Dosa (Red + White Raw Rice)

Dosa/Dose/Dosai/Indian Pan cake whatever you call it, it is an yummy authentic dish. Dosa is ideal breakfast for many Indians that too in South India. There are varieties of Dosas and they are done with different ingredients. It has become world famous these days.
I have used red rice, raw rice,methi seeds, urid dal and avalakki/Beaten'flattened rice.

Let us see some benefits of eating Methi seeds in our diet.
Fenugrik Seeds/Mehti seeds/Mentya is loaded with fiber. It is good for stomach disorders, mouth ulcers, diabetes and inflammations. It is good for ladies who are feeding their baby. It is good for improving digestion and helps to reduce the cholesterol level. It is also helps to protect the heart health. Good for immune system and protect our hair. It is rich in Iron, magnesium, manganese and copper. It contain B6, protein and dietary fiber.
Do not consume much methi seeds during pregnancy, it might lead to miscarriage.
Lets see the recipe Now. I have used red and white raw rice, very little methi/fenugrik seeds, urid dal and avalakki/beaten rice. Dosa dough needs to ferment well to get good dosas.

Things Needed :

Red Raw Rice : 2 Cups
White Raw Rice : 2 Cups
Urid dal : 3/4 Cup
Beaten Rice/Avalakki : 3/4 Cup
Methi/Fenugrik Seeds : 1 Teaspoon
Salt : To Taste
Oil : 3 to 4 Tablespoons

Method :

1. Wash and soak rice and urid dal together for 2 to 3 Hours. Wash avalakki and methi seeds and soak in warm water.

2. Grind them nicely till paste with required water and remove from the grinder.

3. Add salt, mix it well and let it ferment for over night or 6 to 8 hours.

4. Now keep a pan on the fire. Heat and put little oil on the tava. Clean that oil nicely with a kitchen tissue. Let the flame be slow.
5. Now add a ladleful of dosa dough and spread it nicely on the tava. Sprinkle oil on the top.

6. Cover dosa and cook for 1 minute and turn the other side. Let it cook.

7. Remove dosa from tava and serve with the side dish you have prepared.
8. We had this dosa with Ondelaga - coconut chutney.

You can prepare Set Dosa (thick dosa) from the same Dosa dough.

You can also prepare Guli Appa/Paddu/Gundu Pongalu /Kuli appam with the same dough. You can add onions, ginger and cut green chilly and prepare Onion Guli appa.

Note :
1. You can grind it with mixi jar instead of grinder. Remember to use less water while grinding. You can add water later if it is required. (Taste differ).
2. You can reduce the quantity of ingredients and then grind. (If you think the quantity used here is more).
3. While preparing set dosa do not spread the dough into thin. Let it be thick, fluffy and soft.
4. Use of oil more/less is optional.
5. Do not add maida ( all purpose flour) or cooking soda to dosa dough.

Ondelaga leaves chutney :

Wash Ondelaga leaves and grate coconut. Now grind coconut, ondelaga leaves,curry leaves, green chilly, little (half marble size) and salt together with very little water.. Add a pinch of salt and grind it for 10 seconds. Remove from mixi jar and put it in a serving dish.
You can season with mustard seeds ingh and curry leaves with 1/2 Teaspoon of cooking oil.
Chutney is ready to serve.

Time : 3 Hours for soaking rice and dal.
Grinding : 30 Minutes.
Fermentation :  5 to 6 hours or over night
Dosa preparation : 30 Minutes.
Dough is ready and you can keep it for at least 3 days and use it whenever you want it.

 Ondelaga or GotuKola as it is called. But usually it is mentioned as Brahmhi leaves. 

The Other names for Ondelaga in some Indian languages 
 Hindi : Brahmi, Bengali : Thulkudi, Telugu : Sarasvathy Aku, Tamil Vallari Kirai, Marathi- Karivan, Gujarathi : Khanda Brahmi and in Kannada Ondelaga soppu.

Benefits of Ondelaga Leaves

It is called as ondelaga soppu because it has only one leaf. Ondelaga is good for diabetis, fever, cough and cold and many other  diseases. It is rich in antibacterial, anti viral, anti inflammatory properties.
 Ondelaga /Gotu Kola leaves

Urid Dal Spicy Rice (Ulundore)

Ulundore/Urid dal Spicy Rice is one of the traditional special dish of Iyyangars. Urid Dal Spicy Rice is as famous as Puliyogre/Puliyore.

Urid Dal Spicy rice is prepared using Urid dal and some simple spices which is always find in your seasoning container. (Oggarane dabba).
Ulandu means Urid dal in Tamil. Ogare/Ore means mixed rice. Ulandu Parapu/Urid dal is the main ingredient here. Roasted Urid dal, Pepper pods and grated dry coconut (Kopra/Kobbari) is used for preparing this Ulundore/Urid Dal spicy rice. (Information by Sreedevi Mukundan).
Lets see some benefits of eating Urid Dal in our diet.
Urid Dal plays an important role in Indian Cuisine. It is said to be one of the healthy dal and it is rich with protein, fat, carbohydrates and Vitamin B. It is good for women and it has a good source of iron, folic acid, calcium, magnesium and potassium. Urid dal is said to be energy booster because of its iron content. Urid dal is good for vegetarians especially. It does contain anti inflammatory and anti aging properties. It helps to improve the digestion and prevents constipation since it has soluble and insoluble fiber.
Urid Dal Spicy Rice is very easy and quick to prepare and is yummy.
Urid Dal Spicy Rice has No Onion or No Garlic and is one of the traditional food.
We can prepare this Urid dal Spicy Rice for festivals, one dish party, Ladies party or even while travelling you can enjoy it.
Lets see the recipe now.

Things Needed :

Cooked Raw Rice : 2 Cups.
Ghee : 2 Tablespoons
Spices to be roasted :
Urid dal : 1 Tablespoon
Red chilly/Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a pinch
Pepper Pods : 5 to 6 Pods
Curry Leaves : 6 to 8 or little more
Fresh Coconut : 2 to 3 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Cashew Nuts : 1 to 2 Tablespoons
Salt : As required

Method : 

1. Wash and cook raw rice and and leave it for cooling.
2. Keep a pan on the fire and heat. Add urid dal and roast till it get golden brown.
3. Add red chilly, pepper pods and roast for a minute. Add curry leaves and ingh. Put off the fire.
4. Cut cashews in to small pieces.

5. Grate coconut and dry grind it with roasted spice mix.

6. Keep a big pan or bowl. Add oil and heat. Add mustard seeds, urid dal. Let mustard seeds splutter.
7. Add a pinch of ingh and curry leaves. Add cashew pieces and fry for 10 seconds.

8. Add cooked rice and mix it well. Add little turmeric powder.

9. Add dry ground urid dal mix and salt. Mix it slowly on  low flame.

10. Add 2 tablespoons of ghee and mix it well.

11. Shift the ready Urid dal rice to a serving dish.
12. Serve with a cup of curd and papad.

Note :
Do not over cook rice. It should be soft enough. Use of more cashews are optional.  Use of oil to roast urid dal and other ingredients is optional. (Use 1 teaspoon of oil). Use of ghee is optional. Use of more/less chilly is also optional. You can use little more coconut. Just add coconut gratings at the end. It adds to the taste. Adding Lemon/tamarind is optional. I have not added. Urid dal Spicy Rice should be mild spicy. It is always better to use previously cooked rice to prepare this Spicy Rice. (Plan and cook rice before 2 to 3 hours).
Please note : Use of water to cook raw rice : Basumathi Rice : 1 cup rice - 2 cups of water. Sona Masoori : 1 Cup Rice : 3 cups of water.
Time : 20 Minutes.
Serves : 2 to 3 

Ash Gourd Raw Rice Dosa

Dosa though it it one of the dish from South India, It has become world famous. People love to have dosa any time of the day now a days. It is normally done with rice and urid dal. But it can be prepared using millets instead of rice. All the other procedure are the same. Here I have added some Ash gourd pieces and the pulp while grinding. Hot dosas taste good and in this way you can feed your kid some vegetable. Dosas are crispy when it is hot, turns soft when once it turns cool.

Lets see some benefits of having Ash gourd in our diet.

Ash gourd is an annual herb. It has many good healthy properties in it. It is good for diabetics and weight control. It keeps your body cool and boost secretion and disposal of urine. It acts as good detoxifying agent. It helps to cure Peptic ulcer and kills worms in the intestine. It contain good amount of fiber and good for people who suffer from constipation. It also helps in good digestion. Ash gourd good for treating acidity. It is good for controlling common cold, cough, fever, bronchitis and astama. Ash gourd contain Vitamin C, protein, carbohydrates, fibre, calcium, phosphorous and iron. It is very good for treating prostate enlargement.

The dough should be ferment well to get good dosas. 

Lets see the recipe now.

Ingrediets :

Raw Roce : 4 Cups

Urid Dal : 1 Cup

Beaten/Flatten Rice/ Avalakki/ Aval/ Poha : 1/2 Cup (2 Handful)

Methi/Fenugreek Seeds : 1 Tablespoon

Salt : To taste

Oil. : 2 to 3 Tablespoons

Method : 

1.Wash and soak rice, urid dal and methi seeds in one bowl. Soak flattened rice in separate bowl at least 3 to 4 hours.

2. Wash and remove the outer skin and cut the ash gourd into pieces. Remove seeds from the pulp.

3. Grind Ash gourd pieces and pulp in dry grinder. (Water should not be used). 

4. Grind raw rice, urid dal and methi seeds with flattened rice. 

5. If you are using the mixi jar, use less quantity at times. If you use grinder then put all the ingredients together with ground pumpking pieces and pulp. 

6. Grind it nicely till paste and remove from the grinder to a big bowl/vessel. Add salt and mix it well.

7. Let the dough ferment over night or at least 6 to 8 hours.

8. Keep a dosa pan on the fire. Heat the pan and sprinkle oil on the tava/pan.

9.Clean it with a kitchen tissue or a clean cloth. 

10. Mix the ready dosa dough and take a ladle of dough and spread it on the tava. (Let the fire be on low flame).

11. Sprinkle some (1/2 Teaspoon) oil on the top of dosa and cover it. Cook for a minute on medium flame.

12. Now turn the dosa other side (flip) and cook for 30 seconds.

13. Hot Ash gourd Raw Rice Dosa is ready to serve. Serve with any side dish you have prepared.

14. Repeat the same with remaining dough. 

Note :

If you use a grinder, grind all the ingredients togher, adding less water because ash gourd has lots of water in it. Grinding Ash gourd in a mixi makes it easy for the grinding. (or you find it difficult to grind in grinder). If you use mixi jar, then use little quantity and grind. It helps you to grind the dough very nicely. Adding ash gourd is optional. You can prepare easy dosas without adding ash gourd too.

Adding ghee instead of oil is optional. Prepare dosas on low and medium flame. (Optional).

Time : Total time  12 hours.

Soaking ingredients : 3 to 4 hours

Grinding : 30  to 40 minutes

Dough fermenting : 6 to 7 hours.

Preparing time : 10 to 20 minutes.

Serves : 7 to 8 people.

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