BM #135 Week 3 Day 3 - 

The last recipe this week is this nutritious Ragi Dosa. I customized the recipe  to avoid using rice. This works very well with the regular Dosa batter as well.

The kids also didn't mind the color of the dosas as it had no great impact on the taste. I found this to be a very good way to get the kids to consume Ragi.

Ingredients - 

Dosa Batter 3 Cups
Ragi Flour 1/2 cup to 3/4 cup
Oil to shallow fry Dosas
For Dosa Batter - 
Note ** Any Dosa batter can be used. I used the following..
Urad Dal 1/2 cup
Chana Dal handful
Foxtail Millet 1 1/2 cups
Fenugreek seeds 1 tsp
Salt as needed



Method Of Preparation -

Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and gradually add Ragi flour and mix well. Set aside for fermentation in a warm place. 

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Pappula Podi and Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-25 Dosas

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BM #135 Week 3 Day 2 -

Today's Dosa recipe had to be something with Quinoa and so here it is as a combination of quinoa, foxtail millet and urad dal. The dosa came out very crispy and delicious.

Ingredients - 

Quinoa 1/2 cup
Foxtail Millet 1/2 cup
Urad Dal 1/2 cup
Methi Seeds 1 tsp


Method Of Preparation -

Wash and soak Foxtail Millet, Quinoa for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Foxtail millet and Quinoa into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 30 minutes + Soaking time 5-6 hrs + Fermentation Time 12 hours
Makes 12-14 Dosas

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BM #135 Week 3 Day 1 - 

This week I shall continue with the A-Z Series featuring Dosas alphabetically. This month the starting letters are P, Q and R.

With P I have tried this unique Peanut Besan Dosa and instantly fell in love with it. In this recipe the peanuts are soaked and ground to a fine paste. 

Recently, I have heard a few experts talk about the benefits of soaked peanuts versus the fried /roasted peanuts. They say that the soaked peanuts give out peanut milk whereas the fried/roasted peanuts give out oil and therefore the soaked ones are healthier.
The A-Z series so far..
Recipe Inspiration - here
Ingredients - 

Peanuts soaked for 4-5 hours 1 cup
Besan/Gram Flour 1 cup
Salt as needed
Green Chilies-Ginger Paste 2 tsp (or as needed)
Ajwain, crushed 1/2 tsp
Cumin Seeds crushed 1/2 tsp
Asafotida 1/4 tsp
Chopped Vegetables 2-3 cups (I used Carrot, Onion and Sweet Peppers)
Coriander Leaves finely chopped 3 Tbsp



Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger-green chili paste, cumin seeds, ajwain, asafotida, and salt.

Make a fine paste of the soaked, washed and drained peanuts adding as much water as needed.
 
In the same blender, add the besan and about 1/2 cup of water and blend until there are no lumps.

Adjust water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. 

Cover and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required.

BMLogo


Preparation Time Soaking Time 4 hours + Preparation Time 30 minutes
Makes 12-14 Dosas

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BM #135 Week 2 Day 3 - 

I used to wonder what can be made with these teeny tiny tomatoes other than eat them as salad, of course!. Then on one fine evening, my sister's mother-in-law got this for an impromptu pot-luck and all of us there just polished off the whole dish!! 

Curious as I am, I asked about the recipe and since then, this has become fairly a regular dish at home. I tweaked the original recipe as told by Aunty to suit our taste.

This is a perfect gravy for any flatbread and goes well even with any kind of Pulao.

Ingredients -

Grape tomatoes 1/2 lb
Milk 1/2 cup
Turmeric 1/4 tsp
Dhania-Jeera Powder 1 tsp
Amchur Powder (Dry Mango Powder) 1/2 tsp (Optional if the grape tomatoes are sour)
Jeera 1/2 tsp
Salt as per taste
Oil and Jeera for seasoning
Chopped coriander leaves for garnish
For Gravy -
Onion Chopped and Sautéed 1 medium
Tomato 1/2 (Optional)
Cashews 1 Tbsp
Almonds 1 Tbsp
Walnuts 1 Tbsp
Poppy seeds 1 tsp
Sesame seeds 1 tsp
Coconut (grated or powdered) 1 tsp
Ginger Garlic paste 1 tsp
Green chillies 2-3 (or as per taste)
Cloves 3-4 (or as required)
Cinnamon 2 inch piece
Cardamom 2
Pepper corns 4-5
Fennel (Saunf) 1/4 tsp (Optional)


Method of preparation -

Grind all the ingredients in the 'For Gravy' list.

In a hot pan, pour some oil and jeera. After the jeera is a little brown, pour the gravy mixture and saute till oil oozes out.

Add Turmeric, Dhania-Jeera Powder, Amchur Powder, Salt to the above mixture. Also add a little water if it starts getting burnt.

Slightly slit all the grape tomatoes and add them to the gravy and cover with a lid so all the flavors get mixed and the tomatoes get cooked well(about 4-5 min).

When the gravy comes together and oil oozes out, add a little milk and let it boil for a couple min to make a silky gravy! Adding cream also is a great idea and it makes the curry rich! (great for parties!)

Switch off the flame , garnish with chopped coriander leaves and serve it hot with roti/naan or with rice!



Serves 4 Adults
Preparation Time 30 min

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Posted by Harini on Sunday, June 12, 2022


BM #135 Week 2 Day 2 - 

A few months back, my friend shared an authentic Odiya recipe for Chakuli Pitha and Ghughni as that is apparently a classic combination in their families.

Now I got the opportunity to showcase Ghughni as it is a versatile dish which pairs well with many flatbreads.

The onion and garlic are optional in this recipe but I used them when I made it.

Recipe Source Padma
Ingredients - 

White Vatana 1 cup
Salt and Turmeric as needed
Onion finely chopped 1/2 cup (Optional)
Ginger-Garlic-Green Chili paste 1 tsp
Tomatoes finely chopped 1/2 cup
Coriander Powder 1 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Kala Jeera 1/4 tsp, Saunf 1/2 tsp and Asafotida)
Coriander leaves finely chopped for garnish


Method Of Preparation -

Wash and soak White Vatana for 5-6 hours. Pressure cook until cooked through along with salt and turmeric. Set aside.

In a heated heavy bottomed pan, add oil, cumin, saunf and kala jeera. After the cumin seeds pop, add onions if using, saute until they are translucent.

Add in ginger-garlic-green chili paste, tomatoes, salt, coriander powder and turmeric. Allow the tomatoes to become mushy.

Add in the boiled vatana and adjust the consistency of the gravy by adding water and allow it to boil and thicken. 

Sprinkle roasted jeera powder after the gravy is ready. Remove from heat and garnish with chopped coriander leaves.

Serve with Poori, Roti or Chakuli Pitha.

BMLogo


Preparation Time 30 minutes
Serves 4-5

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Posted by Harini R on Saturday, June 11, 2022


BM #135 Week 2 Day 1 - 

This week I shall showcase some gravy curries which make a great accompaniment to any kind of flatbread.

Today's recipe was an experiment where I tried to include sweet peppers in a Kurma. My kids don't like peppers in their food but they don't object to the flavor they impart tot he dish. So I took advantage of this and blended them along with tomatoes into the gravy and used it in the Kurma and my kids loved the flavor and were happy that they didn't have to weed out the peppers from their plate.


Ingredients - 

Onions finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp
Potatoes bite sized pieces 1 cup
Carrots, bite sized pieces 1/2 cup
Beans, bite sized pieces handful
Salt, Turmeric, Kashmiri Chili Powder as needed
Garam Masala and Chaat Masala a teaspoon each
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)
Heavy Whipping Cream 1/4 cup
Kasuri Methi 1 tsp
Coriander leaves finely chopped for garnish
For the Gravy -
Tomatoes 2
Sweet Peppers 2-3
Masala Powder - 
Cashews 5-6
Sesame Seeds 1 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Cardamom 2-3
Cloves 3-4
Cinnamon Stick 1/2 inch
Dry Red Chili 1


Method Of Preparation -

Pressure cook or steam the vegetables until they are cooked well. Set aside.

In a heated pan, add oil and cumin seeds. After the cumin seeds crackle add in the chopped onions. Sauté until they are golden brown. Add in the ginger-garlic-green chili paste and stir for a few seconds.

Grind the tomatoes and sweet peppers and add it to the sautéed onions. Let the tomato mixture cook well.

Make a powder of all the ingredients under Masala Powder. 

In a mixing bowl, add the powder from the previous step and add a few tablespoons of water. Make a thick paste making sure there are no lumps.

Transfer the paste into the simmering onion-tomato mixture.

Add in the cooked/steamed vegetables. Sprinkle salt, turmeric, red chili powder, garam masala, chaat masala as needed.

Add water to adjust the consistency and flavor. Let it come to a boil. Add some heavy whipping cream and kasuri methi and remove from heat.

Garnish with chopped coriander leaves before serving.

This makes a great accompaniment for naan/roti. 

BMLogo


Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Friday, June 10, 2022


BM #134 Week 3 Day 3 - 

We love Rava dosa very much and so when I had to think about a dosa with the letter 'O', I had a strong feeling that I could come up with some kind of rava dosa with Oats and this recipe was born.

I basically substituted Rice Flour and Maida with Oats Flour and millet flour and these dosas were a delight to have. They were not super crispy but crisp enough for my taste. :)

Here are some of the other variations of Rava Dosa I have previously made -

Ingredients - 

Rolled Oats 1/2 cup
Foxtail millet 1/4 cup
Sooji / Bombay Rava 1/4 cup
Yogurt 1/2 cup
Water 3 cups (or more as needed)
Green chilies finely chopped 1 tsp
Ginger, grated 1 tsp
Crushed pepper 1/4 tsp
Coriander leaves finely chopped 2 Tbsp
Onions finely chopped 1/2 cup
Salt as needed
Oil to shallow fry the Dosas


Method Of Preparation -

Dry roast rolled oats and foxtail millet for about 2-3 minutes. Remove from heat and grind into a fine powder upon cooling.

In a mixing bowl, add the above flour, rava and salt and whisk well.

Add crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.

After about 10-15 minutes, add the grated ginger, finely chopped green chilies, and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.

Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.

When the dosa is easy to peel off , flip the dosa to cook on the other side as well.

Remove and continue with the rest of the batter.

BMLogo

Preparation Time 30 minutes + Resting time 15 minutes
Makes 12 Dosas

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BM #134 Week 3 Day 2 -

Navadhanyas are 9 different pulses and grains which according to Hindu mythology represent the 9 planets. Black Sesame seeds, Whole Toor Dal, Horse Gram, Whole Moong Dal, Rice, Black eyed beans, Kala Chana, Whole Urad Dal and Wheat are the typical navadhanyas. Sometimes there might be regional differences and a few legumes might be different.

In the picture below, I observed that wheat is missing and in its place there were cow peas or whole moth dal. I used what I had on hand. This pack of Navadhanyalu was used during the Sri Satyanarayana Puja we performed a few months earlier. 


Our priest suggested that we make dosas with the navadhanyalu to better utilize them. These dosas turned out super crispy and needless to say filling and nutritious. 

Ingredients - 

Navadhanyalu 1 1/4 cups
Foxtail Millet 2 cups
Salt as needed
Oil to shallow fry the dosas



Method Of Preparation -

Wash and soak the Navadhanyas for 8-10 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the navadhanyas into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and set aside for fermentation in a warm place. 

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.

BMLogo


Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-30 dosas

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Posted by Harini R on Wednesday, May 18, 2022


BM #134 Week 3 Day 1 - 

This week I shall continue the A-Z Dosa series with the starting letters of M, N and O.

Today's dosa can be made with regular Dosa batter using rice. I have made this with Kodo millet Dosa batter. The addition of methi leaves enhances the flavor and I am sure this will occupy a special place in our menu from now on.

Ingredients - 

Methi leaves finely chopped 1-1.5 cups
Onions finely chopped 1/2 cup
Coriander leaves finely chopped 1/4 cup
Ginger, grated 1 tsp
Green Chilies finely chopped 2 tsp
Cumin Seeds 1 tsp
Asafotida 1/4 tsp
Oil to shallow fry Dosas
For Dosa Batter - 
Urad Dal 3/4 cup
Koda Millet 2 cups
Chana Dal handful
Poha handful
Methi Seeds 1 tsp


Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal, Chana Dal and fenugreek seeds for about 4 hours. Wash and soak poha for 10 minutes.

Drain and blend the urad dal - chana dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

When it is Dosa time, mix in the Methi leaves, Onions, Coriander leaves, Ginger, Green Chilies, Cumin Seeds and Asafotida into the batter. Add the salt as needed. Mix well and add water to adjust the batter consistency.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover, and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo


Preparation Time 30 minutes+ Soaking time 5 hrs+ Grinding time 15 minutes+ Fermentation Time 14 hrs
Makes 16-18 medium sized dosas

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