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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BM #134 Week 2 Day 3 - 

Daddhojanam or Curd Rice is an essential part of our meal. It is often times offered to the Lord as well. I make it with different kinds of millet and here it is with proso millet.

Ingredients - 

Proso Millet 1/2 cup
Milk 1/2 cup
Yogurt/Curds 1/2 cup + more
Salt as needed
Ginger, grated 1/2 tsp
Carrot, grated 2 Tbsp (Optional)
Pomegranate arils for garnish (Optional)
Grapes chopped for garnish (Optional)
Garnish with chopped coriander leaves (Optional)
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chili 1, Curry leaves few, Asafoetida a pinch)


Method Of Preparation -

Wash and soak the proso millet for at least 4 hours. 

Pressure cook the proso millet by adding about 2.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps.

Add in milk and yogurt. Mix well.

Sprinkle salt and grated ginger.

To prepare the seasoning, heat oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.

After the dals are brown, transfer the seasoning ingredients into the millet daddhojanam. Mix well, garnish and enjoy!

BMLogo


Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Thursday, May 12, 2022


BM #134 Week 2 Day 2 - 

Here is another simple and easily adaptable recipe. My aim is to make sure we don't miss rice in our everyday meals.

I have adapted the traditional Mango Pulihora recipe using foxtail millet instead of rice and it was just as delightful.

Ingredients - 

Foxtail Millet 1 cup
Mango, grated 1/2 cup
Turmeric  1/4 tsp
Green chillies 4-5 nos 
Coriander leaves for garnish
Salt to taste
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1 tsp, Methi Seeds 1/4 tsp, Dried Red Chili 1-2, Curry Leaves few, Peanuts handful)


Method Of Preparation -

Wash and soak the millet for 4 hours. Wash again and drain. Add 2 cups of water to the millet and pressure cook until 2 whistles or in the Instant Pot for 5 minutes.

Allow the pressure cooker/Instant Pot to cool, spread the cooked millet on a wide platter, fluff it with a fork and set aside.

In a wide pan, add oil and the rest of the seasoning. After the mustard seeds pop, the dals are golden brown and the peanuts are fried well, reduce heat.

Sprinkle salt, turmeric, green chilies (either slit or crushed) and the grated raw mango.

Stir well until the mango is well mixed with the spices. Transfer the cooked millet set aside and gently toss so everything is evenly mixed. Remove from heat. Cover for a few minutes for the flavors to blend in.

Garnish with chopped coriander leaves  and serve.

BMLogo

Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Wednesday, May 11, 2022


BM #134 Week 2 Day 1 - 

This week I shall showcase some easy recipes with different types of millets.

Today's recipe is an easy one and can be made for any occasion. I have cooked the millet in the pressure cooker, but cooking them on stove top or in instant pot also works well. 

This is a good substitute for Rice kheer or Annam Paramannam.

Ingredients - 

Barnyard Millet 3 Tbsp
Milk 4 cups
Sugar 3/4 cup (or more if needed) 
Cardamom Powder 1/2 tsp
Fried Cashews for garnish


Method Of Preparation -

Wash and Soak barnyard millet for a few hours (a minimum of 4 hours) . Drain and wash again. 

Add about 3 cups of milk to the drained millet and pressure cook for 10 minutes.

In a heavy bottomed pan, boil a cup of milk and transfer the cooked barnyard millet into it.

Mix well and add sugar. Let the sugar melt and simmer for about 5-7 minutes.

Sprinkle the cardamom powder, mix well and remove from heat. Garnish with fried cashews.

Serve it warm for a delectable dessert.

BMLogo


Preparation Time 30 minutes
Serves 5-6

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BM #133 Week 3 Day 3 - 

Here is another millet based dosa which is a regular at home. These turn out just as the regular rice based dosas. I find it is very easy to introduce millets to the family in the form of Dosa and Idli.

Here are the posts in the A-Z Dosa series so far..

Ingredients - 

Little Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Poha/Atukulu handful
Fenugreek Seeds 1/2 tsp
Salt as needed



Method Of Preparation -

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

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

Wash and soak poha for 10 minutes before grinding.

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

Drain and blend the Little 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].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. 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 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 

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BM #133 Week 3 Day 2 - 

Today's recipe is another millet based dosa which is a very filling and nutritious meal option.

In our menu I try and use a different millet each week to make Idli/Dosa. These Dosas are made with Kodo Millet. Irrespective of the type of millet used, the Dosas turn out awesome.

Ingredients - 

Kodo Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed


Method Of Preparation -

Wash and soak Kodo millet 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 Kodo millet 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. 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 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 

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BM #133 Week 3 Day 1 -

This week I shall continue with the A-Z Dosa series and the starting letters this month are J, K and L.

This Vegan, Gluten free, Rice free, Dosa has become a weekly lunch staple. It is such a filling meal and keeps us full for about 5-6 hours and a perfect recipe for weight loss or diabetes control.

The choice of vegetables used can be altered based on availability of the veggies.

Recipe Source Nisa Homey (Sorry - Couldn't locate the link)
Ingredients - 

Jowar Flour 1 cup
Spinach, Cabbage, Carrot, Onion finely chopped/grated 2 cups
Coriander leaves finely chopped 2 Tbsp
Ginger, grated 1 tsp
Green Chili paste 1 tsp
Cumin Seeds 1/2 tsp
Ajwain / Vaamu 1/2 tsp lightly crushed
Asafotida 1/4 tsp
Turmeric and Pepper powder 1/4 tsp each


Method Of Preparation -

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

Add in the jowar flour and mix well. Gradually add 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. 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. 

Serve with any choice of chutney.

BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Sunday, April 17, 2022


BM #133 Week 2 Day 3 - 

This recipe is a combination of two recipes which I like - Stuffed peppers and Makhani gravy.

We love the sweet peppers and I try stuffing with different ingredients for different flavors. The potato-paneer stuffing is a popular one. I make the makhani gravy for many dishes and so I thought to combine both here :).

Ingredients - 

Oil 1 Tbsp
Sweet Peppers 12-14 nos
For the Stuffing - 
Potatoes, boiled, peeled and mashed 1/2 cup
Paneer grated 1 cup
Salt, Turmeric, Red Chili Powder, Amchur Powder as needed
Green Chilies finely chopped 1 tsp
Coriander leaves finely chopped 1 Tbsp
Spices To be Powdered - (Cloves 3-4, Cardamom 2-3 pods, Cinnamon 1 inch piece, Peppercorns 6-8)
For the Makhani Gravy -
Seasoning (Oil/Ghee 2 Tbsp, Cumin Seeds 1 tsp)
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1 cup
Ginger-Garlic-Green Chili Paste 2-3 tsp 
Cashews 6-8 nos
Milk / Heavy Whipping Cream 1/4 cup
Dhania - Jeera Powder 2 tsp
Kasuri Methi 1 tsp
Salt, Turmeric, Sugar, Red Chili Powder, Garam Masala as needed


Method Of Preparation -

Wash and chop about half a centimeter of the sweet peppers on the stem side and remove the seeds. Set them aside.

Prepare the Stuffing - 
In a mixing bowl, add the mashed potatoes, grated paneer and all the spices listed under 'For the Stuffing'. Mix well and set aside.

In each of the sweet peppers from step 1, fill the stuffing upto the brim and set aside.

Heat a wide thick bottomed pan, add oil and gently arrange the stuffed peppers in a single layer and allow them to brown on all sides gently flipping them using tongs. Remove them onto a serving plate.

Prepare the Makhani Gravy - 
In a heated pan add 1 Tbsp oil / ghee and cumin seeds.

After the cumin seeds pop, add the onions and saute until they are translucent. Add in the tomatoes, ginger-garlic-green chili paste and cook until the tomatoes are mushy. Add in the cashews and remove from heat.

Upon cooling, grind the above mixture into a fine paste.

Heat the pan again add the remaining ghee/oil and sprinkle dhania - jeera powder, spices powdered, turmeric, red chili powder, sugar, garam masala and salt. Sprinkle a few spoons of water so they don't burn.

Add in the fine paste and water to adjust the consistency and flavor. Add milk/cream and kasuri methi. After the gravy comes to a boil and oil floats on top, remove from heat.

Arrange the stuffed peppers in a serving plate and pour the gravy and serve it with rice/roti or naan.

BMLogo


Preparation Time 45 minutes
Serves 5-6

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BM #133 Week 2 Day 2 -

In the Stuffed Dishes series, today's recipe is a very simple one. I regularly used to make Coconut Poli (aka Kobbari Bobbatlu ) as my kids used to like them when they were younger.

One of my cousins gave me an idea to add almond flour to the regular coconut filling and these were just as delightful.

Ingredients - 

Almond Flour 1/2 cup 
Dried Coconut Powder 1/2 cup
Brown sugar (or jaggery powder) 3/4 cup
Cardamom powder 1/2 tsp
Ghee 2 tsp
Whole Wheat Flour 2 cups
Pinch of salt
Warm water enough to make a dough



Method Of Preparation -


To prepare the filling -
Heat a pan on a medium flame and fry the coconut powder in a spoon of ghee.

Add almond flour, sugar/jaggery to it and sprinkle a few drops of water to get a moist mixture. Divide the mixture into 12-14 equal portions and set aside. Make sure the mixture is still warm else it might toughen up.

To prepare the dough -
In a mixing bowl, add the warm water to the wheat flour and knead to make a chapati dough. Cover and set aside.

To prepare the Poli - 
Divide the dough into 12-14 equal portions. Spread out each portion, put in a spoonful of the filling and close the edges making sure the filling doesn't spill.

Roll it out into thin circles and cook it on a tawa like a chapati, greasing it with a few drops of ghee on both sides. Remove from heat and continue with the rest of the material.

Serve them warm.

BMLogo


Preparation Time 30-35 minutes
Makes 12-14

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