Avalakki Pongal

Happy Sankranthi One and All.

Avalakki/flattened rice/Poha/Pova/Aval Pongal is a healthy dish that you can prepare for this Sankranthi. Sankranthi is celebrated most of the states in India. It is to mark the first of the season and people pray and thank God for the good harvest.
It is also known as Makara Sankranthi because The Sun starts moving towards north and is called
" Uttaraayana ".
In South India people prepare Huggi/Pongal on this day and do Nevedyam to God. In Karnataka it is called Suggi Habba and the festival is celebrated for two days. First it is for the kids and the festival celebrated by doing Arati to Kids and "Ellu -Bella" (Sesame seeds and Jaggery), is poured on them to get away with the evil eyes. Little girls distributes "Ellu Bella " to housed around their neighbourhood. It is very beautiful sight seeing girls in traditional dresses and running around. The second day Huggi/kichidi/Pongal is prepared and Nevedyam is done to God and tasty traditional food is prepared and feast food is served to people at home.
Huggi is prepared using Moong dal and Raw Rice. Freshly harvested pulse and rice is used to cook this Pongal.
Sankranti is called in different names in different places. 
It is known as Makar Sankrnti, Thai Pongal, Uttarayan, Maghi, Bhogali Bihu, Shishur Saenkraat, Khichidi, Poush Sangkrant
As I said Pongal is an easy and one of the traditional dish, I used Avalakki instead of rice which helps in eating less starch.
I have used Avalakki, little Moong dal/Hesaru bele, ghee, jaggery, cardamom, raisins and cashews.

Let us see the recipe Now :

Things Needed :

Avalakki (Thick Variety) :  1 Cup
Moong Dal: 1/2 Cup
Jaggery : 1/2 Cup
Ghee : 2 to 3 Tablespoons
Fresh Coconut : 1/2 Cup
Cardamom : 3 to 4 Pods
Raisins and Cashews : 1 to 2 Tablespoons
Pepper Pods : 2 to 3

Method :

1. Wash and soak avalakki/poha/Flattened Rice for 10 to 20 minutes.
2. Wash and cook moong dal till it turns soft. Powder cardamom and keep it aside.
3. Add soaked avalakki and mix it well. Let it cook for 3 to 4 minutes.
4. Add jaggery and mix it well. Add a spoon of ghee. Mix and cook for 2 to 3 minutes.
5. Let the avalakki -moong dal get the thick consistency. Add cardamom powder.
6. Mix it well and shift " Avalakki Pongal" to a serving dish.
7. Keep a pan on the fire and put 2 tablespoons of ghee. Fry raisins and cashews.
8. Add this fried cashews and raisins to " Avalakki Pongal" and serve with little ghee on top.

Note :

Use of jaggery More/Less is optional. Use of ghee more/less is optional. You can add same quantity of moong dal to avalakki. (Optional). Adding more/less nuts is also optional. Roasting the moong dal before cooking is optional. (According to your taste).
Time : 20 Minutes
Serves :  3 to 4. 

Mixed Flour Onion Parata

Mixed flour Parata/Chapati is an yummy and healthy parata. Mixing wheat, ragi, jola (Jowar/Millet millet), channa flour is a good combination and it came out really well.

I have used all the above said flours and some spices with onion and prepared this Mixed flour Onion Parata.
Jowar and ragi has no gluten and wheat and channa flour contain carbohydrates which provide energy to the body. It is good for all aged people and the diabetic people.
Let us see some benefits of having Jowar/Jola/Sorghum/Millet millet in our diet.
Millets/Sorghum/Jola has the ability to protect you from diabetes, improve your digestive system, detoxify the body, boost respiratory healthy, increase the energy levels and improve our muscle and nerves health. It also said to be protect our heart health. Millets do contain B Vitamins and high in nutrition. They are good source of calcium, iron, potassium, zinc and magnesium. They are loaded with essential fats to our body. Potassium and magnesium helps to lower the blood pressure in our body and controls the blood pressure. They are good source of high fiber and helps to eliminate bad cholesterol and promote the good cholesterol levels. Jola/Millet contain good source of magnesium and it helps to increase the insulin and glucose and helps to prevent diabetes. Since jola is a good source of dietary fiber it helps to keep the constipation, excess gas and cramping. It helps to take care kidney, liver and immune system health.
Please note this point : Jowar/Sorghum/Jola is digested in the slow process. People who suffer from thyroid health should consult a doctor before shifting to a millet diet. 
It is an easy and healthy dish that you can try and enjoy for breakfast/lunch/dinner.

Let us see the recipe now :

Things needed : 

Jola/Sorghum/cholm/Jowar/Millet Millet  flour : 2 Cups
Ragi/Finger Millet flour : 1 Cup
Channa /Kadale/Besan flour : 1/2 Cup
Wheat flour : 1/2 Cup
Onions : 2
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds/ or Powder : 1 Teaspoon
Salt : As required
Water : As required
Oil : 3 to 4 Tablespoons

Method :

1. Remove the outer layer of onions and wash it. Grate into thin and keep it aside
2. Put sorghum flour, wheat flour, channa flour. ragi flour in a big bowl.

3. Add salt, grated onions, garam masala powder, chilly powder and jeera.

4. Mix all the ingredients nicely. Add a tablespoon of oil and required water.

5. Prepare chapati dough. Let it be little loose.
6. Divide the dough into small ball size. Keep a cup of dry wheat flour in a bowl.

7. Take a small ball size of dough and mix it well turn them as round.
    Dip this dough in a dry flour nicely.
8. Roll it as chapati slowly and give a chapati shape. (Let it be bit thick).



9. Keep a pan/tava on the fire and heat. Put the rolled onion parata on the tava.
10. Let it start to bubble. Turn the other side and put 1/2 teaspoon of oil on the top and cook.
11. Turn the other side again and cook for a minute on medium flame.

12. Parata is ready to serve. Repeat the same with remaining dough.

13.Serve Mixed flour Onion Parata with curd and any curry of your choice.
14. Serve with little butter on hot parata. It is yummy to have with pickle or chutney.

Note :

Do not add more water and make the dough saggy. Then you need to add more flour. Add the flour of your choice to bring the exact thickness to the dough if the dough turns watery. Adding more oil, spice and onions are optional. Dip the dough nicely in dry flour so that it helps to roll the parata.
But remember it turns the parata dry if the flour is still on the rolled chapati. Clean out the dry flour with a wet clean cloth. Adding more oil to cook parata is optional. It adds to the taste but not healthy. Use of coriander leaves, mint leaves, dil leaves, methi leaves or palak leaves also can be added to the dough. (Add any one type of leaves at a time to get the best benefits of the leaves).
Time : 30 Minutes
Serves : 3 to 4.