Multigrain idly or dosa batter

Now a day’s everyone has become health conscious. All are eating healthy food, doing exercise to keep their body fit and smart. I am not talking only others but also including me. This credit goes fully to my husband, he only told me to do. I have reduced around 5-6 kg of my weight. So I thought of posting something interesting which I had discovered by myself and also following in my house.

              Actually children don’t like to eat this kind of food. They know that if they are eating idly or dosa it should be white, but in this case it will be reddish in colour because of ragi. At first they made their faces but after tasting this they liked it.

Ingredients:

·       Idly rice – 4 cup

·       Urad dal – 1 cup

·       Ragi or Finger millet grains – 1 cup

·       Bajra or Pearl millet – 1 cup

·       Jawar or sorghum – 1 cup

·       Poha or Flattened rice – 1up

·       Oats – 1 cup

·       Methi or Fenugreek seeds – ¼ tsp

·       Salt – as required

Procedure:

1.   Soak Ragi or Finger millet grains, Bajra or Pearl millet and Jawar or sorghum for about 5 to 6 hours.

2.   Now soak idly rice and methi for 2 hours.

3.   Soak urad dal for an hour.

4.   In another vessel soak poha and oats for ½ hours. If you are feeling board you can soak these last items all together.

5.   In the grinder first grind the millets and the pohas. It will take some time scrape the sides often.

6.   When it is grind nicely take it out in a vessel and now add the urad dal .

7.   Let the batter be smooth. Now take it out in the same vessel in which the millet paste is there.

8.   Now put the rice to grind. When it becomes a fine paste, take this also in the same vessel.

9.    Now add the salt as required and mix well. Check the consistency and keep it over night to be fermented.

10.                     Next day it will be ready to make idly or dosa.

Note:

• The consistency should be runny but not too much. When u r holding it up it should flow like a silk.
• You can soak all together except the millets because it will take lots of time.

Rava Uttapam

• Semolina - 1 cup
• Curd - ½ cup
• Onion - 2 (finely chopped)
• Tomato - 1small (finely chopped)
• Green chilly - 2-3
• Cabbage - ½ cup (finely chopped)
• Baking powder - ½ tsp
• Red chilly powder - ½tsp
• Cumin seed - 1 tsp
• Oil - as required
• Salt - to taste
• Coriander leaves - As required

1. In a large bowl mix curd with ½cup of water and then add semolina. The consistency should not be watery.
2. To the above add salt and baking powder, leave it for 15-20 min.
3. Meanwhile in a small woke put ½ tsp of oil and the cumin seeds, when it start to splutter keep a side to cool.
4. After 20 min, there will be no water and it will become soft. Now add onion, tomato, cabbage, green chilly, coriander leaves, fried cumin seed and chilly powder, now mix the batter once more.
5. Heat the non-stick tava on the stove and add a ladle full of batter on the pan and give a nice round shape. Cover the pan and let it become golden brown from the bottom.
6. Now turn the it so that it will become golden brown on both side.
7. Now it is ready to serve hot with chutney.

Dosa

 
It is a basic dosa batter.

• Idly rice – 4cup


• Urad dal – 1cup


• Fenugreek – ½ tsp


• Oil - as required

1. Soak rice and the urad dal with fenugreek for 4 hours.


2. Firstly grind urad dal and then rice in the grinder or mixer as a fine past.


3. Mix both together, beat till very light and fluffy, after adding salt.


4. Keep the batter thin, so that it will be easy to spread on the dosa pan or griddle.


5. Heat the pan or griddle and apply oil on it.


6. Now pour 1 big spoon full of batter at the center of the pan and spread it in the circular motionto make a thin dosa.


7. Now cook it on both the side till slight brown in colour.


8. Now ready to serve hot with chutney and Sambar.

Tomato dosa

• Idly rice - 2 cups
• Raw rice - 1 cup
• Toor dal - 1 cup
• Urad dal - 1/2 cup
• Channa dal - 1/2 cup
• Tomato - 3 No.
• Cumin seed - 1 tsp
• Coriander seeds - 1 tsp
• Dry chili - 3-4  No.
• Asafoetida - 1/4 tsp
• Salt - to taste
• Onion - 1/2 cup(Chopped)
• Coriander leaves - as required

1. Soak all the dal and the rice for 4 hours.
2. Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
3. Make nice paste.
4. Before removing from the grinder add onion.
5. Now it is ready to make dosa.
   

Appam Batter

It is a basic batter for appam. This dish origin from Kerala, but in Tamil nadu they call as Aappam.In SriLanka also this dish is famous and they call it as Appa.

• Raw rice – 1 – ½ cups
• Parboiled rice – 1 – ½ cups
• Urad dal – 2 – 3tbsp
• Coconut – 1cup(grated)
• Coconut milk – 1cup
• Soda bicarbonate  or cooking soda– ½ tsp (optional)
• Salt – 1tsp
  

1. Soak both rice and urad dal for 4 hours in water.
2. With grated coconut grind to a fine thick paste, keep overnight to ferment.
3. Morning add coconut milk, soda bicarbonate, and salt. Beat well.
4. The batter for Appam is ready
5. Apply a little oil on a non-stick or heavy griddle.
6. Pour a ladle ful of batter on hot griddle.
7. Do not spread with spoon. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
8. A thin dosa like pancake will be the result.