Carrot Chutney Millet Dosa

You might laugh at the heading but believe me and try this " Carrot chutney millet dosa" and let me know your expression. This is what I do some time. I prepared carrot chutney and mixed with Millet/Sorghum/Jowar flour and prepared crispy dosa. It turned to be crispy and yummy.

I have used carrot chutney, millet flour, rava/semolina, coriander leaves.
Carrot chutney is prepared using sauteed carrots and chilly and fresh grated coconut.
Let us see some benefits of having "Tamarind" in our diet.
Tamarind is a delicious, sweet and sour fruit which is widely used for medicinal and culinary purpose. They help to reduce inflammation in our body. They help to improve vision, boost respiratory healthy. Good for healing the skin conditions and improve our digestive system. Tamarind helps in relieving the pain and boost our immune system. It helps to lower the cholesterol and protects against parasites and worms. They are rich in vitamin C, E and B, calcium, iron, phosphorous, potassium, manganese and dietary fiber. They have good source of antioxidant and anti inflammatory properties.
Let us see the recipe now:
No Onion or No Garlic recipe...

Ingredients :

Carrot Chutney : 1 Small Bowl ( 3 to 4 Tablespoons)
Millet/Jola/sorgham/Jowar Flour : 2 Cups
Rava/Semolina : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Water : 2 to 3 Cups or as required
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut coriander leaves and keep it aside.
2. Put carrot chutney in a big bowl. Add little water and make it more liquid.
3. Add millet/jowar/sorghum flour and mix it a little.

4. Add 1/2 cup of rava and mix it nicely. Add cut coriander leaves.

5. Add little salt and required water. ( 2 to 3 Cups of water ).
6. Let the dough be like rava dosa consistency.

7. Keep tava/pan on the fire and heat. Add a teaspoon of oil. Spread it around the pan. (Rava dosa type).
8. Let the flame be medium. Take a  ladle full  of the dough and just slowly spread it on the tava.

9. Pour the dough  like rava dosa.
If you can not pour the dough evenly do this : Hold the tava handle and turn it slowly. So the dough spreads it slowly to all the side. Keep back the tava/pan on the fire. Put 1/2 teaspoon of oil on the top and around the dosa. Cover and cook.

10. Let it cook on low and medium flame for 1 to 2 minutes. At the beginning it should be low.Then cook on medium heat for a minute. Do not turn the high flame. It might get burnt.

11. Serve hot and spicy dosa with jaggery/honey/or the side dish you have prepared.
12. We had it with organic Joni Bella which I got from Shobha Somayaji from Sagar.

Time : 15 Minutes. (If the chutney is already done Or another 10 minutes for preparing chutney).

Note :

Chutney contain coconut, green chilly, coconut, ingh/asafoetida in it. Do not use stale chutney. It might affect your health. I have used the chutney done in the afternoon. We had this dosa for dinner.
Jola/Jowar/Sorghum flour adds to the crispness in dosa. Rava helps to hold the dough nicely. You can also use chiroti rava instead of medium size rava. Adding more chilly is optional. I wanted the dosa to be mild. Use of coconut helps to add aroma to dosa.

Preparation of Carrot chutney:

Put a teaspoon of coconut oil to the pan and heat. Add ingh, curry leaves and washed and cut carrots. Fry nicely for 2 to 3 minutes and then grind it with a cup of coconut, tamarind and salt. ( Use only required water to grind. Remove the chutney from the mixi jar and serve. (It good to have with plain rice with ghee, dosa, chapati etc.

Time : 10 minutes.
Indian recipe

Baragu / Proso Millet Dosa/

 Baragu/Proso mIllet is one of the millet family grain. We can prepare lots of dishes using baragu in our Indian style. I have prepared dosa using baragu instead of rice.

Millets have become very popular these days because of their healthy content and it has rich source of minerals and vitamins.
I have used Baragu/ Proso Millet, urid dal and methi dal for dosa. Dosa turns out very colourful and it is better to have them when they are hot.
Let us see some benefits of eating " Baragu/ Proso Millet " in our diet.
Baragu has rich source of antioxidants and it helps to get rid of wrinkles. They contain high amount of lecithin and it helps in strengthening nervous system. Baragu/Proso millet has calcium and it is good for growing kids. Proso millet reduces and controls the cholesterol level in our body. Baragu is gluten free and it provides energy,It has carbohydrates in very small level. It has minerals in it. They do contain minerals like phosphorus, mangaese, magnesium etc.
Let us see the recipe now:

Things needed :

Baragu : 2 Cups
Urid dal : 1/2 Cup
Methi Seeds : 1/2 Teaspoon
Avaalakki : One handful
Toor dal : 1 Tablespoon
Salt : As required

Method :

1. Clean and soak Baragu/Proso Millet, urid dal, toor dal, methi seeds for 3 to 4 hours.

2.Wash and soak avalakki./flattened rice for 1 to 2 hours.

3. Grind all the ingredients together and remove it from the mixi jar.

4. Put it in a big bowl and add salt. Mix it well and leave it for formentation. 6 to 8 hours or over night.

5. Keep a tava/pan on the fire and heat. Clean the tava with a kitchen tissue.
6. Mix the dough nicely and take a ladle of dough and spread it on the hot tava. (Let the flame be low). ( Add water if required and adjust the dough to proper consistency.

7. Sprinkle oil on the top and turn the dosa other side and cook for a minute.

8. Hot baragu dosa is ready to serve. Repeat the same with remaining dough.

9. Serve Baragu/Proso Millet dosa with the side dish you have prepared.

Note :

Dosa dough should not be watery. Use only the required water while grinding. And then you can ad water and adjust the dough. No need to add any cooking soda. Let the dough be ferment well. Dosas are soft and yummy. Serve hot dosas to get the good taste of it. Though looks nice but it is softer than normal dosa. This time I have used a mixi to grind. You can use a grinder. It gives a best result.
Do not add oil on tava and put the dough to spread. It will stick to the ladle and you may not be able to spread it evenly. So add oil on hot tava and clean it nicely with a kitchen tissue. Lower the flame. Now you add dough and spread it as big dosa as you need.
Time : Soaking time 4 hours + grinding and ferment 6 to 7 hours. Dosa preparation 30 Minutes.
Serves : 5 to 6 .

Southekai Dose (Mangalore Cucumber dosa)

Southekai /Mangalore Cucumber Dosa is one more Udupi Special dish.  We have it with Jaggery. (Joni bella).

Uduipi is in the southern part of Karnataka and its quite hot since its on the edge of Arabian sea. (Coastal side). People have the habit of keeping themselves cool. The food too is depending upon the climate. It is always a mild and yummy food. I have a recipe here which is prepared using Mangalore

Southekai/Cucumber.

I have used raw rice, mangalore cucumber, liitle jeera/cumin seeds, pepper and little coconut. No need to ferment and you can have them with any type of chutney, sambar/curry or even plain jaggery.

Let us see the recipe now :

Things needed :

Raw Rice : 2 Cups

Mangalore Cucumber/Southekai : 1/2 ( Medium sized 1/2 mangalore cucumber).

Coconut : 1 small bowl.

 Pepper pods : 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon

Salt : As required 

Oil : 3 to 4 Tablespoons

Method : 

1. Wash and soak rice for 2 hours.
2. Wash and remove the outer layer of Southekai and remove the seeds and pulp.
3. Cut southekai/cucumber into small pieces. Soak the pieces in water for 5 minutes. Wash it again.
4.Grate coconut and grind it with rice and cucumber pieces. (Add very little water to grind).

5. Add jeera/cumin seeds, pepper pods and grind along with rice and cucumber.

6. Remove it from mixi jar to a bowl. Add salt and mix required water.
7. Dosa dough should be normal dosa consistency.

8. Keep a pan and heat. Sprinkle little oil and clean it with a kitchen tissue.
9. Take a ladle full of dough and spread it around the pan.
10. Sprinkle little oil on the top and let it cook. Turn the other side and cook for a minute.

11. Remove it from the pan. Repeat the same with remaining dough/
12. Serve hot Southekai dosa with side dish you prepared. We had it with jaggery and chutney pudi.

Note :

Do not add much water while grinding. Southekai provides the required water. If the dough turns watery add little rice flour and mix it. Adding coconut adds to the taste. This is one of the Udupi Special dosa and no need of fermentation. Soaking Southekai pieces helps to remove the bitterness if any. Dosa will not be so crispy or thin.
Type : South Canara 
Time : 2 hours + 20 minutes
Serves : 3 to 4.

Little Millet Dals Dosa

Same /Little Millet is one of the healthy millet. Now a days millets are given more importance because of their healthy properties. I have tried Little millet  Dals dosa. It is very nice and loaded with proteins since I have used 4 varieties of dals.

Moong dal, toor dal, urid dal and channa dal are used with little millet.
Dals are known for their rich protein properties. They are good energetic ingredients with carbohydrates. Little millet is full of fiber and is gluten free.
 The advantage is that you can use the batter once you grind it. Batter can be fermented and then used. I have tried both the ways. Both dosas are nice to have.
Let see the recipe now :

Ingredients :

Little Millet : 2 Cups
Methi seeds /Fenugrik seeds : 1 Teaspoon
Thin Avalakki /Poha /Aval : 2 Handful
Toor dal : 1/2 Cup
Urid dal : 1/2 Cup
Moong Dal : 1/2 Cup
Channa Dal : 1/2 Cup
Salt : As required
Oil : 3 to 4 Tablespoons.

Method :

1. Clean and wash little millet and then soak it separately.

2. Wash all the dals and methi seeds and soak it.
3. Clean Avalakki and then soak it separately.

4. Soak all the ingredients at least for 3 hours.
5. Grind it with required water.
6. First grind dals and then add little millet and flattened rice/Avalakki.
7. Add salt and mix it nicely. Let it ferment over night.

8. Mix the dosa dough in the morning nicely.
9. Keep a tava on the fire and heat. Put little oil and clean it with kitchen tissue.
10. Take a ladle full of dough and then spread it on the hot tava. (Let the flame be very low).

11. Sprinkle oil on the top and cook on medium flame.
12. Turn the other side and cook for 10 seconds. (Optional).
13. Remove hot dosa from pan and serve it with your choice of your side dish.

14. Add little ghee on the top of hot dosa. We had it with sambar and jaggery. Prepare dosas the same way. (Remaining dough)

Note :
Use of ghee/oil is optional. (To prepare dosa).
Thin/Thick dosas are optional. You can also add little pepper , jeera and ginger powder to dosa dough. ( Optional). Do not add more methi. It might soften the dosa. You do not feel hungry for a long time because dals are digested slowly.
Time : 10 Minutes to prepare dosa + Soaking time 3 hours + fermentation - 5 to 6 hours. 
Serves : As you like it. (15 Small thin dosas can be prepared).
Little Millet -Dals dosa can be prepared as soon as grimd the dough. Add little salt and mix the dough well. Add 1/2 Cup of curd. Mix it well and prepare dosas.