Baragu /Proso Millet Cripsy Masala Dosa

Use of millet is one of the healthy way to stay fit. It is said that in olden days people used to have millet as their staple food. Now people know the secret of taking care of their health. Here is a recipe of Proso Millet/baragu Millet Masala Dosa. Try and enjoy.

Millet helps to reduce the weight, take care of blood sugar level and they are free of gluten. They are best for diabetic people to control their sugar. They are fiber rich, filled with vitamins and minerals. They are digested slowly and one will not feel hungry for a long time.

Here I have used Baragu/Prosso Millet, Urid dal and a tablespoon of toor dal with little methi seeds. I have used mixi jar this time to grind the ingredients. The batter has to be well fermented to get good dosa.

Let us see the recipe Now :

Baragu Dosa :

Ingredients "

Baragu /Proso Millet : 2 Cups 

Urdi dal : 1/2 Cup 

Toor Dal : 1 Tablespoon full

Methi seeds : 1 Teaspoon

Avalakki /Poha : ( Any type ) : 2 Handful 

Salt : As required

Method :

1. Wash and soak Baragu Millet separately for 3 hours.

2. Wash and soak urid dal, methi seeds together for 3 hours.

3. Wash and soak avalakki separately.

4. Grind all the ingredients and put it in a big bowl to ferment. (Over night or 6 to 8 hours).

5. Prepare Palya /Dry curry of only onions and potato. Keep it aside.

6. Grate fresh coconut and prepare coconut chutney with 2 green chilly, very small quantity of tamarind and required salt. Keep it aside.

7. Now keep a pan on the fire and heat. Sprinkle little oil on the pan and clean it out with a kitchen tissue.

8. Mix well and take a ladle of dosa batter and spread it on the tava in circle shape. ( Let the flame be low).
9. Sprinkle a teaspoon of oil on the top. Let dosa cook on low flame till it turns slightly golden brown.

10. Add a tablespoon or little more of palya/dry curry in the middle of dosa and roll the dosa and remove it from the pan.

11. Baragu /Proso Millet dosa is ready to serve. Serve with  coconut chutney and little ghee /butter on the top.

12. Repeat the same with remaining batter and prepare dosas.

Note :

Do not add more water while grinding. Let dosa batter ferment well so that dosa turns best.
Do not add oil before pouring dosa batter. Sprinkle little water and clean the top of the pan each time you prepare dosa. Adding toor dal helps dosa to turn crispy and tasty. Do it on the low flame.
Serves : 4 to 5
Time  : Soaking the ingredients 3 hours + Grinding 5 Minutes + Fermentation : 6 to 7 Hours.
Aloo Dry curry :
Aloo Payla
Ingredients :
Potatoes : 2
Onions : 2 to 3
Green chilly : 2 to 3
Ginger : 1 Teaspoon ( Grated)
Curry leaves :  5 to 6
Coriander leaves : 2 Tablespoons
Salt : As required
Turmeric powder : 1/4 Teaspoon

Method :

1. Wash and pressure cook potatoes. Remove its outer layer once it is cooled. Smash potatoes and keep it aside.
2. Wash and cut green chilly, curry leaves and coriander leaves. Cut them into small. Remove the outer layer of ginger and wash again. Grate it and keep it aside.
3. Keep a pan on the fire, add oil and heat. Add little mustard seeds and urid dal. Add green chilly once the mustard seeds splutter. Let it fry nicely. Add cut curry leaves and cut onions.
4. Fry nicely till the onion turns slightly brown. Add smashed potatoes and mix it well.
5.Add required salt and mix it well. Add cut coriander leaves and put off the fire.

Coconut Chutney :

Grate coconut, and grind it with 2 green chilly and little tamarind. Add salt and mix it well. Add mustard and curry leaves seasoning to chutney and serve.

Raw Tomato Spicy Curry

Raw tomato Spicy Curry is mild spicy and goes well with all most all the main dishes.

These tomatoes are home grown. We do try and grown some of the easy veggies on the terrace in pots. Some time they grow nicely and some time some insects will spoil the whole plant. This Time we could get some large bunch of tomatoes and I decided to remove it when they are raw. I have prepared the spicy curry using these raw tomatoes and some cherry tomatoes are dipped inside the curry. Cherry tomatoes are given by our friends who stays very close to us and they do have a big space for gardening and work hard in their garden.
I have also used a handful of  ಹೊನೆಗೊನೆ ಸೊಪ್ಪು /Sessilis Joy weed/   Alternanthera sessilis. These leaves are grown plenty in our pots and it is said it is very good for health and keeps our body and mind cool.
Let us see the benefits of eating Honegone Soppu in our diet.
Honegone soppu ( In Kannada language) is known as Sessile Joy weed /Dwarf copperleaf /Joy weed in English. Garundi in HIndi, Kanchari in Marathi, Ponnanganni in Tamil. In Malayalam it is known as Ponnakannikkira and in Telugu Ponnagantikura. In Konkani - Koypa , Sanskrit - Matsyakshi.
Honegone Soppu/Sesssile joy weed is loaded with nutrients and lot of medicinal benefits. The leaves contain anti-fungal and anti bacterial properties. The leaves helps to soothe the wounds and helps in reducing the acidity level in our body.They help to improve our vision. It is good for people who suffer from night blindness. Eating its flower continuously helps to improve the eye sight. It cools down the body and strengthens the eye nerves and muscles and improves the vision power. It acts as the best medicine for eye disease. It is good for people who suffer from piles and helps to cure jaundice. It is good for treating hepatitis, chest cold, asthma and liver disease. It helps to regulate the nervous system and helps to reduce weight. It helps to cure infertility. It provides energy to diabetic people and maintain the blood sugar level in our body. It is good for hair care and helps in cooling the body heat, eye irritation, knee pain, white discharge. It also helps in getting back to good appetite.  It prevents headache due to summer heat and helps in boosting milk production in  breast milk feeding mothers.
No Onion or No Garlic is used in this Raw Tomato Spicy Curry.
Let us see the recipe Now :

Ingredients.

Fresh Cow Peas : 1 Cup
Toor Dal : 1/2 Cup
Raw tomatoes : 10 to 15 or little more. ( I have used small size tomatoes).
Honegone soppu/ Sessilis joy weed : One handful (Optional).
Spice powder  :  2 Teaspoons
Tamarind pulp : 1 Tablespoon
Salt : As required
Seasoning : 1 Tablespoon
Cherry Tomatoes : 12 to 15 (Optional)

Method :

1. Wash and clean Honegone soppu and cut into small. ( Tender stem easily breaks ).
2. Remove the pods from cow peas shell. ( Outer layer).

3. Wash and cut raw tomatoes into small.

4. Wash toor dal and put it in a pressure cooker. Put cow peas, cut Honegone soppu, tomato pieces.
5. Add little water and cover the lid. Cook for 3 to 4 minutes and put off the gas. ( Use weight).

6. Remove the pressure cooker lid and mix all the cooked mixture nicely. Soak marble size tamarind in hot water. Squeeze out the pulp and keep it aside.
7. Keep the cooked mixture on the fire and add l/2 cup of water. Add tamarind pulp.
8. Add salt, and little turmeric powder. Mix it well and let it cook for 2 minutes.
9. Now add spice powder/Rasam powder/Sambar powder and mix it well.

10. Let it boil for 3 to 4 minutes. Put off the gas.  Put cherry tomatoes as they are. ( Optional).
11. Shift the ready Raw Tomato Spicy Curry to a serving dish.

12. Add the seasoning with mustard seeds, ingh and curry leaves and serve with the main dish of your choice.

Note :

Do not pressure cook the ingredients for a long time. It might get smashed. And the curry will not be that good. Adding spice powder of your choice is optional. I have added home prepared spice powder. Adding more/less spice is optional. Use of coconut oil for seasoning is optional.
Time : 20 Minutes.
Servings : 3 to 4 .

Spice Powder : 

Dry roast 1/4 teaspoon of methi seeds, 1/4 Teaspoon of mustard seeds, 2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal and 1/2 teaspoon of jeera/cumin seeds and 4 to 5 byadagi chilly.
Dry roast the ingredients separately till golden brown. Let mustard seeds start to splutter. It adds to the taste.
Dry grind it together once it is cooled. Try this spice powder and enjoy your curry with this spice powder.
One time Use only.