Haraka /Araka /Kodo Millet Methi Dosa

Harka/Arka /Kodo Millet is one of the millet family grain. I have tried varieties of recipes with almost all the millet grains. I have tried my favourite Menthy / Fenugrik dosa and it was fluffy, soft and yummy.

Millets have gain the stand once again and we all know the importance of these millets in our diets. It is said that even in Ancient period people used to grow and use millets and they were the source of food.
I have been using the millet since I got to know they are energetic, gluten free, fiber rich and slow in digestion. Not only these points there are so many reasons why you should use millet  in your daily diet. They help us to reduce the weight, they control our blood pressure and diabetic condition can be improved. They help in reducing the cholesterol level in our body. They help in reducing the obesity and rich in antioxidants.
Methi/Mentya/fenugrik seeds are rich in fibers, helps to control the sugar level in our body and good cholesterol maintainer.
Let us see the recipe now :
Remember : The batter should be fermented well to get soft and fluffy dosa.

 Ingredients :

Harka/Araka /Kodo Millet : 4 Cups
Methi Seeds : 1/3 Cup.
Urid dal : 1 Handful
Salt : As required

Method :

1. Clean and wash Harka and soak in water for 3 to 4 hours.
2. Wash and soak methi seeds/fenugrik seeds separately.

3. Grind it with required water and remove it from mixi jar.

4. Add salt and mix it well. Leave it for fermenting. (Overnight).Or 6 to 8 hours.

Remember the batter has to be fermented well just before preparing dosa.
5. Next morning Mix the batter nicely.

6. Keep the tava on a fire. Heat and clean it nicely. Sprinkle some oil on the tava and clean it again.
7. Add a ladle of batter and spread very little. Dosa has to be fluffy.

8. Sprinkle some oil and cook till it is done. Turn the other side and cook and remove it from the pan.

9. Dosa is ready to serve.
10 Serve with your choice of side dish.Jaggery goes well with Methi Dosa and is good for health.

Note : 

Add required water while grinding. The batter should be like dosa batter consistency. Remember the batter has to be fermented well to get good fluffy dosa.
Do not add any rice while grinding.
Time : Soaking time 3 Hours + Grinding time + 10 minutes ( Mixi ) + Fermentation 6 to 8 hours and preparing dosa : 30 Minutes.
Serves : 6 to 8 People.

Cabbage - Moong dal Kachori

Moong dal -  dry curry was prepared for the lunch as one of the side dish. As usual some curry was left and I was just thinking of turning the dry curry into some yummy snack.
Suddenly the Kachori came into mind. So it was tried and thats how  we got to have Yummy Kachoris for our evening snack.

Kachoris are very famous in Rajastan., Gujrat and  in most parts of North India. It is also one of the street food in many places in India. It is one of the yummy filling snack too. 
Kachori is always done with moong, aloo or even whole moong. The moong is cooked and spices added to it and then used as stuffing and the outer layer will be normally maida.
Here I have used Rava /thin variety of semolina and the kachori turned as crispy and yummy.
Let us see the The recipe Now :

Things Needed :

Cabbage  + Moong dry curry : 1 Bowl
Chiroti rava /Thin variety of Semolina : 11/2  Cup
Ghee : 1 Tablespoon
Salt : As required
Jeera /Cumin seeds : 1/2 Teaspoon
Oil : 1 Cup

Method :

1. Take a big bowl and add chiroti rava, 1 tbs of ghee, salt and jeera.

2. Mix all the ingredients nicely and kneed the dough well. It should be soft.

3.Now divide the dough into small and roll as small poori.

4. Fill in the dry  curry and bring all the edges to middle and press a little.

5. Flatten a bit and keep the ready to fry kachori on a plate.

6. Prepare the stuffed kachoris and arrange them in a plate.
7. Keep a pan on the fire and add oil. Let it get hot.
8. Now fry the done kachoris one by one on medium and low flame.

9. Let it turn golden brown on both sides.

10. Remove it from hot oil and put it on a kitchen tissue.

11. Fry all the kachoris the same way.

12. Serve Kachoris with ketchup or chutney.

Note :

Remember to use the good curry. It should be completely thick.( No moisture content). Use of wheat flour instead of rava is optional. Use of garam masala to dry curry is optional.
Time : 30 Mintues
Serves : 8 to 10 Kachoris can be prepared.

Preparing Cabbage + Moong Dal Curry

Wash and cut cabbage into very small. 1 Small bowl
Wash and dry roast moong dal and cook till they turn soft.
Now keep a pan on the fire add oil, mustard seeds, jeera and fry. Add curry leaves and green chilly.
Add cut cabbage and fry on low flame. Add cooked moong dal, required salt and stir nicely. Let all the moisture dry completely. Add grated coconut and mix it well.

Let this curry cool completely. Use the cool curry and prepare yummy kachoris.