Toor Dal + Rice Dosa

Toor Dal and Raw rice dosa is good for breakfast, or for evening snack. You can prepare it immediately or by fermenting. I tried with fermenting and even as soon as I ground the dough. Fermenting turns out crispy and soft too.

Lets see some benefits of having Urid dal dal and Toor dal in our diet.
Urad or urid dal is good for women since it contain iron, folic acid, calcium, magnesium. It has protein, fat and carbohydrates. This dal is rich in proteins and vitamins B. Urad dal is one of the energy booster. It contain anti aging and anti inflammatory properties.
Toor dal is also known as pigeon pea and one of the healthy lentil. It contain folic acid which is very essential for women during her pregnancy. It loaded with proteins, carbohydrates and fiber.
You can prepare beautiful thin and crispy dosas by adding toor dal to your dosa ingredients.

Things Needed:

Raw Rice : 2 Cups
Urad Dal : 1/2 Cup
Toor Dal :1/3 Cup
Methi /Fenugrik seeds : 1 Table spoon
Salt : to taste
Oil/Ghee  : 1/4 Cup
 .

Method : 

1. Wash and soak raw rice (dosa rice), urid dal, toor dal, methi seeds in a big bowl. (for about 4 to 5 hours).

2. Grind them nicely by using water. (little by little). (Divide the soaked ingredients into two parts and then grind It churns well).
3. Remove from mixi jar/ grinder, add salt and let it ferment over night. (or 5 to 6 hours).

4. Keep a pan on the fire and heat. Sprinkle little oil.
5. Mix dough nicely and take a laddle of dough and spread it nicely in circle shape.

6. Add 1/2 tea spoon of oil on the top and cover it. Let it cook for a minute.

7. Remove the cover and turn dosa other side and cook for 10 seconds.(optional)

 8. Take out from the pan and serve hot dosa with little ghee on the top and a side dish you prepared.

Note : 

Adding more urid dal is optional. Adding toor dal makes dosa crispy. No need to add any cooking soda to the dough. Do not add any maida either. Use little water to grind. Then you can add water, if dough turns too thick. But it should not be watery. Adding ghee instead of oil is optional. You can also prepare fluffy dosas with the same dough.. (not so thin and crispy).
Time : Soaking ingredients : 4 to 5 hours, Fermenting : overnight or 5 to 6 hours.
Preparing dosa : 10 minutes
Serves : 5 to  6. 

Raw Mango - Rice Vada

Rice - Raw Mango Vada is a fried dish. We can have them for breakfast or as snack in the evening. It is like like pooris and bit spicy, bit tangy and yummy to have them with ginger chutney. It is one of the good combination. Or you can have them with cup of hot coffee or tea.

I have used totapuri raw mango, coconut, green chilly and a pinch of asafoetida. (Ingh). We do prepare coconut rice vadas with little jaggery and a pinch of salt. Noemally raw rice is ground to paste and then added very little jaggery to give a just enough sweet taste. The vadas are so tasty that you can munch them anytime of the day during Mansoon.
Here I have used rice flour and spicy mango chutney to give out spicy and tangy taste. It does not take much of oil.
Let us see some benefits of eating " Raw Mango " in our diet.

Raw mangoes are full of Vitamin C, that are needed for strengthening our immune system. It is full of fiber and helps to throw away all the waste products from our body.They also contain B Vitamins which helps to maintain good health. It also helps to cure blood disorders. They are good herbal remedy for gastro-intestinal disorders. They are good medicine for summer diarrhea, morning sickness, indigestion and constipation. Unripe mango juice helps to prevent excessive loss of sodium chloride and iron during summer due to more sweating.
No onions are used in this "Rice - Raw Mango Vada". These vadas are soft and spicy.

Lets see the recipe now.

Ingredients :

Raw Mango Chutney : 1 Small bowl
Rice flour : 2 Cups
Jeera/Cumin seeds  : 1 Tablespoon
Salt : To taste
Oil : 1 Cup (to fry).

Method :

1. Put raw mango chutney, rice flour, salt and jeera in a big bowl.

2. Mix it nicely and add required water, The dough must be thick.

3. Keep a frying pan on the fire. Heat and put oil. Keep a small bowl of plain water aside the stove.
4. Divide the mixed dough into small portion.

5. Now wet your palm in plain water take a small portion of the dough and pat it on the palm in circle shape.
6. Drop this small vada in hot oil and fry on both sides.

7. Remove vada from frying pan and put it on a kitchen tissue. It helps to absorb extra oil.

8. Repeat the same with remaining dough. Remember to wet your palm each time. It helps to pat the vada easily.

9. Serve vadas with ketch up or any other side dish you prepared.
10. We had Rice -Raw mango Vadas with ginger chutney.

Note : 

Do not use the stale chutney as it might effect your health and vadas may turn bad. (not edible for eating). Using chilly is optional. Using cut onions also optional. No need to add any hot oil or ghee to the dough while preparing.Adding coriander leaves, curry leaves also optional.
Time : 30 Minutes. ( Total time)
20 to 25 Small Vadas can be made
Serves at least 3 to 4
I have used totapuri mango for mango chutney. Grind a bowl of coconut, half of totapuri mango pieces, 2 green chilly, salt and a pinch of asafoetida.(Ingh) with little water. This chutney goes well as one of the good side dish with chapati, poori, dosa, idli and all type of rice and plain rice.w Mango Chutney ;  :