Pearl Millet Dosa with Brahmi Leaves Chutney

Pearl Millet has some medicinal properties. It is especially effiective for bleeding piles, epilepsy, insomnia, high blood pressure diabetes and tuberculosis. Bajra is gluten free. It is highly effective and recommended for severe constipation and stomach ulcers. It also good for lowering the cholesterol. Sajje is rich in fiber content. It helps to keep the glucouse level normal in diabetics. It is helpful in maintaining cardiovascular health and in acidity problems. It also helps to reduce the weight.
Broken Wheat or bulghur is a good source of fiber, protein, iron and vitamin B-6. It is also a great substiture for rice since it has more fiber and nutrients.
Urd Dal has numerous health benifits. It has protein, fat and carbohydrates which is required for the body. Urd dal is rich in protein and bitamin B. It is good for women since it has iron, folic acid, calcium, magnesium, potassium. It is rich in firbre and easy to digest and it is good for the heart. It helps to reduce cholesterol.
Sajje -Wheat Urd Dosa recipe contain the above said ingredients and it is a healthy dish and we can have these dosas for breakfast, as snack or for dinner too. It is soft and fluffy and all age group will definitely njoy eating Sajje Wheat Dosa.

Things Needed:
Pearl Millet or Sajje flour : 1 Cup
Broken Wheat or bulghur : 1 Cup
Urd dal : 1/2 Cup.
Salt : to taste
Oil : 1/2 Cup
Methi (Fenugreek seeds) : 1/2 Tea spoon

Method :

1.Wash and soak bulghur and fenugreek seeds + urd separetely for 3 to 4 Hours.
2. Now grind them separetely, using required water. (till paste).
3. Mix sajje flour with the ground ingredients in a big bowl and add salt and leave it for ferment. (Over night), or 6 to 8 hours. (It should ferment).

4. Now keep dosa pan on the fire and heat. Just apply oil on the tava and take a spoonful of the batter and spread like dosa and cook for 2 minutes. Add 1/4 tea spoon of oil on the top of the    dosa and turn the dosa other side and cook for 1 minute and serve with the chutny you have prepared.

Note : Grinding the grains should be done till paste. It needs to ferment nicely to get good soft quality of dosas. You can use more oil if you wish. If you want thin variety of dosa, do not sprinkle oil just before you put dough on the pan. First put the dough and then spread it nicely and then sprinkle oil on the top. Covering the lid also an optional.

Time : 30 to 40 minutes (Soaking and ferment time extra).
Serves : 5 to 6

Brahmi Leaves Chutney :
Brahmi (ondelaga) : leaves are used in Ayurveda. Brahmi is used for improving memory, anxiety, attention deficit-hyperactivity disorder, allergic conditionsl.  It is also a general tonic to fight stress. People use brahmi leaves to treat backache and joint pains.
Brahmi leaves chutney can be eaten with idly, dosa, chapati, roti, dokla or even rice. Its easy to prepare and not much of spice required too.
Things Needed :
Brahmi leaves : 1 Handful
Coconut : 1 cup
Green chilly : 1 to 2
Tamarind pulp or lemon juice : 1 Tea spoon
Salt : to taste

Method :
1. Wash brahmi leaves and green chilly.
2. Grate coconut.

3. Grind coconut, brahmi leaves, green chilly, tamarind pulp and salt with little water.
4. Shift the ground chutney to a serving bowl.
5. You can add mustard spurt to this chutney with little curry leaves and ingh.
Serve Brahmi Chutney with Sajje - Bulghur - Urd Dosa.
Note : Do not add lots of water to the chutney while grinding. No need to add any other ingredients. ( Do not add ground nut or huri kadale). Not only it taste differ but losses the aroma. You can add red chillies also. I have added one gooseberry to this chutney.
Serves : 3 to 4
Time to prepare chutney : 10 to 15 minutes.

I am sending this recipe to the cookery blogs below ...

http://priyaeasyntastyrecipes.blogspot.in/p/health-diet-host-lineup.html

http://nandooskitchen.blogspot.in/2013/12/healthy-veg-side-dishes.html

Moong Dal + Toor Dal + Dil Leaves Idly and Palya

Dals are used mainly in curries, sambar and palya (dry curry). Dals have good statagy in Indian cooking and Dals take the prominent place in the kitchen. Dals normally have lots of protein and especially the vegetarian gets the protein and other minerals from eating dals, in his or her day to day food.
Moong dal is low in fat and rich in potassium, calcium and B complex and vitamins. It is also a good source of protein and dietary firbre. It is easy to digest. Firbre in moong dal help to decrease high cholesterol.
Toor dal or Togari bele in Kanada language, contain folic acid which is very necessary vitamin for all the women. It is also an excellent source of carbohydrates and a healthy source of dietary firber.
Dil leaves contains many anti-oxidants, vitamins and dietary fibers which help to control blood cholesterol levels. 
Moong  + Toor dal and dil leaves Palya can be eaten with hot rice with ghee, chapatis, pooris, rotis and Parotas too. You can also eat them as it is since it has all the spice in it and it really taste yemmy.We can have them for breakfast, as snack or for dinner and all age group will definitely like this dish. 
In the first step Dal idly is done and we can also eat them with chutney or with chutney powder.
The second recipe is "Palya" which is prepared using the ready idly.

Things Needed :

Tour dal :1 Cup
Moong dal :1 Cup

Dil Leaves : 2 Bundles
Ginger : an inch
Green chilly :2
Coriander leaves : 1 bundle
Jeera : 1 Tea spoon
Pepper Pods : 5 to 6 pods
Pepper Pods : 5 to 6 pods
Salt : to taste
Asfoetida (Ingh) : a pinch.

Method
1. Wash and soak moong and toor dals.
2. Wash and cut Sabbasige (dil leaves), green chilly, coriander leaves and curry leaves. Grate ginger and keep these things aside. Grate coconut.
3. Now grind soaked moong, tour dals along with coriander leaves, curry leaves, ginger, jeera, pepper pods and green chilly. Grind to a rava consistency. Now remove the ground mixture from the jar and put this in to a big bowl.
4.Now add cut dil leaves, ingh and salt to the ground dal mixture and mix it well.
5. Apply oil to the idly plates and put a spoon of the ground mixture to all the plates.
6. Steam these dal idlies for 15 to 20 minutes in the idly cooker..
7. You can serve these idlies with ghee and any kind of chutney you have prepare.

Dal and Dil leaves Palya
Things Needed:
Mustard seeds : 1 Tea spoon
Urd Dal : 1 Tea spoon
Coconut : 3 to 4 Table spoons
Curry leaves : 5 to 6
Ready Dal Idlies : 6 to8
Oil : 2 Table spoon

Method :

1.Cut the ready moong + toor dal idly into pieces and keep it aside. ( or smash them with your hand in to pieces).
2. Keep a pan on the fire and heat. Put mustard seeds and urd dal.
3. Let the mustard seeds spurt. Add curry leaves.
4. Now add cut idly pieces and mix it thoroughly and cook on low flame.
5. Stir the mixture in between to avoid getting burnt.
6. Cook on low flame for 2 mintures and add coconut.
7. Mix well and serve Dal Palya with Hot rice or chaptis.
Note: Ground mixture should be rava consistency or the idly become sticky and palya also will turn into stick mixture. Cook idlies on medium flame for 20 minutes. You can also use methi leaves instead of dil leaves. Red chilly can be used instead of green chilly. This dough can be used for making Dal Vadas too.
Time : 40 minutes. ( + soaking time 3 hours)
Serves : 4 to 5