Millet (Jola) & Urid Dal Dosa

Millet (Jola) & Urid dal dosa is a healthy dish and we can enjoy these dosas for breakfast or as an evening snack. Millet is one of the best grain which has no gluten in it.

I have used Urid dal, millet flour and prepared dosas. I tried dosas just after mixing it. (with out fermentation), and after fermentation also.You can have your imagination in healthy way and prepare dosas and enjoy.
Lets see some benefits of using Millet in our diet.
Millet helps to protect our heart health, diabetes and improve digestive system. It boost respiratory health and increase our energy level. They are full of B vitamin, iron, calcium, potassium, Zinc and magnesium. They also contain essential fats. Millet is full of dietary fiber and protein. They help to control blood pressure level and cholesterol level in our body.

There are three varieties of dosa with same dough. First one is, I have tried dosa immediately after grinding. The second one is left the dough to ferment and then prepared dosa. The third one is I have used some carrots, coriander leaves, coconut and curry leaves. Just top up and prepared dosa. All the varieties are nice and you can try and enjoy these healthy dosas. 

 Lets see the recipe now:

Things needed :

Urid Dal : 1/2 Cup
Millet (Jola) flour : 2 Cups
Salt : Required
Water :Required
Oil : 2 to 3 Tablespoons

Method :  

1. Soak urid dal for 2 to 3 hours and grind it. Remove from the mixi jar and put it in a bowl.

2. Now add millet flour and salt to the ground Urid dal dough. Mix it well and prepare dosa dough. (Use required water).

3. Keep a pan on the fire and heat. Sprinkle oil and clean up with a kitchen tissue.
4. Take a ladle full of prepared dosa dough and spread on the tava in a circle shape.

5. Cover and cook for 1 minute. Turn the other side and cook.

 6. Now dosa is ready to serve. Serve with any chutney or any other side dish you prepared. Add a spoon of ghee on the top of dosa.

Note :

This is without fermenting the dough. It is nice to eat and you get the aroma of urid dal. Dosa is soft and nice and you should have them when they are hot.
Time : 30 minutes + Urid dal soaking time - 3 hours.
Serves :  3 to 4 

2nd Step :

You need
Ferment Dosa dough (urid dal and millet)



 Dosa batter spread on the tava

Wait till it turns brown on both sides.

Ready to serve Dosas

3rd step :

All you need is fermented Millet and Urid dal dosa batter 
Carrot's gratings mixed with coriander leaves, curry leaves and coconut

Fermented Millet Urid dal dosa dough and carrots with coconut

Dosa and carrot spread on the dosa .

 

 Dosa is done.Sprinkle chutney powder and then carrot, coconut mixture on the dosa.

 Ready to serve dosa with chutney.

 
 Ready to serve Millet Dosa with Dal, chutney powder and jaggery.

Brinjal Curry (Ennegaai)

Brinjal/Egg Plants/Badane Kai,Benghan/Kattari Kai, is one of vegetable which is available plenty in the market around the whole year. It is one of the wonderful vegetable and liked by many. Yummy and tasty curries can be prepared with this veggie. Each state in India has its own style and traditional way of brinjal cooking.Bhartha or gojju, palya or ennegai, sambar or curry what ever you prepare with Brinjal it is always tasty and every one will surely like to have them and enjoy it.

Here I have tried Brinjal Ennegai of my own style as always. I have used some spices which are at home and home grown Dil Leaves (Sabbassige soppu in Kannada Language).
Lets see some benefits of Eating Brinjals in our diet.
Egg plants/Brinjals/Aubergin/badane kai/kattari kai/ Venkaya, are very rich source of fiber. They are low in soluble carbohydrates.They helps to regulate blood sugar level and blood pressure levels. It helps to bring down the cholesterol levels. Egg plant good amount of potassium properties. It also helps to bring down the level of Iron in the body. Egg Plants contain good level of water and low calorie and it is very good for people who wants to shed their weight. Brinjal contain good amount of fiber and it helps to prevent constipation. It contain good amount of Vitamin C, anti bacterial and anti viral properties
This Brinjal Curry is an easy dish and we can prepare it very easily. It goes well with almost all dishes like plain rice, all types of rotis, chapatis, poori, dosas.
Dil leaves are from our home garden and adding dil leaves adds to the taste.

 Lets see the recipe now:

Ingredients:

To cook :
Brinjal : 5 to 6
Tomatoes : 2
Dil Leaves : 1 small bundle (a small bowl)
To Stuff :
Rasam Powder : 1 Teaspoon
Curry powder (Vanghi baath powder:) :  2 Tablespoons
Coconut : 2 Tablespoons
To Season :
Oil : 2 to 3 Tablespoons (Any brand cooking oil).
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Ingh : a pinch
Curry Leaves : Handful
Green Chilly : 2
Salt : As required
To add :
Salt : a little
Tamarind Pulp : 2 Tablespoons
Jaggery : 2 Tablespoons
Methi Seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Coconut : 2 Tablespoons

Method : 

1.Wash and cut each brinjal in to four parts. (Do not cut the top portion). Soak in water.

2. Wash and cut green chilly, coriander leaves, tomatoes and dil leaves. Keep it aside.

3. Now mix Rasam powder, Vanghi baath powder, little salt and grated coconut. Mix it well.
4. Soak a marble size tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

5. Take each brinjal and stuff the coconut  vanghibath powder mix and arrange them in a plate.

6, Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal. Let the mustard seeds splutter.
7. Add green chilly,jeera and curry leaves. Fry for 10 seconds. Add cut tomatoes and fry nicely till they turn soft.

 
8. Now keep stuffed brinjals one by one in the pan and stir slowly.
9. Add turmeric powder and 1/2 glass of water. Cover the lid and let it cook nicely. (5 minutes). (Let the flame be medium and low).

10. Now add tamarind pulp, little more salt (if required) and jaggery. Stir it slowly and cover and cook again for another 5 minutes. (till it turns soft).
11. Mix it slowly and let all the water disappear from the curry. Add cut dil leaves and cook on low flame. (for a minute). Add remaining mixture (vanghi baath and coconut mixture) and stir slowly and  cook for 2 minutes on low flame. 

12. Add cut coriander leaves and shift the curry to a serving bowl. Add remaining coconut on the top and serve.

Note : 

You can use any brand of rasam powder and vanghi baath powder. I have used home made powders. Dry roast 1 table of (each) urid dal, channa dal, 3 to 4 cloves, an inch of cinnamon, 4 Tablespoon of daniya seeds (coriander seeds) red chilly (according to your taste). Add jeera/ cumin seeds at the end and powder all the ingredients once it is cooled. Adding rasam powder adds to the taste. Adding more or less jaggery and oil is optional. You can cook this curry in pressure cooker too. (be careful do not over cook). Adding different spice for the curry is optional.
Time : 25 to 30 minutes
Serves : 4 to 5