HEALTHY SPICY MULTIGRAIN PANCAKE / KARA ADAI

Serving size : 5 to 6 mini pieces

Preparation time - 5 minutes

Cooking time - 7 to 10 minutes

Hello friends,

    Its been a very long time since I came to blog space. Hope from this month I will try to upload recipes regularly.  After a long time, I am coming with a healthy recipe Multigrain Adai. I bought Pearl millet flour for Bajiri ki roti which is introduced by Manjula Bharath from DESI FIESTA for our SNC challenge. After that I din't use that flour for any dishes. I thought of finish it off soon. This afternoon all of the sudden, I thought of making this recipe. DO you know how I got this recipe into my mind? During my childhood days, my mom and chithi made kara adai with rice flour as winter snack. By that way I thought of making this yummy dish with all of these flours. It came out very yummy. I love that to the core. SO I want to share this healthy and yummy recipe with you all.

This is also very simple and quick dish to prepare.

Ingredients

Pearl Millet flour - 1 tbsp
Finger millet flour - 1 tbsp
Wheat flour - 1.5 tbsp
Rice flour - 1.5 tbsp
Red chilli powder - 1/4 tsp
Onion - 1/3 cup chopped
Curry leaves - 1 bunch
Cilantro - 3 or 4 stalks
Oil - 1 or 2 tsp to mix
Oil - as needed for cooking on tava.
Salt - as needed.
Water - 1/2 cup

Method

• Mix all the ingredients except oil for cooking on the tava.
• Dough should be soft but not hard. If it would be hard, then the adai would be hard.
• Heat the tava, once it is heated, place a small ball on the tava and flatten it using our fingers. Do the same for the rest. If there is enough space in the tava, you could do 2 or 3 adais.
• Apply oil around the adais and allow it to get cook on the bottom side. Once its well cooked, just flip to the other side and allow it to cook well.
• If both the sides are cooked well, remove them from the tava.
• Serve it as such or with raita as side dish. I love eating as such !

WHEAT DOSA / GODHUMAI DOSAI

Serving size : 2

 Ingredients

Wheat flour - 1/4 cup
Rice flour - 1/2 cup
Water - 4 1/2 cups to 5 cups
Onion - 1/4 cup
Curry leaves - 4 or 5
Cumin seeds - 1/4 tsp
Green chillies - 2 or 3
Hing powder - a pinch
Salt - as required
Oil - 2 tsp

Method 1:

1. Mix wheat flour, rice flour, salt and water in a large bowl without any lumps. The batter should be watery than usual dosa batter.
2. Add cumin seeds, hing powder, onions, green chillies, curry leaves to the batter.
3. Finally, pour 2 or 3 laddles of batter on the heated tava. Add sesame oil and cook both the sides. It will be crispy. If you want less crispy, reduce water.
4. wheat dosa is ready. Serve it with idli podi, sambar or any chutney.

Method 2:

1. Mix wheat flour, rice flour, salt and water in a large bowl without any lumps. The batter should be watery than usual dosa batter.
2. Add 2 tsp of oil in a heated pan. Seasoning with cumin seeds and hing powder, then fry onions, green chillies, curry leaves until onion gets golden color.
3. Finally, pour 2 or 3 laddles of batter on the heated tava. Add sesame oil and cook both the sides. It will be crispy. If you want less crispy, reduce water.
4. Wheat dosa is ready. Serve it with idli podi, sambar or any chutney.

I'm linking this to post to this event page and kiran's event announcement page.

SAGO VEGETABLE DOSA IN THE MILK

Serving size - 10 to 12 dosa

 

Preparation time - 10 minutes

 

Cooking time - 10 minutes

 

 

Ingredients

For Sago vegetable dosa

Carrot - 1
Potato - 1
Beans - 5 or 6
Onions - 3 tbsp
Sago - 1/2 cup
Rice flour - 1 1/2 tbsp
Garam masala - 3/4 tsp
Red chilli powder - 1/4 tsp
Water - 1 1 /2 to 2 cups
Sugar - a pinch
Salt - as required

For Milk

Milk - 2 1/2 cups
Sugar -  2 tbsp (if needed , add more)
Cardamom powder - a pinch

Method

For Milk

1. Boil milk in a pan or microwave. 
2. Add cardamom powder and sugar. Mix well and filter the cardamom powder.
3. Milk is ready. If you want, you can use milk on the dosa.

For Sago vegetable dosa

 

 

 

 

1. Soak sago overnight or atleast 6 to 7 hours.
2. Pressure cook carrot, potato and beans with little and water salt until it comes to mashy consistency.
3. Remove it from the pressure cooker and allow it to cool.
4. Grind sago in the mixie into a fine paste and keep it aside.
5. Grind all the cooked vegetables into smooth paste and mix it with sago paste.
6. Add red chilli powder, garam masala powder, salt, sugar, onions and water to the sago veggie mixture. Mix the batter well. It should be in the semi liquid consistency. Note : (It should not be either too watery or solid) I'm sorry that I forgot to take batter consistency picture.
7. Sago veggie batter is ready to make dosa. Make dosa and keep it in the bowl.
8. Pour milk on the dosa and serve it to kids. 

Note :

Milk is optional. You can serve it with ghee or ketchup or whatever you are kids like.

I'm sendins this to my friend Nithu's kitchen, Click on the logo to go her event announcement page,

SAGO / JAVVARISI IDLY

Serving size - 25 to 30 idlies

 

Ingredients

Sago - 3/4 cup
Boiled / Idly rice - 1 1/2 cups
Urud dal - 1/2 cup
Fenugreek - 1/2 tsp
Salt - as required

Method

1. Soak urud dal and fenugreek together in the water for 6 to 8 hours.
2. Soak boiled rice and sago seperately in the water for 6 to 8 hours.
3. Grind urud dal and fenugreek into a smooth paste. Remove and keep it aside.
4. Grind sago, rice and salt together. The batter should not be too smooth, slightly coarse in consistency.
5. Add both the batter together and mix well. Allow them to ferment for 8 hours. 
6. Place the sago idly batter in the refrigerator. Keep the batter out of the fridge an hour before we use.
7. As usual, pour batter to all of the pits in the idly plate and place it in the idly cooker or idly pan. Cook it for 10 minutes.
8. Remove idly plates from the stove and allow it to cool for 3 or 4 minutes. Remove idlies from the idly plates and place it in the hot pack. 
9. Sago idlies are ready. Serve it with chutneys or sambar or Kosthu. 

Note

You can also use this batter for dosa too.

AVUL / POHA IDLY AND DOSA

 

Ingredients

Parboiled Rice - 2 cups
Avul/ Poha - 1 cup
Urud dhal - 1 cup
Fenugreek seeds - 2 tsp

Method

1. Soak rice & avul seperately, then urud dal & fenugreek together overnight.
2. Remove all of them from water and grind rice & avul with water into slightly coarse paste and urud dal & fenugreek with water into fine paste. 
3. Mix both the pastes and salt thoroughly. Allow this to ferment for atleast 7 hours. Batter is ready now. It should be neither too liquid nor too solid. 
4. You can use this batter for Idly as well as dosa. Serve it with sambar / chutneys/ podi.

OATS DOSA

 

Ingredients

Powdered Oats  - 1 cup
Ravai - 1/2 cup
Water - 4 1/2 cups
Butter milk - 1/4 cup
Cilantro -  1/4 cup
Green chillies - 4 or 5
carrot shredded - 2 tbs
Jeera - 1/4 tsp
Salt - as required

Method

1. Grind the raw oats in the mixie and transfer into a large bowl.
2. Add all the ingredients except oil.
3.  Batter should be thin. Then only you can make crispy dosas.
4. Allow it to soak for 3 to 4 hours or atleast 15 to 20 minutes.
5. Heat the dosa pan, add few drops of oil and rub it with paper towel. Then pour one or 2 large spoons of batter on the pan.
6. Cook both sides until it gets cook and crisp.
7. Serve it with carrot chutney or any another side dish as you wish.

Note:

If you want more crisp like paper, add half more cup of water.