Moong Dal - Millet Flour Dosa (Jowar Flour)

Moong Dal - Millet flour Dosa is good for breakfast, evening snack and for dinner. Moong Dal and Millet Dosa can be done easily and we do not have to wait for ferment.  I have added carrots, coconut and ginger with pepper pods. This dish is on healthy side I can surely say. Neither Onions nor Rice flour is used here, so it can be a choice for fasting or special days also. The food is 100 % Gluten free.

 Now Lets see some benefits of eating Millet and Moong Dal in our daily diet.
Jowar (Sorghum) has a higher content of calcium and packed with iron, protein and fibre. They are loaded with antioxidants. They are helpful to lower the cholesterol levels. They are gluten free.

Moong Dal is a healthy bean and good for weight lose. Moong Dal contain High Protein and low fat and relatively low calorie count. Moong Dal is rich in Vitamins like Vitamin B 1, B5 and Vitamin B6. and minerals like iron, magnesium , manganese, phosphrous and zinc.

Here is a recipe of " Moong Dal - Millet Flour Dosa ,  a simple - simply healthy and tasty Dosa. I am sure each and every family member will surely love it and it fits to all age group.

Things Needed :

Moong Dal : 2 Cups
Millet (Jowar  or Sorgham) flour : 1 Cup
Carrots : 2
Ginger : an inch
Coriander leaves : Handful
Curry leaves : Handful
Pepper Pods : 5 to 6
Salt : to taste
Oil : 4 to 5 Table Spoons

 Method : 

1. Wash and soak moong dal for 4 to 5 hours or over night.  Grind Moong Dal with little water.  Remove from the jar and put it in a big bowl.

2. Wash and grate carrots and ginger, cut coriander and curry leaves. Keep it aside. Grate or scrape coconut. Powder or crush pepper pods and keep it aside.

3. Now mix millet flour and ground moong dal nicely. Add salt, grated carrots, coconut, cut coriander, curry leaves and ginger. Add crushed pepper pods. Mix it nicely and prepare dosa consistency dough.

4. Keep a pan on the fire and heat. Sprinkle oil on the tava. When it is hot take a spoonful of  moong dal - millet dough and spread it in circle shape ( dosa shape).

5. Cook for a minute and sprinkle 1/2 Tea spoon of oil on the top. Turn the dosa on the other side and cook for 10 to 15 seconds.

6. Remove from the pan and serve Hot Moong Dal - Milet Dosa with the side dish you have prepared.
7. Add a spoon of ghee on the top of dosa before serving

8. We had " Moong Dal - Millet flour Dosa with Beetroot Curry and Ground Nut  Chutney Pudi.

Note :

Do not add lots of water while grinding. You can add it when you are mixing the flour. You can also add grated bottle gourd along with carrots. But the taste differ. You can also use ghee instead of oil. Better use oil while cooking to be safer on healthy side. You can also add cut onions if you wish. (optional). Moong dal takes less time to be soften . 3 to 4 hours will be more than enough. Do not add cooking soda or fruit salt to this dosa dough.
Time : 20 minutes.
Soaking time : 3 to 4 hours.
Serves : 3 to 4.

Moolangi (Raddish) Dry Palya + Paratha

Moolangi  (Kannada) is nothing but Raddish. Raddish  dry palya can be prepared quickly and easily. If it is left out you can prepare Paratha  for the night. Raddish Palya goes well with plain rice, chapatis, pooris and rotis. We do prepare different types of curries and dry curries even Parathas. Trying this way of curry will help you when you are really in a hurry to have something which is healthy too.

Now lets see some benefits of eating Raddish. 

Raddish helps to keep your blood pressure in control. It is good for diabetics. It helps to beat cold and cough. Helps to recover from Jaundice.  It fights against constipation and helps to reduce the weight. it is good for digestive system.

Here is a recipe of Moolangi (Raddish) Dry Palya + Paratha",  which is very very easy to prepare and will be liked by all the age group and the whole family.

Things Needed :

Moolangi (Raddish): 4 to 5
Green Chilly: 2
Coconut : 2 Table spoons
Mustard Seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Salt : to taste
Oil : 1 Table spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Turmeric Powder : a  pinch

 Method :

1. Wash and remove or scrape out the outer layer of Moolangi and grate it. Keep it aside.
2. Wash and cut green chilly, coriander leaves and curry leaves.
3. Grate coconut and keep it aside.
4. Now  keep a pan on the fire and add oil. Heat and put mustard seeds and cut green chilly. Let the mustard splutter.

5. Add jeera and fry for 10 seconds. Add curry leaves and grated Moolangi. Mix it well and add turmeric powder.

6. Mix it well and fry on low flame till all the moisture disappear. Add salt and mix it slowly.

7. Stir in between and add grated coconut once the moisture disappear. Add coriander leaves and remove from the pan and shift it to serving bowl.
8. Serve as one of the side dish along with other dishes.

 Note : 

Let it cook slowly on low or medium flame. Stir in between so that it does not get burnt. Adding other spice is optional.. Adding onions or garlic is also an optional. You can also add a cup of curd and prepare moolangi raitha with this dry curry. Do not add any water while cooking the curry.
Do not use the stale or spoiled dry curry since it bad for health. You may get infected or food poison if you consume the stale food.

Time : 10 minutes 
Servings : 2 to 3.

2.Moolangi Paratha :

Things Needed :

Wheat flour : 2 Cups
Ready Mooli Palya : 1 Cup
Oil or ghee : 3 to 4 table spoons
Garam Masala : 1/2 tea spoon (optional)
Salt : required

Method :
Mix wheat flour, garam masala and ready palya nicely in a big bowl. Add a table spoon of ghee or oil and mix it again.. Divide the dough in to small portion. Take each portion and make a ball shape, dip in dry wheat flour and roll as chapati and cook on medium flame on a tava. Sprinkle oil or ghee on the top after both sides are cooked.  Remove from the fire and serve with a cup of curd or the curry you have prepared. Add water if it requires.

Time : 15 minutes.
Serves : 2