Tag: nutrition

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.

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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.

RAGI BEETROOT ROTTI

IMG_20131231_100903 [RECIPIE]

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 let us learn how to prepare Beetroot Rotti.  You can try out my other recipes in Ragi like Instant Ragi Dosa, Hurihittu, Ragi Laddoo.

Ingredients :

Ragi powder                                               2 cups

Grated Beetroot                                        2 cups

Jeera                                                               1 tbsp

Green chillies                                             7-8

Ginger                                                          3/4 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                           1 tsp

Salt to taste

Oil as required

 

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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.

VEGETABLE ROTTI-TARAKARI ROTTI

Vegetable Rotti

Vegetable Rotti

Ingredients :

Rice powder                                                2 cups

Grated coconut                                         1 cup

Jeera                                                              1 tbsp

Carrot/cabbage/capsicum/

Onion/cucumber/                                   1 cup (all vegetables finely grated)

Green chillies                                             10-12

Ginger                                                           1 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                           1 tsp

Salt to taste

Oil as required

 

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander.  Finely chop and keep aside.

In a small pan, temper mustard seeds with 2 tsp oil.

In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture, finely grated vegetables and tempered mustard and mix well to make the dough.

IMG_20140618_063606

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

IMG_20140618_071739

Put 1tsp oil around the vegetable rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove vegetable rotti from the kadai.

Vegetable Rotti

Vegetable Rotti

Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with ghee and honey.  You can also serve with sweet curds (curds and sugar).

IMG_20140618_094902

Tips :

For better results make rotti in iron kadai. Also keep in mind, kadai should be cooled before making next rotti. Vegetables should be finely grated else rotti will break. No big pieces should be there. If you want spicy, add more green chillies. As vegetables are there you may need more chillies. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.