Red Rice -Methi/Fenugreek Seeds Dosa

Methi/Mentya/Fenugreek Seeds & Red Rice Dosa is a healthy breakfast dish. It can be served as a snack in the evening or for dinner. 

READY TO SERVE MENTYA DOSA WITH JAGGERY , CHUTNEY POWDER AND SAMBAR

Methi/Mentya/Fenugreek seeds are one of the healthy spice seeds. Red rice and methi seeds are used and prepared dosa. Some time back I read that, some one wanted to know about using red rice. Red rice is better than fully milled rice/polished rice. One should know that even boiled rice (Kocchakki/Kusulakki as we say), parboiled rice/half boiled rice are also called as red rice. One should not mistake this particular red rice is raw. (In South Canara (Udupi, Mangalore and Malnad in Karnataka), we call it as kempakki/Jeddakki.
Preparing dosa with red rice bit better than using fully polished rice. It is a healthy way I can say.
I have used this red rice and methi seeds to prepare this Methi/Fenugreek Seeds dosa.
Fenugreek seeds are healthy seeds. In northern side of India people use methi leaves or kasoori methi (dried methi leaves) for almost all curries. Methi not only helps to thicken the curry, it also adds health benefits to the food.
Methi/ Fenugeek seeds are known as Methi in Hindi and Bengali, Methi Dhane - Marati, Vendyam in Tamil. In Malayalam - Uluva, Menthulu in Telugu and Menthya or Mentye in Kannada.
Lets see some benefits of using Methi/Fenugreek Seeds in our diet.
Methi seeds are not only used in cooking, it is one of the best seed which has medicinal values. They are rich source of minerals, vitamins and contain nutritious values. They contain fair amount of soluble dietary fiber. They help to lower the bad cholesterol level. It helps to digest the food easily and help in solving constipation problems. It also helps to lower the rate of glucose absorption in the intestines and helps to regulate blood sugar levels. They are good for people who suffer from diabetic people. They are excellent source of minerals like copper, potassium, calcium, iron, zinc, manganese and magnesium. It also helps to control heart rate and blood pressure. Iron is essential for red blood cell production. Methi seeds are rich in many vital Vitamins like Vitamin B-6, Vitamin A, Vitamin-C and Folic acid.
Lets see the recipe now:

Ingredients :

Red Rice : 3 1/2  to 4 Cups
Methi/Fenugreek Seeds : 1/3 of the Cup .(Use the same cup or glass to measure).
Urid dal : 1 Teaspoon
Flatten/Beaten Rice : 2 Handful (thick/thin)
Salt : To taste
Water : Required
Oil: 2 to 3 tablespoons
Ghee : 2 Tablespoons (optional)

Method :

1. Wash and soak rice , methi seeds and urid dal for 3 to 4 hours.

2. Wash and soak flatten/beaten/awalakki in separate bowl.
3. Grind them with required water. (all the ingredients together).
4. Remove the dough from the grinder and leave it for fermentation. (Over night/ 5 to 6 hours).

5. Mix it well in the morning.
6. Keep a pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
7. Take a ladle full of dosa batter and spread it as circle. ( Spread a little. (small size is always better).

8. Sprinkle oil on the top and cook for 1 to 2 minutes. Turn the other side and cook for a minute.

9. Serve hot and soft Red Rice - Methi Dosa with the side dish you prepared.

10. Add little ghee on the hot dosa just before serving. Repeat the same with remaining dough.

You Can also Try these from the same dough.
You can also add jaggery to this dough and prepare sweet dosa or guli appa. You can add spices like grated ginger, cut onions, coriander leaves and little coconut and prepare Methi Dosa or Guli Appa/ gundponglu/ kuli appam/paddu

Note : 

The dough should ferment well to prepare soft dosas or dosa might turn sagi.(rubber pulling feel while eating). No need to add more urid dal. Even with out urid dal the dosa will be nice. Do not try to spread the dosa in bigger circle. Just drop the dough on the hot tava and leave it as it is or slightly press with out putting force.(with the spoon you drop dough). No need to add any cooking soda or any other substance.(Eno, baking powder etc).
Time : Soaking time 3 hours + Dough fermenting  6 hours + Cooking time 30 minutes.
Total time : Nearly 10 hours. 
Serves : 4 to 5 

Lady's Finger & Potato Curry

Lady's Finger & Potato Curry is a gravy dish  and it can be served as one of the side dish. Many people love Lady's finger. It is one of the healthy vegetable which is available all the time.

Lets see some benefits of having lady's finger/Okra. 
Lady's finger/okra /bhindi contain both soluble and insoluble fiber. It is good for people who suffer from constipation, since it is high content of fiber. It helps to digest the food easily and good bowel movement. It is good for pregnant women since it contain Folate. Vitamin K present in the lady's finger helps to clot the blood (during any injury/bleeding). It also helps to strengthen the bones. It helps to control astama. It controls the obesity and prevents sun strokes. It also controls the cholesterol level and diabetic in our body. Eating lady's finger helps in taking care of our skin in healthy way. Vitamin C present in Lady's finger helps to keep the skin younger. It helps to prevent skin pigmentation.
Lets see the recipe now:

Things Needed :

To cook:
Lady's Finger : 1/4 KG.
Potato : 1 Potato
Toor Dal : 2 to 3 Tablespoons
To Grind :
Coconut : 1/2  cup ( 2 to 3 tablespoons)
Rasam/Sambar powder :2 Teaspoons.(Full)
To Add :
Green chilly : 1
Tamarind pulp : 2 Tablespoons
Jaggery : 1 Tablespoon
Salt : as required
Turmeric powder : a pinch
Methi/Fenugrik seeds : 1/4 teaspoon
To season :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/4 Teaspoon
Curry Leaves : 5 to 6
Ingh : a pinch

Method :

1. Wash and remove all the moister (water) with clean dry cloth and cut it into small.
2. Wash and remove the outer skin of the potato and cut them into small and keep it aside. Wash dal and pressure cook for 6 to 8 minutes.

3. Wash and slice a green chilly. Wash and cut coriander leaves. Soak tamarind in hot water.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let the mustard splutter.
5. Add jeera and fry for 5 seconds. Add ingh and curry leaves.
6. Add cut lady finger and fry them nicely for 2 minutes.
7. Add tamarind pulp, jaggery, salt and turmeric powder. Cook lady's finger till they turn soft.
8. Cook potatoes in separate pan with little water.

9. Grate coconut with rasam powder with little water. Remove the coconut mixture from the mixi jar.

10. Now add cooked potatoes, cooked toor dal, ground coconut mixture to cooked lady's finger. Add water if required. Add raw methi seeds to the boiling curry. Put little salt.(If required).
11. Boil for 2 to 3 minutes and shift it to the serving bowl. Add coriander leaves.

12. Serve with the main dish.

Note :

Fry lady's finger nicely or curry might turn stick. Adding potato is optional. You can pressure cook potatoes. ( but it can turn very soft and smashed). Adding moong dal is optional. (Taste differ).  Use of any brand of rasam powder is optional. Adding home made rasam powder adds to the taste. Adding more chilly is optional. Adding raw methi seeds help to reduce the cholesterol content in the curry. Adding coconut is optional.
Time : 30 Minutes
Serves : 4 to 5 

Home Made Fresh Rasam/Sambar powder: 

Dry roast 2 tablespoons of daniya/coriander seeds, 1/4 teaspoon of methi seeds, red chilly (5 to 6) and 1/2 teaspoon of jeera with a pinch of ingh. Add 4 to 5 curry leaves. Dry grind when it is cooled. 

Sambaar Powder:
Dry roast  1/2 Teaspoon of channa dal/urid dal, 2 tablespoons of daniya/coriander seeds, 1/4 teaspoon of methi seeds, red chilly (5 to 6) and 1/2 teaspoon of jeera with a pinch of ingh. Add 4 to 5 curry leaves. Dry grind when it is cooled.