Foxtail Millet & Mixed dal Dosas

Here I have tried using dals and foxtail mellet. 

varities of dosas can be prepared using this dough, like plain dosas (Crispy as choice), Masala dosa, (Using potato dry curry), paddu, onion dosa etc.

You can even prepare dosa as soon as you grind the dough. ( Optional) (Fermented is better and good).
Foxtail millet/Navane is one of the healthy Millet and using millet in daily life has become more popular these days .Millets are getting more and more popular. I have used mixed dals & Foxtail millet and prepared plain dosa and Masala Dosa. Dosa  came out crispy, yummy and need not to say we loved it. I even tried the fresh ground dough which was just ground and it turned soft and nice.
I have used foxtail millet, moong, toor, urid and channa dal with little Avalakki/flattened rice.
Millets are known as "Siri Dhanya " in Kannada langurage/Karnataka/India. This foxtail millet is known as Navane or Navanakki in Kannada. (ನವಣೆ ಅಥವಾ ನವಣಕ್ಕಿ), Kaon dhana in Bengali, Kooralu in Telugh and Kangani in Hindi.
Millets are known for their healthy properties, they are gluten free, rich in fiber and helps to control diabetes and high blood pressure.
Adding  little dry ginger powder helps to avoid the gas contained in dals. It acts as antioxidants and helps to digest the food easily. 
Let us see the recipe Now :

Ingredients

Foxtail Millet : 3 Cups
Urid dal : 1/2 Cup
Moong Dal : 1/2 Cup
Toor dal : 1/2 Cup
Channa Dal : 1/2 Cup
Avalakki : 2 Handful ( Nearly 1/2 Cup)
Methi Seeds : 1 Teaspoon
1 Teaspoon of ginger :
Salt : As It required

Method :

1. Wash and soak all the ingredients together except avalakki/flattened rice/poha. and methi seeds.

 2. Grind it after 3 to 4 hours with required water and remove from the grinder.

3. Put it in a big bowl and add required salt and ginger powder. Let it ferment. (Over night or 6 to 8
hours).
.

4. In the morning or when you are ready to prepare dosa, mix the dough well. The dough is ready to use it.
Now let us try the plain dosas :

 Plain Dosa :

Things Needed
Fermented dough  : 1 Big bowl
Ghee/Cooking oil : 2 to 3 Tablespoons

Method :

1. Method : Keep the pan on the fire and heat. Clean the pan nicely. (No oil should be there on the tava). Use a clean cloth or kitchen to clean the tava.
2. Mix the dosa dough and a ladle of dough and spread it on hot tava/pan. Let the flame be very low.
3. Now sprinkle oil/ghee on the top and cook on medium and low flame for 1 to 2 minutes.

4. Remove the dosa from the pan and serve hot Foxtail Millet dosa with a side dish of your choice.

Note :

The consistency of the dough should be not very thich. Dp not heat the pan fully with oil and then try to do dosa will stick to the pan. Be careful and clean the pan and remove the oil completely. Spread the dough slowly so that it turns as thin as you want. Adding ghee/oil is option.
Time : 20 Minutes
Serves : 3 to 4

Masla dosa :

Things Needed :

Fermented dough : 1 Big bowl
Oil /Ghee : 3 to 4 Tablespoons
Potato Onion dry curry : 1 Bowl.
Method :
1. Keep a dosa pan on the fire and clean it with a kitchen tissue.
2. Mix the dosa dough nicely and take a ladle full of dough and spread it on the tava. (Let the flame be very low while spreading around the dough. Or it stick to the pan and you will not be able to spread it nicely.

3. Let it cook on medium flame once you finish spreading the dough . Let it cook on 1 to 1 minutes.
4. Cover and cook on low flame for a minute. Dosa turns crispy on low flame.
5. Add some oil or ghee on the top. Take one or two tablespoon of potato dry palya and close dosa with both sides.

6. Let it be there for a minute. Now remove ready Foxtail Millet Masala dosa and serve with the side dishes you have prepared.

Note :

Do not put dough when the flame is high or the pan is too hot. Sprinkle some water on the top of tava and let it cool. Reduce the flame to be low. Clean the tava with clean cloth or kitchen tissue. Adding chutney powder on the dosa and then placing dry potato palya is optional. I have not done it. Using ghee taste better.
Time : 30 Minutes
Serves : 3 to 4 People

Dry Potato curry /Palya

Boil 3 to 4 potatoes and peel off the outer layer. Smash it and keep them aside. Cut 3 to 4 onions, 2 green chilly, curry leaves (5 to 6) (wash it before cutting) and keep it aside.
Keep a pan on the fire and heat. Add 2 Tablespoons of oil, mustard seeds and urid dal. Let mustard seeds splutter. Add curry leaves and cut green chilly. Fry for a minute. Add cut onions and fry till they turn golden brown. Add salt, turmeric powder and smashed potatoes. Mix it well and add washed, cut coriander leaves. Dry Potato Curry is ready for Masala dosa.

Dosas prepared with fresh ground dough which is not fermented.

You can also prepare dosas as soon as you grind the dough. Add required salt to ground dough.
Prepare dosas and serve with your choice of side dish.

Dosas are soft when you use the dough which is not fermented.

Time for soaking 3 to 4 Hours. Fermentation : 6 to 8 hours.
You can prepare dosas as you like it ..
Njoy..Happy Millet ..Healthy Millet, Yummy Millet....
Type : Indian/South Indian.

Coconut Chutney

Grind fresh coconut, little tamarind, 2 green chilly and required salt with little water. Let it be soft and paste consistency. Remove it from the mixi jar and add mustard, curry leaves and ingh seasoning. Coconut chutney is ready to serve.

Raw/Tender Jack Dry Curry

Tender Jack/ಹಲಸಿನ ಕಾಯಿ is one of the seasonal vegetable. I have prepared dry curry using raw/tender jack. It goes well with almost all the main dishes like plain rice, chapatis or rotis.

Using tender jack in curries and making even papads once it is fully grown (just before turning to fruit), is a practice in Dakshina Kannada, Udupi and Malanadu ares. Tender jack is loaded with many healthy properties.
I have used this tender jack in dry curry and is one of the traditional dish from Udupi.
During this Jack season most of the people do prepare varieties of dishes with this tender jack.
I prepared this curry with mustard seeds, red chilly, coconut and tamarind.
Let us see some benefits of using Tender Jack in our Menu.
Raw/tender jack is full of fiber and low in sugar.It is very high in insoluble fiber. It helps to reduce the cholesterol and good for diabetes.
You need to cut the outer layer of raw jack and cut into two pieces. Rub oil to your hands and the knife you use and then remove the oozing gum from the middle part of the vegetable. Cut them into small pieces remove the hard inner part and put it in a big bowl of water. Soaking them in water helps the jack pieces turn black.

Let us see the recipe now :

Things Needed : 

To Cook :
Raw jack pieces : 1 Big bowl
To dry grind : 
Mustard seeds : 1 Teaspoon
Coconut : 2 to 3 Tablespoons
Tamarind : 1 small marble size
Chilly Powder : 1 Teaspoon
To Add :
Ground coconut mixture
Mustard seasoning with coconut oil
Jaggery : 1 Tablespoon
Salt : As required

Method :

1. Remove the outer layer, cut raw jack into two pieces. Clean up the inner oozing gum with a help of paper. (Normally news paper is used)

2. Remove the inner hard part and cut them into small pieces. Put the pieces in a big bowl of water.
3. Wash them nicely and cook with little water in a pressure cooker for 2 to 3 minutes.  ( It should not be over cooked).

4. Let it cool. Remove the cooked pieces from the cooker and put it in a bowl. Make them as small pieces by using your fingers. (It turns as separated rakes). Keep it aside.

5. Grate coconut and dry grind with 1 teaspoon of mustard seeds, chilly powder and tamarind.
6. Dry grind the mixture and remove it from the mixi jar.

7. Keep a pan on the fire and heat. Put 1 tablespoon of oil and add half teaspoon of mustard seeds. 1/2 teaspoon of urid dal.
8. Let mustard seeds splutter. Add curry leaves and slightly smashed raw jack pieces.
9. Add salt, turmeric powder and jaggery. Mix all the ingredients nicely.

10. Add ground coconut, mustard seeds mixture and mix it nicely.
11. Let it cook on low flame and let all the moister disappear.

12. Shift " Raw /Tender Jack Dry Curry " to a serving bowl and serve.

Note : 

Do not over cook raw jack pieces. It does not taste good. Just 2 whistles are perfect. Adding any other masala is optional. Taste differ. I have used coconut oil. Use of any other oil is optional. Use of jaggery is optional.
Time 30 Minutes 
Serves : 4 to 5.

Basale-Dil leaves &Tomato Curry

Basale/Malabar leaves, Dil/Sabbassige soppy and tomato curry is a side dish and it goes well with almost all the main dishes. It is an easy dish and I have not used any dal here. Try and enjoy this easy, quick and simple curry.

I have used dil leaves, malabar leaves/basale as it known as in Kannada, green tomatoes and MTR Rasam powder.
MTR rasam/sambar powder really has the touch of Udipi taste and I do use it some time. We do prepare rasam powder or sambar powder fresh and use it for that particular curry/rasam. The aroma you get from fresh rasam powder is excellent and the sambar/rasam taste yummy.
Let us see how to prepare Rasam Powder :
All you need it Byadagi chilly (In Udupi and Malanadu normally will use only Byadagi chilly).
Coriander seeds 2 to 3 three tablespoons, 1/4 Teaspoon of methi/fenugrik seeds, 1/2 teaspoon of jeera/cumin seeds. Little curry leaves and ingh/asafoetida. If sambar powder use 1 teaspoon of channa dal or urid dal.
Take a pan, add a teaspoon of coconut oil. Fry byadagi chilly ( 5 to 6 ) and remove it from pan. Add methi seeds let it turn slightly brown, add coriander seeds and fry for 1 to 2 minutes. Add jeera and put off the fire. Add curry leaves and ing/asafoetida. Let it cool and then dry grind or grind it with coconut.
The above quantity is enough for 1 bowl curry/Sambar/Saru/rasam. ( 2 to 3 people).
Let us see the recipe Now:
No Onion OR Garlic is used in this curry.
No Dals are used in this curry.
Ingredients :
To Cook :
Basale/Malabar leaves : 1 bowl. (mainly leaves)
Dil leaves /Sabbassige soppu : 1 Small bowl
Green tomatoes : 5 to 6 (Small size)
To Grind :
MTR rasam powder : 2 to 3 teaspoons
Coconut : 4 to 5 tablespoons
Tamarind : 1 small marble size
To Add :
Mustard Curry leaves seasoning : 1 Teaspoon
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6
Coriander leaves : 1 Tablespoon
Salt : To taste.

Method :

1. Wash and cut dil leaves, malabar leaves and tomatoes into small.
2. Cook with little water or pressure cook for 2 to 3 minutes.

3. Grate coconut and grind it with tamarind and rasam powder.

4. Keep a pan on the fire and put cooked leaves and tomatoes.
5. Add salt and turmeric powder. Mix it well and let it boil for 3 to 4 minutes.
6. Add ground coconut rasam powder mixture. Mix it nicely and let it boil for 3 to 4 minutes.

7. Shift the ready "Basale- Dil Leaves & Tomato curry to a serving dish.

8. Add seasoning done in coconut oil and serve.

Note :
You can use any brand of rasam powder of your choice. Taste differ. Use of coconut oil is optional.
Use little water to grind. Then add required water. If you want the curry to be more liquidy add little more water and little more rasam powder.
Time : 30 Minutes
Serves : 3 to 4.