Mixed Dal Dosa + Ondelaga leaves Chutney

Dals Dosa  with Ondelaga Chutney

Mixed Dal dosa is prepared using different dals like Channa,Urid,Toor and Moong Dal and raw rice. It is just like Ade ( Dal dosa). I have used a cup of curd and prepared dosa immediately. You get soft and tasty dosa by adding curd. Instead of leaving it for fermentation you can prepare it quickly and serve with any kind of chutney you prepare.
Ondelaga leaves are commonly known as centella and gottu kola. It is a small herbaceous, annual plant. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine and traditional Chinese medicine. It is also known as the Asiatic pennywort or Indian pennywort. in English.
Let us see what do they call Ondelaga in different part of India and the benefits of having this leaves in our diet.
It is known as Thalkudi in Oriya, Saraswathi aku - Telugu, Kudavan or muththil or kudangal in Malayalam. Thanjuni -Bengali, Brahmi - Marathi, Ondelaga - Kannada, Vallaarai - Tamil, brahmi booti - Hindi, Perook in Manipuri. It is known as Timire in Tulu ( One of the language spoken in South Canera). This is known as Brahmi leaves in North Indial. Brahmi leaves are different from Ondelaga though they may have some similarities.
Ondelaga is an effective herb against depression. They are rich in anti oxidants and good for people suffering from gastric ulcers.
Ondelag leaves over dose may cause drowsiness.
Dalls are packed with proteins. Dals are rich in minerals like iron and potassium. Channa dal is rich in minerals like copper and manganese. Urid dal is rich in proteins and Vitamin B. Toor dal is rich in fibers and helps to regulate the bowel movements. Moong Dal is known as diet friendly dal. It is rich source of iron and potassium.
Here is a recipe of Dal Dosa and Ondelaga Coconut Chutney and it is easy to prepare and we can have them for Breakfast or as Evening Snack or for dinner too.

Things Needed :

For Dal Dosa:
Toor Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Moong Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Raw  Rice  : 2 Cups
Curd : 1 Cup 
Salt : to taste
Oil : 4 to 6 Table spoons

Method :

1. Wash all the ingredients separately and put it in a big bowl and soak overnight or 4 to 5 hours.

2. Now wash it again just before grinding and grind  till smooth using water little by little.
3. Remove from the mixi jar, put it in a big bowl.

4. Now add  salt and a cup of curd and mix the batter nicely.Leave it for 5 to 10 minutes.

5. Keep a Dosa Pan on the fire and heat. Sprinkle little oil on the tava.
6. Take ladle full of the ready dosa batter and spread as round circle.

7.Cover dosa and cook for 1 minute. Sprinkle oil on the top.
8. And turn the dosa other side and cook for 10 to 20 seconds.

9. Repeat the same with the remaining batter and prepare dosas

10. Serve Hot dosa with the side dish you prepared. Top up dosa with a spoon of fresh ghee.

Note :

Do not use more water while grinding. Do not add beaten rice. Using curd makes dosa soft and tasty. You can use cut onions on the top while cooking . Adding more or less oil is optional. Using more rice is also optional. ( You can add one more cup of rice).
Time : 30 minutes . ( Soaking time separate....4 to 5 hours soaking time).

Odelaga Chutney. ( Gottu Kola leaves).

Things Needed :

Ondelaga Leaves : 1 Handful
Coconut : 1 Cup
Tamarind : 1 Small Marble size
Ingh : a pinch
Salt : required.
Method : Grind all the ingredients together with little water till paste and remove from the mixi jar to a serving bowl. It goes well with all the main dishes. Even plain rice or masla rice. Palau.

    Note : Do not use more leaves. ( It is heat content and you might get boils in the tongue). Using more coconut  is optional. Adding Mustard spurt is also optional.

Serves : 3 to 4.
Time : 10 minutes.

Ondelaga leaves are different from Brahmhi Leaves. ( They may contain some similar contents but they are different Plants).

 Ondelaga leaves :(Gottu Kola Leaves)

 

 Brahmhi leaves :

Beet- Corn Cutlet

Ready to Serve Beet - Corn Cutlet.

Corn - Beet Cutlets are one of the good snack. Corn is available plenty in the market these days. This snack is easy to prepare and healthy too. We can have them for evening snack.
Very little spices are used and very little oil is used for shallow frying. Beet root, carrot and corn is used with bread slices and a bowl of  thick Beaten rice. (Awalakki in Kannada Language). Beaten rice is known as Awal or Poha also. 
Let us see some benefits of having corn and Beetroot in our diet.
Corn is contain carbohydrates, protein and fats. It also has moderate amount of fiber, potassium and Vitamin A and Vitamin B.
Beetroot is help to lower the blood pressure and reduces the bad cholesterol. They contain large amount of soluble fibers and act as powerful anti oxidants. Beetroot is full of minerla silica and it helps the body to use calcium efficiently. Calcium makes up our bones and teeth strong. They contain a lot of Iron and it helps to treat anemia. It also helps to ease the constipation problem and good for brain power.
Here is a recipe of the yummy snack which is very easy to prepare with the ingredients which we already have in our kitchen. Hot and spicy cutlets not only tasteful it is one of the healthy food I can say if  oil usage is less.
No onions or garlic is used in this recipe and the whole family can enjoy having them with chutney or ketch up.
I have prepared 3 varieties of Beet -Corn Cutlets . The dough is the same. I have dipped the dough in Chiroti Rava (Small size Semolina) and prepared a few. As for healthy aspect I just fried the dough on the dosa pan using very little oil like tikky. One more variety is that I have put  the tikky in curd and sprinkled some chat masala. All these 3 varieties are tasty and yummy. Go ahead and prepare Beet-Corn Cutlet and the whole family can enjoy I am sure.

Things needed:

 Beet Root : 3
Carrot : 1
Corn : 1 Cup
Beaten Rice (Awalakki or Poha) : 1 Cup
Green Chilly : 2
Garam Masala : 1/2 Tea spoon
Brown Bread (Wheat bread) : 4 to 6 slices.
Ginger : an inch ( 1 Table spoon)
Jeera : 1 Tea spoon
Oil : 1/2 Cup
Chirote Rava (small size semolina) : 2 to 3 Table spoons.
Cashew nuts : 2 Table spoons. 
Salt : Required :

Method :

1. Wash and remove the outer skin of beetroot and carrot.(scrape out) and ginger. Grate carrot, beet root and ginger and keep it aside.

 

 2. Cut green chilly, coriander leaves and grate ginger. Boil corn cob and remove the corn and keep it aside.

3. Wash  Awalakki, remove the water completely and keep it aside. Powder the bread slices.
 4, Keep a pan on the fire, put  2 tea spoons of oil and heat. Add jeera, fry for 10 seconds. Add cashew nuts and fry for 10 seconds.

 5. Add beet - carrot -ginger gratings and mix it nicely. Fry till they turn soft. (1 to 2 minutes).

6. Add turmeric powder,garam masala and salt. Add Awalakki (poha) and bread powder. Mix it nicely.

7. Add cut coriander leaves and stir for 1 more minute. Put off the  gas and let it cool. Add boiled corn to it and mix it well.

8. Kneed the ready dough nicely and divide into small portion.

9. Now keep a pan on the fire and heat. Put a spoon of oil.
10. Take a small portion of dough give a desired shape to it.
11. Dip in chiroti rava (both sides) and place this cutlet dough on hot tava. Put 1/2 tea spoon of hot oil.
 12. Cook on medium heat. Turn the other side and cook until it turn slightly brown. (not burnt).

 

13.Simply you can try out this way too. ( with out dipping in rava)
Take a portion of Cutlet dough. Give a desired shape. Place it on tava . Add little oil.(sprinkle).

14. Cook on both sides till they turn brown. Place them on serving plate and serve.

 15. Serve with Ketch up or any chutney you prepared.

16. You  can also serve Beet - Corn Cutlet with curd.
17. Place a cutlet on the plate. Put curd and  2 table spoons of boiled corn.
18.Sprinkle chat masala on the top and serve.

Note :

Do not add any water while frying the vegetables. You can use bread crumbs instead of  Rava. You can add more vegetables with beet root. Using more spice and more oil is optional. Using onions and garlic is also optional.I have substituted Awalakki (beaten rice) for potatoes. Dipping the cutlet dough in Rava or bread crumbs will absorb more oil and is not good for health.
Time : 30 to 40 minutes.
Servings : 4 to 5.