Category: dosas

NAVANE MENTHYA DOSE-FOXTAIL MILLET METHI DOSA

In my earlier post of Navane Dose, I had written about Navane Akki and its nutritional values.  Go through it.

Menthya/Methi/Fenugreek seeds are also good for health. It is called as reservoir of medicinal properties, few to mention, lowers cholesterol, controls sugar level, cancer etc.,

Today we shall see how to prepare Dose combining Navane and Menthya.

You all check out my other recipes of Navane and give feedback.

Ingredients : (more…)

NAVANE DOSE-FOXTAIL MILLET DOSA

Navane Dose

Navane Dose

Navane or Foxtail Millet is a gluten free grain and is the second most commonly grown species. It is rich in protein, minerals, vitamins, amino acids, calcium. It helps reduces cholesterol level. It is also used as a diet food. It can be substituted with rice and consumed by all.

Navane is also called Navane Akki. It is used for various dishes. I have tried Navane Huggi/pongal, Navane Idli, Navane-Moong dhal Pongal, Navane Kabab, Navane sampali, Navane Burfi.

You can check out my other recipes of Navane and give feedback.

Ingredients :

Navane rice                                       2 cup

Urad dal                                             ½ cup

Avalakki/flattened rice               ¼ cup

Menthya/fenugreek seeds         1 tsp

Salt to taste

Method :

Wash navane, urad dal, methi and soak altogether for about 4 hrs.

IMG_20140714_154840 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Soak flattened rice half an hour before grinding.

IMG_20140714_154846 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now grind all into fine paste with soaked water.

Add salt to taste and mix the batter well. You can see bubbles on it.

IMG_20140715_063458 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary to get right consistency.

IMG_20140715_070344 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Heat the pan put some oil. Put one ladleful of batter on it and spread into circle.

IMG_20140715_072535 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook for 1-2 mts. Take a spatula, remove dosa first from the sides and in the centre.

IMG_20140715_072719 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook for one more minute, then turn on the other side to cook.

IMG_20140715_071556 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Navane dosa is ready to serve.

IMG_20140715_071526 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

You can serve with Aloo Onion Palya, coconut or fried gram chutney and sambar.  Or any chutney of your choice.

 

Tips :

If your batter is too watery you can add little rice powder to get right consistency. You can use more or less oil as per your taste.

INSTANT RAGI DOSA-INSTANT FINGER MILLET DOSA

Instant Ragi Dosa

Instant Ragi Dosa

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it is beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today let us learn how to make tasty Instant Ragi Dosa. You can try out my other recipes in Ragi like Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Ragi Flour                             2 cups

Wheat/rice flour                1 cup

Curds                                      1 cup

Salt to taste

Oil as required

 

Method :

In a bowl mix ragi flour, wheat/rice flour, curds and salt. Add water to get the consistency of dosa batter.

IMG_20140712_072650 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Close the lid and keep for 20 mts. If you are in emergency, you can make dosa immediately also.

Now mix the batter well and add water if necessary.

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.

IMG_20140712_072703 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook in medium flame. You can make fine roast.

Flip and cook for 30 seconds.

IMG_20140712_073050 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now Instant Ragi Dosa is ready to eat.

IMG_20140712_073456 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

I have served with Onion Gojju today.  You can serve with any chutney of your flavour and sambar.

 

Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food. If you are making Instant Ragi Dosa for a diabetic, then you can avoid Rice Flour.

RAGI DOSA-RAGI DOSE-FINGER MILLET DOSA

 

Ragi Dosa

Ragi Dosa

Ragi is the common name of Finger Millet in Southern part of India. The state of Karnataka is the largest producer of ragi in India. This is one of the most nutritious food and one of the easy one to digest . It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. It is rich in protein and fiber. It has the least amount of fat in them.

Ragi is a great source of iron making it beneficial for individuals with low hemoglobin levels. Ragi is helpful for development of bones in children. It is also a diabetic food as they contain higher amounts of fiber over other cereals and millets. Diets based on whole finger millet have a lower glycemic response i.e. lower ability to increase blood sugar level. It helps in lowering the cholesterol levels.

Ragi is normally consumed in the form of flour-based foods such as roti (unleavened pancake), mudde(stiff porridge/dumpling) and ambli (thin porridge). Ragi can be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various Indian preparations like dosas, idlis and ladoos. One famous and tasty recipe of Karnataka is Ragi Malt or Hurihittu.

Today I am showing how to make tasty fluffy Traditional Ragi Dosa. You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Urad dal                                ½ cup

Ragi Flour                             2 cups

Salt to taste

Oil as required

 

Method :

Wash urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind urad dal into fine paste.

Transfer to a container and add ragi flour, salt and mix well.

IMG_20140704_170618 [1024x768]

Keep for fermenting for 5-6 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

IMG_20140704_170859 [1024x768]

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. You can make dosa to your thickness.  You can see holes on dosa.

IMG_20140705_101906 [1024x768]

Cook in medium flame. You can make fine roast.

IMG_20140705_101733 [1024x768]

Turn dosa and cook for 30 seconds

Now Ragi Dosa is ready to eat.

IMG_20140705_101729 [1024x768]

You can serve with coconut chutney and sambar or grated jaggery / kakambi.

IMG_20140705_102459 [1024x768]

Tips :

Ragi Dosa is very nutritious and healthy. It can be consumed as diet food.  If you want Ragi Dosa to be little soft and fluffy cook in low medium flame and remove before it gets roasted.

EERULLI DOSE-ONION DOSA

Onion Dosa

Onion Dosa

Ingredients :

Dosa Rice                                 1 cup

Boiled Rice (kusubalakki) 1 cup

Urad dal                                  ½ cup

Onion                                       3-4

Green chillies                       5-6

Curry leaves                         5-6

Coriander leaves                1 handfull

 

Method :

Wash both rice and urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind rice and urad dal into fine batter. Use the soaked water for grinding.

Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

IMG_20140704_172142 [1024x768]

In the morning, mix the batter well and add water if necessary.

IMG_20140705_070832 [1024x768]

Finely chop onion separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. Dosa should be little thick.

Now spread chopped onion, green chillies, curry and coriander leaves on the dosa and cook in medium flame. You can make fine roast.

IMG_20140705_102949 [1024x768]

Onion Dosa

Onion Dosa

You can serve with coconut chutney and sambar.

IMG_20140705_102736 [1024x768]

TOMATO DOSA-DOSE

Tomato Dose

Tomato Dose

Ingredients :

Dosa Rice                                    1 cup

Boiled Rice (kusubalakki)    1 cup

Urad dal                                      ½ cup

Methi/menthya                       ½ tsp

Tomato                                       4-6

Green chillies                           5-6

Curry leaves                             5-6

Coriander leaves                    1 handfull

 

Method :

Wash and soak both rice, methi and urad dal for about 4 hrs. Do not put more water for soaking.

Grind all into fine paste with soaked water.

IMG_20140704_172142 [1024x768]

Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary.

IMG_20140705_070832 [1024x768]

Finely cut tomatoes into small pieces separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil. Take one ladleful batter, put on the griddle.

Dosa should be little thick.

IMG_20140705_102717 [1024x768]

Now spread finely cut tomatoes, green chillies, curry and coriander leaves on the dosa.  Close the lid and cook in low medium flame. You can make fine roast.

IMG_20140705_103058 [1024x768]

You can serve with coconut chutney and sambar.

IMG_20140705_103156 [1024x768]