MOONG DAL AND BARLEY PESARATTU

My MIL brought a bag of barley from India this time. So I started using it in many different forms. Usually I substitute it for rice or else use in soups. This time I want to try it for PESARATTU. Here too substitute barley instead of rice, which I thought to reduce carbo contents and make it a bit healthy.

INGREDIENTS:

Moong Dal - 2 cups
Barley - 1 cup
Green Chilles - 2
Peppercorns - 1 tsp (optional)
Ginger - 1/2 inch
Cilantro & Mint Leaves - 3 tbsp
Salt

METHOD:

1. Soak dal and barley separately for 5 hrs (best over night)

2. Grind the soaked dal and barley along with green chillies, ginger and salt as a bit coarse batter as like of adai batter

3. Add chopped cilantro and mint leaves and crushed peppercorns to this batter

4. Heat a dosa pan and start making pesarattu.

5. Serve hot with coconut chutney

Note:

- Can also use sprouted moong dal

Healthy Spinach and Flax seed Dosa

Now a days I started using some healthy ingredients in usual cooking. When our doctor recommended us to take the flax seed oil, at first I dont have any clue about it. But after knowing the benefits about these seeds, I got the powder and started taking it in my daily basics in some way or other. And one of such thing is this dosa. It really yummy as a usual dosa but with some healthy stuffs.

Benefits of Flax Seed:

Its high content of alpha linolenic acids has made the ancient flax seed become our modern miracle food. Alpha linolenic acid (ALA) is a type of plant-derived omega 3 fatty acid, similar to those found in fish such as salmon. Benefits of flax seed as shown in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. Other benefits show that flax seed may also help lower blood triglyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.

Ingredients:

Dosa Batter - 1 1/2 cup
Spinach - 1 cup (chopped)
Onion - 1/2 Medium
Flax Seed - 1 tbsp
Oil - to spray
Salt - If required

Method:

1. Mix all the ingredients method above except oil

2. Heat the dosa pan, Pour a ladle full of batter and and spread in a circular motion. Drizzle oil all over the surface.

3. Flip if its done in one side and wait for a min once its done on the next side fold it and serve hot with a chutney

Note:-

- This dosa goes well with either Kara Chutney / Coconut Chutney

EGG PANIYARAM

Ingredients :
Dosa batter - 2 cups
Egg – 2 nos
Procedure:
Beat the egg well and mix it with the Dosa batter.
Pour it into the Non-Stick Paniyaram Pan.
Wait for 1 1/2 min and using the small stick turn it upside down.
Allow it to cook for 2 min and take out.

BARLEY ADAI

2cups Barley
1cup Channadal
1/2cup Toor dal
1cup Yellow split moongdal
1/2cup Urad dal
4nos Dry red chillies
1tsp Fennel seeds
Salt

Soak the barley along with all dals for atleast 4 hours..grind the soaked dals and barley with dry red chillies & fennel seeds with enough water and salt with bit coarse paste...

Heat a nonstick pan...pour a ladle of this barley & paruppu adai batter, drizzle the oil and cook on both sides until the adai get well cooked..

UNIAPPAM

Method

1. Take 1 cup of wheat rava, ½ cup of rice flour, ½ cup of jaggery/brown sugar, and 2 cardamoms, 1 ripe banana.

2. Grind everything to a paste by adding ½ cup of water, or you can mix everything with help of your hand to a paste or to a batter consistency.

3. Heat the uniappam kal/paniyaram kal (and apply oil in each slot (cast-iron surface heats slowly and it will take some time)

4. once the cast iron is heated, pour the batter into the slot and let it get cooked. Do not cover the cast iron.

5. Once it is cooked, flip over to the other side and cook for few more minutes.

POHA UPPMA

Ingredients:

2 cups Thick Avil (flaked rice)
½ onions finely chopped
2 green chilies finely chopped
1 tsp ginger finely chopped
2 curry leaves
1tsp cilantro finely chopped
Salt to taste
For seasoning: 1tsp of mustard, cumin, chana dal and urad dal.

Method

1. Wash poha and drain water completely. Add salt to the poha and leave aside for 5 – 10 minutes.

2. Heat oil in pan, add mustard, cumin, chana dal, urad dal, curry leaves and fry until they crackle.

3. Add the ginger, green chilies and onion and sauté until the onions turn into brown color. Now add the poha and mix them gently and cook for 2-3 minutes.

4. Garnish with cilantro leaves and serve hot.