Wheat - Millet - Urid Dosa

Wheat - Millet /Jola - Urid Dosa is a healthy breakfast or snack food. It is simple and quick. It is diet, diabetic friendly Dosa and every one can enjoy having this dosa.

I have used urid dal, Wheat flour and Millet flour.
I have done in this way. Soak Urid dal and grind. In a bowl mix Millet and wheat flour with little water and grind it with required water. Now mix urid dal batter and mixed flour batter. Add required salt. Leave it for 5 minutes. Healthy Wheat - Millet - Urid dal dosa batter is ready to prepare dosa. The batter can be used as soon as you grind  or it can be fermented for 5 to 6 hours and then prepare dosa. The fresh batter turns dosa soft and the fermented batter helps the dosa to be crispy.
Diabetic Friendly, diet friendly, Millet Dosa / Dose is good for breakfast / snack or even dinner.
Let us see the recipe now :

Ingredients :

Urid dal : 1/2 Cup
Wheat flour : 1 Cup
Millet flour : 1 Cup
Salt : As required
Water : As required
OIl /Ghee : As required

Method :

1. Wash and soak Urid dal for 2 to 3 hours and grind it. Use required water. Keep it aside.

2. Take a bowl, add wheat and millet flour. Mix it with little water and grind it together.

3. Take a big bowl, add ground urid dal and millet flour mix. Add required salt. Mix it well. Leave
the batter for 5 minutes. Dosa batter is ready to prepare dosa.

4. Keep a dosa pan on the fire and heat. Sprinkle some oil on it. Clean it with a clean kitchen tissue.
5. Take a ladle of wheat millet urid dosa batter and spread it on the tava. Let the fire on medium flame.

6. Add little oil on the top. Cover and cook for a minute. Turn the other side and cook for 30 seconds.
7. Wheat - Millet - Urid Dosa is ready to serve.

8. Serve with a side dish you have prepared. Add little ghee/butter on the top and serve.

9. Prepare dosas with remaining dosa batter.

Note :

Dosa batter consistency should be bit loose. So that it spreads easily and dosa turns crisp.
Adding ghee or butter while preparing dosa is optional. As I said earlier you can ferment the batter and prepare nice dosas. (It turns crisp and nice).
Time : Urid dal soaking time 2 to 3 hours + grinding 5 to 10 minutes + preparing dosa 20 minutes.
If fermenting another 5 to 6 hours.
Serves : 3 to 4.

Wheat flour - Dry Fruits Laddu

Hello Every one ..Happy New Year 2019.
Let us pray and wish this New Year Brings all of us Happy Thoughts, Health and Wealth and Prosperity.
Let us begin the year with simple, healthy and quick Wheat Flour - Dry Fruits Laddu.

Laddu/Laadu / Unde all are the different names for sweet roundels.
Here I have tried wheat flour and dry fruits like anjur /figs, walnuts, raisins and coconut.
Added jaggery to give more sweet taste because wheat flour needs little more sweets. Dates do adds sweet and nutritious properties. I have added dates also.
These Wheat Flour Laddu is good to have at any time of the day. It is good for  kids snack box or as evening snack. Good for taking it for tour or when you are travelling. It is good for elders and diabetic people. ( Reduce the sweetness if you are serving to diabetic people.
Let us see the recipe Now :

Things Needed :

Wheat flour : 2 Cups
Dry fruits like figs, dates, raisins : 1 Cup
Ghee : 1/2 Cup or more
Jaggery : 3/4 Cup ( Powdered )
Coconut : Fresh : 1 ( Small One )
Cardamom : 5 to 6 Pods
Jaggery soaked rose petals.
Salt : A pinch

Method :

1. Keep a pan on the fire and put jaggery and 1/2 cup of water. Let it melt. Sieve it and keep cleaned mixture aside.

2. Keep a pan on the fire and put 2 tablespoons of ghee. Fry wheat flour nicely till the raw smell goes off. ( At least 5 to 6 minutes on low flame).

3. Grate or cut coconut into pieces and dry grind it.
4.Remove the cardamom seeds from pods and dry grind it with nuts.

5. Now keep cleaned jaggery in a big pan. Let it boil nicely and turn a string consistency.
6. Add grated and ground coconut and add it to jaggery. Stir nicely.
7. Jaggery - coconut mixes well and starts to get thick.

8. Add fried wheat flour and mix it well. Fry raisins in 2 tablespoons of ghee and add it to wheat - jaggery mixure.

 Add fried raisins and ground dry fruits and mix all the ingredients nicely. Add 2 tablespoons of rose petals with jaggery.

9. Put off the fire and keep the ready mixture down. Mix it well. Add remaining ghee and mix.

10. Take a handful of the sweet mix and prepare laddu/laadu/unde .

11. Repeat the same and prepare laddu/Laadu/Unde.

12.Store these laddu in a airtight box or bottle and serve or eat as you wish.

Note

Dry roast or fry wheat flour nicely till the raw smell disappear. Let the jaggery syrup consistency be 1 thread consistency in the beginning. Adding coconut to jaggery turns as coconut burfi./Thick. Then add wheat flour and other ingredients. Adding more ghee is optional. Add more ghee if you find to make laddu. ( If it turns dry ). Adding rose petals adds to the taste and aroma. It is healthy to eat pink rose petals.
I have kept some rose petals dipped in jaggery to use it in sweets. Rose grows in our terrace pots.
Time : 30 to 40 minutes.
Serves : 30 Laddu can be prepared.

Soft -Spicy and Yummy Potato Chapatis

Chapatis/Rotis/Indian bread is a staple food for many Indians.. That too it is a must food for some people. I have tried here some soft Chapatis and it is yummy too. You too try and enjoy that is what I want to say.

North India  and Punjabis and Chapatis, that is what it was to be. I mean only the North Indians and Punjabis used to have chapatis regularly. We South Indians rarely used to make chapatis in those days. Making chapatis was a big news and what ever you do it used to turn hard or dry in our home.
Punjab is known as wheat cradle since the growth of wheat is highest.
Making chapatis or eating chapatis are good for diet is a well known version now. These Indian breads of different varieties, have got very famous in these days. Even some doctors suggest the people to have chapatis instead of rice because rice digest easily and you get hungry soon. That might be true. Eating wheat helps to stay full for a long time.
Anyways chapati turns soft and fluffy and we have become experts these days.
Soft Chapatis are good for any age group and it helps to digest the food easily.
I have used wheat flour, little oil, very little coriander leaves and a boiled potato to prepare these soft chapatis. They are healthy and energetic. Remember boiled potatoes are good for every one. Even the diabetic people also can have boiled potato in limit proportion.
Adding boiled potatoes make the chapati really soft and fluffy.
Let us see the recipe now :

Things Needed :

Wheat Flour : 2 Cups
Boiled Potato : 1 ( Medium sized )
Green Chilly :
Jeera :Cumin Seeds : 1/2 Teaspoon
Coriander Leaves : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
Oil : 2 t 3 Tablespoons

Method :

1. Boil 1 potato and remove the outer layer and smash it. Keep it aside.
2. Wash and Green chilly into very small pieces.
3. Wash and cut coriander leaves into very small. (Use only leaves).
4.Take a big bowl and put wheat flour, smashed potato paste, cut green chilly, jeera/cumin seeds, salt and ghee.
5. Mix all the ingredients nicely and then add water and prepare chapati dough. ( Add little water at time).
6. No need to rest the dough. Kneed the dough nicely and divide them into small portion. Turn them as ball shape.
7. Take a small portion of the dough and dip in dry wheat flour. Roll them as chapati.
8. Keep the tava on the fire and heat. Put rolled chapati on tava and put little oil on the top.
9. Turn the chapati and cook on other side. Spread some oil on the top.
10. Soft Potato Spicy Chapati is ready to serve. Serve with the side dishes you have prepared.

11. Repeat the same and prepare all the chapatis.

12. We had this  Soft Potato Spicy Chapati with carrots mosaru bajji, raita, pickles and mango tokku.

Note :

Add only required water while preparing the dough. Adding boiled potato helps the chapati to be very soft. Adding any masala is optional. Use of more /less oil is optional. Use of more chilly is optional.
Time : 30 Minutes.
Serves : 6 to 8 Chapatis can be prepared.

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.