Mixed Rice (Boiled & Raw) & Dals Dosa

Dosa is a breakfast dish and it is a healthy dish. Dosa will be liked by most of them. Varieties of dosas can be prepared using the main ingredients like urid dal and rice. Some time we feel bore with the same dish. Just little changes while preparing dosa can make all the members of the family happy. A little twist can really help you and you may feel great if the dish comes out good. I just tried this dosa with little changes. Dosa came out really well and I am happy to share the recipe here.
I have used urid dal which had the skin (black part on the legume), channa dal, toor dal and moong dal. The boiled rice and raw rice both the varieties of rice is used and no methi or avalakki. Boiled rice makes the dosa soft and gives a good colour to dosa. It is said that legumes cause gas in the stomach. So I have used some pepper pods and dry ginger while grinding. Using a grinder instead of mixer (liquidizer, (mixi) is always better. It churns the ingredients very well and adds to the taste. It churns the ingredients in to paste. And dosas turn superb. I feel happy to serve these yummy dosas which are colourful, right colour adn tummy full.
Now lets see some benefits of eating pepper pods in our diet.
Pepper helps in digestion. It is essential t digest food in the stomach. It contains Vitamin C, Vitamin A and other anti oxidants. It also protect us from cancer. It also helps to relieve gas and helps to loose weight. It takes care of the skin and gives a glow to the skin. ( You can use as face scrub which helps to remove dead skin and stimulates circulation, deliver more oxygen and nutrients to the skin. It contain anti bacterial and anti inflammatory properties). Black pepper is an effective natural remedy to cure cough and cold. It helps the body to use nutrients more efficiently. Pepper will not only add to the flavour, it helps the person to be happier. Black Pepper increases the cognitive function of the brain and helps to beat depression. Eating pepper on a regular basis helps the brain function properly.
Rice and Dals dosa can be eaten at any time of the day if you are a lover of dosas. Try to do it on low flame, wait until it turns golden brown. I have used boiled rice and raw dosa rice with all the dals. No flattened rice is used since the boil rice will turn the dosa as crispy and soft. It adds to the colour too.

Just remember that when you try a new recipe do it in lesser quantity. So prepare dosa with little quantity and give a try. If you like the taste you can prepare this same Dosa again and again.
Lets see the recipe now :

Ingredients :

Raw Rice :2 Cups
Boiled Rice (Red boiled rice ) 1 to 1 1/2 Cups
Urid Dal : 1/4 Cup
Toor Dal 1/4 Cup
Moong Dal : 1/4 Cup
Channa Dal : 1/4 Cup
Methi / Fenugrik seeds : 1 Teaspoon
Salt : Required Salt
Pepper Pods : 8 to 10
Dry Ginger : 1 Teaspoon
Oil : 4 to 5 Tablespoon.

Method :

1. Wash and soak rice, methi/fengrik seeds and dals altogether for 3 to 4 hours.

2. Grind it nicely till it turn as paste. Add pepper pods and dry ginger powder during the grinding process. ( I have used grinder). You can grind it in the liquidizer too. Grind it with little quantity so that it churns nicely and quickly too.
3. Mix it well, add salt and allow it to ferment. ( Add water if required ). Consistency should be bit thicker than usual dosa dough.

4. In the morning when you are ready to prepare dosa, keep a pan on the fire. Clean the pan with kitchen tissue.

5. Mix the dough nicely and pour a ladle of dosa dough and circle it quickly. Sprinkle some oil on dosa. Cover it. Let it cook on low flame.
6. Remove the lid and turn the dosa other side and cook for a minute.

7. Dosa is ready to serve. Serve with the side dish you have prepared.
8. Mixed Rice &dal dosa should be eaten when it is hot and crispy. It gets soft once it turns cool.

Note :

Use a lesser quantity for the first try. Example : Each dal : One handful., raw rice one glass, boiled rice 1 glass. ( I have used more quantity here). One should cook this dosa on medium and low flame. Using butter or ghee instead of oil is optional. Ghee or butter adds to the taste but not that healthy. Adding a spoon of ghee is also optional. Adding pepper pods and ginger powder, to grind helps ease the digestion. Using a non stick pan is easier to prepare dosas.
Time : Soaking time 4 hours + Grinding and fermenting : 6 to 8 hours, preparing dosa : 20 Minutes. 
Serves : 6 to 8 .

Sev (Deepavali special )

 Deepavali is nearing and the preparation of sweets and savoury starts. So I thought of preparing Sev and here is a recipe for you. Believe me it is easy, quick and yummy. This sev can be prepared and served with the sweet dish of your choice. Here is a recipe of medium thick variety of sev recipe.

Sev/Om pudi (as we call in Kannada ) is a savoury dish and we can munch them any time of the day. (People like me who are fond of fried  items ). It can be prepared using different flours. For example we can use chickpea/gram flour or rice flour and chick pea flour or only roasted channa (hurikadale) and rice flour or even maida flour or even boiled potatoes are also used for preparing sev.
Here I have used 3 portions of chikpea/channa/gram flour/besan and one portion of rice flour. Some spices like chilly powder, jeera are used. I have used butter and no cooking soda added to the flour .
Lets us see the recipe now.

Things Needed :

Besam/Gram/Besan flour : 3 Cups
Rice flour : 1 Cup
Jeera powder : 1 Teaspoon
Red chilly powder : 1 Teaspoon
Salt : as required
Butter : 2 Tablespoons
Oil : 2 Cups (Any brand )
Sev Mould.

Method :

1. Put Chick Pea flour, Rice flour, butter, salt, jeera and red chilly powder in a big bowl.
2. Mix it nicely so that butter and other ingredients mixes well with flour.

3. Add required water slowly (little by little ) and form a dough. (thicker than chapati dough).
4. Kneed the dough well. and divide them in to small portion. (not very small).

5. Now just apply little oil around the inner layer of the mould and put prepared sev dough inside.
6. Keep a pan on the fire and put oil. Heat it.
7. Now close the lid of the mould and press straight to the hot oil.  Let it turn slightly golden brown.

8. Turn the other side and cook for a minute and remove from the pan. Put it on a kitchen tissue. Let the extra oil absorb by the towel.
9. Repeat the same with remaining dough and prepare sev.

10 Sev is ready to serve.

Note :

The dough should not be watery or too thick. Watery dough may absorb more oil and the thick (hard) dough can not be squeezed out easily. Adding more butter may soften the dough and it might take more oil.  For the above said measurement only 2 tablespoons of butter will be perfect. You can also try using hot oil instead of butter. Adding more/less chilly powder is optional. Adding whole jeera might block the holes of the mould. So roast and powder jeera and then use it. ( I just crushed it a little and added ).
Time : 30 to 40 minutes
Servings : according to your requirement.

Oats, Corn Flakes & Almond Laddu : Deepavali Special

Oats, Cornflakes & Almonds Laddu is a sweet dish and we can munch them any time of the day. Deepavali is nearing and the preparation of sweets and savoury starts. Oats & Cornflakes, Almond Laddus are healthy and perfect for festival celebration. It is easy to prepare and can be kept for at least 10 to 15 days. It is my own creation and I am very happy to say Oats, cornflakes & Almond Laddu is delicious to eat and not worry much because there is not much of ghee and no coconut is used in this recipe. One more good thing is that instead of sugar, jaggery is used and you must be knowing the benefits of having jaggery instead of sugar. It contain loads of healthy benefits.

Lets see some benefits of having jaggery in our diet.
Jaggery helps to cleanse our body and act as digestive agent. It provides good amounts of minerals. It adds sweet to the dish in a healthy way. It is always better to use jaggery. It prevents constipation and good for people who suffer from anemia. It has excellent source of Iron and produce good amount of haemoglobin. It helps to detoxify our liver by flushing harmful toxins from our body. It is also good for cough and cold.
I have used Oats, cornflakes and Almonds, a few cashew nuts and raisins.
Oats, cornflakes & Almonds Laddu can be prepared for festivals, kitty parties, kids parties and even you can box them and give it as sweet packs.
Lets see the recipe now.

Ingredients :

Oats : 1 Bowl
Corn flakes : (any brand ) : 1 Bowl
Almonds : 1 Small cup
Raisins : 1/2 Cup
Cashew nuts : 1 Handful or as you wish
Ghee : 2 to 3 Tablespoons
Jaggery :  5 to 6 Tablespoons (Grated ) or 1 small bowl.

Method :

1. Keep a pan on the fire and dry roast oats on low flame for  2 to 3 minutes and keep it aside. Let it cool.

2. Now add cornflakes to the same pan and add 1 teaspoon of ghee. Fry them nicely and remove from the pan .(2 minutes).

3. Fry almonds in the same pan for one to two minutes and remove from the pan. Let it cool.
4. Now fry cashew nuts and raisins till they turn golden brown and remove from the pan. Keep them aside.

5. Dry grind all the roasted or fried ingredients and keep is separately. ( Dry grind them one by one). (Except cashews and raisins).

6. Keep a bigger pan on the fire. Add powdered or grated jaggery and add 1/4 of water to it.
7. Let jaggery melt nicely. It starts to boil. Let the jaggery syrup get one string consistency.

8.Now add powdered cornflakes, oats and almonds. Mix it well. Add fried cashews and raisins. Mix it thoroughly. Put off the fire and    shift the mixed ingredients to a big bowl.

9. Add 1 to 2 tablespoons of ghee and mix it well.
10. Take a small portion of well mixed laddu mixture and form a laddu. Press it nicely between the palm and fingers and give a ball shape.Prepare the same with all the ingredients,

11. Oats, cornflakes and almond laddus are ready to serve.

12. You can pack them in a box and give it to your near dear ones.

Note :

Frying cornflakes in ghee gives good aroma to laddu. It is better to dry roast oats as we dry grind it. Adding more almonds adds taste to the laddu. Raisins help to add sweet taste. Adding more cashew adds to the taste. Just take care while preparing jaggery syrup. When it melts completely, it starts to bubble. Let it boil for 1 to 2 minutes. Then add the ground powder of ingredients and mix it well. Adding coconut is optional. I have not added.If you are not able to form a ball shape and the mixture is bit dry, sprinkle some hot milk and then prepare laddu. Hot milk helps the mixture to hold it. You can use dates instead of jaggery. (10 to 15 dates should be dry ground and add it to the mixture and then prepare laddu).
Time : 30 minutes.
Serving : 20 Laddu can be prepared.

Onion Bonda ( Onion Fritters)

Onion Bonda is a fried dish. A cup of hot coffee or tea and a plate of these onion bondas are perfect snack in the evening. It makes us munch more and more and no doubt onion bonda is a good combination for lunch or dinner too.
Onion Bonda is prepared using besan,rice flour and some spices. Though eating fried dish is not good for health but once in a way it is ok to have them. It is simple, easy and quick to prepare. Most of the ingredients will be always at home and when ever you feel like having some pakodas you can prepare it quickly. It is always better to have home made dishes.

Lets see the recipe now.

Ingredients:

Besan/Channa flour/ Kadale hittu/Kadale Maavu : 1 Cup
Rice flour : 1 Cup
Onions : 2 to 3 (Medium sized)
Green chilly : 2
Red chlli Powder : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Coriander leaves : 2 Tablespoons
Curry Leaves : 6 to 8 
Ginger : a small piece
Oil : 1 Cup + 2 Tablespoons
Sodium bicarbonate/ Cooking Soda :  a pinch

Method : 

1. Remove the outer skin of onions and wash it. Wash coriander leaves, curry leaves and green chilly.
2. Wash and remove the outer layer of ginger and remove the outer skin and wash it again. Grate it.
3. Cut onions, green chilly, coriander leaves and curry leaves into thin pieces.
4. Put rice flour, besan/channa flour, salt and a pinch of sodium bicarbonate in a big bowl.

5. Add cut chilly, red chilly powder, grated ginger and jeera to the rice flour mixture. Add hot oil to the mixture.
6. Mix all the ingredients nicely and then add required water and mix it nicely and prepare the dough.

7. Keep a frying pan on the fire. Put oil and heat.
8. Take little dough and just roll it a little (giving a round shape) and leave in hot oil.
9.Fry them nicely on both sides, remove from the oil and put it on the kitchen tissue.

10. At time you can prepare 4 to 6 bonda at time.

,

11. Repeat the same with remaining dough and prepare onion bondas.
12. Serve with ketch up or coconut chutney.

Note :

Mix all the ingredients nicely and then add water little by little. The dough should be thick. Thick dough helps to give a a ball shape while dropping the dough to the frying pan. These onion bondas are soft in side and crispy outside. Adding more or less chilly is optional. Adding 2 Tablespoons of hot oil helps the bonda to get crispy. The size of the bonda according to your wish. (small/big). You can also add little raw coriander seeds. Crush the coriander seeds and then add it to the dough while preparing. Adding little water helps the bonda to be soft. Do not make it more liquid. Then you can not make it as round and it absorb more oil while frying.
Preparation time : 5 Minutes
Cooking Time : 15 minutes
Total Time : 20 minutes
Serves : 3 to 4.