Moong Dal -Rava Spicy Dosa

Dosa or dose is very popular dish now a days. It is one of the healthy breakfast or snack dish and fill your stomach nicely. Udupi Hotel's crispy dosa is world famous. Dosas are normally prepared using Rice and Urid dal and little methi seeds. All healthy grains are always good to have and take care of our health. Now a days you get many types dosas and it is prepared using different grains rather than rice and urid dal. Moong dal, channa dal, or some other pulse or legume (dals) are used. Pulses actually adds to the good health. Moong dal or whole moong is used to prepare pesarittu (pesaru means Green gram). Pesarittu is famous in Andra Prades and around it. But they do not use much rice in it.

I have given a little twist here like always. I have used moong dal and rava/sooji/ semolina (medium sized) and used some spice too. Spices adds to the taste.  Moong Dal Rava Spicy Dosa is good to have for breakfast or as snack in the evening. As the name says it is bit spicy and yummy. Moong Dal can be soaked at night and ground in the morning. Adding some rava turns the dosa very crispy and the spice you add gives good taste to the dosa.
Let us see some benefits of using Ingh (Asafoetida)
Asafoetida/Ingh/ingu/Kayam and ting is the dried gum (latex) get from the tap root of several species of Ferula.( A perennial herb). The species is native to the deserts of Iran, mountains of Afghanistan and mainiy cultivated in India. This spice is used as a digestive aid in food as a condiment in Indian cuisine.
Asafoetida reduces the growth of indigenous in the gut. In some places in India it is used as a medicine for constipation. It is a digestion aid. It is also used as wound healer. It is good for treating  Influenza and beneficial in fighting the swine flu and H1N1 virus. It is good remedy for astama and bronchitis. Asafoetida contain antimicrobial properties and used to treat woophing cough, chronic bronchitis. In India according to Ayurveda asafoetid is one of the best spices for balancing the Vata and Pitta dosha.
We Indians know the benefits of Ingh and use it in our day to day dishes. It is good for digestion, good remedy to remove the gas content in the food we eat, good for controlling cholesterol level in our body.

It is easy to prepare and you can grind it and prepare dosa immediately. If you are preparing it as soon as you grind the dough you can use 2 tablespoons of curd to mix it with dough and then prepare dosa. Adding curd helps the dosa dough to get the consistency of fermentation and it gives smoothness to dosa. Or you can mix rava and leave the dough to get ferment and then use it. The choice is yours.

Lets see the recipe now.

Things needed : 

Moong Dal : 1 cup
Dry Ginger powder : 1 Teaspoon
Curry leaves : Handful
Ingh : a little
Red chilly powder : 1 Teaspoon
Jeera/Cumin seeds : 1 Teaspoon
Coriander leaves : 2 to 3 Tablespoons
Rava/Semolina/Sooji : 2 Cups
Curd : 2 to 3 Tablespoons
Salt : As required 
Oil : 2 to 3 Tablespoons
Ghee : Optional

Method : 

1. Wash and soak moong dal over night or for 4 to 5 hours.
2. Wash coriander leaves, curry leaves and cut it into small.
3. Now grind soaked moong dal using very little fresh water.
4. Add coriander leaves, dry ginger, curry leaves and red chilly powder. Grind it nicely.

5. Remove from the mixi jar and put it in a big bowl.
6. Mix salt, Rava and curd. Mit it well.

7. Keep dosa pan on the fire and heat. Sprinkle little oil and clean it with a kitchen tissue nicely.
8. Now take a ladle of moong dal rava dough and spread it in a circle shape.
9. Sprinkle little oil on the top of dosa and cover. Let it cook on medium flame for a minute.

10. Turn the other side and cook for a minute. Dosa is ready to serve.

11. Serve with little ghee on the top of dosa and a side dish you have prepared.

12. Repeat the same and prepare the rest.

Note :

Do not add more water while grinding. Rava should be mixed well with ground moong dough.
Using ghee instead of oil is optional. You can also add grated coconut and carrots on the top of dosa while cooking.
You can add green chilly instead of red chilly powder. Cut or grind green chilly .(You can add it while mong dal grinding).
Preparing thin or thick dosa is optional. Hot dosa taste best.
Note : 30 minutes. 
Serves : 3 to 4.

Radish - Basale Sambar. ( Curry with out coconut).

Radish/Moolangi/Mooli is one of the healthy vegetable and you get plenty in almost all the season.
Basale/ Malabar spinach is a perinial vine and it is also called as Pui/Vine spinach/ climbing spinach, creeping spinach, buffalo spinach and Ceylon spinach.
Radish and Basale Saambar is a good combination and it mixes well with each other. I have used some home made powder with simple spices and added to the curry. Radish -Basale Sambar goes well with all the main dish like plain rice, chapatis, roti, dosa, idli and all most all the dishes.

Lets see some benefits of this Basale leaves.
Basale soppu/leaves are rich in Vitamins like A Vitamin, Vitamin C Iron and Calcium. They are also rich in soluble fiber and helps in  digestion.
Lets also see some benefits of using coriander seeds in our cooking.
coriander seeds contain many plant -derived chemical compounds and they are good source of anti oxidants, disease preventing and health promoting properties. They are good digestive and anti flatulent properties. Coriander seeds are good dietary fiber and help easing constipation condition. They also help to control cholesterol levels. The seeds are excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. They also contain anti oxidant vitamins, Vitamin C and Vital B. They contain anti diabetic properties and produce insulin and maintain healthy blood sugar levels. It reduces the amount of LDL (bad cholesterol) and increase the amount of HDL.(Good cholesterol) in blood. (Drinking coriander water daily helps to reduce the diabetes). It is good for people who suffer from anemia. It is a good solution to detox the body. Coriander seeds contain natural compounds that helps to detoxify the body and remove toxic content from the body. It is good for our eyes. It is good remedy for conjunctivitis. They try to prevent other eye disease and problems. High anti oxidant property in coriander helps to reduce redness, itchiness and inflammation in the eye. It is also good for women who suffer from heavy menstrual flow and irregular periods. ( boil a teaspoon of coriander seeds in a cup of water and add jaggery to it. Drink this coriander water when it is warm or hot).
I have used Mooli (Radish), home grown Basale and some spices, which are always available at home. Try this sambar and enjoy. It is easy and simple and healthy.

Lets see the recipe now. 

Things Needed :

To Cook :
Basale/ Malabar spinach Leaves : 1 Bowl.
Radish : 2 to 3
Toor Dal/Moong dal : 1/2 Cup
To Roast : (Dry or with a spoon of cooking oil) and dry grind 
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
To Add : 
Cooked dal, radish and cooked basale leaves 
Tamarind Pulp :2 Tablespoons
Salt : as required
Ghee : 1 Tablespoon
Mustard, curry leaves and ingh/Asafoetida seasoning : 1 Tablespoon

Method : 

1. Wash and pressure cook toor dal for 6 to 8 minutes and allow it to cool.
2. Wash and cut radish and basale/malabar spinach into small pieces. (radish according to your wish big/small).

3. Dry roast methi seeds, urid dal, coriander seeds, red chilly, jeera one by one and add curry leaves and ingh/asfoetida.
4. Dry grind roasted spice when it is cool and remove from the mixi jar. Keep it aside.
5. Now keep a pan on the fire and put cooked dal, radish/mooli, tamarind pulp and salt.

6. Add a pinch of turmeric powder and let it cook for 2 minutes. Add dry ground powder and mix it well.
7. Let it cook for 2 to 3 minutes. Mix in between. Shift the sambar (gravy/curry) to the serving dish.

8. Add mustard seeds seasoning and coriander leaves. Add a spoon of fresh ghee and serve with main dish you have prepared.

Note :

You can use any edible leaves instead of basale leaves. Using Moong dal is instead of toor dal is also optional. You can fry the spice with a tea spoon of oil. It adds to the taste. You can also use any ready sambar powder instead of home made powder. Adding ghee to the sambar is optional.
Time : 30 Minutes
Servings : 4 to 5