Raagi & Carrot Rotti

Raagi & Carrot Rotti is healthy breakfast or snack dish. Planning for breakfast or any side dish sometime one need to go on thinking. It is always better to have some thing different and some thing healthy. Breakfast should be heavy and the lunch should be normal and the dinner should be very light they say. Heavy means not over eating. It should be healthy and easy to digest. Ragi is one of the healthy grain. Having raagi is a healthy habit and it is gluten free.

We can prepare raagi & carrot rotti in different method. I choose this method because roti will be not only soft, it is easy to prepare too.
I have used raagi flour, rice flour, onions, grated carrots and some spices too.
Lets see some benefits of eating raagi (Finger Millet) in our diet.
Raagi/Finger Millet is very rich in calcium. It helps to reduce reduce extra weight. Ragi has very low fat content and it is in unsaturated form. It is a good choice to choose ragi instead of wheat or rice who wants to shed their extra weight. Ragi contains an amino acid which helps to reduce the appetite. Ragi is high in dietary fibre. It helps in easy digestion, prevents in over eating and makes feel full for a longer time. Eating ragi helps to control cholesterol level in our body. Eating Ragi helps to get rid of excess fat in the liver. It is good for diabetic patients. It helps to regulate blood sugar level. Ragi is an excellent source of natural iron. It contain Vitamin C, gluten free and good anti - oxidant. It is an excellent baby food. It helps the body to relax naturally. It is good for anxiety, insomnia, headaches and depression.
One Must Remember that high consumption of ragi should be avoided, because it could increase the oxalic acid quantity in the body. It is not advisable for people who have kidney stones and urinary problems.
It is an easy and healthy dish and you can prepare this Raagi & carrot rotti and enjoy any time of the day.

Things needed :

Raagi/Finger Millet flour : 2 Cup
Rice flour : 1/2 Cup
Carrots : 2
Onions : 2
Curry leaves : 1 Handful
Coriander Leaves : 2 to 3 Tablespoon
Coconut : 1 Cup
Green chilly : 1
Salt : To Taste
Curd : 1/2 Cup
Oil : 3 to 4 Tablespoons

Method : 

1. Wash and cut curry leaves, coriander leaves and green chilly into small.
2. Wash and scrape out the outer layer of carrot and Grate it. Grate coconut.Cut onions into thin pieces.
3. Take a big pan or bowl. Put curd, raagi flour, rice flour, grated carrot, coconut, cut onions and salt.

4. Add cut curry leaves, coriander leaves and green chilly. Mix it well and add required water.
5. The dough consistency should be little thicker than dosa dough.
6. It will be easy to prepare rotti if the consistency is bit loose. You can spread the dough nicely on the hot pan.
7. Keep a pan on the fire. Heat and apply oil on the top. Take a handful of the prepared dough and spread it nicely.

8. Sprinkle little oil on the top and cover the rotti. Cook for 1 minute and turn the rotti other side and cook for a minute.

9. Remove from the pan and serve hot rotti with side dish and a cup of curd.

10 . Add ghee or butter on the hot rotti before serving.

11. Repeat the same with remaining dough and prepare rotti.
12. We had Raagi rotti with gongura chutney and butter.

Note : 

Mixing the dough bit loose helps to spread the rotti easily. Touch water in between and spread the rotti in to thin layer. Adding onions is optional. ( I have added). You can also serve this rotti with any vegetable curry or any type of chutney. Soft rotti is good to eat. Adding curd and rice flour helps the raagi roti to be soft and tasty.
Time : 30 minutes
Serves : 4 to 5

Mysore Bajji ( Fritter)

Mysore bajji is a fried Pakodas. When I saw this Mysore bajji picture with a cup of coffee, I was just curious how it taste. I just gave a try. It was nice and tasty and good to have with a cup of coffee or chai or as evening snack.

Something interesting I thought. Mangalore Goli baje is liked by many and it is really yummy to eat when they are very hot and its world famous. Now how about making this Mysore Bajji and tasting it?
I have used maida, rice flour, curd and some coconut pieces. It is easy and quick and one should eat this fritters when they are hot.
Coconut chutney or any ketch up goes well with this fritters.

Lets see the recipe now.

Ingredients :

Maida (All Purpose flour) : 1 Cup
Rice Flour : 1 Cup
Curd : 1/2 Cup
Green chilly : 2
Coriander Leaves : 1 Handful
Curry Leaves : 8 to 10 leaves or more
Salt : To taste
Cooking Soda : a pinch
Coconut Pieces : 3 to 4 Tablespoons
Oil : 1 Cup (To fry)

Method :

1. Wash and cut coriander leaves, curry leaves and green chilly. Cut coconut pieces into small.

2. Take a big bowl and put maida, rice flour, cut coconut pieces, chilly  coriander, curry leaves, curd, salt and curd. Mix it well.
3. Mix it well and add a pinch of cooking soda and mix it well again.

4. Now keep a frying pan on the fire and heat. Add oil to it. Let it get heated.
5.Now take a handful of mixed dough and leave in oil like bonda (small sizes). (Squeeze the dough in oil).

6. Let it cook on both sides. Fry on medium heat. When they turn slightly brown remove from the oil.

7. Put it on a kitchen tissue. It helps to absorb extra oil in the fritter.

8. Serve Hot Mysore bajji with ketch up and a cup of Hot Coffee or Tea.

Note :

No need to mix the flour and leave it for resting. It might absorb more oil. Adding onions to the bajji batter is optional. (I have not added)
It should be eaten when they are hot. Adding more chilly is also optional.
Time : 20 minutes
Serves : 3 to 4 

Knol knol & Bombay Basale Leaves Curry

Bombay Basale that is what my sister calls these leaves. (brother in law's wife). They grow plenty in our Birthi Mane home at Salikeri, near Brahmavar.(D.K). They normally grow where there is lot of water. We have a few coconut trees at our native home and one must have seen the coconut tree and how to water coconut trees. A big deep circle is dug around and then water is put in that dig. Coconut trees are normally watered during winter and summer. During rainy season there is no need to water these coconut trees. We in South Canara get good amount of rain fall. During summer and winter we can see these Bombay basale leaves grow plenty under the coconut trees. I have no idea why do they call this leaf as bombai (Bombay) basale/Malabar leaves. Anyways whenever I travel to our native I try bring these leaves and try many varieties of dishes out of it. Here is one such recipe.
I have used this Knol knol, Bombay leaves and some spices and prepared the curry.  
Knol knol/gadde kosu/Navil kosu/shalgam/nool kol/Turnip is one of the good vegetable which is loaded with beneficial properties.
Lets see some benefits of eating Knol khol in our diet.
Knol knol is a perennial and cool season vegetable.Knol Knol is rich in vitamins and dietary fiber. It is very low in calories and fat. It has no cholesterol in it. It is rich in anti oxidant property and it helps body to protect from diseases and harmful radicals from the body. It is good for strong teeth and gum. Knol Knol contain good amount of many B complex groups of vitamins. It has good amount of minerals like copper, calcium, potassium, manganese, Iron and phosphorus. It helps to control the blood pressure level. Knol Knol contain Vitamin A and Vitamin K and B complex group of vitamins.
It is a very simple curry with freshly roasted spices aroma spreads while cooking.
We can have this curry with chapatis, pooris, roti, naan. dosa, idli and plain rice.

Ingredients : 

To Cook 
Bombay Basale : 1 Bowl ful
Turnip /Gadde Kosu/ Knol Khol : 4 to 5 (small)

To Roast /fry
Urid Dal : 1 Teaspoon
Coriander Seeds : 2 Tablespoons
Red (byadagi) Chilly : 5 to 6
Curry Leaves : 5 to 6
Ingh : a pinch

To Grind :
Coconut : 1 small cup (or 1/2 of 1/2 coconut) Fresh
Roasted spices
Tamarind : a marble size
Water : Required

To Add :
Cooked Vegetables
Salt : as required
Turmeric powder : a pinch
Jaggery : 1 Tablespoon
Ground coconut spice mixture
Methi seeds : 1/4 Teaspoon
Mustard seeds seasoning  with curry leaves, mustard seeds, jeera (1/4 Teaspoon) and curry leaves.+ 1 Teaspoon of coconut oil.
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut leaves and knol khol into small pieces.
2. Cook them with required water till the vegetable gets soft.

3. Keep a small pan on the fire and heat. Put 1/2 Teaspoon of oil . Put Urid dal and fry till they turn golden brown.

4. Add coriander seeds and fry for 30 seconds. Add red chilly and fry for 10 seconds. Put of the fire.

5. Add curry leaves and a pinch of Ingh. Mix it well. Let it cool.
6. Grind grated coconut, tamarind and fried spices with little water. Remove from the mix jar.

7. Keep a big pan on the fire. Put cooked leaves, vegetables, salt and jaggery.

8. Add required water and mix it well. Cook this mixture for 1 minutes.
9. Add ground coconut mixture and mix it nicely. Add 1/4 tablespoon of methi (fenugrik seeds) and mix it well.
10. Let it boil for 2 to 3 minutes. Stir in between . Put the ready cuury to a serving bowl.

11. Add mustard seeds, jeera, ingh and curry leaves seasoning with coconut oil.
12. Add cut coriander leaves and serve the curry with your main dish

 Note : 

You can use any edible leaves instead of bombay Basale leaves.(harive , palak, dil, etc). Use of onions and garlic is your choice. You can also use more chilly. Using byadagi (one variety of chilly) chilly adds to taste and colour. You can also use little water and make the curry little more liquid; Use of jaggery is optional. (Adding jaggery helps to reduce the acidity content in the curry. Adding raw methi/fenugrik seeds helps to reduce the cholesterol content.
Time : 30 minutes
Serves : 3 to 4

Millet (Jola) & Urid Dal Dosa

Millet (Jola) & Urid dal dosa is a healthy dish and we can enjoy these dosas for breakfast or as an evening snack. Millet is one of the best grain which has no gluten in it.

I have used Urid dal, millet flour and prepared dosas. I tried dosas just after mixing it. (with out fermentation), and after fermentation also.You can have your imagination in healthy way and prepare dosas and enjoy.
Lets see some benefits of using Millet in our diet.
Millet helps to protect our heart health, diabetes and improve digestive system. It boost respiratory health and increase our energy level. They are full of B vitamin, iron, calcium, potassium, Zinc and magnesium. They also contain essential fats. Millet is full of dietary fiber and protein. They help to control blood pressure level and cholesterol level in our body.

There are three varieties of dosa with same dough. First one is, I have tried dosa immediately after grinding. The second one is left the dough to ferment and then prepared dosa. The third one is I have used some carrots, coriander leaves, coconut and curry leaves. Just top up and prepared dosa. All the varieties are nice and you can try and enjoy these healthy dosas. 

 Lets see the recipe now:

Things needed :

Urid Dal : 1/2 Cup
Millet (Jola) flour : 2 Cups
Salt : Required
Water :Required
Oil : 2 to 3 Tablespoons

Method :  

1. Soak urid dal for 2 to 3 hours and grind it. Remove from the mixi jar and put it in a bowl.

2. Now add millet flour and salt to the ground Urid dal dough. Mix it well and prepare dosa dough. (Use required water).

3. Keep a pan on the fire and heat. Sprinkle oil and clean up with a kitchen tissue.
4. Take a ladle full of prepared dosa dough and spread on the tava in a circle shape.

5. Cover and cook for 1 minute. Turn the other side and cook.

 6. Now dosa is ready to serve. Serve with any chutney or any other side dish you prepared. Add a spoon of ghee on the top of dosa.

Note :

This is without fermenting the dough. It is nice to eat and you get the aroma of urid dal. Dosa is soft and nice and you should have them when they are hot.
Time : 30 minutes + Urid dal soaking time - 3 hours.
Serves :  3 to 4 

2nd Step :

You need
Ferment Dosa dough (urid dal and millet)



 Dosa batter spread on the tava

Wait till it turns brown on both sides.

Ready to serve Dosas

3rd step :

All you need is fermented Millet and Urid dal dosa batter 
Carrot's gratings mixed with coriander leaves, curry leaves and coconut

Fermented Millet Urid dal dosa dough and carrots with coconut

Dosa and carrot spread on the dosa .

 

 Dosa is done.Sprinkle chutney powder and then carrot, coconut mixture on the dosa.

 Ready to serve dosa with chutney.

 
 Ready to serve Millet Dosa with Dal, chutney powder and jaggery.