Posted in main-course, navratri

Healthy Vrat Dosa Recipe

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Healthy Vrat Dosa has been prepared with Barnyard Millet (Also known as Samvat rice/sama ke Chawal), Amaranth (Rajgira) flour and buttermilk.

Barnyard Millet is a gluten free millet with high calcium,iron, phosporous and fiber. Amaranth flour is equally nutritious with it being rich in fiber, calcium, iron, magnesium, phosphorus and antioxidants.

These dosas are very crispy and have a distinct flavor. But, when they are served with potato filling and spicy coconut chutney,  healthy vrat dosas taste so delicious that you do not miss your regular dosas anymore. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak.

Yields : 8-10 Dosas

INGREDIENTS

For Dosa

  • 1/2 Cup Amaranth Flour
  • 1/2 Cup Barnyard Millet
  • 3/4 Cup Buttermilk
  • Sendha Namak
  • Oil

For Potato Filling

  • 3 Medium Potato (Boiled)
  • 1 Tsp Cumin Seeds
  • 1 Chopped Green Chilli (Optional)
  • 3/4 tsp Black Pepper Powder
  • 1 1/2 Tbsp Coriander Leaves
  • Sendha Namak
  • 2 Tsp Oil

IMG_7214METHOD

For Dosa

  1. Soak barnyard millet for 3 hours.
  2. Drain excess water and make a paste with millets.
  3. Transfer millet paste, amaranth flour, buttermilk and salt to a big bowl.
  4. Mix all the ingredients well.
  5. Cover bowl with a lid and let batter ferment for 8-10 hours.
  6. Add water to adjust consistency of dosa batter.
  7. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on each side, until light brown.
  8. Place potato filling in the middle and fold dosa.

For Potato Filling

  1. Mash potatoes roughly into small and big chunks.
  2. Heat oil on a non-stick pan and add cumin seeds.
  3. Once cumin seeds begin to crackle, add potato chunks along with chopped green chilli.
  4. Sprinkle salt and black pepper powder. Mix well.
  5. Cook for 3-4 minutes.
  6. Add chopped coriander leaves to potatoes and mix.
  7. Turn off the heat.

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Posted in main-course, navratri

Barnyard Millet Dosa Recipe

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Barnyard millet, also known as sama ke chawal or samvat rice is eaten a lot during upwas. It is a gluten free millet with high calcium,iron, phosporous and fiber.

Barnyard Millet Dosa pairs well with coconut chutney. Coconut chutney can be prepared by grinding grated coconut, green chillies, yogurt and sendha namak. You can also stuff barnyard millet dosa with potato filling for a wholesome meal.

INGREDIENTS

  • 100 Gms. Barnyard Millet (1/2 Cup)
  • 70 Gms. Boiled Potato (Large)
  • 1 Green Chilli
  • 1 1 /2 Tbsp Chopped Coriander Leaves
  • Sendha Namak

METHOD

  1. Soak millets for 3 hours.
  2. Drain excess water and transfer millets along with mashed potato and green chilli to a grinder jar.
  3. Grind till you receive a smooth batter.
  4. Add chopped coriander leaves and salt to batter and let it rest for 30-40 minutes.
  5. Add water to adjust consistency of dosa batter.
  6. Heat a tava/griddle over medium heat and lightly brush with oil. Pour dosa batter using a ladle and spread it on tava/griddle. Sprinkle oil on sides and cook dosa on both sides.

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Posted in navratri, snack

Sabudana Vada (Using Appam Pan) Recipe

IMG_7189Sabudana Vada is prepared with sabudana, mashed potatoes and roasted peanuts. Here, small vada portions have been steamed using an Appam pan instead of deep- frying.

Only one teaspoon of oil has been used in steaming these vadas. Also, peanuts have not been deep-fried. Peanuts have been roasted in a non-stick pan using 1/4 tsp of oil. Key is to keep stirring peanuts in intervals so that they do not burn.

So, this navratri indulge in these delicious sabudana vadas free of guilt.

INGREDIENTS

  • 1/3 Cup Sabudana (Sago/Tapioca Pearls) 
  • 100 Gms. Potato (Boiled and Mashed)
  • 30 Gms. Peanuts (Roasted)
  • 1/2 Tsp Black Pepper Powder
  • 1 Green Chilli (Chopped)
  • 1 1/2 Tbsp Coriander Leaves (Chopped)
  • Sendha Namak
  • 1 Tsp Oil

METHOD

  1. Soak sabudana in 2/3 cup of water for 2 hours.
  2. Drain excess water using a strainer and let it rest for 20 mins.
  3. Roughly crush roasted peanuts using mortar and pestle.
  4. Mix all ingredients together in a big bowl.
  5. Divide into 8 equal portions and form balls.
  6. Refrigerate sabudana balls for 20 minutes.
  7. Heat appam pan and brush cavities with oil.
  8. Place sabudana balls in cavities and brush top with remaining oil.
  9. Cover pan with a lid and cook for 10-12 minutes. Keep on rotating sides so that vadas are cooked on all sides.
  10. Serve sabudana vada with green chutney.

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