Instant Millet Flour Dosa - Easy Millet Dosa Recipe

 I bought this Instant Millet Dosa flour few months back and tried making dosas for breakfast. I made few adjustments with the suggested making method printed at the backside of the packet and it turned out good. So, here is the recipe!

Ingredients
 
Millet Flour - 1/2 cup
Rice Flour - 1/4 cup
Big Onion - 1 small sized finely chopped
Curry Leaves - 1 tbsp, finely chopped
Coriander leaves - a fistful, finely chopped
Green Chilli - 1, chopped finely
Ginger - 1/2" piece, peeled and chopped finely
Cashews - 8-10, chopped finely (optional)
Water - 3/4 to 1 cup(adjust)
Oil - for preparing dosas
Salt - to taste

Method

1. In a mixing bowl - add millet flour and all the ingredients except water and oil. Mix well. Now add water little by little and mix well using a whisk. Set aside for 30 mins. Then add more water and make a thin batter as we make for rawa dosas.
2. Heat a dosa pan. Once the tawa is hot enough, take a laddle full of batter and start pouring it in a circular motion starting with the outer corners towards the center. Keep pouring until it fills the whole skillet. 
3. Cook in medium flame.The dosa should be thin so don't pour over then we will get thick dosas. Drizzle oil and cook until the top looks cooked.Fold and serve hot with any spicy chutney or simply with idly podi.

Notes

• The batter should be very runny. Adjust the water measurement as per the right consistency.
• Also you should not spread the batter as we do for regular dosas, the laddle should not touch the dosa tawa itself. Hold the laddle about 10 cm height above the dosa tawa and start pouring.
• Always use a deep curved laddle while pouring as it holds more and will cover the puter circle fully in one go.Then again you can take the batter another time to fill in the center areas.
• It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right contistency of the batter and it shows the dosa tawa is perfect for making dosas.
• You can even pour few drops of water to check if the dosa pan is hot.If you hear a bold shh sound then the dosa tawa is ready.
• After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water. Remember to mix the batter well everytime you prepare a dosa.

Coconut Rice - Thengai Sadam

Coconut rice is a very simple but a very tasty dish. VJ loves this the most, especially for dinner. It works great with leftover rice and if you have some grated coconut ready on hand, then can be made in a jiffy. The finely chopped ginger and the roasted cashews gives a nice aroma to this rice.

Ingredients

Cooked rice - 1 cup
Grated coconut - 1/2 cup or little more 
Mustard seeds –1 tsp
Channa dal/Bengal Gram/kadalai paruppu – 2 tsp
Urad dal – 2 tsp
Red chillies – 1
Green chillies - 2, chopped finely
Curry leaves – few
Ginger - 1 inch piece, finely chopped
Cashew nuts - 5 or 6
Oil, salt and hing as per taste
Method

Allow the rice to cool off completely. Rice should be cooked in a way that the grains are seen separately.

Heat oil in a kadai/ pan, add mustard seeds, when they splutter, add channa dal, urad dal, cashew nuts and roast till it becomes slightly brown. Add red chillies, green chillies, ginger, asafoetida and curry leaves and sauté for a few more seconds.

Add grated coconut and sauté for a few minutes till it becomes slightly brown. Add salt needed.
Add cooked rice and mix it well. Serve hot. It tastes good with potato chips or with delicious roasted potatoes!

Lemon Rice

A hassle-free lunch-box option, lemon rice is a favourite with young and old alike in southern india! Most often the best accompaniment for lemon rice is spicy roasted potatoes but I like to have coconut chutney as a side dish. That's a wonderful combination. Try this and may be you'll love it too..

Ingredients

Cooked rice - 1 cup
Lemon - 1
Ginger - 1 inch piece, chopped finely
Turmeric - 1/4 tsp
Salt as per taste

To Temper

Oil, mustard seeds, urad dal, channa dal, peanuts, red chilli, green chilli, curry leaves

Method

Allow the cooked rice to cool off completely. We do not want the rice to get mashed up while mixing. Squeeze the lemon juice and keep it ready. Take care to discard the lemon seeds.

In a kadai, do the tempering and add the chopped ginger and saute for few seconds. Add the turmeric powder and turn off the flame. Now immediately add the lemon juice and give a quick stir. Add this to the cooled rice along with required salt and mix well. Allow to sit for sometime so that the flavor blends well.

** Switch off the stove before adding the lemon juice. Else you may get a bitter taste if the lemon juice gets cooked for a long time.

Baby Potato Fry/Roast

Who doesn't like potatoes. This is one vegetable which anyone in the family would love to eat in any form, baked or boiled or fried. This is a quick and simple recipe which goes well with any rice. My favorite combo is with rasam and curd rice.

Ingredients

Baby Potatoes - 1/4 kg
Turmeric Powder -1/4 tsp
Coriander powder -1 tsp
Cumin/Jeera powder -1 tsp
Chilli powder -1/2 tsp
Salt and hing as required


To Temper
 
Oil - 1 tbsp
Mustard seeds -1/2 tsp
Jeera/cumin seeds -1/2 tsp
Urad dal - 1 tsp
Curry leaves - few
Red Chillies - 2

Method

Pressure cook the baby potatoes for 2-3 whistles. Make sure they are soft but not mushy. Allow to cool, peel the skin and keep it in a wide bowl.

Add all the other ingredients (spice powders, salt and turmeric powder) to the potatoes and mix well. Allow to sit for 10-15 minutes. 

Heat oil in a pan, do the tempering and add the marinated potatoes. Cover and cook on low flame stirring every now and then until all the potatoes are roasted well. Yummy potato fry is ready to be enjoyed with any rice!!