Green Gram( Hesaru Kaalu) Archives - My Veg Fare

Proso Millet and Green Gram Dosa / Idli

Jayasri Ravi — Tue, 21 Nov 2017 02:53:33 +0000

This is a combination of Dehusked Green Gram and Proso millet made into Dosa or Idli! Millets are diabetic friendly as they are rich in fiber. These days millets have become very popular. I do use them in my everyday cooking but also use Rice. Proso millet is called Baragu in Kannada, Panivaragu in Tamil Variga in Telugu and Chena in Hindi. Here I have used Proso Millet you can use any other millet or you can use Rice instead.
I have used dehusked split Green gram, which is good for health than the Yellow moong dal which does not contain any husk and Green Gram is also rich in proteins Proso Millet contains per 100g (Protein 12.5g Fat 2.9g Fiber 2.2g Minerals 1.9g Iron 0.8g Calcium 14g Calories 356g).
I use millets in moderation and also combine them, as consuming only millets gives me tummy aches and the whole day I suffer. So, I usually combine them with other ingredients to make it better for me to digest it. when you start using millets use them in little quantities to see how you are able to digest it.

Millets are known as Siridhanya! in Kannada. They can be substituted instead of rice and used in recipes wherein we make rice dishes. Wash them thoroughly and are a bit heavy in the stomach. Millets are Gluten free and useful for people suffering from wheat allergies.
My father is diabetic, Last time when I was in India I made these for him, he was so happy he liked the dosas better than the Idlis as they were so crispy and I was so happy.
Try out and tell me if you liked it.

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

Cook Time 15

Total Time 12 45

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!)

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Husked Green Gram Idlis

Jayasri Ravi — Thu, 24 Feb 2011 00:11:00 +0000

Hi everybody, how are you all ?, This post was in my draft from 2 weeks, This one I tried in an impulse, and it turned out great, A good way of making kids eat a healthy steam cooked, protein rich food and of course no oil too.., isn't it great about these Idlis, I love Idlis anyday (I love dosas too and love upma Oh! shut up ..), well that would be a long list.
Hmm.., But, I do have to tell you this, when I land in Bangalore go home, have a good bath the first thing I do is straight to the Darshini around the corner, near my house for a plate of Idlis and Vada!, Oh! that is a complete satisfaction don't you say...
Ok will stop now, I have few more posts to link..., Coming back to the recipe, absolutely it was delicious.., should thank satya, because of her I made these... my Idli maniac daughter loved it, that is a very important matter to me, her approval!, made it, served it and looked at her face for reaction, she said to me now and then I do cook well :)). But, she did say that like normal Idlis she couldn't indulge in it more, as it filled her stomach very soon, it kind of cheated on her :)). Oh! God she and her jokes....

HUSKED GREEN GRAM IDLIS

INGREDIENTS:
3 and 1/2 Cups Idli Rice (or Sona Masoori)
1 and 1/2 cup Husked Green Gram
1 Cup Urad Dal
1 tbsp Fenugreek seeds

METHOD:
Soak everything under Ingredients previous night, Soak Rice and Fenugreek seeds together and Urad dal and Husked Green Gram separately.
I have asked you to soak the dals separately because they require more water than the rice.
In the morning Grind the rice for few minutes until they become grain like then add the dals and grind together, you might feel that the rice is still grain like but it is alright.
Do not add too much water when Grinding for Idlis it should not be like Dosa batter, it should be more thicker in consistency.
You can leave it to ferment for few hours or over night.
Grease the Idli plates with little oil every time you steam the batter this helps everytime Idli to come off easily from the plate and with a ladle full fill them up and steam them for 10 to 12 minutes without a weight on the pressure cooker, If you have a Idli cooker no need to bother about the time then as it pops on its own once done.
Serve the Idlis with chutney or sambhar.

LITTLE NOTE : You can use Idli Rice or Sona Masoori, as the rice which you use is very important, sticky rice or pudding rice won't work. You can use Ground rice/ Idli Tari sold in some supermarkets or Asian shops, use the same measurement but you don't have to soak like rice, you just have to soak the dals and grind it to a smooth paste. Just 1 hour before you grind the dals soak Ground rice or Idli Tari in warm water, the warm water should be just to the level of the rice or a bit more 1/2'' more. If you add more water the Idlis become like Dosa batter.
After the dals are grinded add this to the tari, mix well and keep aside for fermentation, later on carry on as you do for steaming Idlis.
If satya hasn't done her round-up I would like to link this to her Twist the Traditional - Idli event.

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chickpea dal / Kabooli channa Dal / White Garbanzo beans Dal

Jayasri Ravi — Fri, 03 Jul 2009 23:23:00 +0000

It was one of those Saturdays, I was really lazy to cook anything, I wasn't sure what I was going to make I had some soaked Chick Pea or Garbanzo beans, I decided I was going to use this and finish and get out of the kitchen soon, made this chick pea Dal and we ate it with lot of cucumber, cherry tomatoes and onion to go with the pulkas, all the four of us had a hearty brunch (breakfast + lunch) and I had a cup of nice strong tea and kids had an orange juice and enjoyed a movie which my kids wanted me to watch it was called pink panther !!, well, it was a nice entertaining movie.

But, now and then they keep watching the same movie saying all the time, mummy likes it !!, she enjoyed it, shall we watch again, I feel like crying now..., Once or twice is ok not the same thing again and again.., these kids have got a list of movies which they never get bored to watch, like the King Kong, Godzilla, Jurassic park series, Pink Panther I and II, Iron man, James Bond series.. etc., I sometimes scream, when it goes on and on again.

Sorry for bugging, let me come back to the recipe, this is a very simple recipe...and here it goes...

CHICK PEA DAL

Ingredients:

1 cup pre-soaked chick peas (I used tinned)
2 medium sized tomato
1 medium sized onion
2 to 3 pods of garlic
1'' ginger
4 to 5 green chillies
1/4 cup green gram dal
1 medium sized potato
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chilli powder
1 sprig curry leaves
5 to 6 sprigs of coriander leaves
salt as required
5 to 6 tbsp of oil

METHOD:

I used already cooked chick peas in a tinned can but you can use pre-soaked chick peas, soak chick-peas previous day or 6 to 7 hours with a bit of Baking soda (optional) helps the peas to cook very soft and green gram Dal
cook the green gram dal with turmeric and potato with enough water so that the dal cooks well and mash the dals & potato nicely . (Don't forget to peel the skin of the potato).
chop the onions, tomatoes, green chillies and garlic pods, Take a wok pour a tsp of oil add the chopped green chillies fry, then add chopped garlic and onion fry until they turn transparent and fry the chopped tomatoes until it is cooked well grind them into a smooth paste with ginger and keep aside.
Take a wok heat 3 to 4 tbsp of oil and a tsp of mustard seeds when it splutters add the ground paste and fry nicely until the oil separates out.
Then add all the masala powders and fry for 2 to 3 minutes then add the cooked chick peas and the cooked dal and mix well
Allow it to cook well together so the masala powders are well absorbed by the chick peas & dal. Add the required amount of salt
Just remember if you have used salt when cooking the chick peas be careful when adding salt.
Add water if necessary as you would have used water of the chick peas too.
Make it into a gravy .
Then garnish with washed finely chopped fresh coriander leaves
Serve it with a touch of lime juice which is optional with pulkas or chapatis or nans

PS: Here I would like to share a little tip, as I do not like to use too much of oil, I always fry the ingredients which I use to grind before hand so the water in them is evaporated and when I make the gravy I would not be needing too much oil. As we know if we add the smooth paste of the raw ingredients and then fry until the oil separates out it requires more of oil and also too much time consuming, but it makes the dish more tastier just like you eat in the restaurants.

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