Chutney Recipe:
Grate coconut, add one cut onion, tamarind, little ingh (asfoetida), Red chills ( 3 to 4 ), very little quantity (1/2 of 1/4 Teaspoon/ 6 to 8 mustard seeds if you can count it) and salt.  Grind all these with little water and remove from the mixi jar to a serving bowl.

 Thyroid suffering people should avoid eating onions since it contain oxidants.  (Raw or cooked).

Raw Mango - Rice Vada

Rice - Raw Mango Vada is a fried dish. We can have them for breakfast or as snack in the evening. It is like like pooris and bit spicy, bit tangy and yummy to have them with ginger chutney. It is one of the good combination. Or you can have them with cup of hot coffee or tea.

I have used totapuri raw mango, coconut, green chilly and a pinch of asafoetida. (Ingh). We do prepare coconut rice vadas with little jaggery and a pinch of salt. Noemally raw rice is ground to paste and then added very little jaggery to give a just enough sweet taste. The vadas are so tasty that you can munch them anytime of the day during Mansoon.
Here I have used rice flour and spicy mango chutney to give out spicy and tangy taste. It does not take much of oil.
Let us see some benefits of eating " Raw Mango " in our diet.

Raw mangoes are full of Vitamin C, that are needed for strengthening our immune system. It is full of fiber and helps to throw away all the waste products from our body.They also contain B Vitamins which helps to maintain good health. It also helps to cure blood disorders. They are good herbal remedy for gastro-intestinal disorders. They are good medicine for summer diarrhea, morning sickness, indigestion and constipation. Unripe mango juice helps to prevent excessive loss of sodium chloride and iron during summer due to more sweating.
No onions are used in this "Rice - Raw Mango Vada". These vadas are soft and spicy.

Lets see the recipe now.

Ingredients :

Raw Mango Chutney : 1 Small bowl
Rice flour : 2 Cups
Jeera/Cumin seeds  : 1 Tablespoon
Salt : To taste
Oil : 1 Cup (to fry).

Method :

1. Put raw mango chutney, rice flour, salt and jeera in a big bowl.

2. Mix it nicely and add required water, The dough must be thick.

3. Keep a frying pan on the fire. Heat and put oil. Keep a small bowl of plain water aside the stove.
4. Divide the mixed dough into small portion.

5. Now wet your palm in plain water take a small portion of the dough and pat it on the palm in circle shape.
6. Drop this small vada in hot oil and fry on both sides.

7. Remove vada from frying pan and put it on a kitchen tissue. It helps to absorb extra oil.

8. Repeat the same with remaining dough. Remember to wet your palm each time. It helps to pat the vada easily.

9. Serve vadas with ketch up or any other side dish you prepared.
10. We had Rice -Raw mango Vadas with ginger chutney.

Note : 

Do not use the stale chutney as it might effect your health and vadas may turn bad. (not edible for eating). Using chilly is optional. Using cut onions also optional. No need to add any hot oil or ghee to the dough while preparing.Adding coriander leaves, curry leaves also optional.
Time : 30 Minutes. ( Total time)
20 to 25 Small Vadas can be made
Serves at least 3 to 4
I have used totapuri mango for mango chutney. Grind a bowl of coconut, half of totapuri mango pieces, 2 green chilly, salt and a pinch of asafoetida.(Ingh) with little water. This chutney goes well as one of the good side dish with chapati, poori, dosa, idli and all type of rice and plain rice.w Mango Chutney ;  :

Flax Seeds - Urid Dal Dosa

Flax Seeds are healthy seeds and you must add Flax seeds in your diet. It is loaded with healthy values. Urid dosa is loved by many. That too who does not like soft, fluffy and tasty dosas in their food. Whether morning, snack time or even dinner I am sure every time and anytime this goes well.
I soaked some flax seeds thinking of adding them while cooking. I was really not known that soaking flax seeds turns sticky. So when I checked them after 1 hours so, it already soaked well and I did not want to add them in the curry because of the texture as it turned. I did not want to throw them either, so I added this soaked flax seeds along with my dosa ingredients to grind and left it for ferment. I knew that flax seeds are added to cake instead of eggs. Was just thinking how the dosa will be. To my surprise the dosa was superb, soft and fluffy and tasty too. So this way flax seeds added urid dosa derived and you can try this also and enjoy eating them.
Methi seeds, urid dal, raw rice and flax seeds are used in this recipe. 

Let us see some benefits of having Methi Seeds in our diet.
Methi or Fenugrik seeds contain loads of medicinal values. It contain protein, fibre, Vitamin C, potassium, iron and alkaloids.(Alkaloids are group of naturally occurring chemical compounds). Methi seeds help to reduce the cholesterol and reduce the risk of heart diseases. It contain large amount of potassium and helpful for heart rate and blood pressure. Methi seeds contain amino acid and it helps to produce and insulin and helps to control blood sugar levels in diabetics. It is full of fiber and helps in good digestion. It is good for heart burn.It helps to loose weight and good remedy for fever and sore throat. It helps to increase breast milk production in lactating women. (Lactating mother should have methi leaves in their diet). Helps to soothe skin inflammation and reduces scars. It also helps people who suffer with their hair problems.
Now lets see the recipe:

Things Needed :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds : 2 Tea spoons
Flax seeds : 1 full Table spoon
Salt : to taste
Oil or Ghee : 2 Table spoons

Water : required water.

Method : 

1. Wash and soak raw rice, methi seeds, urid dal together for 4 to 5 hours.

2. Wash and soak flax seeds separately

3. Now grind them all together including soaked flax seeds. Divide the whole ingredients in to two parts. (grinding small quantity helps to grind the ingredients nicely and quickly).
4. Use only required water while grinding. (or the dough may turn watery and it may not churn nicely).

5. Remove from the mixi jar and add salt and allow it to ferment. (overnight is better).

6. Let it ferment well for at least 6 to 8 hours.

7. Keep a dosa pan on the fire and heat. Sprinkle oil and spread it nicely.
8. Mix dosa batter nicely and take a spoon of the batter and put it on the tava and make a small circle size.

9. Sprinkle oil on the top of the dosa and cover. Cook for a minute and turn the dosa to the other side and cook.(10 seconds).

10. Now Dosa is ready to serve. Serve with the side dish you have prepared. Add little ghee on the hot dosa just before serving.

Note :

Let the batter be like normal dosa batter consistency. I have not added awalakki for this dosa. Just 4 to 5 pods of soaked cow peas added. (It is not necessary to add cow peas, It was mixed with flax seeds while soaking). Using ghee or oil is optional. Do not add more flax seeds. It increases the body heat. At a time you can have 3 tea spoons of flax seeds or powder. Thinner dosa also comes out nicely but its not crispy. It is soft.
Time : 30 minutes + soaking  4 hours and ferment 6 to 8 hours.
Serves : 5 to 6