Set Dosa with Saagu

Dosa is a versatile dish. Set Dosa with Saagu dish is like a couple made in heaven. They complement each other just perfectly. Set dosa is very spongy and soft in texture and is also known as Aval Dosa or Poha Dosa. The batter you get and the method to cook/roast is just like how we make the pancakes. While Saagu is a mixture of vegetables cooked in a thick textured curry where a blend of some interesting spices come together. It is one yummy curry!

Set dosa is similar to mushti pola (another Konkani style dosas) which is very soft and fluffy and has grated coconut ingredient in it. At home, my mom made it once in a while, as everyone loved Plain Dosas. My husband loves this combo so much that I am forced to make it and I prefer to have it for dinner instead of breakfast. It fits perfectly in the dinner menu. Filling and Yumilicious!!

So let us take a look at the Set Dosa Recipe and Saagu Recipe as well.

Set Dosa
Ingredients:

• 2 cups rice ( I use basmati because that is my staple rice)
• 1 cup parboiled rice of any kind
• 3/4 cup urad dal
• 3/4 cup thin poha (flattened rice)
• 1 tsp methi seeds
• salt as per taste
• 1/2 - 1tsp sugar (optional)
• oil for frying

Preparation:

 

• Soak all the ingredients (preferably separately) except salt and sugar (duhh :)) for 6-8 hours or overnight. Drain the water and transfer to the blender.
• Blend urad dal first by adding just enough water till it is immersed. Make a smooth paste and transfer it into a big bowl.
• Then in 2 parts add rice and soaked poha, grind and transfer to the urad dal paste. Mix everything nicely.
• Make the batter of pouring consistency not too thick nor running. Keep it in a warm place to ferment for good 8-12 hours.
• Just before you are ready to make set dosas, add salt and sugar to the batter. Mix properly.Pre-heat a tawa till it's really hot, pour 2 ladles of batter (do not spread the batter like we do for plain dosas) and leave it to cook gradually over medium heat. 
• Drizzle some oil along the edges and let it cook for 2 more minutes or till nicely roasted. You will notice bubbles formation on it(see pictures) just like pancakes.
• Flip the set dosa over (this is optional) and let it cook further for less than a minute or so till it is slightly roasted. 
• Serve hot with Coriander Chutney and Saagu or Sambar etc.

Saagu:

Ingredients:

• 2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes, capsicum)
• 1 onion chopped roughly (or cubed)
• few curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder (haldi)
• salt to taste
• 1/2 tbsp oil
• chopped coriander leaves for garnish

For the wet masala:

• 2 tbsp grated coconut
• 2 inch piece of ginger
• 1-2 tbsp coriander leaves
• 3-4 green chillis

For the dry masala:

• 1 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1″ cinnamon stick
• 2 cloves
• 1 1/2 tbsps roasted channa dal

Preparation:

• In a blender make a smooth paste by adding the ingredients under wet masala. Keep aside.
• Then in a coffee grinder(maybe), make the powder using ingredients under dry masala. 
• Heat oil in a pressure cooker, add the mustard seeds and let them splutter. Add the onions and curry leaves and saute till transparent, just for a couple of minutes.
• Add the mixed vegetables and combine well. Add salt and turmeric pwd and cook on medium heat for 2-3 minutes. Pour the wet ground masala paste, powdered dry spices masala and mix everything quickly. Add 1-1 1/2 cups of water, stir everything and pressure cook for 1 whistle, then simmer the gas and cook for 6-7 minutes. *
• Switch off the gas, and wait for the steam to be released.  Open the lid and your hot saagu is ready to be devoured. 
• Garnish it with cilantro leaves and serve with set dosa, poori, roti etc.

You may also like Idli Sambar, Rava Thalipeeth (Rava Bhakri), Tomato Omelette(Besan Chilla), Tomato Poori

njoY!! happY cookinG!!

Notes:* You can cook it in a regular pan too. First, cook the vegetables till 3/4th done, then add all the masalas, water and cook till done.

Health Benefits:
Dosa is a great source of complete protein for vegetarians as it is made of rice batter and urad dal (black gram lentil) Dosa contains healthy carbs which provide our body with the energy needed to carry out different functions. It is a good option for people on a weight loss diet as well. Cutting out carbs from your diet can make you lethargic, low on energy and also lead to depression in some cases. Protein is another essential nutrient required by our body. It keeps us full for longer as it slowly releases energy and also helps make our hair, bones, and muscles stronger. Lentils used in the Dosa helps us with that. It is a low-calorie dish. Saagu is a dish with healthy vegetables providing all adequate nutreints, minerals, and vitamins.

Saagu recipe adapted from Sailus Kitchen.

Irish Soda Bread

We are going through a history where the world is witnessing a pandemic episode of Covid-19.  As the world reels in the #StayAtHome concept lots of new ideas are popping up on internet to keep oneself busy and sane. One of them being Baking YES... Baking Breads, Cakes, Muffins, Brownies, Pastries is at its peak and is being enjoyed thoroughly across the globe as we silently fight against the Virus and pray that it dies down.


Irish Soda Bread

I venture into baking once in a while. This time it was so tempting for me to just  not to ignore the call of baking a bread. But sigh!! I had to be patient as I did not have yeast in my pantry. Going to grocery stores at the drop of the hat is a big NO NO now, to add to it I kept forgetting to add that ingredient on my list of next home delivered order.

So I was left with no option but to look for something that used no Yeast. Something that was quick, simple and no fermentation recipe for my bread as I craved to make one!

And voila came across Irish Soda Bread in a 5 year old magazine which I was browsing while having my tea.
As befitting many of the best breads in the world – Irish Soda Bread is a traditional Irish speciality- it was made with only the most basic of ingredients: flour, baking soda (used as a leavening agent instead of yeast), soured milk to moisten and activate the soda, and salt.
Irish Soda bread remains an international favorite.  Before baking, a cross was cut on the top with a knife, to ward off the devil and protect the household. 
Something about it, when you mark that X just before the bread goes in the oven, makes you smile and you know it will come out right :)

You are going to love it I promise.

Made this in like 50 mins [included baking time] and it was ready to be relished with your butter/jam/marmalade.....

Here goes the recipe:

Ingredients:

• 1 1/2 cup +2 tbsp - all purpose flour
• 1/4 cup whole wheat flour
• 2 tbsp regular rolled oats
• 1/2 tsp baking pwd
• 3/4 tsp baking soda ( preferably fresh)
• 3/4 tsp salt
• 2 tbsp cold u salted butter cut in small cubes
• 3 tbsp honey
• 1 1/4 cup buttermilk
• 1 egg
• 2 tsp orange zest ( optional)
• 1/2 cup nuts or dried currents or cranberry
  

Preparation:

• Take all dry ingredients in 1 bowl and mix it with cold butter. Keep mixing the flour with butter till all cubes crumbles n become one with the flour ( you can flatten the butter with a spatula or use hands as you mix the butter with flour)
• Then in another bowl take egg, honey, buttermilk and whisk till everything comes together. Add nuts, zest and give a stir.
• Pour this mix into dry flour ingredients. Bring everything together with a spoon.
• On a parchment paper transfer the dough n knead it gently (sprinkle flour on top if needed) should be soft and little sticky.
• Give the dough any size you want like rectangle or round or square. Then with a knife make X sign on the loaf.
• Bake it on 350F/180C for 40-45 min ... Let it cool down before u slice and enjoy this beautiful loaf of bread.

just out of the oven the beauties :)

njoY!! happY bakinG!!

Ragi Rotti (Finger Millet Pancakes)

Today I was in a great mood to have these yummilicious Ragi Rotti. Ragi rotti (in Karnataka) also known as Nachani chi Bhakri in Maharashtra: is a very staple and savory breakfast dish. Ragi(finger millet) is hailed as a very nutritious millet/grain with a naturally nutty flavor. Lots of recipes are churned out using this ancient grain and Rotti (flat bread) is one of them. Feel free to take a look at few more interesting recipes on my blog that use Ragi as the main ingredient. In the past few years Ragi has taken a permanent place in my pantry :)

Ragi Rotti is nothing but a finger millet pancake made with mixing ragi flour, hot water, onions, chilies and few other ingredients to make a semi-soft dough. It makes a power packed breakfast or meal for that matter. It is usually served with spicy chutney, yogurt and dollops of ghee/butter.
Most authentic way of making it is by patting a rotti on a banana leaf and then frying the rotti on both the sides on a griddle till it's cooked. The flavors are amazing. As banana leaves are not easily available in the USA,  I use wax paper to roll it 🙂 . Many a times I directly pat the rotti on the griddle/tava itself. I wouldn't recommend it for the beginners though.

Ragi digests slowly and hence keeps you full for a longer period of time, just like protein. That's the reason why it is very loved and common amongst hard working class of people like farmers, construction workers etc. Ragi Mudde is another such example. Ragi flour porridge is given to babies once they start on solid food. A very staple grain found in almost every household in India. I highly recommend to incorporate this grain in your lifestyle.

Let us take a look at this recipe of Ragi Rotti.

Ingredients:

• 1 cup ragi flour (finger millet flour)
• 3/4 cup hot water (approx)
• 1 small onion chopped
• 1 green chili chopped
• 1 inch ginger minced
• couple sprigs of cilantro chopped
• salt as per taste
• 1 tsp cumin seeds
• oil to fry
• 2 tbsp grated coconut (optional)*

Semi Soft Dough

Spread the ball of dough on a wax paper with your greased fingers,

Fry on both sides.

Preparation:

• In a mixing bowl add all the ingredients except water.
• Nicely mix everything with your hands or use a wooden ladle. Pour hot water slowly little by little as you keep mixing the mixture in circular motion. Keep doing it till you get a nice soft dough. Not too hard. Keep aside closed for 5-10 minutes.
• Now heat a griddle/tava till smoking hot and then reduce the heat to med. Add 1 tsp of oil.
• Take a square piece of wax paper to roll out rotti's. Take a portion of the dough about the size of a tennis ball and keep it on the wax paper. Grease your palms with oil and flatten it nicely using your fingers slowly and gently making a round rotti about 5 inch in diameter. (You can also use a rolling pin to make rotti).
• If the edges are cracking, do not worry, just dip your finger with some water and gather it and seal the crack. Make some holes in between to make sure the oil gets absorbed uniformly well.
• Lift the rotti along with the wax paper and invert it on the hot tava carefully and peel the wax paper out leaving the rotti on it.
• Add oil or ghee gingerly around the rotti and over it. Cover with a lid and cook for couple of minutes. Flip the rotti and add more oil if you want and let it cook for another 2 minutes or till its done.
• Take it out and serve hot with ghee/butter/yogurt/chutney etc.

njoY!! happY cookinG!!

Note:* Usually the ragi rotti turns out little on the crispier side.
If you want it more on the softer side then add coconut.
If you think that dough is too soft to make rottis, add a tsp (or more) of rice flour to make it semi-soft.
You can also add veggies in it to make it more nutritious like grated carrot, cucumber etc.

You may also like:

Ragi Mudde
Ragi Iddiyapam
Ragi Poori
Potato Stew

Health Benefits: 
Finger Millet(Ragi) is a power packed grain! It is high in protein and minerals. Helpful in controlling diabetes, keeps one younger for a long period(cross-linking of collagen), reduces bad cholesterol, also has anti-microbial properties and has been found to act against a number of bacteria including Bacillus cereus, which causes food poisoning, Salmonella sp., which causes a typhoid-like fever etc. Try and include this healthy food in your diet when you can.

Thank you for dropping by this post! Your feedback is greatly appreciated.

Varai Upma (Cracked Wheat/Bulgar/Dalia/Lapsi) - fasting dish

Varai or Barnyard Millet are tiny, white, round grains belonging to the millet family. In India, cereal grains are not consumed during fasts. Hence, samvat or varai is a popular ingredient during fasting (Upwas) days. Instead of cooking any rice based dish during fasts, samvat or sama or varai grains are used instead, as they belong to millet family and act as a healthy alternative to rice. It looks and tastes so much like couscous. One can also cook it with other grains like broken wheat/dalia/bulgar even couscous using the same recipe.

While growing up my Mom made Varai upma without fail on fasting days of Mahashivaratri, Angarika Sankashti and Navratri- as the whole family used to fast on these days. I was not a big fan of Rava Upma then. But used to like having Varai Upma a lot! It has a fantastic nutty feel and taste to it. When you prepare this dish using little ghee, the taste definitely goes up a notch :)

You can keep it as simple as you like or make it more interesting by adding few vegetables. Gets done in no time. It also serves as a good filling breakfast. A nice variation to have instead of oats and cereal everyday for breakfast. Everyone loves it in my house! I give the credit to my MIL, who makes it often whenever she is visiting us. She basically taught me how to make that nice and fluffy Varai Upma :) Whenever I make it, I go down the memory lane of those fasting days :) which was a welcome change for us as kids hogging on other stuff than regular meals :)

So let us take a look at this recipe of Varai Upma (Samvat) or Broken Wheat Upma

Ingredients:

• 1 cup varai (barnyard millet) OR cracked wheat will do too.
• 1 tbsp ghee (or oil)
• 12 curry leaves
• 1 tsp mustard seeds
• pinch of asafoetida
• 2 green chillies slit 
• 1/4 cup grated carrots (optional)
• 1/4 cup green peas (optional)
• 1 1/2 cup water (approx)
• 2 packets of truvia or stevia (or 1 tbsp of sugar)
• salt as per taste
• 2 tbsp grated coconut 
• 1 tbsp chopped cilantro for garnish

Preparation:

• In a thick bottom pan or a nonstick pan, heat oil or ghee, add mustard seeds, once it starts spluttering add green chillies, asafoetida, stir immediately, add curry leaves.
• Then add vegetables if you are using. Saute for few seconds. Now add 1 cup of varai and on med-low heat keep stirring for couple of minutes, roast it nicely but do not let it burn, keep stirring continuously.
• Add sugar, salt, grated coconut and mix everything, then add water slowly. 
• Mix and cover the lid. Let it cook for 3-4 minutes on low flame. Open and stir everything if water has evaporated your Upma is done. if not let it cook till water evaporates and Upma becomes nice and fluffy! 
• Garnish with cilantro and have it with a hot cup of Chai or Coffee! 

njoY!! happy cookinG!!

You may also like other healthy breakfast options:

Thalipeeth (Rava Bhakri)
Tomato Omelette (Besan Chilla)
Sabudana Khichdi

  Health Benefits:

Broken wheat, Varai or Barnyard Millet is high in fibre, a very good source of zinc and manganese. It helps to maintain body temperature, is rich antioxidants. The bran layer has fat (good fat) and minerals. It is a good source of B-complex vitamins. It is a good source for diabetic patients, helps accelerate weight loss. Barnyard millet has the lowest carbohydrates content and energy value among all the varieties of millets. It is also gluten-free and has low-GI (Glycemic index)

Moong Dal Dosa

We all know that South Indian kitchens are always bursting with different kinds of fermented batters :) The steel containers filled with white flowy liquid, the sizzle on the griddle/tava when you dump a ladle full of batter is a nostalgic view or sound that we experience every now and then in our kitchens. I love my weekend mornings where we have a stomach full of yumilicious breakfasts!

Since most of us have become healthy eaters and conscious about our food choices, we are constantly looking to substitute our authentic traditional recipes with more healthy ingredients. So here is one of the dosa recipes that does not make use of Rice ingredient but uses only Lentils! The outcome is delicious crispy Dosas. Another advantage being, this recipe call for no fermentation, only soaking of lentils is required.

Yellow moong dal and black split dal(urad dal) are the only 2 ingredients needed. Soak it, grind it and make dosas. It is easy and satisfying! I am so glad that my husband likes it more than I do :) I usually compliment it with spicy chutneys! I like garlic red coconut chutney with it! You can serve it with regular cilantro coconut chutney, red peanut chutney or any vegetable curry too.

So without any further ado, let us take a quick look at this Moong dal Dosa recipe!

Ingredients:

• 1 cup yellow moong dal
• 1 cup urad dal (black split gram dal)
• handful chopped onion and cilantro (optional)
• salt to taste

Preparation:

• Soak the dals for 4-5 hours. Grind in a blender with just enough water to make it a smooth flowing paste.(not too thin) Add salt and mix everything. 
• Heat a dosa pan/non-stick pan/cast iron pan, add few drops of oil gingerly and spread it on the pan. 
• Drop 1 big spoon/ladle of dosa batter on the dosa pan, and using the back of the spoon/ladle go in circular motions to spread it evenly and uniformly over a high flame.
• This step is optional: You can sprinkle cilantro leaves and onions on the dosa.
• Add drops of oil around the edges of the dosa and some in the center in circular motion.
• Let it cook for a minute or so, you can see it browning slowly and the edges start lifting. Some like to cook(brown) the dosa on both sides, I prefer it on one side.
• Now fold it and put it on a serving plate. Serve hot with Chutneys/Sambar/Any vegetable curry.

njoY!! happY cookinG!!

You may also like: 

Red Peanut Chutney

Idli and Vegetable Sambar

Plain Dosa

Besan Chillas

Oats Idli

Health Benefits:

Yellow Moong dal

Yellow Moong Dal: Split Moong Dal is a type of lentil, specially used in India with rice or roti. Split Moong dal is prepared from Mung beans only. The outer skin is being removed and split. It makes this lentil in yellow color. It is good source of protein and dietary fiber. It is low in fat and rich in potassium, calcium and B complex vitamins. It is easy to digest and not like other pulses which are heavy for digestion.

Urad Dal

Black Split Gram Dal: Urad dal has protein, fat, and carbohydrates which is required by the body. This dal is one of the richest sources of proteins and Vitamin B. Urad dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. It is also rich in fibre which makes it easy to digest. Some types of dals are good for the heart as well. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.

Idli Sambar

Idli Sambar is the most delicious and slurpicious breakfast that is out there, originally from south of India. Now it is a well known dish all over the country and the world. It is a known fact that it has very low calories and it is a very metabolic friendly dish. Hot steaming idlis are soft in nature and fluffy in character with pure look (cotton soft white :))

Getting soft idlis depends on lots of factors. For Idli batter to ferment, it needs warm temperature. In tropical region, one need not think about temperature, which is a big advantage. In cold countries, one has to get creative and keep the batter in warmer places overnight to ferment like in the oven with the lights on or in microwave with a glass of hot water or near the vent where it is usually hot when heater is on :) etc. etc. Idli has basically 2 parts, black split gram dal and either rice or idli rava (also known as rice rava) My recipe has Idli rava and making idli is a breeze. When you make with rice, one has to rinse it, dry it and then grind it. Long process..:( Also if you grind it using a stone grinder (wet grinder) the batter ferments more nicely than when one grinds it in a regular blender.  I use a regular grinder and have no complaints :)

Idli's cannot be had alone (because it is bland), it is not a standalone dish :) it needs company, yes! Sambar or Chutney are the best accompaniments an idli can have. My personal favorite is ginger chutney to go with the idli's :) But I enjoy it with sambar and other chutneys too.
Sambar is again a staple curry from south India. It is a blend of mix vegetables cooked and then mixed with sambar masala (few spices), tamarind, jaggery etc and then finished with an aromatic tempering.

One more thing I like about it is that, it is kind of mess free. Kids take an immediate liking to it as it is bland and we can feed them with sugar and ghee or plain ketchup. Since it is very soft in texture, they will not know how many idli's go in their tummies without making any fuss. Easy to carry while taking road trips and going to picnics.

Let us take a look at the Idli recipe and Sambar recipe:

Ingredients:
Idli

• 1 cup black split gram dal (urad dal)
• 2 cups idli rava
• salt as per taste

Sambar:

• 2 cups vegetables chopped/cubed (beans, okra, potato, onion, carrots, drumsticks, eggplant etc- any 4 vegetables should be good enough)
• 1 cup cooked tovar dal
• 1 tsp tamarind pulp
• 1/2 tsp jaggery
• 2-3 tsp sambar powder (I use mtr brand a lot)
• 1 tbsp oil
• salt as per taste

for tempering:

• 1 tsp mustard seeds
• 2 sprigs of curry leaves
• 1/2 tsp asafoetida (hing)
• 2 dry red chillies
• 1 tbsp oil or ghee
• for garnish - grated coconut (optional)

Preparation:

         Idli:

• Soak urad dal overnight or for 6 hours. Wash and drain the water out. Transfer to the blender and add just enough water till the dal is immersed. Grind it in a blender with addition of little water if needed and make a smooth paste (shouldn't be a running batter). If you have a stone grinder, even better :). Transfer the paste to a bigger steel ( if possible) container.
• Now take 2 cups of idli rava in a bowl, add some water till it is immersed. Scoop the idli rava in your palms, squeeze the water out and add the idli rava in the urad dal batter. Repeat the process till all the idli rava is in the batter. Mix the batter nicely, it should have thick consistency. Now add salt, mix it with the batter.
• Leave the mixture in a warm place to ferment for good 6- 8 hours. If the temperature is 90F and above you can do a happy dance :) as the batter will explode after fermentation like this

• If the weather is not cooperating, you can place it in oven, turn the heat to 200F, switch it off and place your batter utensil in the oven overnight or 8-10 hours. 
• In todays' time you can also make it in instant pot very easily too, get the mode on yogurt and keep your batter inside the pot for say 8-10 hrs.
• You will see that the fermented batter increases in volume and becomes very airy and fluffy.
• Now take an idli mould stand and grease it with oil, scoop batter and fill the moulds (do not overfill). Steam it for 12 minutes on med-high heat. 
• Take the mould stand out, let it cool for 2 minutes and then scoop the idli's out. Yeilds around 24-25 idli's.
• Serve hot with Sambar and chutney.

           Sambar:

• In a pan add oil and dump all the chopped vegetables. Saute it for few seconds, and add little water, cover and cook for about 6-7 minutes till they are 3/4 done. Stir in between.
• Add sambar powder, mix with the vegetables and then pour cooked tovar dal, adjust the thickness of the sambar as per your liking by adding water. Stir everything gently.

• Add tamarind pulp, jaggery, salt, and bring to a quick boil. Then simmer the sambar for few more minutes. Taste and adjust tamarind and jaggery as per your liking.
• Make a tempering by heating oil, add mustard seeds, after it splutters add curry leaves, red dry chillies and hing. Pour it over the sambar and cover the lid. Let the steam get infused in the sambar. Serve hot with steaming Idli's or Dosas.

You may also like, Ragi Iddiyapam, Potato Stew, Instant Poha Idli, Plain Dosa, Cilantro Chutney, Ginger Chutney etc.

njoY!! happY cookinG!!



Health Benefits:
Idlis are a great source of carbohydrates and proteins. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food. As it is steamed, fat content is low and it is easily digestible. Use of dal and rice in idli is a good combination as the amino acids in them complement each other. An idli fills you up with fewer calories. 1 idli contains only 50-65 calories only. Some foods burden your digestive system whereas some get easily digested. Idli-sambar is a dish which can easily be absorbed by your body. Also, some foods don't make you feel lazy or sleepy after consuming and this dish is one of them.
Shown here are the pics of Idli rava and its packaging, just to give an idea :)