Avarekai Rava Rotti

ಅವರೆಕಾಯಿ /Field beans is a pod which is available during winter and its the season you get the best Avaekai. Here I have tried Rava rotti adding Avarekai and it is the yummy rotti and I assure you to try and enjoy.

All I used is  the normal ingredients, like Avarekai, onions, ginger, coconut, green chilly and Rava/Semolina.
It is one of the simple but yummy rotti that is good for breakfast, dinner or even as snack.
Rava /Semolina is filled with minerals and vitamins. It is a coarse powder of dhurum wheat.
Rava keeps you full for a long time because it is digested slowly. It takes care of your blood sugar and blood pressure.
Let us see the recipe now :

Ingredients :

Rava /Semolina : Medium sized : 2 Cups
Curd : 1 Cup
Onions : 2 Medium sized
Curry leaves : Handful
Coriander leaves : Handful
Green chilly : 2
Ginger : An inch
Cooked Avarekai : 1 Bowl : 250 gr.
Coconut : 1 Cup
Salt : As required
Normal water : As required
Cooking Oil : 3 to 4 Tbs

Method :

1. Wash curry leaves, coriander leaves, green chilly and cut into small pieces.
2. Wash and cook field beans and keep it ready.

3. Remove the outer cover of onions and wash it, Cut into small pieces.
4.Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the ingredients like coconut, cooked field beans, grated ginger, grated coconut, salt, cut onions, coriander leaves and curry leaves.
7. Add rava/semolina and curd. Mix it nicely. Add required water and prepare rotti batter.
8. Let it be bit liquid consistency. It helps in making thin rotti. Leave the batter for 10 minutes.

9. Keep a dosa pan on the fire. Let the flame be very low. Heat and put a tsp of oil. Spread the oil around.

10. Take a handful of rotti batter and spread it around the pan as a circle shape.
11. After spreading the batter increase flame to medium. Let the rotti cook for a minute.

12. Turn the other side and cook. Crispy rotti is ready to serve. Prepare the rest of the rotti.

13. Serve with the side dish you have prepared.

14. Add ghee or butter on the top just before serving.

Note :

Let the batter consistency be little thicker than idli batter. It should not be very watery. Adding more chilly or any other ingredients is optional. Use of more oil is optional. Use of cooked Avarekai is better to add since use of raw field beans do not cook fast.
Time :30 Minutes.
Serves : 2 to 3 .

Ragi Moong Dal Dosa

Ragi is one of the wonderful millet which is gluten free. I have used ragi flour and moong dal and prepared yummy dosa and it is with out fermentation. No Soda or No Eno and it is one of the healthy dish you need to add it your diet.

Ragi Moong dosa is good for people who wants to diet. it is also diabetic friendly. Ragi provides vitamins and minerals and moongdal boost energy and helps to keep your tummy full for a long tim.
I have used ragi flour, moong dal, very little pepper pods and handful curry leaves.
You can prepare dosas as soon as you grind the dosa batter. No need for the batter to be fermented. Good for all age group and is very digestive to all age group.
Let us see the recipe now :

Ingredients :

Moong dal : 1 Cup full
Ragi flour : 1 Cup full
Pepper Pods : 6 to 8.
Curd or butter milk : 1 Small cup
Curry leaves : Handful.
Salt : As required

Method :

1. Wash and soak moong dal for an hour. Grind it with curry leaves and pepper pods.

2. Add little water to ragi flour and mix it well. Add this mix to mixi jar and churn for 2 to 3 minutes.
3. Take it out from the mixi jar to a big bowl. Add required salt and a cup of curd/butter milk.

4. Mix the batter nicely and keep it aside.
5. Keep a pan on the fire and heat. Clean it with a clean kitchen tissue.

6. Let the pan be on lower flame. Take out a ladle full of moong - ragi dosa batter and spread it on the pan/tava.
7. Sprinkle some oil on the top. Cover and cook on medium and low flame.
8. Turn the other side and cook for a few seconds.

9. Ragi - Moong Dosa is ready to serve.

10. Serve with your choice of side dish.

Note :

Add little water to grind. If the batter turns watery, add little more ragi flour or rava/semolina.
Dosa might turn bit hard. Adding water and mixing the ragi flour just before adding to mixi, helps to grind the batter nicely. Adding pepper pods and curry leaves to dosa batter is optional. They do help to reduce the gas formation of the food. Adding curd to the batter helps to soften dosa.
Time : 1 hour for soaking moong dal + grinding 5 minutes + Dosa preparation 10 minutes.

Serves : 2 to 3.

Cucumber Pesarittu

Pesarittu /whole moong dosa is known as Pesarittu. I simply call this as Hesaru dosa.

I have tried this Pesarittu dosa in different ways. THIS time it is with cucumber. Dosa taste yummy and good for people who do not eat much vegetable. 

I have used whole moong, rava/semolina, little coconut, 1 small cucumber with its skin, pepper and curry leaves.

Pesarittu dosa is a healthy dosa which fills your tummy with good nutrients. Whole moong is filled with vitamins, minerals and is protein rich. Cucumber Pesarittu Dose is good for all age group and you do not feel hungry for a long time.

I used fresh Pesarittu batter for dosa. I did the grinding in mixi and added rava and curd to it. Gave a churn for 2 minutes, stopping for a few seconds in between. 

 as I grind it. I have added a cup of curd to add savoury to the batter. 

Let us see the recipe now :

No Onion or NO Garlic is added to this recipe.

Things Needed :

Whole Moong : 1 1/2 cup

Rava /Semolina  : 1/2 cup (medium sized).

Pepper pods : 6 to 8

Ginger : An inch

Curry leaves : 1 Handful

Mangalore Southekai /Cucumber : 1 Medium sized 

Curd /Yogurt : 1 Cup 

Salt : As required 

Coconut : 1 Small cup.

Ingh : A little 

Method :

1. Wash and soak whole moong for 3 to 4 hours or over night. 

2. Grate coconut and grind it with ginger pieces and pepper pods. Wash and peel off the ginger skin and wash it again and cut into pieces. 

3. Add whole moong and grind till it turn as paste.

4. Mean while wash cucumber and remove the pulp and seed inside it.

5. Cut the cucumber into small pieces and soak in water for 5 minutes.

6. Add these cucumber pieces to mixi and grind till they turn into paste. Add the outer layer of cucumber to grind. (cucumber skin).

7. Add a big cup of curd and grind it for 2 minutes. 

Add rava and churn for 2 minutes.

8. Remove it from the mixi jar to a big bowl. Add salt and keep it aside.

9. Mix the batter nicely and Whole moong dosa batter is ready.

10. Keep a dosa pan on the fire and heat. clean the pan with a clean towel or Kitchen tissue.

11. Take a ladle of whole moong batter and spread it on the tava. Sprinkle some oil on the top.

12. Cook on medium and low flame. Turn the dosa other side and cook for a minute.

13. Dosa is ready to serve. Take out the dosa from a pan and serve.

14. Add a tsp of ghee on the top just before you serve Cucumber Pesarittu Dose.

Note : 

Do not add more rava to the whole moong batter. Dose turns hard. Adding curd helps the dosa to be soft.

Do not add any cooking soda or baking powder.

The batter should be bit thicker than dosa batter. 

You can also ferment this batter and prepare Dose/dosa.

Time : Soaking time 3 to 4 hours.

Grinding time : 5 to 6 minutes.

Preparing dosa : 20 Minutes.

Serves : 3 to 4 people.

Baragu /Prosso Millet Coconut Rice

Baragu / Prosso Millet is one of the grain from Millet family. I have tried coconut rice using Baragu / Prosso Millet. Here is a simple and healthy recipe that you can try for this Makara Sankranthi Festival.

I used prosso millet, coconut, red chilly and some spices like mustard seeds and urid dal.
As I said it is simple, healthy and easy.
Millet do not contain fat. It is free from cholesterol and rich in fiber, vitamins and minerals.It is gluten free and good for diabetes and helps to control blood pressure in our body.
Let us see the recipe :

Things Needed :

Prosso /Baragu Millet :  1 Big cup
Water : 2 cups
To Season : Oil : 2 Tablespoons
Ghee : 3 to 4 Tablespoon
Red chilly : 3 to 4
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 1 Handful
Cashew Nuts : 2 to 3 Tablespoons
Coconut : Fresh /Grated : 4 to 5 Tablespoons.
Salt : As Required

Ready to serve Baragu /Prossso Millet Coconut Rice 

Method :

1. Clean and wash baragu/prosso millet.

2. Add 2 cups of water and cook in pressure cooker. ( Use the same measuring cup to add water).
 ( It is 1 : 2,  1 prosso millet and 2 cups of water). Allow it to cool.
3. Now spread the prosso millet in a big plate. Millet get to normal temperature.

4. Wash curry leaves and cut into small pieces.

5. Keep a big pan on the fire and add  2 tablespoons of oil to the pan.
6. Add mustard seeds and urid dal. Urid dal turns golden brown and mustard seeds splutter.
 7. Add red chilly and fry.
8. Add cut curry leaves and cashew nuts. Fry cashews in hot oil till they turn golden colour.
9. Add cooled Baragu/Prosso Millet and required salt. Stir slowly and mix it well.

10. Now add coconut and 3 to 4 tablespoons of ghee and mix it nicely.
11. Let it cook on low flame for 2 to 3 minutes. Shift the ready Baragu /Prosso Millet Coconut Rice to a serving dish.

12. Simple, Mild and healthy Baragu /Prosso Millet Coconut Rice is ready to serve.

Note :

Use only twice the quantity of water to cook any millet. It does not take much water. Adding more ghee is optional. It adds to the taste. Adding green chilly instead of red chilly is optional. Taste may differ. Use of red chilly is traditional. Use of any cooking oil is optional. Fresh coconut gratings adds to the taste. Do not cook much after adding coconut. ( 2 to 3 minutes will be enough to get good aroma and the good benefits of coconut).
Time : 30 Minutes.

Serves : 3 to 4 .