Spinach Dosa

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This is the last day of the week and my final vegetable based protein dish. Spinach is the vegetable of choice. As a kid, I was anemic for sometime which my mother took as a personal affront. So she fed me a bunch of spinach each day pureed. She refused to stop even after my hemoglobin levels were over the threshold so much so that I was convinced that my vein, if cut, would bleed green instead of red.

I read somewhere recently that if two people in a house agree on the fan speed then they are definitely not married. I think that should be extended to dosas as well. The husband and I have completely different views on what a perfect dosa should be like. He thinks dosa should be thick and small while I think any dosa thicker than a banned plastic bag should be termed an uthapam.   

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I make spinach dosas mostly when the batter is insufficient for the number of dosas needed. I add some spinach purée which increases the volume of the batter and also gives it a nice flavour. I paired this with some lentil and coconut chutney which I came up with when I discovered that I didn’t have any fried gram to make the regular coconut chutney. I had some mixed lentil powder we use to mix with rice. So I blended it together with some coconut, ginger and green chillies. It tasted very nice with the dosa and we had a lovely weekend breakfast.

Protein – Spinach, Skinless black gram / Urad dal

Makes 15 dosas

WHAT WE NEED

Dosa batter                            4 cups

Spinach                                   1 small bunch

Green chillies                        1-2

Salt
WHAT TO DO

  • Wash and chop the spinach
  • Blend it along with the green chillies, salt and little water to a fine purée
  • Mix around 1/3 cup of purée with the batter 
  • The consistency of the batter should be slightly less than regular dosa batter but not as watery as a rava dosa batter
  • Heat a tava and pour a ladle full of batter on it
  • Spread the batter in a circular motion and pour few drops of oil around the edges of the dosa
  • Once it starts browning at the edges, use a steel spatula and turn it over
  • Let it cook for a minute and then take it off the tava
  • Repeat the process with the rest of the batter till you have as many dosas as you need
  • Serve warm with chutney or molaga podi
  • Enjoy!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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Ragi Idli

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The name of this dish is simply Ragi Idli but in my opinion it should be renamed to ‘Life saver’. The other day, I woke up later than usual and had to get the breakfast ready for the husband while simultaneously managing the daughter and our domestic help so that he could catch his office bus which is the only mode of transport to his office situated in the middle of nowhere. (That is a story for another day.) I had this recipe on hand since I had to make another dish for this month’s BM and it totally saved me. It does not take too long and is nutritious cum filling which are the exact criteria needed to get into my regular recipe roll. So here goes –

Makes 12-14 medium sized idlis

Recipe from here

WHAT WE NEED

Ragi flour                             1 cup

Rava / Sooji                          1 cup

Curds / Yogurt                    1 cup

Oil                                           5 tsp

Mustard seeds                    1/2 tsp

Curry leaves                        1 sprig

Ginger, grated                    1″

Eno fruit salt                       1 tsp

Salt

Water

 

WHAT TO DO

  • Mix the ragi flour, rava and curds in a bowl
  • Add salt and around 1/2 cup water to make a thick idli batter
  • Let it rest for 10-12 minutes
  • Heat 2 tsp oil in a small pan and once it is hot, add mustard seeds and curry leaves
  • Add these to the idli batter and mix well
  • Add some more water if the batter is too thick. The batter should fall smoothly and not in blobs
  • Add the balance 3 tsp oil, ginger and eno fruit salt and mix well. The Eno fruit salt can be replaced with 1/2 tsp baking soda
  • Pour the batter in the idli moulds and steam for 12 minutes
  • Let it rest for around 5 minutes before opening.
  • Dip the tail end of a spoon in some water and use it to unmould the idli from the mould
  • Serve hot with chutney or sambhar or molaga podi (gunpowder / chilly powder)
  • Enjoy!

 

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This is my post for the Blogging Marathon under the theme – Ingredient by Mail.

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Millets Kozhakattai

   

My second new year resolution with regard to food is to avoid / drastically reduce having rice for dinner. The problem has been that the husband loves rice and is not a huge fan of rotis, especially for dinner and me being the epitome of laziness hates to take the effort of making rotis at night. Hence its been rice as a default. But, of course, since that is not the best way forward, especially since there is also a resolution to lose weight, we decided on millets and other grains for dinner. Millets are the popular choice since we can make all the rice recipes with them and you feel full very easily.

So far, I have tried dal khichadi, vegetable pulao and adai with millets and all have turned out wonderful. In fact, the dal khichadi was a hit with the husband’s colleagues who dropped in unexpectedly for dinner. So yay! So the next on my list is the upma kozhakattai which is also traditionally made with rice.

I have followed the same recipe as for the rice kozhakattai that my mom taught me except I added some lentils for the protein quota. So here goes –

WHAT WE NEED

Millet (little millet/barnyard millet/ mix of both)          1 cup

Split skinned green gram/ Paitham paruppu                    1/4 cup

Oil                                                                                                    1 tsp

Dried red chillies                                                                         2-3

Mustard seeds                                                                              1/2 tsp

Bengal gram / kadala paruppu                                                1 tsp

Curry leaves, chopped                                                               1 sprig

Grated coconut                                                                             2-3 tbsp

Water                                                                                               3 cups

Salt

WHAT TO DO                                                       

  • Soak the split green gram in warm water for 15-20 minutes
  • Heat oil in a pan 
  • Roughly tear the dried red chillies and add them to the oil
  • Add mustard seeds. Once they pop add Bengal gram and curry leaves.
  • Once the Bengal gram is golden brown in colour, add the coconut and mix well.
  • Pour the 3 cups of water into the pan and let it come to a boil.
  • Drain the water from the split green gram
  • Once the water is boiling, add the millets, split green gram and salt.
  • Mix well to combine.
  • Once the millets have absorbed all the water, switch off the gas and let it cool slightly.
  • Once the millets are cooled enough to be handled by hand, take a handful of the mixture and gently press it to an oblong shaped. Continue with the rest of the millet mixture.
  • Ensure that the millets do not give way and break immediately.
  • Once the entire millet mixture has been shaped into oblongs, put them in a steamer or pressure cooker (without the weight) and steam for 10-12 minutes.
  • Don’t steam beyond 12 minutes since the kozhakattai can turn dry and break.
  • Enjoy them with a chutney of your choice!

   

NOTES

  1. The most critical part is shaping of the mixture into kozhakattais. So don’t let the mixture cool beyond 6 minutes or so else it will not be warm enough to shape.
  2. In case, you are unable to shape them, then put the entire mixture in a plate and steam it. You can cut them into pieces and serve.
  3. To make it more healthy and colourful, you can add some grated carrot. Add it before the grated coconut.

This is my entry for the Blogging Marathon under the theme – New Year Challenges.
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Instant Raagi Dosa

As promised, here is the recipe for Raagi Dosa. Its healthy and tasty – a rare combination which I hold dear. The fun part of this recipe is it can be varied and ingredients replaced as per availability. So here goes –

Ingredients

1 cup          Raagi flour

1/4 cup      Rice flour

1/4 cup      Wheat flour

1/4 cup      Buttermilk

1/2              Medium sized onion

8-10           Whole black pepper

Coriander leaves

Salt to taste

Water

Directions

1. Mix all the flours together.

2. Pour in the buttermilk and some water to make it a runny batter. It should be like the rava dosa batter.

Raagi Dosa batter

3. Add the salt, onions, black pepper, coriander leaves

Raagi dosa batt

4. Your dosa is ready to be made. It does not require any sit-in or resting time. It is truly an ‘instant’ dosa.

5. Pour the batter on a hot tava just like a rava dosa. Make an outline with the batter and then fill it in so that the entire thing can be taken out as a single piece.

6. Add oil on the edges and flip after a minute to cook the other side as well.

Raagi dosa

Enjoy!

Notes –

The rice flour and wheat flour are interchangeable. You can substitute one for the other. The wheat flour is the healthier option while the rice flour is the tastier option. So I have used a mix of the two.

If you don’t want to add the onions, pepper and coriander to the batter at the beginning, you can add them to individual dosas once they have been poured on the tava. But add these before the oil so that they will get the time to set into the dosa.

If your dosa turns out a little dry then it either needs more water in the batter or it needs to be taken out sooner from the tava.

You need to mix the batter before pouring for every dosa since it tends to sit at the bottom of the vessel.

The colour of the dosa depends on the flour mix. If you use more wheat then the dosa color would be darker as compared to using more rice flour. My dosa is colored darker because of the colors of the ragi flour (I have a dark pink colour flour…was a gift so I am not sure what and why)