Flax Seeds - Urid Dal Dosa

Flax Seeds are healthy seeds and you must add Flax seeds in your diet. It is loaded with healthy values. Urid dosa is loved by many. That too who does not like soft, fluffy and tasty dosas in their food. Whether morning, snack time or even dinner I am sure every time and anytime this goes well.
I soaked some flax seeds thinking of adding them while cooking. I was really not known that soaking flax seeds turns sticky. So when I checked them after 1 hours so, it already soaked well and I did not want to add them in the curry because of the texture as it turned. I did not want to throw them either, so I added this soaked flax seeds along with my dosa ingredients to grind and left it for ferment. I knew that flax seeds are added to cake instead of eggs. Was just thinking how the dosa will be. To my surprise the dosa was superb, soft and fluffy and tasty too. So this way flax seeds added urid dosa derived and you can try this also and enjoy eating them.
Methi seeds, urid dal, raw rice and flax seeds are used in this recipe. 

Let us see some benefits of having Methi Seeds in our diet.
Methi or Fenugrik seeds contain loads of medicinal values. It contain protein, fibre, Vitamin C, potassium, iron and alkaloids.(Alkaloids are group of naturally occurring chemical compounds). Methi seeds help to reduce the cholesterol and reduce the risk of heart diseases. It contain large amount of potassium and helpful for heart rate and blood pressure. Methi seeds contain amino acid and it helps to produce and insulin and helps to control blood sugar levels in diabetics. It is full of fiber and helps in good digestion. It is good for heart burn.It helps to loose weight and good remedy for fever and sore throat. It helps to increase breast milk production in lactating women. (Lactating mother should have methi leaves in their diet). Helps to soothe skin inflammation and reduces scars. It also helps people who suffer with their hair problems.
Now lets see the recipe:

Things Needed :

Raw Rice : 2 Cups
Urid Dal : 1/2 Cup
Methi Seeds : 2 Tea spoons
Flax seeds : 1 full Table spoon
Salt : to taste
Oil or Ghee : 2 Table spoons

Water : required water.

Method : 

1. Wash and soak raw rice, methi seeds, urid dal together for 4 to 5 hours.

2. Wash and soak flax seeds separately

3. Now grind them all together including soaked flax seeds. Divide the whole ingredients in to two parts. (grinding small quantity helps to grind the ingredients nicely and quickly).
4. Use only required water while grinding. (or the dough may turn watery and it may not churn nicely).

5. Remove from the mixi jar and add salt and allow it to ferment. (overnight is better).

6. Let it ferment well for at least 6 to 8 hours.

7. Keep a dosa pan on the fire and heat. Sprinkle oil and spread it nicely.
8. Mix dosa batter nicely and take a spoon of the batter and put it on the tava and make a small circle size.

9. Sprinkle oil on the top of the dosa and cover. Cook for a minute and turn the dosa to the other side and cook.(10 seconds).

10. Now Dosa is ready to serve. Serve with the side dish you have prepared. Add little ghee on the hot dosa just before serving.

Note :

Let the batter be like normal dosa batter consistency. I have not added awalakki for this dosa. Just 4 to 5 pods of soaked cow peas added. (It is not necessary to add cow peas, It was mixed with flax seeds while soaking). Using ghee or oil is optional. Do not add more flax seeds. It increases the body heat. At a time you can have 3 tea spoons of flax seeds or powder. Thinner dosa also comes out nicely but its not crispy. It is soft.
Time : 30 minutes + soaking  4 hours and ferment 6 to 8 hours.
Serves : 5 to 6

Ondelaga Raw Mango Chutney

Ondelaga are healthy leaves and contain loads of medicinal values. They are commonly known as centella and Gotu Kola. (Centella asiantica). These leaves can be grown in pots too. You can just add handful leaves in any kind of chutney or tambuli. (Curd contain gravy dish). I have used a spoonful of moong dal. My aunt used to say using a spoon of moong dal will not only adds to the taste and it reduced the heat ( body heat caused by eating raw mango - ushna in Kannada language).
Ondelaga - Raw Mango Chutney is prepared using dry coconut (Copra). This chutney goes very well with Hot Plain Rice and a spoon of fresh ghee. We can eat with chapatis, rotis, rice or raagi rotti, idli, dosa and almost all main dishes.
Ondelaga or timire (in Kannada language) (Gotu Kola) is known as Bengsang Brahmhi - in Hindi, Tulukudi-Bengali, Sarasvathi Aku- Telugu, Vallari Kirai - Tamil, Karivan Karivana -Marathi, Kuduvan or kudungal- Malayalam and Khanda Brahmi in Gujarathi.
Lets see some benefits of adding Ondelaga in our diet. 
Ondelaga is an ancient Indian herb used both for culinary and therapeutic purposes.Gotu Kola is an effective herb for depression. It is rich in anti oxidants.Ondelaga is good for  healing gastric ulcers. Ondelaga helps to relieve fever symptoms. It is good for muscle pain and stiff joints. It helps to strengthen the circulatory and vascular system. It is used for boosting the functions of kidney and liver. It is good for treating skin diseases eczema. Gotu Kola's diluted solution is used for conjunctivitis eyes. It is also good for blood sugar and rise in cholesterol levels.
Lets see the recipe Now:

Things Needed :
Ondelaga Leaves : One handful
Raw Mango : 1 Bowl. (1/2 of big size mango)
Green chilly : 2 to 3
Soaked Moong dal : 1 Tea spoon
Salt : to taste
Ingh : a pinch
Oil : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Curry Leaves : 5 to 6
Dry Coconut 1
Method :
1. Wash Ondelaga leaves, green chilly and keep it aside.
2. Cut mangoes in to small pieces.

3. Cut coconut into pieces and keep it aside.

4. Keep a small pan and add a drop of oil and fry green chilly for a few minutes. ( 2 to 3).

 5. Grind all the ingredients ..with little water.

6. Dry grind first , so that coconut and mango pieces churn nicely.

 7. Add little water and grind it till paste.

 8. Shift the ready chutney to a serving bowl and add mustard, curry leaves and ingh seasoning.

 You need to dry grind in the beginning. So that the coconut pieces can be churned well. You can also use fresh coconut. Just dried coconut is the best to prepare this chutney. Adding little ingh while grinding will add to the taste. You can use any cooking oil for seasoning. I have used coconut oil. Do not fry Ondelaga leaves. They might loose their values when roast or fried. Adding more chilly is optional. Use less water while grinding. Thick Chutney always taste better.
Time : 10 Minutes
Serves : 3 to 4..