Ragi Dosai / Finger Millet Crepe

Getting health conscience these days. Trying to avoid unnecessary carbs. :-) Ragi is one of my ingredients to reduce on my carbs intake. Ragi is very healthy . There are variety of dishes we could try with it. Dosa is another variety. My mom used to make it back in India but I never tried it. I used to have ragi in the form of porridge. But when I made this today, I really liked it so much. With more addition to the simple millet flour, the taste increases.

Ingredients:

Ragi / Finger Millet flour - 1 cup
Rice flour - 1/2 cup
Salt - to taste
Asafoetida - a pinch
Onion- 1/2 finely chopped
Green Chilli - 1 finely chopped
Cilantro - Handful chopped
Ginger - 1 tbsps chopped

Makes about 8 dosas/ crepe

Preparation

Mix all the above said ingredients with sufficient water. Make it into a smooth batter.

Heat the pan and take one laddle batter and make crepes. Let it cook for about 2 mins and then flip it to other side and let it cook for another 2 mins.

When both sides are cooked, serve it with chutney or sambar. I love it spicy, so I did a saute of green chillies in melted butter/ghee.

Tasted great with ghee and chilli.

Enjoy your day!!!

Sending this to Umm Mymoonah's Anyone can cook

Whole Moong / Green Gram Dosai - Pancake

My friend in San Francisco once told me about this whole moon dosai. I was talking to her about making something simple for breakfast and she introduced me to this dish. It is very simple but it is full of just nutrients. So healthy and so filling. I tried this once and it came out very well. When we eat it, we have a great feeling of consuming the nutrients entirely without any additives. Doesn that sound great. Imagine eating 2 dosas that is just protein. Living in this health conscience world, it makes us feel so guilt free.

Ingredients

Whole Moon/Green gram - 2 cups
Salt - to taste
Red Chilli - 1
Onion - 1 cut finely
Ginger - 1 tbsps cut finely
Asafoetida - a pinch

Preparation:

Soak the moon overnight

When it double in quantity, grind moong with salt chilli, ginger and asafoetida along with little water. Grind it to a smooth or coarse paste. Add water if you want to dilute batter.

In dosa pan, take one laddle full of batter and make dosa.

Sprinkle some onions and drizzle some oil around the dosa and let it cook for about 2 mins.

Turn the dosa to the other side and let cook for about 2 mins.

Serve it hot with chutney or chilli/ idly powder or sambar.

Sending this to Hearth and Soul event

Happy Weekend!!!

Paper Roast Masala Dosai / Masala Crepe

My husband's favorite is Masala Dosai with groundnut chutney. My mom used to make this dosai when we were young. She used to stuff in all possible vegetables and give us. We would also eat it relishing the masaldosai. Today I made simple masal dosai with potato stuffing and groundnut chutney. Wanted to send this to Chitrali's Combo Meal event . This is a simple dish which we will all love.. Just the right combination of side dish makes it taste heavenly... I love crunchy and crispy dosa... Imagine nice yummy masala with it and a great tasting chutney????? Wooowww!!! It tasted great..

Ingredients:

For dosa:
Dosa Batter - 3 cups

For Potato Masala:

Potato - 4
Onion - 1 finely chopped
Turmeric - 1 pinch
Red chilli powder - 1 tsps
Green chilli  - 1 slit into half
Salt - to taste
Curry Leaves - 8
Oil- 1 tbsps
Mustard - 1 tsps
Urad dhal - 1 tsps
Ginger - 1 tsps chopped

Preparation of Masala:

Cook potato and keep aside. In a pan , heat oil, add mustard and add urad dhal when mustard splutters. Addgreen chilli, ginger, asafoetida, curry leaves.

When golden brown, add onion and fry till it caramelizes. Now add turmeric, red chilli powder and potato. Fry for a min and add salt. Mix everything well and fry for about 3 mins in medium heat.

When everything mixes well remove from heat.

Ground Nut Chutney:

Roasted Groundnuts - 1 cup (with or without skin. both works fine)

Salt - to taste

Tamarind - Small lime size

Asafoetida - a pinch

Oil- 1 tbsps

Mustard-1 tsps

Urad dhal - 1 tsps

Curry leaves- 6-8

Red chilli - 2

Preparation:

Grind all the above said ingredients into a fine paste with water. You can dilute by adding more water as per requirement.

Season with mustard curry leaves asafoetida and uradh dhal fried in oil. 

For detailed recipe check groundnut/peanut chutney

Masala Dosa:

Heat the pan. When hot enough, take one laddle full of dosa batter and pour it on the center of the pan. Spread it in a circular motion similar to crepe. Drizzle oil around the dosa/crepe

Wait for a 2 mins and turn it to the other side. The base would turn golden brown.

After a minute turn it back and spread the potato filling along the dosa in the center.

Now fold one side of the dosa as shown and then another fold.

Crunchy Masala Dosai is ready.. tastes yummm when you have it with chutney... 

Sending this to Chaitali's Combo meal

Fruit n Nut Uthappam/ Pancake - For All the sweet tooth in this world :-)

Its always been onion or vegetables or tomatoes etc in my uthappam. This time I wanted to try this fruit and nut uthappam and it came out very well. The reason behind such dishes is my husband. He encourages me to try new recipes . He is a very good critic as well. This gives me encouragement to try new things. The story behind fruit and nut uthappam is - We  went to this restuarant where he served pinapple uthappam. It had pineapple  few pieces of mango and peanuts in it. With that he served sambar as side dish. It tasted really good. From then I wanted to make it at home but dint have the right ingredients and dint get a chance it to make it for a long time. Last weekend I got a chance to try this but I thought why not make it with more fruits and nuts. Thats when this fruit and nut uthappam (pancake) got its orinigination.

Ingredients:

Dosa batter - 4 cups
Pineapple - 1/4 cup finely chopped
Grapes - 1/4 cup chopped
Pomegranate pearls - 1/4 cup
Oil  - 5 tbsp
Assorted nuts - 1/4 cup crushed

Preparation:

Heat a flat pan. Take the batter in the ladle and pour it on the center of the pan. Spread it in a circular motion as we would do it for a pancake.

Sprinkle the fruits and nuts one at a time .

Drizzle oil around the dosa.

Wait for about 2 mins and you will see the upper portion getting cooked. Now with a spatula, turn it to the other side. You will notice that the bottom part would have turned golden brown.. Wait for another minute and flip it back to original position and remove from heat.

Hot fruit and nut dosa ready to be served with sambar. Kids will love it... Especially cauliflower sambar is a great combo. Happy Cooking!!!