Little Millet Dals Dosa

Same /Little Millet is one of the healthy millet. Now a days millets are given more importance because of their healthy properties. I have tried Little millet  Dals dosa. It is very nice and loaded with proteins since I have used 4 varieties of dals.

Moong dal, toor dal, urid dal and channa dal are used with little millet.
Dals are known for their rich protein properties. They are good energetic ingredients with carbohydrates. Little millet is full of fiber and is gluten free.
 The advantage is that you can use the batter once you grind it. Batter can be fermented and then used. I have tried both the ways. Both dosas are nice to have.
Let see the recipe now :

Ingredients :

Little Millet : 2 Cups
Methi seeds /Fenugrik seeds : 1 Teaspoon
Thin Avalakki /Poha /Aval : 2 Handful
Toor dal : 1/2 Cup
Urid dal : 1/2 Cup
Moong Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Salt : As required
Oil : 3 to 4 Tablespoons.

Method :

1. Clean and wash little millet and then soak it separately.

2. Wash all the dals and methi seeds and soak it.
3. Clean Avalakki and then soak it separately.

4. Soak all the ingredients at least for 3 hours.
5. Grind it with required water.
6. First grind dals and then add little millet and flattened rice/Avalakki.
7. Add salt and mix it nicely. Let it ferment over night.

8. Mix the dosa dough in the morning nicely.
9. Keep a tava on the fire and heat. Put little oil and clean it with kitchen tissue.
10. Take a ladle full of dough and then spread it on the hot tava. (Let the flame be very low).

11. Sprinkle oil on the top and cook on medium flame.
12. Turn the other side and cook for 10 seconds. (Optional).
13. Remove hot dosa from pan and serve it with your choice of your side dish.

14. Add little ghee on the top of hot dosa. We had it with sambar and jaggery. Prepare dosas the same way. (Remaining dough)

Note :
Use of ghee/oil is optional. (To prepare dosa).
Thin/Thick dosas are optional. You can also add little pepper , jeera and ginger powder to dosa dough. ( Optional). Do not add more methi. It might soften the dosa. You do not feel hungry for a long time because dals are digested slowly.
Time : 10 Minutes to prepare dosa + Soaking time 3 hours + fermentation - 5 to 6 hours. 
Serves : As you like it. (15 Small thin dosas can be prepared).
Little Millet -Dals dosa can be prepared as soon as grimd the dough. Add little salt and mix the dough well. Add 1/2 Cup of curd. Mix it well and prepare dosas.

Corn Poha Mixture

Celebration includes Sweets and Savoury/Namkeens. The varieties of sweets and salty dishes do add colours to festivals. I think every one agree with me. My feeling is that the preparations should be short and quick and not that heavy to munch.  Thinking of this I have prepared " Corn Poha Mixture", which is very easy to prepare and love to munch whenever you feel like. 

Corn Poha is prepared using Sweet Corn. Poha fluffs up when You fry. It has a crunchy feel. So here we go with one more crunchy munching " Corn Poha Mixture.

It is as simple as always. A very few ingredients are used . Corn Poha Groundnuts, salt and chilly Powders is the basic Ingredients.

You can add what ever you wish to. Example Sev/Om Pudi and  Puffed rice/Mandakki etc, etc.

Let us see the recipe now :

Ingredients :

Corn Poha : 2 Cups.

Oil : 1 Cup

Ground Nuts : 1/2 Cup

Salt : As required 

Chilly Powder : 1/2 or less than 1/2 Teaspoon

Curry leaves : 1 Handful. 

Method :

1. Wash and dry curry leaves. ( Moisture should be disappeared). 

2. Keep corn poha in a plate.

3.  Keep a frying pan on the fire and put oil to it.

3. Let it get hot. Take a small quantity of corn poha and leave it slowly in hot oil.

4. Let the flame be medium. Corn Poha starts to fluff up. 

5. Once it fluffs up remove done corn poha from oil. Put it on kitchen tissue.

6. Repeat the same procedure and fry all the corn poha.

7. The flame should be adjusted according to heat.

8. Now fry groundnuts and curry leaves till golden brown. Remove and put it on a kitchen tissue.

9. Put fried corn poha and groundnuts to a big bowl.

10. Add required salt and chilly powder mix it well. 

11. Now " Corn Poha Mixture " is ready to serve.

12. I have added little Puffed Rice/Mandakki/Puri to it. 

Note :

Take care of the flame while frying Corn Poha. You can use a big siever to fry corn poha. Put little corn poha to a siever and dip that siever in hot oil. It is easy to fry with siever. 

Use of more /less ground is optional. Any other spice like garam masala, chat masala can be added instead of chilly powder.(Optional).

Time : 20 Minutes.

Serves : As you wish.