Rava - Ragi - Onion Uttappa

Morning Breakfast should be good and we Indian women do think a lot and options are many. Indian food is filled with varieties of Items. Each region grow their grain that fit into their system. Ragi /finger millet is such one grain, grows well in Karnataka and it is one of the staple food for many.
Here I have prepared Uttappa / Fluffy Dose and it is yummy and filling and easy.

Ready to serve Rava- Ragi - Onion Uttappa

I have used Ragi, Rava and very little wheat flour. I added onions, grated carrots, ginger, curry leaves, coriander leaves, green chilly and coconut.
Rava -Ragi - Onion Uttappa is puffed dosa and is good to have for breakfast and is filled with nutritious grains. It keeps you full for a long time and provides energy. Good to have some best breakfast in the morning. That keeps you happy and energetic for the whole day.
Let us see the recipe Now :

Things Needed :

Ragi/Finger Millet flour : 1/2 Cup
Rava /Semolina : Medium Sized : 1 Cup
Wheat flour : 2 Tablespoons
Onions : 2
Carrot : 1
Cucumber : 1 (Small size) .
Coriander leaves :  3 to 4 Tablespoons
Curry Leaves : 10 to 12 Leaves
Coconut :  2 Tablespoons
Green chilly : 1
Salt : As required
Ginger : An Inch

Method :

1. Wash and cut coriander leaves, curry leaves into very small.
2. Wash and remove the outer layer of ginger and wash it again. Grate it. Wash and scrape out carrots outer layer and grate it. Keep it aside.
3. Remove outer layer of onions and wash it. Cut into small pieces. Peel off the cucumber outer layer and grate cucumber and keep it aside.
4. Grate coconut and keep it aside.
5. Now take a big bowl and put Rava, ragi flour, wheat flour and salt. Mix it well.
6. Add required water.
7. Add cut onions, curry leaves and coriander leaves. Add grated carrots, cucumber and ginger.

8. Mix all the ingredients nicely and prepare the batter. It should be idli batter consistency.
9. Now the batter is ready. Keep a dosa pan on the fire and heat. Put little oil on the pan.

10. Now take a ladle of Rava - Ragi - Onion Uttappa batter and put it on the tava. Do not spread much.
11. Add little oil on the top, cover and cook on low and medium flame.
12. Turn the other side and cook till it is done. ( 1 minute ).

13. Rava - Ragi - Onion Uttappa is ready to serve or eat.

14. Add a spoon of ghee/butter on the top of hot Uttappa and serve with a side dish you have prepared.

Note : 

Cut all the vegetables into small. I have used the chopper. Adding more chilly and coconut is optional. Add only required water. The batter consistency should be like idli batter consistency.
Time : 30 Minutes.
Serves : 2 to 3.

Coconut Akki Rotti

Akki Rotti or Rice flour rotti is one of the special dish from Karnataka. It can be done in different methods.

Here I have used Rice flour, coconut and salt. It is also known as Uddu Rotti because it can be spread easily on the hot tava. No onion or any vegetable is used here so that it can be spread easily.
Make sure you use fine rice flour and gives a soft and good texture.
It can be prepared easily and is healthy too. We can have these Akki Rotti for breakfast or dinner.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Coconut : 1 Cup
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Boil a cup of water and put off the fire. Put 2 to 3 tablespoons of rice flour and stir nicely.
Grate coconut and dry grind it.
2. Take a big bowl and add rice flour, rice flour mixed water and coconut. Add salt to it.
3. Leave it for 5 minutes. Now mix all the ingredients nicely. Add water if required. The batter should be loose.

4. Keep a tava on the fire and heat. Clean with a kitchen tissue.
5. Add a teaspoon of oil and spread it with a spatula./Moguchuva kai. ( Kannada word for spatula).
5. Take a handful of the rotti batter and spread it nicely on the tava/pan. Let the flame be low.

6. Put a teaspoon of oil on the top, cover and cook for a minute.

 
Turn the other side and cook for 1 to 2 minutes.

7. Akki Rotti is ready to serve.

8. Repeat the same with remaining batter.
9. Serve Akki Rotti with a teaspoon of ghee / butter and the side dish you have prepared.

Note :

Mixing little rice flour with boiling water helps the rotti to be soft. You can add all the flour and mix it with boiling water. (Optional). Adding Avarekai /field beans adds to the taste. Do not add any chilly or any thing to get the original taste. This is one of the traditional dish. Keep the flame low while you spread the batter on the hot tava. You can also sprinkle some water on the hot tava and clean it out to reduce the heat. Adding more coconut adds to the taste.
Time : 30 Minutes.

Serves : 2 to 3 

Oodalu / Barnyard Millet Kichidi

Millets are the healthy grains and people are accepting the healthy benefits they do follow eating millet and do take care of their health.
Here I have used Oodalu / Barnyard millet, moong dal and some simple spices.

Let us see how they are called in different languages.

In Kannada /Karnataka it is called as Oodalu, in Tamil - Kuttiravaali, even in Telugu it is called as Oodalu too. In Hindi - Sanwa or Jhangora and Malayalam - Kavadapullu.

Let us see the benefits of Barnyard millet.

Barnyard millet helps in diabetes, improve the digestive system. It  is said that it helps to lower the risk of cancer. It detoxify the body, improves our respiratory health, boost immune system, increase energy level and improve the muscle and nerve health. It helps in controlling the cholesterol level in our body. They are rich in nutrition. Barnyard millet is rich in Vitamin B, calcium, iron, potassium, zinc and magnesium. They are loaded with dietary fiber. Barnyard millet is free from gluten.
Let us see the recipe now :
No Onion or No Garlic is used in Oodalu /Barnyard Millet Kichidi.

Ingredients :

Oodalu / Barnyard Millet : 1 Cup
Moong Dal : 1/2 Cup
Green chilly : 2
Pepper Pods : 6 to 8
Jeera /Cumin Seeds : 1 Teaspoon
Ingh/Asafoetida : A pinch
Ginger : 1 Teaspoon ( An inch ).
Curry leaves : 6 to 8
Ghee : 3 to 4 Tablespoons
Cashew Nuts : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and cook moong dal and Oodalu separately

2. Wash and slit green chilly, cut coriander leaves and curry leaves.
3. Wash and remove the outer layer of ginger and grate it, keep it aside.
4. Crush pepper pods and keep it aside.
5. Keep a pan on the fire and heat. Add ghee jeera, pepper pods and fry for a minute.
6. Add cashew nuts pieces and let it turn golden brown. Add slit green chilly and curry leaves.

7. Keep a pan and add cooked moong and oodalu/Barnyard millet. Mix it well.
8. Add required water and mix it well. Add required salt. a pinch of turmeric powder and let it boil for 2 to 4 minutes. Add seasoned jeera to the cooked Kichidi.
9. Mix it slowly and shift the ready Oodalu Kichidi to a serving bowl.

10. Serve with papad, pickle, ghee and a cup of curd.

Note :

You can wash and soak Oodalu grain for some time. ( 10 minutes). So that it cooks soft and is easy to digest.
Adding any amount of ghee is optional. Adding more /less red chilly is optional.
Time : 20 Minutes.
Serves : 3 to 4.

Shavige - Rava - Avarekai Uppittu

Indian breakfast is always a challenging. The home maker or the lady of the house who always think about the food she needs to prepare for the family. Here is such an easy and yummy
Shavige - Rava - Avarekai Uppittu.

So thinking of breakfast, you can provide many Indian food. Uppittu comes to the mind suddenly and it is 100% healthy breakfast. It does contain carbohydrates, minerals and vitamins. I have prepared Uppittu using medium sized rava and shavige/vermicelli.
Avarekai / field beans is available these days. Making use of seasonal vegetable is one of the healthy habit. Field beans are filled with vitamins and minerals.
I have used Avarekai/field beans, medium size rava and Shavige/Vermicelli.
This uppittu is good for any special days like vratha, upavasa or festival or feast days for breakfast.
It is good for people who diet, diabetic people and good snack in the evening and fits into all age group people.
Let us see the recipe now :

NO ONION OR NO GARLIC RECIPE. 

Ingredients :

To Fry :
Rava /Semolina : Medium size : 1 Cup
Shavigev /Vermicelli : 1 Cup

To Cook :
Field Beans : 1 Cup

To Add :
Fresh grated coconut : 1/2 Cup
Ginger : An inch
Lemon Extract : 1 Teaspoon
Salt : As required
Ghee : 2 Tablespoons
Hot boiling water : 3 1/2 cups

To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Green chilly : 2 to 3
Pepper Pods : 3 to 4
Curry Leaves : 6 to 8 Leaves
Red chilly : 2

Method :

1. Remove the pods from field beans shell and wash it. Pressure cook and keep it aside.
2. Wash green chilly and cut into big pieces.
3. Wash ginger, remove its outer layer, wash it again and grated it. Keep it aside.
4. Grate coconut and keep it aside. Crush pepper pods and keep aside.

5. Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and let mustard seeds splutter.
6. Add green chilly, pepper pods, curry leaves and fry nicely for a minute.
7. Add rava and fry till the raw smell goes off.

8. Add shavige/vermicelli and fry for 1 to 2 minutes. Keep water for boiling.
9. Add grated ginger, a pinch of turmeric powder,  salt and mix it nicely.

10. Add boiling water and mix all the ingredients nicely. Let it be on low flame while pouring the hot water.

11. Add cooked avarekai and mix it well. Cover and cook for 2 to 3 minutes on low flame. Let all the moisture disappear. Add lemon juice/Extract.

12. Stir Uppittu slowly and mix it well. Add fresh grated coconut and 2 tablespoons of ghee.

13. Put off the fire and mix it once again nicely.

14. Shift the ready Shavige - Rava - Avarekai Uppittu to a serving dish and serve with your choice of side dish.

Note :

Fry rava and shavige nicely. Adding any other vegetable is optional. Adding more /less chilly is optional. Adding more oil or ghee adds to the taste.
Time : 30 Minutes
Serves : 3 to 4 .

Wheat flour Aloo Naan / Indian Bread

Naan, a type of Indian bread which is very famous and goes well with delicious curries is well known. I saw some one preparing Naan in the T. V. channal. Wanted to try some thing similar to it, but in a healthy way. So Here it comes Wheat flour Aloo Naan.

Norrmally Naan is prepared in Maida. / All purpose flour which is not a healthy to use it. So I replaced Maida with wheat flour, added boiled potatoes stuff and prepared yummy Aloo stuffed Naan.
 Wheat Flour Naan and it is cooked on tava.. ( Not on gas burner, which is bad for our health).
Potato stuff should be prepared first, so that you need not to wait to roll the naan.
Let us see the recipe Now :

Things Needed :

For the dough :
Wheat flour : 2 Cups
Millet flour : 1/2 Cup
Baking Powder : 1 Teaspoon
Baking Soda : 1/4 Teaspoon
Curd /Yogurt : 2 to 3 Tablespoons
Salt : A little /As required
Oil : 2 Tablespoons + 2 Tablespoons
Black Sesame Seeds : 1/2 Teaspoon ( Optional/To sprinkle on the top).
For Stuffing :
Potatoes : 3 ( Medium sized )
Garam Masala powder : 1/2 Teaspoon
Coriander leaves : 1 Tablespoon
Jeera/Cumin seeds/1/2 Teaspoon
Salt : As required : 1/2 Teaspoon

Method :

Aloo/Potato Stuffing
1. Wash and pressure cook 2 to 3 potatoes for 5 minutes and let it cool.
2. Peel off the outer layer and put them in a bowl.
3.Add required salt, garam masala powder, little jeera powder.
4. Wash and cut coriander leaves and cut into thin pieces. (Remove the leaves from its stick).
5. Smash them nicely and take a small portion and make like bonda (round ) shape.
6. Keep them aside.

Dough Preparation :

1. Take a big bowl and add 2 cups of wheat flour, 1/2 cup of millet/jola/jowar/Sorghum flour.
2. Add a teaspoon of baking powder, 1/4 teaspoon of baking soda/cooking soda to the flour.
3. Add 2 tablespoons of curd/yogurt and 2 tablespoons of cooking oil. Mix all the ingredients.

4. Prepare the chapati/naan dough. Add water only if required. The dough should be soft.
5. Allow the dough to rest for 5 to 10 minutes.

6. Now kneed the dough nicely and divide them into small portion.
7. Take a small portion of the dough and stuff aloo mixture and cover it from all sides.

8. Roll them on dry flour and roll it as chapati. It should done slowly without putting weight on it.
9. Keep a chapati tava/pan on the fire and heat. Wet your hand and press is it slightly on the rolled naan.
10. Take out the rolled naan slowly and place the wet side on the tava. Sprinkle a few sesame seeds
and coriander leaves on the top and press it slightly. So that it sticks to the Naan.
on the top.

11. Cook on both sides with low and medium flame.

 12.Wheat flour Aloo Naan is ready to serve..
13. Apply butter on the top and serve with a cup of curd pickle or any curry of your choice.

 14. Repeat the same and prepare the rest of naans.
Note :
The dough should be very soft. Adding millet flour makes the dough soft. Do not add more millet flour. You may not be able to roll them. Adding oil on the top of naan while cooking is optional. I have not added. I added butter on the top of Naan while serving. Cook on low and medium flame.
So that it does not get burnt. No need to rest the dough for a long time. Baking powder and baking soda turns the dough very soft.
You can cook this naan on the gas just after heating the naan on the tava you need to pace it on gas burner and cook. These days it is said cooking food on the gas burner is not a healthy option. So I decided to cook this Wheat flour Aloo Naan on the tava. (Both the sides).
Time : 40 Minutes
Serves : 2 to 3.
Indian Rotis.