Baragu /Proso Millet Rava Dosa

Baragu / Proso millet is one of the healthy grain from Millet family. I have tried Rava Dosa using Baragu here. It can be crispy or soft the way you decide to have.

I have used little coconut, Baragu /proso millet, rava and little wheat flour. 

Now most of the people know that millets are healthy grain and helps us to lead a good healthy life. It is good for diabetes, helps to control blood pressure in our body. No carbs and they are gluten free.

Let us see the recipe now :

Baragu /Proso Millet - Rava dosa is yummy to have and the coconut adds to nice aroma to dosa.

Good for all age group. Good and healthy breakfast food and as evening food also.

Ingredients :

Baragu/Proso Millet : 1 Cup

Pepper Pods : 5 to 6 

Rava /Semolina : 1/2 Cup

Wheat flour : 3 to 4 Tbs

Coconut : 1/2 Cup

Salt : As required 

Oil : 4 to 5 Tbs  

       Method :      

1. Wash and soak Baragu for 2 to 3 hours.

2. Grate 1/2 cup of coconut and grind soaked Baragu with little water. 

3. Add pepper pods while grinding. . Take it out from the mixi jar and put it to a bowl.

4. Add Rava/Semolina and mix it well.

5. Add 3 to 4 tbs of wheat flour and mix all the ingredients nicely.

6. Add required water and bring the batter  consistency to rava dosa (more liquidy) consistency.

7. Keep a pan on the fire and heat. Add a tsp of oil on hot tava and clean it with tissue or clean cloth.

8. Take a ladle of batter and spread it on the hot tava. Sprinkle some oil on the top, cover and cook.

9. Cook on both sides and take it out from the tava.

10 Baragu/Proso millet Rava dosa is ready to serve. (Soft dosa).

11. If you want soft dosa cook dosa on medium and low  flame and take it out as soon as it is cooked. 

12. If you want crispy dosa, let the flame be very low, cook till they turn crispy.

Ready to serve Baragu/Proso Millet Dosa

Note

Adding coconut while grinding helps to soften the dosa texture. It also adds to the taste.

Adding onion to this batter is optional.

See that the batter has correct consistency. If too watery it does not come out from the pan.

If it is too thick it patches while you prepare dosa.

Time : Soaking Baragu : 3 Hours + Grinding : 10 minutes or less + preparing dosa : 

30 Minutes.

Serves : 2 to 3 . 

                                                                                             

Raw Mango - Sasive Avalakki

Avalakki/ poha/ aval is one of the handy grain that come into help for breakfast or snack. 

Avalakki is prepared using boiled rice.
I have seen this process in my Doddamma's house when I used to stay in my childhood days. Its all a precious memory that come as dream for now.
Here is Sasive Avalakki one of the famous dish from Udupi. Even in big functions they do prepare Sasive Avalakki (Avalakki prepared using mustard seeds).
Here I have used raw mango tokku instead of tamarind pulp and ground mustard with coconut and added it.
Let us see the recipe now :
No Onion or No Garlic is used here and is one of the traditional dish from Udupi.

Ingredients :

To Cook :
Avalakki /Poha /Aval (Thick) : 3 Cups
To Add :
Mango Tokku/Grated Mango : 1 Tablespoon
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little
Grated carrot : 1
Ghee : 2 Tablespoons
To Grind :
Cut or grated coconut : 1 Cup
Mustard seeds : 3/4 Teaspoon
Red chilly /Byadagi chilly : 4 to 5
To Season :
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Groundnuts : 1 Handful
Curry leaves :6 to 8

Method :

1. Wash avalakki, drain out all the water. Add salt and mix it.

2. Add turmeric powder, jaggery, mango tokku and mix it nicely. Add 1/2 Cup of water and leave it for 5 minutes.

3. Cut or grate coconut and grind it with mustard seeds. Wash and grate carrot.

4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and 1 red chilly.

5. Add groundnuts and fry till it turns golden brown. Add curry leaves.

6. Add soaked avalakki mixture and mix it slowly on low flame.

7. Add 2 tbs of ghee and mix it slowly. Cover and cook for a minute.

8. Let it cook on low flame. Add ground mustard - coconut mixture and mix it nicely.

9. Add grated carrots and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve it with a cup of curd and banana.

Note :

It should be soaked well, so that avalakki cooked turns soft. You can use more oil instead of ghee. Use of more /less chilly is optional. You can adjust jaggery according to your taste.
Do not grind coconut and mustard into paste. Use the thick variety of Avalkki.
Time : 30 Minutes.
Serves : 3 to 4 .