Oats - Baragu/Prosso Millet Laadu/Laddu

Happy Deepavali to Each and Every One. 

Oats - Prosso Millet Laadu is one of the sweet dish that you can prepare and keep it ready for celebrating Deepavali. Deepavali is full of lights and sweets. Loads of sweets are prepared and distributed among friends, neighbours and relatives.

Here are some Laadu/laddu/Unde which are prepared using Oats, Prosso Millet/Baragu, Coconut and jaggery. Nuts are added to make the laddu little rich and taste.
 Prosso Millet is known as Barri in Hindi, Panivaragu in Tamil, Varigulu in Telugu and Baragu in Kannada. 
Let us see the recipe now :

Ingredients : 

Oats : 3 Cups
Prosso Millet/Baragu : 2 Cups
Jaggery : 2 Cups
Ghee : 1/2 Cup and little more ( 2 Tablespoons)
Dry Nuts : Cashews and Raisins : 2 to 3 Tablespoons.

Method :

1. Dry roast Baragu, Oats nicely till the raw smell disappear. (Separately). Let it cool.

2. Grate coconut and dry grind it.

3. Dry grind dry roasted and cooled baragu and oats. (Powder it).

4. Now keep a pan on the fire and put jaggery and 1/4 cup of water. Mix the content nicely.
5. Let it melt completely and turn as liquid. It starts to boil and bubbles up.
6. Stir for another 2 to 3 minutes and check for one string consistency. ( On low flame).
7. Put dry ground oats, coconut and baragu. Mix it well and put off the fire.

8. Keep a small pan on the fire and put 1/2 cup of ghee. Add cashews and fry.
9. Add  raisins and fry till raisins double its size. Put this fried nuts and ghee to baragu mixture.

10. Mix it nicely and prepare laddu.  (Take a handful of the laddu mixture and press it in between your palm and finger. Give a ball shape).
11. If you find it hard to prepare laddu ( If it turns powder again), divide the laddu mixture and add a table spoon of ghee and mix it well. It helps you to form laadu.

12. Arrange them in a tray or plate and serve whenever you want. ( As you wish).

Note : 

If you are using shop bought jaggery use a filtering method and clean the jaggery and then use it. I have used organic jaggery bought from Sagar/Shivamogga. Use of more or less ghee is optional. Les ghee turns the laadu very hard. Use of more jaggery is optional. Use of more dry nuts optional. Use of coconut is also optional. (You can prepare laadu without coconut also).
Time : 30 Minutes.
Serves : 25 to 30 Laadu can be prepared. (According to shape and size).

Broken Wheat - Rice flour dosa

Wheat dosa is one of the traditional dosa done in South Canara. Wheat dosa is a healthy dosa and you can have them for breakfast or as snack. I have used broken wheat/cracked wheat here.

Wheat is soaked for 5 to 6 hours and grind it with little coconut and 1/3 of raw rice.  Allow the  dough to rest for overnight or 5 to 6 hours.
I have used broken wheat/cracked wheat instead of whole wheat grains. Fresh grated coconut and raw rice flour is used instead of raw rice.
Let us see some benefits of using broken wheat /Dalia in our diet.
Broken wheat/Cracked wheat is low in calories and loaded with nutrients. It is very helpful for weight loss and maintaining our health. Broken wheat is good for decreasing the rate fo metabolic syndrome when added to our daily diet. Broken wheat has good amount of fiber, rich in minerals like potassium, zinc, Iron and magnesium. It has no cholesterol and has very low fat init. It is very good for people who suffer from high blood pressure. 

You can use the ground dough as soon as you grind the dough or you can allow the dough for fermentation and prepare dosa/dose. Both the varieties are good. The batter which is just ground gives bit sweet taste. (fresh wheat taste sweet. (Very very little).
Let us see the recipe Now :

Things Needed :

Broken Wheat /Cracked wheat) : 2 Cups
Rice flour : 1 Cup
Fresh grated coconut : 1 Cup
Salt : To taste
Water : Required water.
Cooking Oil :  3 to 4 Tablespoons.

Method :
1. Wash and soak broken wheat for at least 5 to 6 hours.

2. Grate coconut and keep it aside.

3. Grind broken wheat and grated coconut nicely with required water till the dough turn very nice.

4. Remove the ground dough from the mixi jar and put it in a big bowl.
5. Add rice flour and salt. Mix it well. Add required water and mix all the ingredients nicely.

6. Allow the ground dough to ferment for at least 5 to 6 hours. Let the dough be bit loose (liquid) than usual dosa dough.

7. Keep tava on the fire and heat. Sprinkle oil on the top of the tava. Clean oil with a kitchen tissue.
8. Take a ladle full of wheat dosa dough and put it on the tava and spread it in a circle shape.

9. Let it cook on low and medium flame. cook for another 2 minutes.
10. Turn the dosa other side and let it cook on that side.
11. Dosa is ready to serve. Put some side dishes you have prepared and serve.

12. You can also prepare dosa without fermentation. Take the fresh dough and prepare dosa as said it on the above. It will be bit thick and fresh aromatic.

13. We had these two types of dosas with the same dough.

14. Try and enjoy hot " Broken Wheat -Rice flour Dosa with the side dish you have prepared.
15. We had it with Huchchellu chutney powder, organic jaggery and Sambar.

Note :

Add only required water while grinding broken wheat or it might take longer time to grind. Adding more rice flour hardens the dosa. So use only given amount of rice flour. You can avoid coconut and grind only broken wheat. But coconut mixture adds to the taste of dosa. Dough consistency should be little more liquid than normal dosa dough. You can use raw rice instead of rice flour. Soak it along with broken wheat and grind it together.
Time : 40 Minutes + Broken wheat  soaking time. (5 to 6 hours at least) and
fermentation time :  overnight or 5 to 6 hours.
Serves : 3 to 4.