Jola ( Millet ) & Oats Rotti.

Jola means Millet .  Jolada hittu  ( Millet Powder ) and Oats Rotti is a snack and can be eaten for breakfast, dinner or even in the evenings.

Jola/Millet and Oats Rotti is one of the healthy breakfast/snack or you can have them for dinner also.
Millet/Jola is one of the healthy grain and it has no carbohydrates or gluten. Oats are used widely now a days for healthy and dietary reason. Both the grains are full of dietary fiber. Oats are rich in antioxidants and contain powerful soluble fiber. They protect and lower the cholesterol levels.
Lets see the recipe Now:
Ingredients : 
Jolada Hittu ( Millet Powder ). : 2 Cups.
Oats : 1 Cup.
Onions : 2 to 3 : ( Medium sized).
Fresh Coconut : 1/2 Cup.
Green chilly : 2
Coriander leaves : 3 to 4 Tablespoons.
Curry leaves :  3 to 4 Tablespoons. ( 15 to 20 leaves ).
Salt : to tasty.
Ginger : 1 Teaspoon.
Oil : 1/2 Cup.

Method :
1. Put millet flour and oats in a big bowl.
2. Wash and cut coriander leaves, curry leaves, green chilly and onions.
3. Grate coconut and wash and remove the outer layer of ginger and wash it again. Grate it.
4. Now put onions, grated ginger, coconut, cut coriander and curry leaves to flour mixture.

5. Add required salt. Add required water and prepare the dough.
6. Let the rotti dough be bit loose. (Bit thicker than idli batter.
7. Keep a pan/tava on the fire. Heat and put little oil. Spread the oil nicely around the tava.
8. Reduce the flame to low. Take a handful of dough and spread it around the tava.
9. Put a spoon of oil. Press the dough slightly to make the roti as thin as it can. (Do not put pressure).
10. Cook on low and medium flame on both sides.

11. Serve hot Jola and Oats Rotti with any side dish you prepared. Add little butter on the top.

12. Repeat the same and prepare rotti with remaining dough.
Note :
The consistency of batter should be little loose than idli dough. It helps to spread the dough as thin as you like it. Adding any edible leaves like palak(spinach), dil leaves or methi leaves is optional. Take care while cooking. The rotti is soft and you should be careful while cooking and flipping the roti to cook other side.
Time : 30 Minutes
Serves : 2 to 3 .

Cabbage & Carrot Palya and Spicy Rice.

Cabbage and Carrot Palya is a dry palya and you can have them with plain rice, chapati, poori and rotis. Also you can prepare Spicy Rice.
Good and tasty Palya and Spicy Rice will be liked by  all the age group.
Ingredients :
Cabbage : 1 Cup ( 1/2 of I  Cabbage will do ).
Carrots : 3 ( Medium sized ).
Green chilly : 2 .
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Salt : as required.
Oil : 1 Table spoon.
Mustard Seeds : 1/2 Tea spoon.
Urd Dal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Coconut : 2 Table spoons.

Method : 

1 .Wash and cut vegetables in to small pieces, cut coriander leaves and green chillies.  Grate coconut and keep it aside.
2. Now keep a pan on the fire and heat. Add oil, mustard seeds, urd dal. Let it spurt. Add jeera, curry leaves and green chillies and fry.
3. Add cut cabbage and carrots and fry for 3 to 4 minutes. Add little water and cook on low flame till soft and the water disappear.
4 Add salt and mix it thoroughly.  Add grated coconut and coriander leaves and mix it nicely and serve with hot rice or chapatis.
Note : Cook Palya on low flame and stir in between. You can add ginger to the palya.  Add some green chilliy to get it little more spicy.
Serves : 2 to 3 .
Time : 10 Minutes.
                                               Cabbage and Carrot Spicy Rice.
Things Needed :
Cooked Raw Rice : 1 Cup. ( Sona Masoori ).
Ready Palya : 1 Cup.
Cashew or Ground Nuts : 1 Table spoon.
Ghee : 1 Table spoon.
Lemon juice : 1 Table spoon.
Salt : to taste.
Green chilly : 2 .
Ginger : 1 Tea spoon .( an inch ).
Coconut : 2 Table spoons. ( Fresh and grated ).

Method : 
1. Keep a pan on the fire. Put 1 tea spoon of ghee and heat. Put cashew or ground nuts and cut green chilly and fry for 2 seconds.
2. Add cooked rice and ready palya and required salt. Add grated ginger. Mix it nicely. Add remained ghee, fresh grated coconut, lemon juice and mix it again slowly.
4. Put it in a serving bowl and serve with cup of curd and papad.

Note : Rice should not be over cooked. Can add more cashew nuts to the rice. You can add 1 more spoon of ghee.
2 to 3 Serve.
Time: 5 minutes.