Little Millet - Red Rice + Dals Dosa

Dosa or Dose (in Kannda) is one of the lovely breakfast dish that most of us like it. It is loved by all corners of the world these days. It is one of the most favourite dish of South Indians. Dosa is normally prepared, using rice and urid dal. Varieties of dosas have been tried and enjoyed. Different in dosa shape also can be seen in some places. I love to use my own idea and it is surely a healthy option that I choose and enjoy experimenting with my own Ideas and creations. This all happens because I love cooking and have the interest to spend some time.

Here I have used Saame (little millet) and other dals mixture with red rice.
Lets see some benefits of eating Rajamudi Rice in our diet.
Rajamudi or any red rice is high on nutrition. Red rice is especially good for people who wants to shed there weight, who might be diabetic or wants to live a healthy life. Red rice is always fiber rich and it is digested slowly and release the sugar into the blood in slower pace.
It is said that, Rajamudi rice is the quality of rice eaten by the Wadiyars of Mysore. Those who were unable to pay their taxes were encouraged to pay this Rajamudi rice as tax instead. So one can understand the importance of this rice.

I have done plain dosas, Masala dosa and Onion Uttappa using the same dosa dough.
Lets see the recipe now:

Ingredients :

Toor Dal : 1/2 cup
Moong Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Saame Akki ( Little Millet ) : 1 to 11/2 Cup
Raw Rice (I have used Red Rice) (Rajamudi Rice) : 1 Cup
Avalakki : 1/2 Cup
Methi/Fenugrik Seeds : 1 Teaspoon (optional)
Dry Ginger Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As Required
Oil : 4 to 5 Tablespoon /Ghee/Butter

Method :

1. Wash and soak all the dals, little millet, methi seeds, avalakki and red rice separately for 3 to 4 hours.

2. Grind them into thin paste, add ginger powder, red chilly and salt.

3. Give a churn so that all ingredients mixes well.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment over night OR 5 to 6 hours.

5. In the morning mix the dough again just before you prepare dosa.
6. Keep a dosa pan on the fire and heat. Clean it with a Kitchen tissue.
7. Just spread very little oil on the top.
8. Take a ladle of dosa dough and spread in circle shape.

9. Sprinkle half teaspoon of oil on the top. Cover and cook for a minute.
10. Turn the other side and cook for 10 seconds and serve hot dosa with a side dish you have
prepared.

2: Little Millet Masala dosa;
All You need :
Dosa dough
Onion - Potato thick curry
Chutney : to serve with Masala dosa.
Red chutney/chutney powder to spread on dosa before placing Potato curry on the dosa. (optional)
Oil /Ghee/Butter

Little Millet Red rice Uttappa
You Need
Dosa Dough
Cut onions, coriander, curry leaves, grated ginger mixture
Chutney /side dish to serve with dosa

Note :
You can prepare dosa with out fermentation of dough also. But it does not turn thin. The quantity of dals and rice ration should be all the dals together 2 cups + Rice can be 2 to 21/2 Cups. I have used 1 1/2 cups Saame (little millet and 1 Cup of Rajmudi Red Rice. Adding ginger powder to avoid any gastric trouble. (It is said that eating more dals cause gastric problem). Adding chilly powder is optional. I wanted the dough to be little spicy. Cook on low and medium flame to get good dosas. You can prepare thick and fluffy dosa also. No need to add any cooking soda or Eno.
Time :
Dosa  : 20 to 25 minutes (Any type)
Serves : According to your use. 5 to 6 people can enjoy.
Dough preparation (Soaking time and fermentation )  4 Hours to soak + 15 minutes to grind and to ferment over night OR 5 to 5 hours. 

Spicy Onion -Dosa.( with Patrode Hittu)

Spicy dosas are special dosas prepared mostly with Patrode dough.

I have used Patrode dough and onions to prepare this Spicy Onion Dosa.

Patrode is a special dish of South Canara (Dakshina Kannada), Malenadu and around the area. The dough is prepared using Daniya (coriander seeds), jeera/cumin seeds, red chilly, coconut, and tamarind and raw rice.

Spicy Onion Dosas are good to eat for breakfast or as snack. It goes well with lunch adding as one of the side dish. ( We do prepare Kallu Patrode or Chatti (with Kesu Leaves) as side dish. It goes well with rice.
Let us see the recipe:

Things needed :

Raw rice : 2 cups.
Methi Seeds : 1/2 Teaspoon.
Coconut : 3 to 4 Tablespoons.
Coriander seeds : 2 Tablespoons.
Jeera : 2 Teaspoons.
Red chilly : 6 to 8
Ingh/Asafoetida : A pinch
Tamrind : Small lemon size.
Jaggery : 3 to 4 Tablespoons.
Salt : to taste.
Onions : 2 to 3 ( medium size).
Oil : 1/2 cup.
 Turmeric Powder:  1/4 Tea spoon.

Method :

1.Wash and soak raw rice and methi ( fenugrik seeds )  seeds in plain water for 2 to 3 hours
2. Grate coconut and grind all the spices with little water. (coriander seeds, jeera, red chilly, turmeric powder and tamarind)
3. Then add rice (drain all the water before adding rice), grind it nicely till paste.
4. Add jaggery (powder jaggery before adding), salt and ingh. Grind it for 2 minutes.
5. Remove the batter from the mixi jar and put it in a bowl.
6. Remove the outer layer of onions and wash it. Cut them into small (thin pieces).
7. Mix cut onions with ground batter nicely.

8. Now keep a pan/tava on the fire and heat. Sprinkle little oil on the tava. clean it with a tissue.
9. Take a ladle full of the spicy onion batter and spread it slowly in a round shape.

10. Sprinkle little oil on the top and let it cook on low and medium heat. ( 1 to 2 minutes). Cover the lid and cook.

11. Turn the other side and cook for 20 seconds.

12. Now Spicy Onion Dosa is ready to serve.

13. Repeat the same with remaining dosa batter.
14. Serve with little butter on the top of hot dosa.
15.You can also try this way of preparing dosa this way.
Spread the batter and spread cut onions on the top of dosa and cook. 

Note :

Adding more/less jaggery is optional.  You can use palak leaves, dil leaves, instead of onion or along with onions. Adding more/less oil is optional. Covering and cooking dosa, helps to cook dosa fast and the dryness on the dosa will be avoided. Adding more/less chilly is also optional.
Time : 30 Minutes
Serves : 3 to 4.