Jola-Urd dal Dosa (Sorgum ( Jowar - Urd Dosa)

 Jola (in Kanada ) or Jowar is one of the variety of millet. It is also known as Sorgum, in Tamil is  Theni, Cholam in Malayalam and Jowar in Hindi and Jonnalu in Telugu. It is a very healthy grain and it is one of the gluteen free grain. I tried this recipe the first time and I have used Urd dal, millet and a table spoon of rava . We al loved the way the dosa has come out. Its soft, tasty and healthy. So I thought of sharing the recipe with You all.

Jola or Jowar is, gluten free. It is highly nutritious and it is ideal for children. It is a great energy source. Millet is complete protein source when combined with legumes. (Pulses).
Urd Dal has protein, fat and carbohydrates which is required by the body. This dal is one of the richest source of proteins and vitamin B. It has iron, folic acid, calcium, magnesium, potassium. Urd dal is rich in fibre and it helps to digest food easily. It helps to reduce cholesterol.

We can have Jola-Urd Dosa for breakfast, as evening snack or for dinner too. It is soft and will liked by all age group. You can also prepare onion or vegetable Uttappa. That is onion Dosa which most of the people like to have for a change. Here is the recipe I am sure that every one will surely love to have Jola-Urd dosa. We can have this dosa with any kind of chutney, sambar, chutney powder, pickle and even jaggery.

Things Needed : 
Jola  flour : 2 cups
Urd dal : 1/4 cup
Rava or Samolin : 1/2 Cup
Salt : required
Water : Required
Oil : 2 to 3 Table spoons.
Ghee : 1 Table spoon.

Method :
1. Wash and soak Urd dal for  3 to 4 hours and grind with little water till paste.
2. Remove the dough from the jar and keep it in a big bowl.

3. Add rava (midium sized) and salt. Mix it well.
4. Leave it for ferment. (Over night or 6 to 8 hours).

5. Now add Jola flour and mix it well. Add water if required.

6. The dough should be idly consistency.

7. Now keep a pan on the fire and heat. Sprinkle oil.

8. Take a spoon of dosa dough and spread it on the tava in a circle formation.

9. Sprinkle 1/2 Tea spoon of oil on the top and cover the lid. Cook for 30 seconds to 1 minute.
10. Now turn the other side and cook for 10 seconds.

11. Serve Hot Jola Urd Dosa with the side dish you have prepared

 12. Repeat the same with the remaining dough.

Note : Remember not to add more urd dal. Also do not add more rava. Dosa turns thick and taste differ. No need to use methi (fenugrik seeds) seeds for this dosa.  Use a non stick pan for the better result. Use oil according to your wish. Remember that using oil is not a healthy practice.  You can also add Millet Flour to left over Rava - Urd Idli dough and prepare yemmy Millet -Urd Dosas.
Time : 20 minutes to prepare dosa and chutney . 
For soaking, grinding and fermentation extra time. 

Coconut + Chenna (Putani) Chutney:
Grind coconut, coriander leaves, small marble size tamarind, and salt with required water. 
Now shift it to a serving bowl. Add a pinch of ingh while grinding.

If you have a gastric problem, eat a small piece of jaggery after each meal. Jaggery helps to reduce the gastric trouble.

Jola  or Jowar or Sorgum 

Radish Palak Dal

Radish or Mooli ( Hindi ) Moolangi (In Kannada),  Palak Dal is a gravy and I learnt this dish from one of my close friend. Radish Palak Dal is prepared using Channa dal, radish and its leaves. I also used Palak leaves and some mild spices like a clove, a small piece of cinnamon, ginger, green chilly, curry leaves and coriander leaves.
Radish are one of the very low calorie root vegetables. They are very good source of anti-oxidants, minerals. Vitamins and dieatry fiber. Fresh roots are rich in Vitamin C which helps boost immunity.
Palak contains dietary fiber which helps in digestion, prevents constipation, controls blood pressure and curbs over eating. It helps the bones to be strong and maintain overal good health. Palak is rich in Iron and it helps to build the red blood cells which is very essential for the entire body.
This recipe is very easy to prepare and you can have them with chapati, any type of roti, poori, dosas, idli and even with rice. This dish is also called Sai baaji since its very mild and any age group, children to elders will surely like this Dal and we can have more spinach in different vareities of dishes. This will be one of the best side dishes during the parties too.
Adding onion or garlic is optional.

Things needed:
Radish : One bundle  (with leaves)
Palak : One bundle (Medium size)
Channa Dal : 1/2 Cup
Green chilly : 2 to 3
Ginger : 1 Table spoon (grated)
Tomatoes : 2 (medium size)
Jeera : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Methi seeds (fenugrik seeds) : 1/4 Tea spoon
Ingh : a pinch
Oil : 1 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoon
Cinnamon : 1 small piece
Clove : 1 to 2
Pepper Pods : 3 to 4
Salt : as required
Water : Required.
Fresh Ghee : 1 Tea spoon

Method :
1. Wash and cut Radish and its leaves, Palak, green chilly and coriander leaves.

2. Wash Channa dal.

3. Now put channa dal, radish and its leaves, palak leaves, tomatoes, green chilly and ginger in a pressure cooker.

4. Put required water and cook for 10 minutes on medium flame. (put weight). Leave it for cooling.

5. Now keep a pan on the fire. Put oil and heat. Put mustard seeds and methi seeds.
6. Let the methi turn slightely brown and mustard seeds spurt.
7. Add jeera, pepper pods and ingh. Add cinnamon and clove.

8. Add cooked radish, palak channa mixture. Add turmeric powde and water if required.

9. Add salt and mix it well. Now let this gravy boil for 5 minutes. Stir in between.

10 Now shift this gravy to the serving bowl , add a tea spoon of ghee and serve with rice or chapati, dosa or idly.

Note : You can add more green chilly if you like this gravy to be spicy. You can also add red chillies while you fry mustard mixture. You can also add onions and garlic. (Add cut onions after the mustard spurt, while adding jeera and fry them nicely). Cook them along with the dal mixture nicely for 5 minutes. You can also brinjal to this curry. It gives a good taste too.

Serverings : 3 to 4
Total Time : 40 minutes.
preparation Time :10 min
Cooking time : 20 minutes. ( pressure cook : 10 minutes and cooling 10 minutes).
Final step of cooking  : 10 minutes.