Foxtail Millet & Flax Seeds Dosa

Dosa or Dose (Kannada word), is one of the most favourite and famous food item of South India. Now world famous. There are different varieties of dosas and it can be eaten at any time of the day.

Normally dosa is prepared with rice (raw or boiled), urid dal, methi /fenugrik seeds and flattened/beaten (aval/avalakki/poha). I always try to twist the ingredients and prepare it in slightly some thing different. This time I have added flax seeds because it gives fluffiness and softness to the dosa. Use of foxtail millet turns dosa very crispy. I added 1/3 of raw rice which helps dosa to be not only normal kind, it also avoids dosa to be very stiff.
Trying dosa, using different healthy grains is really gives me joy. This time I tried with, fox tail millet, flax seeds, raw rice and urid dal. Dosa came out very well and adding flax seeds gave softness to the dosa. These dosas are really healthy because it contain good healthy grains like foxtail millet, urid dal and flax seeds.

Foxtail millet is known as Navane and flax seeds are Agase beeja in Kannada language.
Lets see some benefits of having Urid dal in our diet.

Urid dal is rich in protein and carbohydrates which required by the body. It also contain Vitamin B, iron, folic acid, calcium, magnesium, potassium. Urid dal contain energy boosting, anti aging and anti inflammatory properties. It also helps to improve digestion and boost heart health.
Lets see the recipe now. You can prepare thinner and crispy dosa, fluffy dosa (Set Dosa) or Masala Dosa. (Option is yours).

Ingredients :

Foxtail Millet : 3 Cups
Raw Rice : 1 Cup
Flax Seeds : 2 Tablespoons
Urid dal : 1 Cup
Methi/Fenugrik seeds : 1 teaspoon
Avalakki/Poha/Beaten Rice : 1/2 cup or 2 handful
Oil : 2 to 3 Tablespoons.

 Method :

1. Wash and soak all the ingredients except avalakki together for 3 to 4 hours. Wash and soak avalakki separately.

2. Grind it nicely  (including avalakki) and till paste consistency with required water. (add water little by little).
3. Remove from the grinder or mixi jar and add salt and mix it well. Leave it fermentation. (Over night or 5 to 6 hours).

4. Keep a tava or dosa pan on the fire. Heat. Just sprinkle little oil and put a ladle of dosa dough.
5. Spread it nicely, cover and cook for 1 minute on low and medium flame.

6. Remove the cover and sprinkle 1/2 teaspoon of oil on the top and turn the dosa and cook other side of the dosa for 10 to 20 seconds.

7. Remove from the pan and serve hot dosa with chutney or sambar or any side dish. Add a spoon of ghee on the top just before serving.

8. Repeat the same and prepare dosa with remaining dough.
9. Masala Dosa with the same dough.

Note :

You can reduce the quantity of rice and foxtail millet (each 1 cup and 1/2 cup urid dal etc) .
You can also use ghee instead of oil. (optional)
Time : Soaking : 4 hours, grinding : 10 minutes in mixi and at least 1 hour on grinder.
Cooking time : 30 minutes (As per requirement).
Serves : at least 25 to 30 dosas can be made

Cabbage & Moth bean Dry Curry

Matki Kalu/Madke Kalu is one of the protein rich legume and popular in North Karnataka, Here I have used Matki Kalu, Alsande Kalu/Cow pea and Cabbage to prepare the dry curry. We in Kannada (Karnataka) call Cow pea as Alsande kalu. (legume).
I feel it is good to add some legumes with the vegetables we cook. It adds nutrition to the curry. This cabbage curry is dry curry and we can have them with chapati, poori, roti or even plain rice.

Lets see some benefits of having cabbage in our diet. 
Cabbage is loaded with powerful natural compounds. Cabbage improves our immunity. It is rich in antioxidants and Vitamin C. It helps and protects our cells from free radical damage and toxins. It is cholesterol free and helps in losing weight. It helps to speed up the healing. It is rich in Vitamin K and that helps in blood clotting. It is rich in folic acid and good for pregnant women. Cabbage is full of fiber and helps to prevent constipation. Eating cabbage will help to keep the digestive system in very good condition.

Please note that people who are facing thyroid problem and prostate problem must avoid eating cabbage as it hinders(makes it difficult or obstruct or slow down) absorption of iodine.

No Onion or Garlic is used in this : Cabbage & Moth bean Dry Curry".

Ingredients :

Cabbage : 1 Bowl (1/2 Cabbage of medium sized cabbage).
Moth Bean/ Matki kalu : 1/2 cup
Cow Pea : 1/2 Cup
Coconut : 1/2 Cup (fresh and grated)
Oil : 1 Tablespoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Green chilly : 2
Methi seeds : 1/4 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh : a pinch
Turmeric powder : a pinch
Salt : as required.

Method :

1. Wash and cook methi seeds, cow pea and moth bean in a pressure cooker. ( 5 minutes will do).

2. Wash and cut cabbage, green chilly, curry leaves and coriander leaves into thin.
3. Keep a pan on the fire and heat. Add oil. Let it get hot. Add mustard seeds, urid dal.
4. Let the mustard splutter. Add ingh, jeera, curry leaves and cut green chilly. Fry for 10 seconds.
5. Add cut cabbage and stir nicely and cook on low flame. (2 to 3 minutes). Do not add any water.

6. Now add cooked moth bean/matki kalu and cow pea/alasande kalu. (remove extra water if there is in the cooked bean).
7. Add turmeric powder, salt and mix it well. Let it cook till all the water absorb.

8. Add fresh coconut and coriander leaves and mix it nicely and shift the curry to a serving dish.

9. Serve as one of the side dish with other dishes or as you wish to.

Note :

Do not add water from the cooked beans. (If more use it as rasam or soup). Adding more chilly is optional. Adding onions and garlic is also optional. Adding coconut also optional. Adding more oil adds to the taste. You can also soak matki kalu/moth bean and cow pea/ alasande kalu for overnight and then cook. It enriches the taste. ( I did not soak it).
Time: 30 minutes
Serves : 4.