VARAGU DOSAI / KODO MILLET DOSA

I have started to replace millets in my daily cooking instead of rice. I make bisibelabath, upma, with millets. It is called varagu in tamil, Kodo millet in english, Kodra/Koden in hindi, Harka in Kannada, Koovaragu in malayalam, Arikelu in Telugu. Millets are packed with lots of nutrients and has fibre and vitamins. I was first skeptical to try this dosa as it doesn't had any rice it in. I have tried Thinai ( Fox millet ) idly/dosa but it had rice in it. So wondering whether it will come out good, but when i tried it came out really good, it was very tasty and crispy. Here we go for the recipe of varagu dosai. You can make idly also with the same recipe..

BREAD BHURJI

Here is a easy to make bread recipe, which can be made in 10 minutes. This is not only easy with less ingredients but also very healthy. Normally we make bread upma, bread toast, but this is slightly different where curd is used.

Here we go for the Bread Bhurji recipe.

CRISPY ADAI / MORU MORU ADAI / ADAI DOSAI

Adai is nothing but lentil dosa, it is south indian tiffen variety. Very nutritious and protein rich as it contains lentils and rice. Though this can be made in different types of lentils, this is my mom's version. In this method you will get very crispy adai / moru moru adai. Here we go for the easy to make crispy lentil dosa recipe....

Ingredients :

Idly Rice - 1 Cup
Thuvar Dal - 1/4 Cup ( Less 2 Table Spoon )
Channa Dal -  1/4 Cup
Moong Dal - 2 Table Spoon
Dry Red chilies - 8 ( Check for spice level )
Ginger - Small Piece
Asafoetida - 2 Sprig
Small Onion - 10 Nos ( Finely Chopped )
Salt - As Needed
Oil - As Needed

Method :

Soak rice and dal together for 1 hour, drain the water, Now grind it to a coarse batter of pouring consistency along with ginger, red chilies, salt. The batter should be slightly thicker than dosa. Batter cab be used immedietly , no need to ferment.
Now add finely chopped onion, curry leaves, asafetida to it and mix well.

Heat tawa/griddle spread the batter in circular round motion, make a hole in the centre and drizzle oil in the middle and sides, allow it cook until it becomes golden brown in the bottom, flip over and cook the other side too. Cripsy adai is ready to be served hot with butter, or jaggery.

Variations :

You can add drumstick leaves to it the batter instead of onions
Finely chopped cabbage, capsicum, coriander can also be added.

Notes :

If you want to make it in softer side add 1 Table spoon of urad dal to it and grind, you will get soft adai.

MOONG DAL RICE

Here is a easy to make yet a very healthy rice variety for you all to try. This can be made in no time, just an achar as an accompaniment will do. Though the main ingredients are similar to Pongal / Kichidi, this tastes really different. I learnt this recipe from my MIL. Here you go for the recipe.....

PUMPKIN PURI / KADDU POORI

I love poori / Puri than roti / Chappati. I normally make poori with wheat flour and never tried any variotions. This time I wanted to try different poori and came up with this. The taste and softness of the puri was really good. Here we go for the easy to make kaddu ( Pumkin ) Puri.

TOMATO DOSA / THAKKALI DOSAI

Here is a simple yet flavorful, tasty & easy to make tomato dosa recipe. The best part is it doesn't need any fermentation. This can be made immediately after grinding the batter. I am sure everyone will love its tangy taste. Here you go for the easy dosa recipe.

CHAPATTI NOODLES / ROTI NOODLES

I had some left over roti's / chapathi's, and wanted to try a different recipe out of it. This Chapati noodles idea came up on my mind, and tried it immediately. It came out very tasty :-P so thought of sharing the recipe with you all. Do try this easy n healthy recipe I'm sure your kids will definitely love this. 

CRISPY DOSA / KUZHIPANIYARAM ( With HOMEMADE IDLY BATTER)

Dosa is a world famous South indian dish. I am pretty sure its every one's favorite. You can make Crispy Dosa with the Idly Batter itself. This batter is perfect for making Soft Idli, Crispy Dosa, Kuzhipaniyaram. No need to grind separately for Dosai or Kuzhipaniyaram.

IDLY / IDLI (SOFT IDLY with HOMEMADE IDLI / DOSA BATTER)

Idly / Idli the most healthiest breakfast, and a popular South Indian dish. Though preparing the batter is a long process, but once done, it makes life easy. Can be stored in fridge for 5 to 6 days. I normally grind it in huge volume and refrigerate. It is a multi purpose batter, which can be used to make different dishes like Idli, Dosa, Uthappam, Kuzhipaniyaram, even bonda's etc. This batter not only gives very soft Idly, but also crispy dosa. If the batter beomes sour , you can make uttappam. I normally don't use store bought idly dosa batter, as it's not healthy and hygienic.

Paper roast Dosai / Dosa

I am sure dosa, is everyone's favorite. No Wonder Masala Dosa is among, the top 10 dishes to try before you die :-) So here is a cripsy dosa recipe, for you all to try. I made kuzhipaniyaram ( pan fried fritters) the other day, and had left over batter. So tried making dosai out of the left over batter of kuzhipaniyaram, and it came very thin and crisp. Exactly like paper roast dosa. 

OATS VEGETABLE KOZHUKATTAI / OATS SAVORY DUMPLING

I always wanted to try different recipes out of oats, as its very healthy and filling too. So it makes it ideal to have oats in any form for breakfast. I have tried OATS DOSA, OATS IDLY which came out well, and tasty too, So this time I wanted to try out a combination of Oats and vegetables, which is at the same time easy to prepare too. Here goes the recipe of Oats vegetable kozhukattai / Oats vegetable dumpling, a tasty and quick breakfast recipe.....

GOBI MANCHURIAN RECIPE

Gobi Manchurian is a juicy and crispy dish made out of cauliflower. It is an excellent side dish for Fried rice. Here goes my version of Crispy Gobi Manchurian dry recipe which is an excellent starter......

INSTANT OATS DOSA

I usually make rava dosa often at home, as me & my hubby like it very much. I have tried oats rava idly (which was a hit :-) ) with instant oats, so wanted to try out dosa, without any compromise in taste and crispiness like rava dosai. This version of dosai came out crispy, tasty and also easy, quick, and healthy. So thought of sharing the recipe with you all......

Masala Idly - (Low Fat Version)

I Usual make Idly Upma with left over idlies. I wanted to try fried idly for change, but didn't want to deep fry it, as idlies will consume lot of oil. So tried baking the idlies in oven. It turned out super crisp, and tasted similar like deep frying it. We all liked this version of masala idly, so thought of sharing the recipe with you all. Here goes the recipe....

Schezwan Noodles

Here is the spicy, tasty and very popular schezwan noodle recipe. Using the home made schezwan sauce in the recipe makes it even more tastier than the store bought one.
The boiled noodles with stir fried vegetables in schezwan sauce makes for a healthy and tasty tiffen or snack choice.... So here goes the recipe of schezwan hakka veg noodles loved by all :-)....

Khaman Dhokla

Khaman Dhokla is a very popular savory snack of gujarath, made out of gram flour i.e chick pea flour. It is also called dhokra. It is very easy to make and can be made in a jiffy. So here is the recipe for the super soft and spongy dhokra.....

Phulka / Puffed Indian Bread

I Love roti/phulka more than rice. I learnt the art of making soft phulkas from my MIL, she makes super soft phulkas in no time. I used to assist her when she makes phulkas, so took her tips and followed it, now I'm happy that I getting soft well puffed phulkas. From my experience It's not a rocket science, its very easy to make just few things to be kept in mind. Make sure to follow the points I have given in the notes section. Here is the recipe....

Veggie Wrap / Kathi Roll

I happen to taste veggie wrap / Kathi roll in Bangalore, and I simply loved it. I wanted to try it out with some of my favorite veggies. It's a simple yet very filling and healthy dish. 
It is also called Vegetable Frankie or Kati roll. Here is my version of Veggie wrap....

More Kali / Spiced Buttermilk Porridge

Buttermilk is called "More" in tamil.  As this dish is prepared out of more/Buttermilk its called "more kali/Kuzhu" Some call it kali some call it kuzhu (Porridge). It's an easy traditional southindian tiffen variety. If you ran out of vegetables this dish comes in handy. My mom makes the best more kali, she is an awesome cook. I learnt this recipe from her....

KHANDVI / SURALICHI WADI

Khandvi is basically a Gujarathi dish, it is also called Suralichi wadi in Maharashtra,its like a savory swiss roll. It's an extremely popular indian snack, made from chick pea flour, with spices and yogurt. Its very soft and healthy too, as a very little oil is used. So all those of you who have been intimidated by this recipe before, read on and discover the easy recipe for the best Khandvi, aka Suralichi Wadi :-)


Ingredients : 


Besan / Gram/Chick Pea Flour - 3/4 Cup
Sour beaten thick yogurt/Curd - 1 Cup
Water - 1 Cup
Ginger Chili paste - 3/4 Teaspoon (Adjust according to spice need)
Turmeric Powder - 1/4 Teaspoon
Asafoetida/Heeng - 1/4 Teaspoon
Salt - As per taste.


To Temper :


Mustard Seeds -1/4 Teaspoon
Asafoetida - 1/4 Teaspoon


Method :


In a mixing bowl, add gram flour, beaten thick curd, water, ginger chili paste, turmeric powder, asafoetida, salt and mix well using a whisk, mix well, without any lumps.


Heat a thick bottomed pan and pour the mixture, and stir continuously, in medium flame, (make sure no lumps are formed ) until it forms a thick consistency, you need to check the correct consistency by taking a small spoonful mixture and spread evenly as thin as possible over the back of a plate, allow it to cool for some time. Now try taking out the portion you have spread over the plate, if it comes out without sticking in the plate, then thats the right consistency. Switch off the flame, and quickly spread a thin layer (as thin as possible, i.e like paper), over the back side of the plate, repeat the process for the rest of mixture using different plates.


Now allow the mixture spread over the plates to cool down. Cut in to 2" inch wide strips, and carefully roll it tight, repeat for all the plates. Place the rolled khandvi's in a serving dish.  You can set in refrigerator till its time to serve.


Heat oil in a pan, add mustard seeds and allow it to splutter, add asafoetida, and pour over the khandvi's. sprinkle chopped coriander leaves. Tasty soft khandvi's are ready to be served with Green Chutney.


Variation :


You can add grated fresh coconut shavings on top off khandvi's while serving
Roasted Sesame seeds can be added on top off khandvi's while serving for a nutty feeling while eating khandvi's.