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diabetic recipe indian North Indian

Besan Chilla

Easy breakfast recipe and very tasty one.

Ingredients:

Besan flour……1 cup

Onion chopped….1/2 cup

Tomato chopped…1/4 cup

Curry leaves few

Coriander leaves few

Green chilli….1

Ginger grated….1 TBS
Salt as required

Oil

Method

1.mix water with besan flour and keep aside for 15 mts.

2.Niw add chopped onion, tomato,grated ginger,curry leaves,coriander leaves and salt.

3. Heat a tawa pour the batter as for dosa pour oil when cooked flip it the other side.

4. When cooked serve with chutney or sambar.

Categories
Cooking Recipes traditional cooking Uncategorized

BLACK GRAM DOSAI/KURUNAI DOSA

Among the dosa varieties this black gram dhal dosa is famous in Thoothukudi and Tirunelveli districts in TamilNadu India.Some call it mulu uzhundu dosa.

For ordinary dosa we use dehusked urad dhal. But for this dosa we use blackgram dhal that is with its skin.

Urad dhal itself is very good for women and this with skin is rich in proteins especially for teenage girls.

only three ingredients are needed for this batter.

Ingredients:

  • Rawrice/Parboiled rice-4cups
  • Blackgram dhal- 1 1/4cup
  • Fenugreek seeds 1 to 2 tbsp
  • salt as required.We can prepare batter both with raw rice and parboiled that is with idli rice.My mom prepares with raw rice and I too follow the same.If we use parboiled rice we should soak it for 2 hrs.If it is raw rice can grind it after washing no need of soaking.Same for black gram dhal no need for soaking because if we soak the skin will bcome off. we need the skin too so can wash and grind with fenugreek seeds.

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Method:

1.Grind rice into smooth fine paste.

2.While grinding black gram dhal add fenugreekalso and grind it to a soft batter.

3.Add salt and mix well

Allow the batter to ferment for 12 hrs.Next day when prearing mix well the batter. Keep dosa tawa and when it is ready take batter in a ladle por it in a tawa  in a circular motion.Sprinkle oil  when cooked flip it.Tastes good with sesame/gingelly oil.

Points to remember:

1.The batter will be black in color.

2.One can make crispy or thick dosa as per the taste.

3.Batter must be frothy and foamy.

4. Serve hot with onion chutney (kara chutney) and red chilli coconut chutney with a dash of sesame oil.

Onion Chutney (Kara chutney)

Ingredients:

1.Sambar onion (Shallot)-15 Nos remove skin.Easysoak for 10 mts in water it will be easy to remove skin.

2.Redchillies -4or5 accdg to taste.

3.Tamarind alittle

4. Garlic 5-pods.

5.Salt as reqd.

Put everything together in a blender and grind it for few seconds.If one does’nt like the raw smell of 0nion can saute the onion for few minutes and then grind it.

Red chillies coconut chutney

Ingredients:

1.Coconut scrapings -1/2 to 3/4 cup

2.Red chillies-3to5

3.Tamarind – a little

4.Salt as required

5.Garlic- 3 pod

6.Onion (shallot)-3

Grind  ingredients 1 to 4 first.when almost ready add garlic and small onion lastly and run for few seconds.

You may have a doubt that whether we can grind rice and dhal without soaking.yes we can.I do this way only.My husband and children likes to eat with dosa podi (Milagai podi,idli podi) with gingelly oil.This dosa is flavourful,soft and tasty.

Do try it and let me know.

 

 

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Categories
Cooking Recipes indian traditional cooking Uncategorized

VEN PONGAL/KHARA PONGAL

Ven Pongal is a common and healthy breakfast food item. But some will have it for dinner too.It is a common neivedyam in some temples.Famous at Tirupathi Venketeswara Temple,also common in Perumal temples too.It is  easy to prepare also light one for the stomach.Some like to prepare with raw rice too.

INGREDIENTS:

  • Rice :1 cup(Par boiled or raw accdg. to ones wish)
  • Moong dhal:1/2 cup
  • Ginger:1inch piece grated or finely chopped
  • Curry leaves
  • cumin:1/2 tsp
  • Pepper powder:1/2 to 3/4 tsp(some use pepper corns)
  • Ghee:2 to 3 tablespoon

Method:

  1. Dry roast  dhal till we get the aroma.
  2. Wash and cook rice and dhal with 31/2 cup of water( water accdg to the rice you use) with salt and 1/2 tbs. ghee.
  3. When cook ed keep aside.If it is like puloa  then can add 1/2 cup water and cook for some more time.It must be soft in texture.
  4. Heat a pan add ghee add chopped ginger, cumin seeds,curry leaves and pepper powder to it and fry. If one is using cashews add that too.Add the fried items to the ven Pongal.
  5. Serve hot with sambar and chutney or brinjal gosthu.

Some add a pinch of turmeric powder to have  a yellow pongal.

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Categories
Cooking Recipes diabetic recipe healthy recipes. traditional cooking vegetable cooking

Healthy Gothumba Dosai/ Instant wheat flour dosai

Wheat flour dosai also known as gothumba dosai is a common South Indian dosai. It is very easy to prepare.I have added soy flour, cabbage and kasuri methi to increase its nutritive value. Easy to prepare. serve hot or else it may become soggy.
Ingredients:

  • Wheat flour : 1 cup
  • Soy Flour: 1/4 cup
  • Green chillies:2 or 3 according to taste
  • Cabbage : Finely chopped 3 tbs.
  • Onion : 1 finely chopped
  • Coriander leaves:1 tbs
  • Kasuri methi: 1 tbs (dried fenugreek leaves)
  • curry leaves: finely chopped
  • Asafoetida: a pinch
  • Curd : 2 tbs (optional)
  • Oil
  • Mustard and dhal :1tbs
  • Salt : to taste

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Method

Mix wheat flour, soy flour and salt first.

Now add water to this mixture make as dosa batter without any lumps.

Heat oil and add the mustard and dhal when it splutters add green chillies,onion and curry leaves.when onion becomes transparent remove from fire add to batter.

Now add chopped cabbage , asafoetida,methi and chopped coriander leaves also.

Heat dosa tawa.Pour batter in a circular motion and smear some oil around it.

Now flip the dosa and cook for few seconds.

when done remove it.

If you want thick dosa add little water or if you want thin dosai add more water.

Serve hot with chutney.All my family members like this dosai very much you too try and let me know.

Can prepare this dosai even without adding soy flour.

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