Little Millet - Mentya (Fenugrik Seeds) Dosa.

Little Millet or Same (in Kannada) is a healthy food grain. Using Millets in our diet is a healthy concept these days.

Millets are rich in protein and amino acids and other vital nutrients that help to build a strong immune system. They help in body's metabolism. Each millet has its own nutritional benefits and significance.
Little Millet is known as Saame akki in Kannda, Shavan or Kutki in Hindi. In Bengali  it is known as Sama, Tamil Samai, Gujarati - Gajro , kuri. In Telugu -Samalu, Marathi -Sava, Halvi and Vari. In Oriya it is called Saun.

Millets are gluten free, highly nutritious, Great energy source and ideal for those who or sensitivity to wheat or other grains that contain gluten. They are complete protein source  when combined with legumes and it is ideal for a vegetarian diet. They are full of fibers. They contain B- Complex vitamins. High in iron, magnesium, manganese and potassium, calcium and zinc. They help to lower cholesterol.

Little Millet - Methi Dosa is very good for breakfast, as snack and for dinner too. One thing you should remember that it should ferment nicely to get the perfect softness or it may be like a chewing gum. This dish is full of healthy dish because it also contain Methi (fenugrik) seeds.

Here is a recipe of Little Millet - Mentya (Fenugrik Seeds) Dosa which will be liked by all the members of the house and all age group.

Things Needed :

Little Millet : 3 Cups
Mentya ( Fenugrik Seeds) : 1/3 of the cup.
Urid Dal : 1 Table spoon
Salt : required
Oil : 3 to 4 Table spoons.

 Method : 

1. Wash and soak little millet, Fenugrik seeds and urid dal for 4 to 5 hours.

2. Grind it using little water till paste. (Dosa consistency).  Add required salt and leave it for ferment. (over night ).

3. Keep a dosa pan on the fire. Heat and sprinkle oil.
4. Put a spoon full of dosa batter and spread it round on the tava.

5. Sprinkle oil on the top and cover it. Let it cook for a minute.
6. Turn and cook on the other side for 10 to 20 seconds.

7.Repeat the same with remaining batter.
8. Serve dosa with the side dish you have prepared.
9. Put a spoon of butter or ghee on the top of the dosa just before serving.

 Note :

The dough must ferment nicely to get the correct texture. You can prepare thick or thin dosas. Using oil and ghee is optional. You can also add jaggery to this dough to make it sweet version of dosa. You can also add cut onions, chilly, grated ginger and prepare spicy dosa.
Soaking time : 3 to 4 hours.
Ferment time : Over night or  6 to 8 hours.
Preparation time : 20 Minutes.
Serves : 4 to 5.  

Apple -Banana Poori

Apple -Banana Poori  sounds some thing different right ? Normally banana is used with Maida (All purpose flour) to prepare Mangalore Buns. Mangalore buns have their own history and it is loved by Dakshina Kannada people.

These days Eating oily stuff one has to think twice, believe me these Apple -Banana pooris do not absorb much oil and it is soft and fluffy.

This recipe was tried since I was planning to use apple and prepare some food for  "Vijaya Next ".E paper. So using apple along with banana just struck and I tried it with Maida and wheat flour as equal portion. I did not keep the dough for long. Just mix and make procedure worked out well.

Apple - Banana Poori can be prepared for break fast , for snack in the evening or for dinner also. It does not take much oil and no need to be worried if you are on a diet side. It can be packed for kids lunch or snack box.  You can pack these pooris for picnics or when you have a long journey or touring. It is not sugar added.

Here is a recipe of  " Apple - Banana Poori ", which is very easy to prepare and I am sure the whole family will love to have them. Apple Banana Poori is soft and fluffy and  it will be liked by all age group.

Things  Needed :

Apple : 1
Banana : 1
Wheat flour : 1 Cup
Maida (All purpose flour) : 1 Cup
Ghee : 1 Tea spoon
Salt : as required
Curd : 1 Table spoon
Oil : 2 Cups

Method : 

1. Put wheat flour , maida, ghee and salt in a big bowl.

2. Wash and grate applae.

3. Add apple , banana and a spoon of curd to wheat flour mixture and mix it nicely and prepare poori dough.

4. You can use water if required while preparing thick dough.
5. Kneed well and divide into small balls.

6. Take a ball size dough and flatten with a chapati roller into small poori. (use oil to roll the poori).
7. Prepare small size of pooris and keep it aside. (Repeat the same with remaining dough).

8. Now keep a frying pan on the fire. Put oil and heat.
9. Deep Fry rolled pooris one by one and put it on a tissue.( Kitchen tissue absorb extra oil).

 

10. Serve these Hot  " Apple - Banana Pooris "  with the side dish you have prepared.

 Note :
The Poori dough should be thick. Do not use lots of water. If you find the dough can take more flour (if the dough is sticky) add wheat flour and make it thick dough. You can use little suger while preparing the dough.  Do not add more ghee to the dough.  Using wheat flour with maida helps the poori to be soft. Maida helps to give a good taste to the poori.
Time : 20 Minutes
Serves :  3.