Showing posts with label Urad Dal (Minapa pappu). Show all posts
Showing posts with label Urad Dal (Minapa pappu). Show all posts

Yellow Dosa With Millets



BM 138 Week 3 Day 1 - 

This week I shall conclude the A-Z Dosa Series for this year. So to include the dosa starting with Y, I have chosen to use the letter yellow for this unique chana dal dosa where I have replaced rice with millet.

I have used Kodo Millet here but any other millet can be easily substituted. Rice was used in the original recipe.

Recipe Inspiration here
Ingredients - 

Chana Dal 1 cup
Kodo Millet 1/2 - 3/4 cup
Urad Dal 1/2 cup
Fenugreek Seeds 1 tsp
Turmeric 1/2 tsp
Salt as needed
Oil to shallow fry the Dosas


 Method Of Preparation -

Wash and soak Chana dal, Urad Dal and fenugreek seeds in a pot with about 6 cups of water for 5-6 hours.

In another pot, wash and soak the millet for 5-6 hours.

Drain the dals and blend into a fine paste. Add the drained millet and blend until grainy. Add as little water as needed.

Add salt and set aside in a warm place for fermentation. Depending on the temperature of the location, fermentation might take anywhere between 5-15 hours. It usually takes about 8-10 hours for me.

After the batter is fermented, adjust the consistency of the dosa. It should be slightly runny. Mix in the turmeric and whisk well. 

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30 minutes + Soaking, grinding and fermentation time 15-16 hours
Makes 20-24 dosas

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Posted by Harini R on Saturday, September 17, 2022
3 comments
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Quinoa Millet Dosa



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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Posted by Harini R on Saturday, June 18, 2022
1 comments
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Little Millet Dosa



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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Posted by Harini R on Tuesday, April 19, 2022
4 comments
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Kodo Millet Dosa



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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Posted by Harini R on Monday, April 18, 2022
5 comments
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Foxtail Millet Moringa Leaves Adai



BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -


Ingredients - 

Foxtail Millet 1 cup
Toor Dal handful
Moong Dal handful
Chana Dal handful
Urad Dal handful
Red Chilies 2-3
Coconut 2-3 Tbsp
Moringa leaves 1 1/2 cups 
Onions, finely chopped 1/2 cup
Cumin Seeds 1 tsp
Salt as needed
Curry leaves few
Coriander leaves finely chopped few



 Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/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 soaking time 5 hours + preparation time 20 minutes
Makes 10-12

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Posted by Harini R on Saturday, February 19, 2022
4 comments
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Davanagare Benne Dose



BM #131 Week 3 Day 1 - 

I have started a series of A-Z Dosas last month and this month I will be posting Dosas starting with the letters D, E and F.

These delightful Butter dosas have their origins from the city of Davanagare in Karnataka, hence the name. There are many variations to the recipe. I have chosen to go with this version as it suits our palate.

Recipe Source various sources
Ingredients - 

Rice 1 1/2 cups
Urad Dal 1/2 cup
Poha 1 cup
Methi seeds 1 tsp
Yogurt 1/4 cup
Butter cubed as needed


 Method Of Preparation -

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa 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. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

BMLogo


Preparation Time soaking time 5 hours+ fermentation time 8 hrs + preparation time 20 minutes
Makes 12

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Posted by Harini R on Thursday, February 17, 2022
3 comments
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Chakuli Pitha ~ Coconut Dosa



BM #130 Week 3 Day 3 - 

For the letter C, I have chosen to highlight this delightful Pitha from the state of Odisha. I have come across different versions of Chakuli Pitha. But this version is very special to me as it is an heirloom recipe shared by my friend.

The surprise ingredient was coconut milk and it definitely gave a unique taste to this pitha. The ratio of urad dal and rice also is different in this version. I have never made dosas with equal proportion of rice and urad dal. But the pithas turned out super flavorful and well loved by all at home.

The typical accompaniments are Ghughni (shall share the recipe later) and Aloo Chuinee Besara (shall share the recipe later).

Recipe Source Padma
Ingredients - 

Urad Dal 1 cup
Rice 1 cup (I used Sona Masuri variety)
Coconut Milk 1 cup (I used the canned variety)
Coconut, grated for garnish
Oil to shallow fry 


 Method Of Preparation -

Wash and soak rice, and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice and urad dal. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

After the batter is fermented, mix in the coconut milk and set aside for about an hour.

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. Refrigerate any left over batter.

Garnish the Pithas with grated coconut and serve with Ghughni.

BMLogo


Preparation Time 4 hrs soaking time + 20 minutes grinding time + 8 hours fermentation time + 1 hour resting time + 20 minutes
Makes 20 medium sized pithas

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Posted by Harini R on Wednesday, January 19, 2022
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Ulundhu Chutney ~ Urad Dal Chutney



BM #126 Week 2 day 3 - 

Today's recipe is a very flavorful chutney which is easy to put together with very basic pantry essentials.

I served it with Kodo Millet Idli, Uppu Urundai as part of the Ganesh Chaturthi Naivedyam platter. The platter also has  Lemon Rice, Sambar, Chana Dal Payasam and Peanut Chutney

So far in this A-Z series, here are the dishes I posted..

Recipe Source here
Ingredients - 

Oil 1/2 tsp
Urad Dal 1/2 cup
Coconut, shredded 1/2 cup (I used frozen coconut)
Salt, Red Chili Powder as needed
Red Chilies 3-4
Tamarind pulp as needed
Jaggery 1 tsp (Optional)
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves, Red Chili, Asafotida few pinches)


 Method Of Preparation -

In a heated pan, add 1/2 teaspoon of oil and fry urad dal until it turns a light shade of brown. 

Reduce the heat and add red chilies and thawed coconut. Saute them for a minute or so until the coconut loses its moisture.

Remove from heat. Allow it to cool a little.

Blend the fried urad dal mixture, salt, red chili powder, tamarind pulp, and jaggery. Add as little water as needed to grind into a coarse or fine paste as per preference.

It makes an excellent accompaniment with Idli/Dosa.
BMLogo

Preparation Time 10 minutes
Makes 2 cups approximately

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Posted by Harini R on Sunday, September 12, 2021
6 comments
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Quinoa - Kuthiraivali Adai




BM #125 Week 2 Day 2 - 

The recipe starting with the letter Q is always a tricky one but with Quinoa on hand I knew it would be a fairly easy one to crack.

In my current diet, I am avoiding rice and so I replaced the rice with the millet I had handy. The Adais turned out super flavorful and very filling too.

Recipe Inspiration - here
Ingredients - 

Quinoa 1 cup
Moong Dal 1/2 cup
Urad Dal 1/4 cup
Kuthiraivali / Barnyard Millet 2 cups
*Red Chilies 4-5
Salt as needed
Oil as needed to pan fry the Adais

* I took the short cut. I added 2 teaspoons of crushed red chili flakes after the batter was ground.



 Method Of Preparation -

Wash and soak quinoa, moong dal, red chilies, urad dal and barnyard millet separately for about 4-6 hours. I soaked them overnight.

Drain and grind them individually adding as little water as needed. Mix all the batters, cover and set aside in a warm place for fermentation. My batter fermented well after 10 hours.

Add in the needed salt and mix well. Adjust the consistency of the batter by adding a little water. It should be the typical Dosa batter consistency.

Heat the griddle, pour a ladleful of batter and spread in a circular motion. Spray oil on the sides, cover and allow the underside to cook.

Remove the cover, flip the adai and cook the other side for a few seconds.

Remove the adai from the griddle and continue with the rest of the batter.

Serve with any chutney and / or sambar.

BMLogo


Preparation Time 20 minutes + Soaking Time 6 hours + Fermentation Time 10 hours
Makes approximately 20-24 Adais

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Posted by Harini R on Wednesday, August 11, 2021
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Barnyard Millet Idli ~ Udala Idli




BM #123 Week 4 Day 1 - 

This week I shall highlight some Millet recipes which are popular at home and are pretty regular too. My husband and I are on millets currently and have given up rice and wheat almost entirely. We are trying out various recipes which work best for us.

Currently Idlis with all kinds of Millets are a favorite and we don't really miss the regular Idlis.

 Ingredients - 

Barnyard Millet / Udalu 1 cup
Urad Dal 1/2 cup
Methi Seeds 1/2 tsp
Salt as needed

Method Of Preparation -

Wash and soak Barnyard millet for about 4 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 Barnyard 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.

After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

Serve it with Peanut Chutney or Coconut Chutney and or Sambar for a filling meal.


BMLogo


Preparation Time  15 minutes + Soaking time 4 hours + Fermenting time 8-10 hours
Makes 16-18 

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Posted by Harini R on Thursday, June 24, 2021
6 comments
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Nuvvula Karam Podi ~ Sesame Powder - A-Z Andhra Dishes



BM #113 Week 2 Day 2 -

 To continue the A-Z series of Andhra Dishes, today, N for Nuvvula Karam Podi (Nuvvulu(a) = Sesame seeds; Karam = Spicy; Podi = Powder)

 Here the ingredients can be adjusted as needed but I found that my family loves this combination of dals, peanuts, garlic and sesame seeds.

 We eat this with rice, I sprinkle in many sabjis, gravies, Asian flavored noodles and sometimes even on bread :). The idea is that this podi is multi purpose and totally customizable. 

 I would love to avoid garlic here but my kids love this podi because of the garlic. So the garlic stays in the recipe :).

Ingredients - 

 Sesame Seeds 3/4 cup
Chana Dal 1/2 cup
Urad Dal 1/2 cup
Peanuts 1/4 cup
Coconut Powder 1/4 cup 
Coriander Seeds 1 Tbsp
Cumin Seeds 2 tsp
Red Chillies 8-9 (as needed)
Garlic Cloves 6-7 (Optional)
Salt as needed

Method Of Preparation -
Dry roast all the ingredients separately, allow them to cool.

 First coarse grind the dals and red chilies and then finally mix in the sesame seeds and grind them until desired consistency.

 I like it to be slightly coarsely ground to have the extra crunch.


BMLogo


Preparation Time 15 minutes
Makes 2 1/2 cups

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Posted by Harini R on Thursday, June 11, 2020
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