Friday, June 19, 2020
Monday, January 27, 2020
|Ready to serve Baragu/Proso Millet Dosa|
Sunday, October 20, 2019
They do have full of healthy properties in them. They do have the ability to regulate our blood pressure level and blood sugar level. They are gluten free and rich in fiber. They are slow in digestion and keeps you full for a long time. They are rich in vitamins and minerals.
Let us see the recipe Now :
I have used Grinder to grind this dosa batter.
Ingredients :Harka /Arka / Kodo Millet : 4 Cups
Urid whole ( white) : 1 Cup
Methi seeds : 1 Teaspoon
Avalakki /Poha /Aval : 1/2 Cup (Any Variety).
Salt : As required
Method :1. Clean, wash and soak Haraka Millet for 3 to 4 hours.
2. Wash and soak urid and methi seeds separately.
3. Soak Avalakki/Poha separately.
4. Grind it all together for 20 to 25 minutes and take it out in a big bowl.
5. Add required salt and mix it well. Leave the batter to ferment for over night or 6 to 8 hours.
6. Keep a pan on the fire and clean it with a tissue or a kitchen towel.
7. Mix the ground batter nicely.
8. Take a ladle of dosa batter and spread it.
9. Add/ Sprinkle oil on the top. Cook on medium heat. Let it turn golden brown.
10. Turn the other side and cook for 10 seconds.
11. Take out the ready dosa and serve with the side dish of your choice.
12. Repeat the same and prepare rest of the dosas.
Note :You can reduce the amount of millet and urid dal to half. You can also use mixi instead of grinder to grind. Use very little water while grinding and then add required water if it needs.
Time = Soaking time - 3 hours minimum + grinding time 25 minutes + fermentation - over night or 6 to 7 hours + Dosa preparing 20 Minutes.
Serves : As you Use.
Sunday, September 1, 2019
Oh, chakli, chakkuli, muruku, is one of the fried fritters from Karnata since ages. We have read about the pregnant women wants to have chakkuli, the kid wants chakli in her snack box, when the son in law arrive, there will be loads of snack but he likes chakli very much. We want to pack chakkuli while travelling to touring, picnic or even International visit, where son or the daughter waiting to see what all snacks are sneaked and traveled so far.
I am writing all this above because Chakkuli has so much importance in our Indian culture. For Gokulastami /Shree Krishna Janmastami we prepare chakkulis, Ganesha Festivals we do prepare and How can we forget our Deepavali, festival of life has to be have chakkuli. It is easy to prepare and pack, yummy to have and it has a long shelf life.
In Olden days or the days gone, chakkuli used to prepared with using urid dal and rice flower only. Days have gone and so much experiments, different ingredients also used for making chakkuli. Rava chakkuli, Same /little millet chakkuli, palak chakkuli, potato chakkuli, cashews chakkuli, Aval/Poha chakkuli, ragi chakkuli, jolada chakkuli, so the list goes on.
For the festival I have tried here one of the yummy chakkuli recipe and I am sure you too will surely like it, prepare it and enjoy it. It is soft, crispy, crunchy and of course easy.
Just remember you do not use much of roasted chenna, only 2 tablespoons.
I have used rice flour, cooked moong, urid dal, sesame seeds, roasted chenna, little jeera and butter.
The butter also should be minimum or chakkuli might absorb more oil while frying.
No need to roast any thing. Just cook dals separately and then mix it nicely.
Here is the recipe :
Ingredients :Fine Rice Flour : 3 1/2 to 4 Cups
Urid dal : 1/2 Cup
Moong dal : Little less than 1/2 cup. 2 to 3 Tablespoons
Roasted Chenna /Huri Kadale /Pottu Kadale : 2 Tablespoons
Butter : 2 Tablespoons
Red chilly Powder : 1 Teaspoon
Jeera : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Oil : 2 Cups (To Fry)
Salt : As Required
1. Wash and cook urid dal and moong dal separately with required water. (Pressure cook).
Let it cool.
2. Dry grind Roasted Chenna / Huri Kadale / Pottu Kadale and keep it aside.
3. Put cooked dals in a big bowl. Smash it nicely. Add salt, rice flour, jeera, sesame seeds, chilly powder and butter.
4. Add dry ground Roasted Chenna and mix all the ingredients nicely.
5. Now add required water and prepare chakli dough. (Add water little by little).
6. Divide the dough into small portions.
7. Take a handful of dough and insert it inside the chakli mould.
8. Press the chakli on the clean cloth.
9. Keep Oil on the fire and heat.
10. Fry chakli in hot oil on medium flame. Fry on both sides.
11. Remove from the hot oil and put it on a kitchen tissue.
12. Repeat the same with remaining dough and prepare the remaining chakkuli.
13. Keep it in a big bowl and let it cool.
14. Store crispy chakkuli in a airtight box or bottle.
15. Serve with a cup of coffee/tea/juice anything of your choice.
Note :Remember the chakkuli will be so soft while preparing./pressing. Do it carefully or it might break while leaving in oil.
Moong dal adds to the taste. You can dry roast a little and then use it. I have not done it. Let the moong be lesser than urid dal. Adding roasted chenna is optional. Adding hot oil (2 to 3 tbs), instead of butter is optional. Keeping more oil for frying is optional. Adding more red chilly is optional.
Time 40 to 60 minutes.
Serves : As per your desire
Raw Papaya dry curry is a side dish. It is mild, yummy and good for health. I got this papaya from my neighbour who has papaya plants a...
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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