Moong Dal -Millet Dosa (Plain Dosa).

Moong dal is always does wonder with its healthy properties. We do use Moong dal in our cooking in many ways. Like wise dals, curry, vadas, (fried fritters), Payasas/Kheer, Dosas, Doklas (famous Gujarati dish), etc etc.
I have tried Moong Dal and Millet dosa here. It has turned out just beautiful. You can prepare it immediately or after fermantation. I have tried it with both the ways.
I have used Moong dal, millet flour and some spices.

Millet is known as Jola in Kannada, (Karnataka), Sorghum/Jowar - Hindi, Cholam - Tamil (Tamilnadu), Jonna - Telugu (Andra Pradesh), Cholum - Malayalam (Kerala).
Let us know the benefits of eating Millets in our diet.
Millets are gluten free. They are highly nutritious. They are very good for our body and easy to digest. They are full of fiber. They do contain less amount of glucose. They are very good food for diabetic people.  Millets are rich in minerals like iron, magnesium, phosphorous and potassium.
It is an easy recipe and anyone can prepare this. Very healthy dish to have in the morning for breakfast or as snack or for dinner.

Things Needed :

Moong Dal : 1  Cup
Millet flour : 1 Cup
Dry ginger : 1 Teaspoon
Pepper Pods : 6 to 8
Jeera/Cumin Seeds : 1 Teaspoon
Salt : Required
Oil : 2 to 3 Tablespoons

Method :

1. Soak moong dal for an hour or 2 and grind it with pepper pods, jeera and ginger.
2. Remove from the mixi jar and put it in a big bowl.

3. Add millet flower, salt and mix it well. Allow it to ferment for 5 to 6 hours. (Or over night).

4. Keep a dosa tava on the fire. Heat and sprinkle oil. Clean it with a kitchen tissue.
5.Mix the dosa dough and take a ladleful of dough and spread it on the hot tava.

6. Sprinkle little oil on the top and cover. Cook for 1 minute.
7.Turn the other side and cook. Hot Moong dal and millet dosa is ready to serve.

8. Serve with any chutney or side of your wish. Add a spoon of ghee on the top.

9. Repeat the same with remaining dough.

 Note :

No need to soak moong dal for a long time. Use of ghee instead of oil while preparing is optional.
Use fresh millet flour to get good taste. Adding any other spice while grinding is optional. (Garam masala, chat masala etc). You can also use cut onions and spread it on the dosa.
Time : Soaking time : 1 Hour, Grinding 5 minutes. Fermentation : 5 to 6 hours.
Preparation of dosa : 10 to 15 minutes
Serves : 3 to 4 
You can also prepare dosa with out fermenting the dough. 

Vegetable Saagu.

Who does not like Pooris and Vegetable Saagu (Curry)?
I think most of say Yesssssss. I know it is one of the favourite dish of many. Here is your favourite dish Vegetable Saagu which goes very well with pooris. Try and enjoy. Cooking should be fun and you should enjoy it thoroughly by creating yor own dish with your imaginataion and healthy option.

Every one is not a lover of spice, especially cloves, cinnemon etc, etc, etc. Our South Canara side these spices do not have much space in their kitchen spice box.Use of spice is limited or once in a hile may be during some functions. (Mostly with vegetarians). This attitude is more in vegetarian cooking. In South Canara, Day today cooking is completed with jeera/cumin seeds, mustard seeds, urid dal, coriander seeds, methi/fenugrik seeds, ingh and red chilly. May be because of the screetching hot weather. Use of eating spice should be limited or you might get some or the other problem. It has the type of food habit still we follow and we do not use much of these spices, I can say. One of my co sister does not even touch the food which has cinnemon or clove. That means she will not eat that food. This time she was here at our home, and she likes pooris very much. One sunday when she was here I did prepare this Vegetable Saagu and she enjoyed eating this saagu with hot pooris.
I have used jeera/cumin seeds, coriander leaves, green chilly 6 to 8 cashew nuts and vegetables.

Let us see some benefits of eating "Cashew Nuts" in our diet.
Cashew nuts contain a lot of vitamins and nutrients. They do contain a lot of fat, that are mostly mono saturated and polyunsatured. Mono and polyunsaturated fats can help to improve heart disease and reduce the risk of stroke. One should know that it should be consumed moderately. they are rich with vitamins and minerals like potassium, vitamin E, a powerful antioxidant that take care of overall health in human body.  They are rich with Vitamin B 6, folic acid and protein. They are rich with copper and iron which works together and help the body to form and utilize red blood cells. They also help to keep blood vessels, nerves, the immune system and bones healthy and functioning properly. They are rich source of antioxidants and help to protect our eyes from light damage. Nuts are naturally cholesterol free and contain good amounts of healthy fats, fiber and protein.
"Vegetables Saagu" do not contain any onions or garlic.
I have used pressure cooker to cook. (It helps to cook food faster).
Lets see the recipe Now.

Things Needed :

To cook :
Tomatoes :  2
Capsicum : 1
Knolkhol :  2
Sweet Potato : 2
Baby Potatoes : 5 to 6
Spices to grind :
Coconut : 2 Tablespoons
Jeera/Cumin seeds : 1 Teaspoon
Ginger : An inch
Green chilly : 2 numbers.
Coriander leaves : One handful
To Add :
Jeera  for seasoning : 1 Teaspoon
Fresh cream : 2 Tablespoon OR Milk : 1/4 Cup
Salt : As Required
Oil : 1 Tablespoon
Ingh : a pinch
Turmeric powder : a little

Method :
1. Wash cut all the vegetables except baby potato. (Remove the outer layer of sweet potatoes and Knolkhol before cutting). Remove the outer layer of ginger and wash it again. Grate or cut into small.
2. Keep a pan (pressue cooker) on the fire and heat. Add oil and put jeera/cumin seeds.
3. Fry for 10 seconds. Add tomatoes and fry nicely.
4. Add capsicum pieces and fry for another 1 minute.

5. Add knolkhol, sweet potato pieces and mix it well. Add baby potatoes.
6. Add grated ginger and required water (1/2 cup). Close the lid and cook for 5 to 6 minutes.

7. Grate coconut and grind it with coriander leaves, cashew nuts, green chilly, jeera.
8. Add required water while grinding.
9. Now mix ground mixture to the cooked vegetable bowl.

10. Mix it nicely and add 1/2 teaspoon of haladi/turmeric powder.
11. Add required salt. Mix it slowly and let it boil for 2 to 3 minutes. Put off the gas.

12. Shift the curry to a serving dish, Add fresh cream and serve the dish with your choice of food.

Note :
Using pressure cooker helps to cook food faster. One should also be aware if you cook for a long time it will be overcooked. So remember to switch off or remove the cooker from fire just after 5 to 6 minutes if you use it for vegetable cooking. Adding any spice is optional. Adding more cream might turn the curry tasteless. (reduces the spicy taste). Adding a spoon of butter is optional. I have not added. Use of chenna (hurikadale/putani) instead of cashew nuts is optional. Cashew nuts adds to the taste. I have used fresh cream (kene) which we get after boiling milk. Use of vegetables also optional. Adding onions and garlic to the curry is optional.
Time : 30 minutes
Serves : 4 to 5