Little Millet - Red Rice + Dals Dosa

Dosa or Dose (in Kannda) is one of the lovely breakfast dish that most of us like it. It is loved by all corners of the world these days. It is one of the most favourite dish of South Indians. Dosa is normally prepared, using rice and urid dal. Varieties of dosas have been tried and enjoyed. Different in dosa shape also can be seen in some places. I love to use my own idea and it is surely a healthy option that I choose and enjoy experimenting with my own Ideas and creations. This all happens because I love cooking and have the interest to spend some time.

Here I have used Saame (little millet) and other dals mixture with red rice.
Lets see some benefits of eating Rajamudi Rice in our diet.
Rajamudi or any red rice is high on nutrition. Red rice is especially good for people who wants to shed there weight, who might be diabetic or wants to live a healthy life. Red rice is always fiber rich and it is digested slowly and release the sugar into the blood in slower pace.
It is said that, Rajamudi rice is the quality of rice eaten by the Wadiyars of Mysore. Those who were unable to pay their taxes were encouraged to pay this Rajamudi rice as tax instead. So one can understand the importance of this rice.

I have done plain dosas, Masala dosa and Onion Uttappa using the same dosa dough.
Lets see the recipe now:

Ingredients :

Toor Dal : 1/2 cup
Moong Dal : 1/2 Cup
Urid Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Saame Akki ( Little Millet ) : 1 to 11/2 Cup
Raw Rice (I have used Red Rice) (Rajamudi Rice) : 1 Cup
Avalakki : 1/2 Cup
Methi/Fenugrik Seeds : 1 Teaspoon (optional)
Dry Ginger Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Salt : As Required
Oil : 4 to 5 Tablespoon /Ghee/Butter

Method :

1. Wash and soak all the dals, little millet, methi seeds, avalakki and red rice separately for 3 to 4 hours.

2. Grind them into thin paste, add ginger powder, red chilly and salt.

3. Give a churn so that all ingredients mixes well.
4. Remove from the mixi jar and put it in a big bowl. Let it ferment over night OR 5 to 6 hours.

5. In the morning mix the dough again just before you prepare dosa.
6. Keep a dosa pan on the fire and heat. Clean it with a Kitchen tissue.
7. Just spread very little oil on the top.
8. Take a ladle of dosa dough and spread in circle shape.

9. Sprinkle half teaspoon of oil on the top. Cover and cook for a minute.
10. Turn the other side and cook for 10 seconds and serve hot dosa with a side dish you have
prepared.

2: Little Millet Masala dosa;
All You need :
Dosa dough
Onion - Potato thick curry
Chutney : to serve with Masala dosa.
Red chutney/chutney powder to spread on dosa before placing Potato curry on the dosa. (optional)
Oil /Ghee/Butter

Little Millet Red rice Uttappa
You Need
Dosa Dough
Cut onions, coriander, curry leaves, grated ginger mixture
Chutney /side dish to serve with dosa

Note :
You can prepare dosa with out fermentation of dough also. But it does not turn thin. The quantity of dals and rice ration should be all the dals together 2 cups + Rice can be 2 to 21/2 Cups. I have used 1 1/2 cups Saame (little millet and 1 Cup of Rajmudi Red Rice. Adding ginger powder to avoid any gastric trouble. (It is said that eating more dals cause gastric problem). Adding chilly powder is optional. I wanted the dough to be little spicy. Cook on low and medium flame to get good dosas. You can prepare thick and fluffy dosa also. No need to add any cooking soda or Eno.
Time :
Dosa  : 20 to 25 minutes (Any type)
Serves : According to your use. 5 to 6 people can enjoy.
Dough preparation (Soaking time and fermentation )  4 Hours to soak + 15 minutes to grind and to ferment over night OR 5 to 5 hours. 

Tomato - Peas Shavige

Tomato - Peas Shavige is prepared using tomatoes and peas as the name says. You can have it for breakfast, as evening snack or even for dinner. Now peas and tomatoes are available plenty in the market. It is always good to use seasonal vegetables because it will be loaded with freshness.
I have used Anil wheat shavige (vermicelli /thin noodles) and some home made spices like huli pudi. (Bangalore style).

Lets see some benefits of using curry leaves in our diet.
Curry leaves take an important place in Indian cooking especially in South Indian Cooking. It is one of the must seasoning ingredients. The aroma of curry leaves adds great taste to the dish. Curry leaves not only adds taste, it is loaded with medicinal properties.
They contain various anti oxidant properties. They are good for indigestion and excessive acid secretion. They are good for diabetes and unhealthy cholesterol balance. The roots are used for treating body aches. The nutrients in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. They also contain minerals like Vitamin C, Vitamin B, Vitamin E and amino acids. They contain zero fat.
Tomato - Peas Shavige has No Onion and No garlic and we can have them on during fast or feast.
Good for lunch boxes or travelling or even kitty parties like one pot dish.
You can add any spice according to your wish and use your own creativity to prepare the dish. It is one of the easy, quick, simple and healthy dish.
Lets see the recipe now :

Things Needed :

To Fry :
Shavige/Vermicelli/ Semiya : 2 Cups
Green chilly : 2
Tomatoes : 2 to 3
Peas : 1 Big bowl
Ginger : An inch
Curry Leaves: 8 to 10
To Add :
Curry Powder/Sambar Powder/ Rasam Powder/ Huli Powder : 2 Tablespoons
Coconut (fresh) Grated : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Water : 4 Cups
Ghee : 2 Tablespoons
For seasoning :
Oil : Any brand : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Cashew nuts : 1 Tablespoons (Cuts) (Optional)

Method :
1. Wash and cut tomatoes (remove the seeds) in to small pieces.
2. Just wash and boil peas (fresh) till they turn soft. Keep water for boiling.
3. Wash and cut green chilly, coriander leaves into thin and wash and remove the outer layer of ginger. Wash it again and grate ginger and keep it aside. Grate coconut.

4. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and urid dal.
5. Let the mustard seeds splutter. Add green chilly and curry leaves.
6. Add vermicelli/shavige and fry till they turn golden brown. (Low flame).
7. Add tomatoes and peas to the roasted vermicelli and fry for 2 minutes.

8. Add boiling water, salt and a pinch of turmeric powder.
9. Mix it well and let it cook on low flame. Add huli (sambar powder) and mix again.

10. Put off the fire once it turns thick and add coconut and ghee.
11. Shift ready shavige to a serving bowl and add cut coriander leaves.
12. Serve with a cup of curd.

Note :

Fry vermicelli nicely till they turn slightly golden brown. (taste better). Adding ghee is optional.
(It adds to the taste). Adding oil instead of ghee is optional. Use of onions is also optional. You can use any brand of rasam/sambar powder. I used home made Sambar powder. You can also add any vegetables of your choice. Beans, Carrots, Potatoes goes well with this dish. Use of garam masala is also optional. You can use any type or brand of Vermicelli ...
Time : 30 minutes
Serves : 3 to 4.