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Green Gram and Proso Millet Dosa / Idli

Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 12 hours hours 45 minutes minutes

Ingredients

• 1 and 1/2 Cup Dehusked split Green gram
• 1 Cup Proso Millet ( Baragu / Panivaragu )
• 3/4 Cup Urad dal
• 2 tsp Fenugreek seeds
• 2 tsp Himalayan Pink salt
• water as required

Instructions

• Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
• Wash the millets throughly with the urad dal and fenugreek seeds.
• Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
• Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
• Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
• Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
• Enjoy and make crispy dosas or Idlis.

Notes

Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)

The post Proso Millet and Green Gram Dosa / Idli appeared first on My Veg Fare.

Rava Dosa is Lacy thin Crepe which is spicy and crispy is an authentic south Indian Breakfast recipe. served with coconut chutney and Potato saagu / kurma.  Rava here used is called fine semolina, not the coarse ones.

This is another wonderful Dosa in the south Indian Restaurants and Darshinis.  They are absolutely mouthwatering and comes in different shapes and with different chutneys and subjis to go by.  It is really an art to make this Dosa you cannot spread them like your ordinary Dosas you have to pour this Dosa from a little height and should be more watery so, when you pour it around the tawa it tries to spread on its own and it needs your help too..., Once you get used to it and the consistency you will do a great job and you should pour it more thin and crispy.

Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 2 hours
Cook time: 5 to 7 minutes
Shelf Life: 2 days
Serves: 5

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Ingredients:

• 2 cups - fine semolina/chiroti rawa
• 1 and 1/2 cups - Rice flour
• 1 fist ful of plain flour/maida
• 2 onions
• 4 to 5 Green chillies (optional)
• 1'' ginger
• 1 to 2 sprigs of curry leaves
• 2 to 3 coriander leaves
• salt to taste
• oil to cook

METHOD

Mix Rice flour, maida and Rawa and using  water and making it into a very thin dosa consistency
Chop the onions, chilies, coriander and curry leaves finely and mix them with it
Add required amount of salt
Leave this Dosa batter for one or two hours

Check the consistency again, as semolina would have absorbed water! add more water.

Batter should be very thin not like a dosa batter
Make Dosas with the batter, pouring it little from  above around the tawa evenly, so it spreads on its own, it is just a practice and you will get it soon enough
Toss it around and cook on both the sides or just on one side
Serve it with coconut chutney or aloo subji or saagu

 

NOTE: Important:

For this particular Dosa the Dosa should be very thin pouring consistency, not like the usual Dosa batters, only then Rawa dosai will be crispy and comes out very well

If the batter thickens keep adding water.

Every time when you make Dosa remember to mix it before pouring as semolina will settle down in the bottom

You can onions, chillies and coriander leaves to the batter or mix them up and sprinkle them on top of the batter once you pour it on the tawa

Another method sprinkle the onion mixture on the Tawa randomly and then pour the batter into it.

You can also add 1/2 cup of Yogurt and then rest water to make this.

Have a lovely time making these spicy Dosas which are really tasty to eat !!.

The post Rava Dosa ( Spicy Fine Semolina crepes Indian style) appeared first on My Veg Fare.

Ingredients:

• easy cook or Kusabalakki or Dosa Rice 1 cup
• Sona Masoori Rice (any ordinary Rice)  2 cup
• Puffed Rice / Mandakki puri or Kallepuri 1 cup
• Thick curds ( Yogurt) 2 cups (slightly sour)
• 1 tsp fenugreek seeds

METHOD:

1. Wash and Soak all the Rice with fenugreek together for 6 hours or overnight
2. Then take the kallepuri put everything in the water wash it once or twice take it out from the water and soak it in curds for 1 or 2 hours just before grinding the Rice.
3. Once everything is well soaked grind them all together into a nice smooth batter.
4. Now the Dosa batter is ready actually you can use this batter immediately as the curds would have become sour and helps the batter in fermenting in no time.
5. You can serve the Dosas with any side dish you wish

The post Puffed Rice / Kallepuri (Mandakki puri) Dosa appeared first on My Veg Fare.

I am posting this recipe to an event  Aparna of  Mydiversekitchen who is hosting the ''Food in colour'' events started by Harini of sunshinemoms, I hope this looks orange, as I am not a good photographer I tried my best when cooked it was looking orange in colour!!  This month the Food in colour event has come up with ''Orange''

Dosa has always been a comfortable meal to south Indians
CARROT DOSA

METHOD - I

Ingredients:

• 2 cups Rice
• 1/2 Easy cook rice/Kusublakki
• 1 & 1/2 cups grated carrot
• 1 tsp cumin/jeera seeds
• Tamarind gooseberry sized
• 4-5 Red chillies
• salt to taste
• 1 onion medium sized (optional)
• oil to fry dosas

METHOD

1. Soak both the rice together for 2 to 3 hours.
2. Then grind them with all the other ingredients said above into a dosa consistency
3. Add salt at the end, & add water and make it thinner
4. Just like the consistency of a Rava Dosa
5. You can use carrot dosa immediately after grinding it.
6. you can  make dosas just the way you cook Rava Dosas, hold the ladle a little higher and spread it from the outer circle of the Tawa/kaavli, you cannot spread it like an ordinary dosa
7. They are usually very thin & crispy
8. If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
9. They are now ready to serve.
10. you can store it in the fridge & can be used next day

METHOD: II
The other method is If you grind it with Urad Dal you can spread it like a dosa!

Same as above ingredients except add

• 1/2 Cup Urad Dal

to the above ingredient list grind it into a smooth dosa batter, this batter you can spread it like a dosa.

MINT CHUTNEY

Ingredients:

• A fist ful of channa dal
• 1 cup full of Mint leaves
• 2-3 sprigs of coriander leaves
• 1 tsp of oil
• 1/4 tsp sugar
• salt to taste
• 3-4 green chillies
• 2-3 flakes of Tamarind
• a pinch of asafoetida/hing
• 1/2 cup grated fresh coconut

Seasonings: 1 tbsp oil & 1 tsp of mustard seeds

METHOD

1. Take a pan or wok, heat oil add channa dal & roast till in a low flame
2. Meanwhile, pluck mint leaves 2 fistful or 1 cup & coriander leaves wash, drain & add it to the same wok where you are frying the dal
3. Fry Tamarind flakes too along with it
4. keep them aside so that they cool down
5. Grind them all together with salt, sugar, coconut & hing with adding water.
6. Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.

The post Carrot Dosa with Mint Chutney- FIC Orange appeared first on My Veg Fare.