Rava - Ragi - Onion Uttappa

Morning Breakfast should be good and we Indian women do think a lot and options are many. Indian food is filled with varieties of Items. Each region grow their grain that fit into their system. Ragi /finger millet is such one grain, grows well in Karnataka and it is one of the staple food for many.
Here I have prepared Uttappa / Fluffy Dose and it is yummy and filling and easy.

Ready to serve Rava- Ragi - Onion Uttappa

I have used Ragi, Rava and very little wheat flour. I added onions, grated carrots, ginger, curry leaves, coriander leaves, green chilly and coconut.
Rava -Ragi - Onion Uttappa is puffed dosa and is good to have for breakfast and is filled with nutritious grains. It keeps you full for a long time and provides energy. Good to have some best breakfast in the morning. That keeps you happy and energetic for the whole day.
Let us see the recipe Now :

Things Needed :

Ragi/Finger Millet flour : 1/2 Cup
Rava /Semolina : Medium Sized : 1 Cup
Wheat flour : 2 Tablespoons
Onions : 2
Carrot : 1
Cucumber : 1 (Small size) .
Coriander leaves :  3 to 4 Tablespoons
Curry Leaves : 10 to 12 Leaves
Coconut :  2 Tablespoons
Green chilly : 1
Salt : As required
Ginger : An Inch

Method :

1. Wash and cut coriander leaves, curry leaves into very small.
2. Wash and remove the outer layer of ginger and wash it again. Grate it. Wash and scrape out carrots outer layer and grate it. Keep it aside.
3. Remove outer layer of onions and wash it. Cut into small pieces. Peel off the cucumber outer layer and grate cucumber and keep it aside.
4. Grate coconut and keep it aside.
5. Now take a big bowl and put Rava, ragi flour, wheat flour and salt. Mix it well.
6. Add required water.
7. Add cut onions, curry leaves and coriander leaves. Add grated carrots, cucumber and ginger.

8. Mix all the ingredients nicely and prepare the batter. It should be idli batter consistency.
9. Now the batter is ready. Keep a dosa pan on the fire and heat. Put little oil on the pan.

10. Now take a ladle of Rava - Ragi - Onion Uttappa batter and put it on the tava. Do not spread much.
11. Add little oil on the top, cover and cook on low and medium flame.
12. Turn the other side and cook till it is done. ( 1 minute ).

13. Rava - Ragi - Onion Uttappa is ready to serve or eat.

14. Add a spoon of ghee/butter on the top of hot Uttappa and serve with a side dish you have prepared.

Note : 

Cut all the vegetables into small. I have used the chopper. Adding more chilly and coconut is optional. Add only required water. The batter consistency should be like idli batter consistency.
Time : 30 Minutes.
Serves : 2 to 3.

Quick Palak Dry Curry

Palak/Spinach leaves are loaded with healthy benefits. Here I have tried quick and simple Palak /Spinach dry curry which goes well with almost all the main dish.

I have used Palak leaves, onions, green chilly, little ginger and coconut.
Let us see some benefits of eating Palak /Spinach Leaves in our diet.
Palak /spinach leaves are rich source of minerals and vitamins. Palak/Spinach can be eaten as raw in salads and be cooked in varieties of curries. We Indians normally cook Spinach and eat.
Spinach / palak is good for regulating our blood pressure. It helps to build strong muscles. Palk helps in taking care of skin and eyesight. Spinach is filled with potassium, magnesium, iron, zinc and calcium. It contain vitamins like folate, vitamin A, vitamin B6, vitamin C, vitamin K. Spinach is loaded with beta carotene and good for eyesight. It helps to boost eye healthy and prevents vitamin A deficiencies. It has anti inflammatory properties. Palak leaves do contain different types of antioxidants and provide neurological benefits to people. Folate content in Spinach helps to reduce the risk of Alzheimer disease. Potassium in Spinach helps to take care of brain health. Palak leaves contain high amount of potassium and low amount of sodium. So palak leaves are good for people who suffer from high blood pressure. It also helps to reduce the hypertension and relaxes blood vessels.
Let us see the recipe Now :

Things Needed :

Palak Leaves : 1 Big Bundle
Onions : 2 Medium sized
Green chilly : 2
Ginger : Grated ginger 1 teaspoon.
Pepper Pods : 3 to 4
Coconut : 2 Tablespoons
Salt : As required
Turmeric Powder : A little
For Seasoning :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut palak leaves into small and keep it aside. Wash and slit green chilly and cut curry leaves.

2. Remove the outer layer of onions and cut in to small and keep it aside. Crush pepper pods.
Wash and remove the outer layer of ginger, wash it again. Grate it and keep it aside.
3. Keep a pan on the fire and heat. Add oil, mustard seeds and let mustard seeds splutter.
4. Add jeera/cumin seeds and fry. Add slit green chilly and curry leaves.
5. Add cut onions, grated ginger and crushed pepper pods. Mix all the ingredients nicely and stir slowly.

6. Fry this mixture for 2 to 3 minutes. Add cut Palak / Spinach leaves and stir slowly.

7. Add a little turmeric powder, required salt and mix it slowly. Now cover the pan and cook the mixture till it turns soft. ( On low flame ).

8. See that it turned soft and well cooked. Let all the moisture disappear from dry Palya.

9. Add fresh grated coconut and mix it well. Shift the ready Palak Dry Curry/Palya to a serving dish.

10. Serve with the main dish you have prepared.

Note :

Do not add any water while cooking this curry. Onion and leaves do contain moisture and helps to cook the leaves soft. Adding any other masala /spice is optional. Adding coconut is optional. Adding more chilly is optional.
Time : 15 Minutes.
Serves : 2 to 3 .