Spicy Palak Dosa

Spicy Palak Dosa is stomach filling and you can have them for break-fast, as snack and as dinner too.

Ingredients: 

Raw Rice: 2 Cups.

Methi Seeds: 1 Teaspoon.

Toor Daal : 2 Tablesppons

Red chilly : 5 to 6

Coriander Seeds: 2 Table spoons.

Jeera ( Cumin Seeds): 1 Tea spoon.

Tamarind:  a small size.

Salt: to taste.

Palak leaves : 1 Big bundle.

Coconut: 2 Table spoons.

Jaggery: 2 Table spoons.

Oil: 3 to 4 Table spoons.

Method: 

1. Wash and soak all the ingredients together .(Raw rice, toor dal, urid dal and methi seeds).
2. Wash and soak  tamarind in hot water for 3 to 5 minutes, squeeze out the pulp and keep it aside. 3 3.Wash and cut palak/spinach leaves into small pieces and keep it aside.
4. Drain water from the soaked ingredients and keep. Wash and cut palak leaves aside.
5. Grate coconut and grind it nicely with coriander seeds, chilly, tamarind pulp, jeera and asafoetida.
6. Add rice, urid dal, toor dal and methi seeds and grind it till paste.
7. Add jaggery and salt and give a churn for a minute. So that it mixes well with the ground mixture.
8. Remove the ground dough from the mixi jar and put it to a big bowl.
9. Add cut palak leaves and mix it well.

10. Keep a pan on the fire and heat. Put little oil on the pan and take a handful of palak dough and spread on the tava/pan.
11. Add little oil on the top, cover and cook for a minute. (medium and low flame).
12. Turn the other side and cook for a minute.
13. Spicy Palak dosa is ready to serve.
14. Serve with butter on the top. Serve hot dosas to get the better taste.

15. Repeat the same with remaining dough.

Note : 

Do not use much water while grinding. Cook dosa on the medium and low flame.You can use ghee instead of oil while cooking dosas. You can use more jaggery if you like sweet. Not to use lots of coconut since the dosas turn soft and will not be able to remove  from the pan. You can use banana fruits instead of Palak leaves for Kids.( Better use less chilly if you use banana instead of Palak.).

Serves 4 to 5.
Time : 20 Minutes.

Easy Mango Rasayana( Maveena Hannina Rasayana).

Mango season is Here. Ripe mangoes can be used for preparing many dishes like juice, thick Pulp, Mango curry, Mango Pachadi, Sasive...the list goes on. Here is a recipe which will help us to prepare a quick dish and Mango Rasayan will go very well with Dosas, Pooris , Shavige ( Home made noodles), and Bari akki dosa or neer dosa.
Things Needed:
Mango Fruits : 3 to 4.
Fresh Milk: 1/2 Cup.
Salt: a Pinch.
Jaggery: 1 Table spoon.

Method :
Wash and squeeze out the pulp from the ripe mangoes. Put it in a bowl. Add jaggery and milk and mix well. Add a pinch of salt to it. Easy Mango Rasayana is ready to serve. Serve with Dosas,

Pooris or Neer dosa. (Plain raw rice dosas).
Note:  You can also prepare Mango Rasayana with fresh coconut milk. ( Grate fresh coconut . Grind coconut with little water and squeeze out the juice from the ground coconut).  Add this coconut milk to the Mango pulp. Add jaggery and mix thoroughly and serve.  Eating lots of coconut will increase the Cholesterol level. So minimize the intake of coconut as much as possible.
Serves : 2

Ready to eat......
Mouth watering.......???