Rava - Millet flour Quick Dosa

Rava/Semolina and Millet flour dosa is one of the quick, simple and easy breakfast dish and is certainly a healthy dosa.

Dosa can be prepared with many ingredients and varieties are many. It is always a problem, mainly for the ladies and it is every day 's raga ( same tune). One has to think and decide the food which has to be tasty, fit into everyone's taste and of course a healthy dish.

Now a days though there are many choices we have to think of the healthy part of it. I feel Indian breakfast food is always better and healthy. They are like idli, dosa, upmam rice rotti and the list goes on like which has no end. Anyways coming back to point, here is one such yummy breakfast dish, which is very easy to prepare and it fits into all aged people.

No Onion No Garlic recipe. 

I have used Rava/medium sized semolina, millet flour and a handful of millet flour. 

Lets see the recipe now :

Things Needed :

Medium size Rava /Semolina : 2 Cups

Millet flour : 1/2 Cup

Wheat flour : 1/4 Cup

Coriander leaves : 2 to 3 Tablespoons

Grated coconut : 2 Tablespoons

Curry Leaves : 6 to 8

Salt : As required

Curd : (Optional ). : 2 Tablespoons
Eno Salt : 1/2 Teaspoon

Water : As required

Method :

1. Take a big bowl and add rava, millet flour and wheat flour. Add salt and mix it nicely.

2. Wash coriander leaves, curry leaves, cut into small pieces. Grate coconut and keep it aside.

3. Mix all the ingredients nicely. Add curd. Add required water.

4. Mix it well and keep it aside for two to three minutes. Add eno salt and mix it well again. The consistency of dough should be like little dosa dough. ( Can be little more loose.( Watery).

5. Keep a pan on the fire and heat. Sprinkle oil on the top of hot tava/pan.

6.Mix the ready dough with a ladle and put a ladle full of dosa dough on the tava. Spread the dough slowly. ( Not very big).

7. Let it cook on medium and low flame. Sprinkle little oil on the top of dosa and turn it on the other side. Cook till it turns slightly brown.

8. Now dosa is ready to serve. Serve with your choice of curry. chutney, chutney powder, jaggey or any choice of your wish.

9. Add little oil or ghee on the top of dosa and serve. We had it with chutney powder and ghee.

10. Repeat the same and prepare remaining dosas.

Note : 

The dough consistency should be like dosa dough. You can add required water while preparing dosa batter. Adding more wheat turns dosa bit soft. Do not add more millet flour also. Dosa turns as dry. Prepare dosas on medium and low flame. Adding cut onions is purely optional.
Each time you need to mix the dough well and then prepare dosa.
Time : 30 Minutes.
Serves : 2 to 3.

Ash Gourd Dry Curry

Ash Gourd/white pumpkin is one of the healthy vegetable and loaded with nutrients.  Ash Gourd  stays for a long duration. It is liked by many people. I have used Ash Gourd for dry curry and it is one of the traditional dish of South Canara.

I have used Ash gourd, red chilly and some coconut. This dry curry goes well with almost all the main dishes.
Let us see some benefits of eating Ash Gourd in our diet.
Ash gourd is rich in vitamins and minerals like, Vitamin C, calcium, iron, phosphorus and it is low in carbohydrates. Ash gourd is good for diabetic people. It is good for people who suffer from constipation. Ash gourd helps to stabilize nerve cells. It is low in calories. It helps to flushing out toxins from our body. It is good for reducing inflammation. Ash gourd is good for treating peptic ulcer, nose bleeding and intestinal worms and cough and cold.

Traditional - Udupi Style - No Onion or No Garlic Dry Curry

Let us see the recipe now :

Ingredients :

To Cook :
Ash Gourd : 1/4 Kg.

To Dry Grind :
Coconut ( Fresh ) : 1 Cup ( 2 to 3 Tablespoon full).
Mustard Seeds : 1/2 Teaspoon
Tamarind : 1 small marble size
Ingh/Asafoetida : A pinch
Red chilly : 2 to 3 ( Byadagi chilly).

For Seasoning :
Coconut ool /Any cooking oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry leaves : 5 to 6

To Add
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon (Optional)
Coriander Leaves : 1 Tablespoon

Method :

1. Wash and remove the outer layer of Ash gourd and wash it again.
2. Remove the inner pulp and seeds and cut the vegetable into small pieces.

3. Keep a pan on the fire and add oil. Add mustard seeds and urid dal.
4. Let mustard seeds splutter. Add curry leaves and cut Ash gourd pieces.
5. Mix it well and fry nicely on lower flame for a minute.
6. Add 1/2 glass of water,turmeric powder and cook on medium flame.

7. Grate coconut and dry grind it with mustard seeds (1/2 Teaspoon), tamarind and red chilly.
8. Remove it from the mixi jar and keep it aside.

9. Check Ash gourd pieces are cooked well (soft but not over cooked).
10. Add salt and very little jaggery. (1/2 Teaspoon). See that water content is completely disappear.

11. Add ground coconut mixture. Stir it and cook for 1 to 2 minutes. Stir in between.

12. Shift Ash gourd dry curry to a serving bowl. Add cut coriander leaves and serve with choice of your main dish.

Note :

Use of any oil is optional. Fresh coconut adds to the taste. Adding onions and garlic is optional. ( We do not add). Use of more /less chilly is optional. Adding jaggery is optional.
Time : 20 Minutes.
Serves  : 2 to 3.