Bajra oats dosa/ Pearl millet oats dosa

 Bajra oats dosa/ Pearl millet oats dosa 

Bajra oats dosa is a nutritious, healthy, gluten free, vegan and delicious dosa. This is a no rice,  diabetic friendly crispy thin dosa. 

Bajra/ Pearl millets are rich in fibre and protein. On the other hand, oats is also full of fibre and many health benefits. 

Recipe notes -

1. I have used Quacker oats for this recipe.

2. Add water carefully while grinding. 

3. After grinding, consistency of the batter should be slightly thick not runny or watery otherwise it will not ferment properly.

4. Before making dosa adjust the consistency of the batter by adding water.  

5. After every cooked dosa turn the flame to slow and wipe it with a wet cloth. 

Ingredients - 

1/2 cup white urad dal

1 tbsp fenugreek seeds/ methi seeds

1/2 cup oats

1 cup bajra flour/ pearl millet flour

To taste salt 

Method - 

1. Wash and soak urad dal and methi seeds for 7-8 hours. 

2. After 8 hours drain the water. 

3. Add this to grinder jar.  

4. Add little water and grind it to fine paste. Add oats and little water. 

5. Grind again to a smooth batter. 

6. Remove the batter in a big bowl. Add bajra flour. 

7. Add little more water if required and mix it with your hands or with ladle.  

8. Batter consistency should be slightly thick.  

9. Cover and keep aside to ferment for 10-12 hours or overnight.  

10. Batter has fermented nicely. 

11. Add salt and mix. 

12. Mix well. Add water incase batter is too thick. Consistency of the batter should be like dosa batter. 

13. Heat tawa/ griddle on slow flame until moderate hot. Pour a ladleful of batter on it. Spread it with the back of the ladle. Drizzle few drops of oil on top. Cook on slow flame. 

14. Dosa will turn golden and crispy. 

15. Change the side and cook on medium slow for 1-2 minutes. 

16. Roll it or fold it. As you like. (After every cooked dosa turn the flame to slow and wipe it with a wet cloth.) 

17. Bajra oats dosa is ready. Transfer to a serving plate and serve hot. 

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Rava idli without curd

Rava idli without curd 

Rava idli without curd... Healthy South Indian idli made using rava/ semolina/ suji. No fermentation required. It turned out to be spongy and soft without adding curd. 

Makes : 30 idlis

Ingredients : 

Rava : 2-1/2 cup

Mustard oil : 2-3 tbsp

Mustard seeds : 1 tsp

Dried curry leaves : 2-3 tbsp

Chana dal : 1 tsp

Urad dal : 1 tsp

Water as needed

Salt to taste

White vinegar : 2 tbsp

Eno : 2 small packets 

Method :

1. Heat oil in a wok till hot. Add mustard seeds, curry leaves, chana dal and urad dal. Let it splutter for a min. Add rava and fry on medium slow flame till it turns light brown. Switch off the gas and let it cool down. 

2. Transfer the mixture to a bowl and add salt and water. Mix well.

Consistency of the batter should be like idli batter or thick but pouring. 

3. Add vinegar and mix well.

4. Add eno and mix well it will become foamy.

5. Grease idli moulds and fill little water in the idli cooker. Heat water in the idli cooker  and pour batter in the greased  idli moulds. 

6. Place idli stand in the cooker and cover it with lid.  Steam for 10 min on high. Switch off the flame and let it cool down.

7. Take out idlis from the moulds. 

8. Serve with sambhar or chutney. 

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Instant suji dosa/ Instant semolina dosa

Instant suji dosa/ Instant semolina dosa 

Instant suji dosa is quick, easy and hassle free dosa. It requires no fermentation. This dosa is prepared by grinding suji to fine powder and then mixed with rice flour, wheat flour, curd and water. 

Recipe notes -

1. Grind suji to a fine powder.

2. Add little sour curd. 

3. Add baking soda before making dosa. 

Ingredients for dosa batter - 

1 cup suji/ semolina

2 tbsp rice flour

2 tbsp wheat flour

1/2 tsp sugar

To taste salt

1 cup curd

1 cup water

1/4 tsp baking soda

Ingredients for stuffing -

6-7 boiled potatoes

1 onion chopped

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp carom seeds/ ajwain

1 tsp chat masala

3 tbsp coriander leaves chopped 

Method for stuffing -

1. In a mixing bowl add potatoes, onion, salt, red chilli powder, turmeric powder, carom seeds, chat masala and coriander leaves. 

2. Mix everything well. Stuffing is ready. 

Method for dosa - 

1. Add suji in mixer jar. 

2. Grind it to a fine powder. 

3. Remove suji powder in a mixing bowl. Add rice flour, wheat flour, sugar and salt. Mix well. 

4. Add curd and mix. 

5. Add water and mix well.  

6. Mix well to a smooth lump free batter. Cover and keep aside for 10-15 minutes. 

7. After 15 minutes add baking soda and mix well.  

8. Mix well. 

9. Heat dosa tawa on slow flame till hot. Wipe it with wet cloth. Pour a ladleful of dosa batter on the tawa and spread it with back of the ladle. Drizzle oil on sides. Cook on slow flame for 1-2 minutes. 

10. Cook on medium slow flame till golden and crispy.

11. Slow the flame. Place stuffing in the centre. 

12. Fold it from sides. 

13. Turn the side and cook on medium slow flame. 

14. Cook till both sides are golden and crispy.  

15. Instant suji dosa is ready. 

16. Transfer to a serving plate. Serve hot with chutney. 

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Suji vada/ Rava vada/ Semolina vada

 Suji vada/ Rava vada/ Semolina vada 

Suji vada are instant, quick, easy and crispy vadas. These vadas are prepared by combining suji, curd, green chillies, ginger, salt, onion, coriander leaves with baking soda. Then deep frying till golden and crispy. These vadas are crispy from outside and soft from inside. 

Ingredients -

1 cup suji

1/2 cup curd

To taste salt

1/2 tsp cumin seeds

1 onion

2 green chillies grated

1 tsp ginger grated

1 tsp baking soda

3 tbsp coriander leaves 

Method -

1. In a mixing bowl add suji, salt, cumin seeds, onion, green chilli, ginger, baking soda and coriander leaves. 

2. Add curd.

3. Mix everything very well with your hands. 

4. Cover and keep aside for 15-20 minutes. 

5. Grease your hands. Take a small portion of the batter in your hands and shape into vadas with a hole in the centre. 

6. Heat oil in a wok. Place these vadas in hot oil and deep fry on medium flame till golden. 

7. Remove vadas from the oil. 

8. Suji vada are ready. 

9. Transfer to a serving bowl and serve hot with sambar and chutney. 

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