Whole Moong & Navane Dosa

Whole Moon (hesaru Kalu) & Foxtail Millet dosa is a healthy food.

Whole moong and Navane (foxtail) is soaked together, ground to paste (dough) and dosas are prepered. Normally Moong dal or whole moong with little quantity of rice or rava is used and prepared dosa. It is called  as Pesarittu ( a dish from Andra pradesh). Now a days its one of the popular breakfast food in most of the places all over India. It is also an easy and healthy dish for all age group people.

Foxtail Millet is known as Navane in Kannada, korralu in Telugu, Kang in Gujarati, Rala in Marathi, Tinai in Tamil.

Foxtail millet (Setaria Italica) is a common food in most parts of India. Foxtail Millet is gluten free and packed with Vitamins and minerals. Millets are nutritious and anty oxidants. They do not cause alregy like wheat and It is easy to digest. Millet release lesser percent of glucose. The grain is diabetic friendly.They are rich in minerals like iron, magnesium, phophorous and potassium.

Whole Moong or Moong Dal is loaded with Goodies. It is rich in Vitamin A, B, C and E. It also contain many minerals like, iron, calcium and potassium. It is a powerful source of vegetarian protein. It is a low fat food and considered as a healthy weight loss food. It is rich in fiber. Green moong is highly beneficial for people having a high blood sugar level.

Here is a recipe of Whole Moong & Navane dosa which keeps you healthy I can say. The whole family and all age group people surely enjoy.

Things Needed :

Whole Moong : 2 Cups
Navane (Foxtail millet) :  1 Cups
Salt : to taste
Pepper: 1/2 Tea spoon
Jeera : 1 Tea spoon
Oil : 2 to 3 Table spoons
Water : Required

Method :  

1. Wash and soak Whole Moong and Navane together for 5 to 6 hours.

2. Grind it nicely and remove from the grinding jar.

3. Now add salt and mix it well.

4. Keep the dosa pan on the fire and heat.

5. Sprinkle oil and put a spoon of Moong dosa dough and spread it slowly in a circle shape.

6. Put 1/2 Tea spoon of oil on the top of dosa and cook for 1 minute.

7. Turn the dosa other side and cook for 10 seconds.
8. Serve Hot dosa with your favourite side dish like any chutney or sambar.

9. Repeat the same with remaining dough.
10. Do not forget to put a spoon of ghee just before serving.

Note :

You can also use grated carrots, cut onions, coriander leaves and curry leaves with this Whole Moong dosa. You can use more oil if you like. Adding jeera and ginger also helps to increase the taste. You can also ferment the dough and prepare dosas.

Time :  
Preparation time : 10 minutes
Cooking time : 10 minutes
Soaking time extra : 5 to 6 hours.

Peas Paluv + Green Apple Chutney

Pulav is a rice dish prepared with Rice,  vegetables, and some spices like clove, cinnemon, cardamom. There are different varieties of Palav and each state has its own recipe and the way to cook.

 Palav is a poppular rice dish which is very famous in the North India and it has influenced the South and the whole world.

The Sanskrit word Palanna meaning a mixture of Vegetables and rice. The English spelling is influenced by the Modern Greek Pilafi which comes from the Turkish word due to the wast spread of the dish , there exist variations of the name in many languages. Its called Polou, Palov, Ppilau, Polaao

(Bengali), Palav/Pulav(Hindi/Urdu) etc

Pulav is a spicy dish cooked with vegetable and spices together, or cooked vegetables. As I said before there are different ways and types of Pulav. 

Here is a recipe of Pulav,  Rice cooked with Peas & Beans, whch is very easy and it can be enjoyed with the whole familay at any time of the day and I am sure all age group will defenitely love the Pulav and Green apple chutney.

Things Needed :

Basmati Rice : 2 Cups

Peas :1 Cup

Beans : 1 Cup

Cinnamon : an inch

Clove : 4 to 6

Garam Masala Powder : 1/2 Tea spoon

Oil : 1 Table spoon

Ghee : 2 Table spoons

Coriander leaves : 3 to 4 Tea spoons.

Green chilly : 2 

Ginger : 1 Table spoon (grated)

Coconut : 2 to 3 table spoons

Salt : to taste

Water : required

Method :

1. Wash and keep the Basmati rice aside.

2. Wash peas, beans, green chilly and coriander leaves. 

3. Cut beans, coriander leaves and green chilly. Grate ginger and coconut.

4. Keep a pan on the fire. Heat and put oil.

5. Put clove and cinnemon. Fry for 10 seconds.

6. Add green chilly, cut beans and peas.

7. Fry them for 2 to 3 minutes. Add garam masala and fry for 10 seconds.

8. Add rice and fry nicely for a minute or 2.

9. Add ginger and put off the fire.

10. Now shift the fried rice -vegetables mixture to a rice cooker.

11. Add 1 = 2 water to the rice. 

12. Add coconut and ghee mix it once nicely. 

13. The rice cooker will be off once the Paluv is done.

14. Leave it for 5 minutes in the Rice Cooker, then mix it well and shift it to a serving dish.

15. Serve with Green Apple chutney and  apple raitha along with Peas Pauv.

Note : 

You can also add other vegetables along with beans and peas. (Carrots- capsicum etc). 

You can add more spice if you wish Paluv to be spicy. More ghee also can be used. It adds tothe taste.

You can also use onions and garlic.  You can cook this Rice -Vegetable mixture in a pressure cooker too.

(8 to 10 Minutes) You can use Sona masuri rice also. The propotion of water is for Sona Masuri is 1 = 3. 

Time : 1 hour (preparation + cooking)

Serves : 3 to 4

Recipe for Green Apple Chutney :

Cut green apple (1),  Green chilly (2), a small marble size tamarind and 1 cup of grated coconut. Grind all the ingredients with salt and Green Apple chutney is ready to serve.

Apple Raitha

Grate 2 apples with its skin together, add salt and a cup of curd. Apple Raitha is ready to serve.

Apple raita is ready to serve.