MORINGA DOSA WITH LEFTOVER CURD RICE


This is the first time I have tried with leftover

curd rice.It was soft and the blend of Moringa,

gave out an appetising flavour.

If you have left over dosa batter,you could mix

2-3 batter with 1 cup left over curd rice .

What I did today -I mixed urad flour,rice flour

and poha with curd rice,and freshly plucked

moringa leaves…..to a healthy breakfast .

To the recipe now

INGREDIENTS

1 cup leftover curd rice

1/2 cup urad dal flour

1 cup rice flour

A handful of poha ( aval ,rice flakes )

A handful of moringa leaves

1 onion chopped fine

1 tbsp chilli flakes

1 tsp cumin seeds

A pinch of baking soda

Salt to taste

METHOD

•Mix all the ingredients together,and set aside

for 20 minutes.

•Pour a ladle,do not spread much .It should

look an uthapam ( thick ).

•Pour oil/ ghee around and cook on both sides .

Serve with any chutneys of your choice .

SPINACH/PALAK RAWA DOSAI


Today’s dinner yummy dosa.Iwas planning to make the basic rawa dosa for dinner.

Before starting to make dinner, I have a habit of checking my terrace garden.

The lush spinach leaves, glistening more due to rains attracted me.

So….there you go to the create of this healthy, tasty and beautiful recipe.

I have tried both porous dosai and normal crisp dosa( see photo below)

So do try and let me know your comments.

For the recipe now

INGREDIENTS

2 cups roasted rawa/semolina

1 cup palak leaves/ spinach

3-4 dry chillies

2 pips of garlic

1-2 tsp cummin seeds

2 tblsp rice flour

1 tblsp flour/ wheat flour

1/4 tsp.baking soda

Salt to taste.

METHOD

Blend all ingredients fine except the ingredients in bold .Mix in the flour without any lumps .

The batter should not be thick or thin.

Pour in a griddle add a little oil or butter and cook on both sides .

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For porous dosa : Add more water to make a thin batter.Pour all over the griddle to

create the porous look.Add oil and cook till crisp .Serve with coconut chutney

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Variations :You could add grated cheese or paneer after it is cooked on one side.

SPROUTED HORSE GRAM DOSA


Horse gram or Kollu is one healthy bean loaded with nutrients to man and animal too.

The soup or rasam made from this bean aids in relieving congestion,cough,fever ,fat .Not

only soups you could make many dishes from this healthy grain. Click on this link to

know about another variety of horsegram dosai Horsegram sprouts dosai(pancakes).

Today’s recipe is made with sprouted horsegram..When made with sprouted grains you

get a softer texture,so do try it for breakfast or dinner and send in your comments.

Highly recommended and beneficial for diabetic patients.

If you are not able to get sprouts you could soak the gram overnight

For the recipe now

INGREDIENTS

1 cup horsegram sprouts

a handful of whole green gram

1 cup raw rice

2 -3 green chillies or red chillies

1 inch piece ginger

1 tsp cummin seeds

salt to taste.

a little oil or ghee to make the dosas

METHOD

Soak the green gram and rice for only 20 minutes.Grind with the rest of the ingredients

like for dosa batter.Add salt to taste.

Pour in a dosa griddle and make thin dosas .Add oil or ghee .Cook on both sides.

Serve with any chutney of your choice.

 

2 HEALTHY DOSAS


Today i’m going to share with you 2 types of dosas,well suited for breakfast.The first one

will be with greens,mixed in normal iddli-dosa batter. IDDLIS (SOUTH INDIAN FOOD).

I have used karisalakanni leaves,known as the false daisy or bringaraj .This is a wonder

herb which nature has bestowed us with.To the pointers of health benefits now..

It is good for asthma and cold related ailments.

Best tonic for liver disorders.

Good to improve complexion and hair,teeth,eyesight.

Relief from piles,urinary infections ,cracked heels

Used in treating jaundice,used as a gargle to improve strength of gums.

Well,i have given some of the benefits ,please do explore further.There are 3 types of this

herb, bearing white, yellow and blue flowers.The blue ones are very rare to find.The

yellow and white flowers and leaves are used in Ayurvedic medicines and oils.The

minute i was enlightened by the benefits,it has been added to my herbal garden.!

To move on to the recipe now.

INGREDIENTS

1 Cup leaves

2 green chillies

1 tsp.cummin seeds or 1/2 tsp kalonji or nigella seeds

1 cup dosa batter

METHOD

Grind the bold listed to a paste,Mix into the batter and make dosas.

Variations to go green…

Spinach leaves,coriander leaves,mint leaves,balloon vine leaves,gotukola or vallarai

basil leaves ,curry leaves…….

To entice your kids ,you could make dosas like pizza,topped with cheese and tomatoes

with these greens.

The next one will be Beetroot dosa or pancakes

This dosa is made with wheat flour.Beetroot is another wonder vegetable packed with

nutrients.Story of discovery made short…had leftover beetroot water gotten after

cooking beetroot for another dish……and so it started.Let’s get into the recipe now.

INGREDIENTS

1 cup beetroot water

1  Cup wheat flour

2 eggs

1 tblsp.curd or yoghurt

salt to taste.

METHOD 

Beat eggs with salt ,add curd and the beetroot water.Gradually add in the flour and make

into a batter like for pancakes.Pour a ladle of the batter and make into shapes you like.

You  could also blend in the puree of beetroot(boiled or raw) .

Those who need to spice up  more could add chilli flakes or chopped green chillies to the

batter.