Showing posts with label crispy. Show all posts
Showing posts with label crispy. Show all posts

Monday, January 27, 2020

Baragu /Proso Millet Rava Dosa

Baragu / Proso millet is one of the healthy grain from Millet family. I have tried Rava Dosa using Baragu here. It can be crispy or soft the way you decide to have.


I have used little coconut, Baragu /proso millet, rava and little wheat flour. 
Now most of the people know that millets are healthy grain and helps us to lead a good healthy life. It is good for diabetes, helps to control blood pressure in our body. No carbs and they are gluten free.
Let us see the recipe now :
Baragu /Proso Millet - Rava dosa is yummy to have and the coconut adds to nice aroma to dosa.
Good for all age group. Good and healthy breakfast food and as evening food also.

Ingredients :

Baragu/Proso Millet : 1 Cup
Pepper Pods : 5 to 6 
Rava /Semolina : 1/2 Cup
Wheat flour : 3 to 4 Tbs
Coconut : 1/2 Cup
Salt : As required 
Oil : 4 to 5 Tbs  


       Method :      

1. Wash and soak Baragu for 2 to 3 hours.


2. Grate 1/2 cup of coconut and grind soaked Baragu with little water. 


3. Add pepper pods while grinding. . Take it out from the mixi jar and put it to a bowl.


4. Add Rava/Semolina and mix it well.


5. Add 3 to 4 tbs of wheat flour and mix all the ingredients nicely.


6. Add required water and bring the batter  consistency to rava dosa (more liquidy) consistency.


7. Keep a pan on the fire and heat. Add a tsp of oil on hot tava and clean it with tissue or clean cloth.
8. Take a ladle of batter and spread it on the hot tava. Sprinkle some oil on the top, cover and cook.


9. Cook on both sides and take it out from the tava.

10 Baragu/Proso millet Rava dosa is ready to serve. (Soft dosa).
11. If you want soft dosa cook dosa on medium and low  flame and take it out as soon as it is cooked. 



12. If you want crispy dosa, let the flame be very low, cook till they turn crispy.

Ready to serve Baragu/Proso Millet Dosa

Note

Adding coconut while grinding helps to soften the dosa texture. It also adds to the taste.
Adding onion to this batter is optional.
See that the batter has correct consistency. If too watery it does not come out from the pan.
If it is too thick it patches while you prepare dosa.
Time : Soaking Baragu : 3 Hours + Grinding : 10 minutes or less + preparing dosa : 
30 Minutes.
Serves : 2 to 3 . 
                                                                                             

Sunday, October 20, 2019

Haraka/Araka /Kodo Millet Dosa

Araka or Harka or Kodo Millet is one of the millet family good grain. Millet grains are used and is becoming more and more popular these days. I prepared Dosa using Araka millet and it is crispy, tasty and healthy. Try and Enjoy.


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.
Watch : 

Sunday, September 1, 2019

Rice Flour - Moong - Urid chakkuli

Chakkuli ..chakkuli yummy yummy chakkuli. Crispy Chakkuli, Crunchy Chakkuli .



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
Chakli Mould

Method :


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
Shelf life : Nearly 2 Weeks.

Thursday, August 8, 2019

Crispy Nippattu

Crispy Nippattu is a fried dish. Nippattu / Rice fritters are very famous crunchy fried dish. We can munch it at any time of the day. It is nice to have with a cup of coffee or tea or Juice.


These crispy Nippattu has little Millet flour and chiroti rava /thin variety of rava in it.
I have used rice flour, chenna /hurikadale /pottu kadale, millet flour, chilly powder, jeera, ingh and little rava/semolina in it.
I tried this fried fritters and it was really yummy. Some people do not like very crispy and they want the bite to be bit hard too. I thing Millet flour adds the crunchiness and the bit hardness to Nippattu.
Mr. Sadashiva Mailankody has put up this recipe and as usual I tried this Nippattu since it is a fried dish. I am very much love the varieties of fried dishes.
No Onion or No Garlic is used in this Nippattu.

Things Needed :

Rice flour : 2 1/2  Cups
Jola/Millet flour : 1/2 Cup
Putani/chenna /Huri Kadale : 1/3 cup
Butter : 2 Tablespoons
Salt : As required
Chilli Powder : 1 1/2 Teaspoon
Jeera /Cumin seeds : 1 Teaspoon
Sesame seeds : 1 Tablespoon
Oil : 1 1/2 Cup

Method :

1. Dry roast rice flour for 2 to 3 minutes. Let it cool
2. Add millet /Jola flour .
3. Dry grind chenna /putani and add it to rice flour.
4. Now add butter, red chilly powder, salt, sesame seeds, jeera and little ingh.


5. Mix all the ingredients nicely and add required water and prepare the dough.


5. Kneed the dough well and divide them into small portions.
6.Take a butter paper or put little oil on your palm.
7. Take a small portion of the dough and spread it slightly and make small pooris

.
 8. Keep a frying pan and put oil. Heat and let it got hot.
9. Put the small puri in hot oil. lower the flame and fry on low and medium flame.


10. At time you can fry 3 to 4 puris. Fry on both sides and remove it from the pan.


11. Put it on the kitchen tissue. Repeat the same and prepare all the Nippattu.


12. Now let it get cool. Put them in a air tight bottle or box.
13. Serve it with a cup of coffee /tea/juice.


14. Munch at any time you want to.

Note :

Frying on low flame helps the Nippattu to get crispy. You can use hot oil instead of butter.
Do not add much oil. It might get broken in to pieces while frying.
Adding more chilly is optional. Do not add more Huri Kadale /putani/roasted chenna. Nippattu dough turns very soft and you might not get the round shape.It might absorb more oil.
Time : 40 Minutes.
Serves : 20 to 25 Nippattu.


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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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