Carrot Chutney Millet Dosa

You might laugh at the heading but believe me and try this " Carrot chutney millet dosa" and let me know your expression. This is what I do some time. I prepared carrot chutney and mixed with Millet/Sorghum/Jowar flour and prepared crispy dosa. It turned to be crispy and yummy.

I have used carrot chutney, millet flour, rava/semolina, coriander leaves.
Carrot chutney is prepared using sauteed carrots and chilly and fresh grated coconut.
Let us see some benefits of having "Tamarind" in our diet.
Tamarind is a delicious, sweet and sour fruit which is widely used for medicinal and culinary purpose. They help to reduce inflammation in our body. They help to improve vision, boost respiratory healthy. Good for healing the skin conditions and improve our digestive system. Tamarind helps in relieving the pain and boost our immune system. It helps to lower the cholesterol and protects against parasites and worms. They are rich in vitamin C, E and B, calcium, iron, phosphorous, potassium, manganese and dietary fiber. They have good source of antioxidant and anti inflammatory properties.
Let us see the recipe now:
No Onion or No Garlic recipe...

Ingredients :

Carrot Chutney : 1 Small Bowl ( 3 to 4 Tablespoons)
Millet/Jola/sorgham/Jowar Flour : 2 Cups
Rava/Semolina : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Water : 2 to 3 Cups or as required
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut coriander leaves and keep it aside.
2. Put carrot chutney in a big bowl. Add little water and make it more liquid.
3. Add millet/jowar/sorghum flour and mix it a little.

4. Add 1/2 cup of rava and mix it nicely. Add cut coriander leaves.

5. Add little salt and required water. ( 2 to 3 Cups of water ).
6. Let the dough be like rava dosa consistency.

7. Keep tava/pan on the fire and heat. Add a teaspoon of oil. Spread it around the pan. (Rava dosa type).
8. Let the flame be medium. Take a  ladle full  of the dough and just slowly spread it on the tava.

9. Pour the dough  like rava dosa.
If you can not pour the dough evenly do this : Hold the tava handle and turn it slowly. So the dough spreads it slowly to all the side. Keep back the tava/pan on the fire. Put 1/2 teaspoon of oil on the top and around the dosa. Cover and cook.

10. Let it cook on low and medium flame for 1 to 2 minutes. At the beginning it should be low.Then cook on medium heat for a minute. Do not turn the high flame. It might get burnt.

11. Serve hot and spicy dosa with jaggery/honey/or the side dish you have prepared.
12. We had it with organic Joni Bella which I got from Shobha Somayaji from Sagar.

Time : 15 Minutes. (If the chutney is already done Or another 10 minutes for preparing chutney).

Note :

Chutney contain coconut, green chilly, coconut, ingh/asafoetida in it. Do not use stale chutney. It might affect your health. I have used the chutney done in the afternoon. We had this dosa for dinner.
Jola/Jowar/Sorghum flour adds to the crispness in dosa. Rava helps to hold the dough nicely. You can also use chiroti rava instead of medium size rava. Adding more chilly is optional. I wanted the dosa to be mild. Use of coconut helps to add aroma to dosa.

Preparation of Carrot chutney:

Put a teaspoon of coconut oil to the pan and heat. Add ingh, curry leaves and washed and cut carrots. Fry nicely for 2 to 3 minutes and then grind it with a cup of coconut, tamarind and salt. ( Use only required water to grind. Remove the chutney from the mixi jar and serve. (It good to have with plain rice with ghee, dosa, chapati etc.

Time : 10 minutes.
Indian recipe

Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.

7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).

8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.

Mixed dals +Horse gram Chutney Dosa

Its always fun preparing some dish with the other dish. I just love it, I am telling this because I have used some Huruli (Horse Gram) chutney to prepare Ade -Dals Dosa.

Horse gram .chutney is a yummy and healthy dish because horse gram has many healthy properties.
My Co -Sister (brother in law's wife) prepares lovely crispy  "Adai" (Dal dosa). She uses rice and dals, chilly and ingh. The dosas are turns as golden and crispy. I always remember her dal dosa whenever I prepare Adai.
I had some Horse gram chutney, which is prepared for lunch. The remaining chutney I have used it for this Dal dosa.
Let us see some benefits of eating Horse gram in our diet
Horse gram is filled with proteins, vitamins and iron. It is loaded with proteins and Vitamin B Complex properties. Horse gram is good for arthritis. They help to purify the blood. They are rich in antioxidants and dietary fiber. They help to control the sugar level and blood pressure. Horse gram is good for ladies who suffer from menstrual problems. They help to protect against diabetics and good for weight loss. Eating horse gram helps to remove the small kidney stones.
Lets see the recipe now :

Things Needed : 

Channa Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Toor Dal : 1/2 Cup
Raw Rice : 3 Cups
Avalakki : 1/2 Cup
Horse Gram Chutney : 1/2 Cup
Salt : As required
Ingh : A pinch
Methi/Fenugrik Seeds : 1 Teaspoon

Method : 

1. Wash all the dalls, methi seeds and rice nicely and soak it for 3 to 4 hours. Soak Avalakki separately.

2. Grind all the ingredients with very little water.
3. Grind Horse gram chutney along with the ingredients.

4, Remove from the mixi jar and put in a big bowl.

5. Add salt. Mix it well and let it ferment. (Over Night or 5 to 6 hours).
6. Keep a pan on the fire and clean it with clean cloth or kitchen tissue.
7. Mix the Dall Dosa dough and take a ladle full of it and spread it on the tava/pan.
8. Add a teaspoon of oil on the top of dosa and turn the other side and cook.

9. Dosa is ready to serve. Serve with the side dish you have prepared.

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

11. You can also prepare dosa as soon as you grind it.
12. It spreads nicely and soft because of Avalaki/Flattened rice.

Note :

Divide the dough into small quantity if you are using a mixi to grind. It helps to grind the dough into thin paste. If you using you can add all the ingredients together and grind it together. Adding horse gram chutney is optional. You can add a handful of horse gram instead of chutney. Taste differ.
Time : 30 Minutes + Soaking time  4 Hours.
Serves : 5 to 6

Horse Gram Chutney :

Method :

Dry roast or use a teaspoon of oil and fry horse gram on low flame till it turns brown. Add red chilly, curry leaves and ingh. Let it cool. Grind it with required salt and a cup of coconut. Adding mustard seasoning is an optional.
Time : 10 Minutes.
Serves : 3 to 4 

Ridge Gourd - Wheat flour Spicy Dosa.

Ridge Gourd/ Heera Kai ( In Kannada language) is one of the traditional dosa from South Canara. Usually it is prepared using raw rice, coconut and some spices.

Ridge gourd is cleaned and outer layer is removed and then cut into circled shape. These pieces are dipped in spicy rice flour content and then arranged in circle shape on the hot tava. Both sides should be cooked well on medium and low flame. (The vegetable should be cooked well and it should be soft). This is the way we prepare Ridge gourd dosa.
Here is a twist. I wanted to give a healthy turn and used wheat flour instead of rice. I also have used littel rava/semolina for binding the flour well. Used some rasam powder and jaggery. The dosa was so yummy.
It is easy and quick.  Hot Spicy Ridge gourd dosas are best to eat.
 You can prepare them for breakfast or snack or for dinner.
Lets see the recipe Now:
Things Needed :
Ridge Gourd : 2 to 3.
Wheat flour : 2 cups.
Rava ( Samolina or Sooji) : 2 Table spoons.
Coconut : 2 Table spoons.
Rasam powder : 3 to 4 Tea spoons.
Jaggery : 2 to 3 Table spoons.
Salt : Required.
Ingh : A little
Turmeric Powder : a pinch.
Tamarind pulp : 1 Table spoon.
Water : Required.
Oil : 1/2 cup.

Method :
1.  Wash and remove the edges from  Ridge gourd and remove the skin properly  from Ridge gourd and slice them thin and keep it  aside. Soak tamarind and squeeze out the pulp.
2  Mix Wheat flour, rava, tamarind pulp, salt, rasam powder, turmeric powder and grated coconut and jaggery  together. Add required water and prepare dosa dough. It should be thicker than dosa dough.

3.  Add required water and make dough (Little thicker than  Dosa consistency).
4.  Now keep a pan on the fire . Heat and spread a spoon of  oil.
5.  Dip each slice of  ridge gourd piece into wheat flour mixture and arrange it on the tava in circle shape.

 6. Spread little oil on the top and cook. (Cover dosa so that it cooks faster).
7. Turn the other side and cook for a minute.

8.Serve hot and spicy Ridge gourd dosa when it is hot.
9. Repeat the same with remaining dough and ridge gourd pieces.
   Add fresh butter on the top of ridge gourd dosa and serve.

Note :
Slice Ridge gourd in to thin pieces so that it cooks soon. You can add less or more jaggery as you wish. Cooking on the medium and low flame will give a good result. You can use ready M.T.R. rasam powder instead of home made Rasam powder. You can grind coconut, rasam powder, tamarind with little water. Mix wheat flour to this spicy coconut mixture and prepare dough.
Time : 40 Minutes. (The whole process).
Serves : 3 to 4