Watermelon Dosa ( Watermelon pancakes);GF

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This is one of my favorites to make during the summer as there is plenty of watermelon lying around!! Yes, I had written this post during the end of summer but never got around to posting it!! Well, one is allowed to be nostalgic about the warm days on cold evenings! Also, in certain parts of the world like Australia it is summer ! Anyways, coming back to presents,when it comes to food, I hate wasting food. You surely have noticed that when we cut watermelon, we tend to throw out quite a lot of the red part of then watermelon with the peel/ rind. This recipe uses that part that you discard, the white fleshy part that you tend to throw out with the green peel. I also use the overripe watermelon to make this dosa. It gives it a nice, pretty pink color to the dosa which the kids absolutely love! This dosa is not only super-easy to make, it is a joy to eat! It is soft and fluffy with a hint of sweetness to it. You could pair it with a spicy chutney or eat it with honey/syrup/molasses like my kids do!

Servings: 4-6

Ingredients:

Rice: 1 1/2 cups
Urad dal: 2 tbsp
Methi( fenugreek seeds): 1/2 tsp
Watermelon rind and pieces : 1 cup
Beaten rice( poha):1/2 cup
Salt to taste.
Water : 3/4 cup for grinding the batter.( you may not use all of it).
Oil : to grease the tawa( skillet).

Method:

Soak rice, urad dal & methi together for 3-4 hours atleast or overnight.

Soak poha( beaten rice) for 10 mins ( just before you begin grinding the batter )and keep aside.

Grind the rice-dal mixture to a fine batter in the blender using watermelon pieces to it instead of water.Add water only as needed if it becomes difficult to grind.Once the rice is ground finely, add the soaked poha and blend it with the rest of the batter in the blender.

The batter should be slightly thick as in fermentation it tends to get a little thin..The batter has a faint pink hue.It is NOT bright pink or red in color!

Allow the batter to ferment overnight ( at least 6-8 hours).

Add salt  to the batter when you are ready to make the dosa.

Heat the skillet to medium hot, take a ladleful of batter and pour it on the skillet ( just like you would do while making pancake).

Cover with a lid, reduce the flame, and cook until you here a sizzling sound. Open the lid and see if you see any wet patches. If not, the dosa is done!

Remove from the skillet and serve hot! This dosa is cooked only on one side. DO NOT FLIP THE DOSA!

You can eat these soft fluffy dosas with wet or dry chutneys of your choice or with honey/ syrup/molasses!

Enjoy! I am taking these to Fiesta Friday as well, in case the Surnalis are all gone!

Cooking made easy:

Make sure that the flame is low while cooking this dosa or else the underside of the dosa will burn.

Once you have removed the dosa from the skillet, you can increase the flame to heat the skillet.Reduce the flame again, once the batter has been poured onto the skillet.

Tip for healthy living:

Not only is watermelon full of water and refreshing during the summer months, it also has several health benefits.It is rich in Vitamins A, B6 and C, lycopene, antioxidants and amino acids. It is also fat-free and low-calorie food. The lycopene in it makes it a heart-healthy and anti-inflammatory food.

References:
http://www.medicalnewstoday.com/articles/266886.php
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31
http://www.livescience.com/46019-watermelon-nutrition.html

Food for thought:

You change your life by changing your heart. Max lucado

Ragi Phanna Polo ( Instant seasoned finger millet crepes) Vegan, GF, NF; Meatless Monday

I love Ragi( finger millet) for many reasons. Ragi is not only a gluten free grain hence a great alternative for regular flour, it is also a food that has been traditionally a part of our cuisine for time immemorial! It is nothing new to us, hence it is not a fad! Raagi also has immense health benefits.

It is my go-to when I don't have ground dosa ( pancake/crepe) batter ready. I then either make Ragi Neer Dosa or this Phanna polo which is traditionally made using maida( all purpose flour). One day when I was about to make Neer dosa using Ragi, I said to myself: why not try making Phanna polo? I tried it and it came amazingly tasty! Everybody just loved it!! Here is the easy recipe:

Servings: 4

Ingredients:

Raagi ( finger millet) flour: 1 cup
Oil: 1 tsp +for greasing the skillet/griddle( I use coconut oil). You could use any cooking oil.
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Jeera ( cumin seeds): 1/4 tsp( optional)
Freshly grated coconut: 1 tbsp
Water: 3 cups+ 2 cups
Salt: as per taste

Method:

Mix Ragi/finger millet flour with 3 cups water. Keep aside for 15 mins.

After 15 mins, discard the top water and the dark  Raagi husk until you reach the lighter sediment. Now add 2 more cups of water & salt and blend it for 30 seconds, using a hand blender or using a regular blender. Blending ensures that you get a nice homogenous batter. The batter should be thin and free-flowing.Add freshly grated coconut and stir well( Do not grind the coconut).

Heat 1 tsp oil in a skillet, add mustard seeds. When the seeds splutter, turn off the flame and add curry leaves.
Add this to the Ragi batter and stir well.

Heat the griddle/ skillet on medium -high heat.Grease the skillet/ griddle liberally with coconut oil. When the griddle is hot, take a ladleful/cupful  of batter and pour it from out to in.

 This batter cannot be spread. It needs to be poured and the skillet tilted to uniformly spread the batter.

The batter hisses and spreads like a lace on the griddle.

 It cooks very quickly. When cooked, fold it,remove and keep it in a hot box ( something like a tortilla box).

Serve hot with a chutney of your choice.I have served it with ambuli gojju( green mango dip).

I am sure you will love it! I am bringing this to Simple Supper Tuesday # 91!

Enjoy!

Cooking made easy:

The trick to making good dosas and the dosas not sticking to your skillet/griddle is by ensuring that the skillet is greased well. Also, the temperature of the griddle has to be maintained hot throughout.

Tip for healthy living:

Apart from being gluten free, whole grain cereal,finger millet has several other health benefits . It has a higher protein and mineral content compared to all other cereals. It contains important amino acids that are not found in other cereals. It has the highest calcium  an potassium content in comparison with other cereals. It is also a great source of iron! It is also rich in B vitamins and dietary fiber. It also has a low-glycemic index making it an ideal food for diabetics.

References:
http://www.ncbi.nlm.nih.gov/pubmed/23522794
http://www.supraorganics.com/finger-millets-benefits.php
http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-ragi.htm
http://timesofindia.indiatimes.com/life-style/health-fitness/diet/Benefits-of-Ragi/articleshow/10288786.cms

Food for thought:

Yesterday is a cancelled check. Today is cash on the line, tomorrow is a promissory note. Hank Stram

Phova Chutney/Phova Upkari ( Beaten Rice mixed with coriander-cumin flavored freshly grated coconut).

This is a very traditional Mangalorean GSB breakfast dish that is usually accompanied by Chana upkari ( Chick pea stir-fry) or Chano ani kanang upkari( Chick pea with sweet potato stir-fry). It could also be served with any kind of bean/ sprouted bean stir-fry.

It is filling, nutritious and yummy. It is a perfect combination of carbohydrates and proteins. This dish is sometimes served with a banana. A smaller serving  can also be served as a snack with the evening tea. It is again one of my favorites. I have a lot of childhood memories associated with it. It is quick, simple and easy to make.

Servings: 4

Ingredients:

Beaten rice: 4 cups
Freshly grated coconut: 1 cup
Green chillies: 2
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tbsp
Salt : to taste
Sugar: 1 tbsp

For tempering:
Coconut oil : 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

Coarsely grind together coriander seeds, cumin seeds, green chillies, salt and sugar.

Take this mixture in a bowl with the freshly grated coconut. 

 Mix it well.

Now mix in the beaten rice with the ground mixture.

Mix well massaging it with your hand until the beaten rice is soft and well-mixed.

Tempering:

In a small frying pan, heat coconut oil, add mustard seeds. Once the mustard seeds splutter, add the curry leaves. Turn of the flame. Add this to the above bowl.

Serve with Chana upkari / muga ussli or a ripe banana.

Cooking made easy:

People often complain that their Phova chutney is hard. One of the tricks for soft Phova chutney is to make sure you use adequate amount of freshly grated coconut. The other trick ( especially if you don't have enough coconut) is to grind a little bit of coconut with a little water added to it.This extra water content helps soften the beaten rice and make it soft to eat.

Tip for healthy living:

You can clean your dish-washing scrub by soaking it in a solution of vinegar and water overnight and rinsing it off the next day.

Food for thought:

Temptation is a woman's weapon and man's excuse. H.L. Mencken

Quinoa Masala Dosa ( Paper thin crispy crepe made with rice-lentil-quinoa batter and stuffed with spicy onion- potato stuffing)

Masala dosa is one of the favorite breakfast items for my husband. My kids and I love dosas( crepes). Since I do not eat potatoes any more I stay away from the stuffing. I eat my paper thin crisp dosas with chutney.
Being that everyone likes dosas, I try to make it as healthy an wholesome as possible. I use 4 different kinds of lentil for my paper masala dosa. The quinoa masala dosa was quite accidental actually. One day, when I was soaking the lentils and rice for masala dosa, I realized that I didn't have any tur dal in my pantry. I believe in making use of what is available. I had about 1/2 cup of quinoa left. I decided to use it in this. I reduced the amount of rice used. Quinoa as you all aware is a superfood with immense health benefits. My little ones do not eat quinoa salad or pulao or cooked quinoa. This was a great way to sneak in the healthy grain into their bodies! The end result was that the masala dosa was delicious and the kids didn't know the difference! They chomped away!

Servings: 6

Ingredients:

For the Dosa batter:

Rice: 1 1/2 cups
Urad dal: 1/4 cup
Chana dal: 1/4 cup
Moong dal: 1/4 cup
Massoor dal: 1/4 cup
Quinoa: 1/2 cup
Methi ( fenugreek) seeds: 1 tsp
Water: to grind the batter.
Salt: to taste

For  the Bhaji ( stuffing):

Potatoes : 3 medium
Onion: 1 big, chopped small.
Green chillies: 2 slit lengthwise
Mustard seeds: 1/2 tsp
Urad dal: 1/2 tsp
Chana dal: 1/2 tsp
Jeera(cumin): 1/4 tsp
Haldi( turmeric powder):1/2 tsp
Curry leaves: 1 sprig
Oil: 1 tbsp
Cilantro ( coriander leaves) 5-6 sprigs
Salt to taste

For the Chutney:

Grated fresh coconut: 1 cup
Green chilli: 1
Red chilli ( dry): 2
Ginger: 1/4 inch
Tamarind: marble sized
Chana dal: 1 tsp
Oil: 2 drops for saut�ing
Salt to taste

Method:

The dosa batter:

Soak the lentils, rice, quinoa and methi seeds together in water for 4-5 hours or overnight.

Grind all the ingredients  that were soaked to a batter with fine consistency using water as needed.The batter should not be runny. 

Let it ferment for atleast 8 hours or overnight.

Next morning just before making the dosa, add salt to taste. Mix well.

The stuffing ( baji):

Boil potatoes till tender. When cooled, peel and dice it into 1cm cubes and keep aside.

Heat a kadai/ saut� pan on medium heat. Add oil,temper mustard seeds.

Then add curry leaves, jeera,chana dal, urad dal one after the other and saut� till urad dal turns a little golden brown. 

Now add the slit green chillies and the chopped onions. Saut� until onions turn transparent. 

Now add haldi and saut� for 1 more min. 

Add the diced potatoes and saut� for 2-3 mins. 

Garnish with finely chopped cilantro leaves.

The chutney:

Saut�  chana dal in one drop of oil until golden brown. 

When cooled, grind it together with grated coconut, green chilli, red chili, ginger,tamarind, salt and water into a thick paste.


Putting it together:

Heat a tawa/griddle on medium-high flame. When the skillet is hot, sprinkle cold water. Take a ladle of dosa batter and go in concentric circles from the center to the periphery of the skillet. 

When the dosa is slightly done lightly smear oil along the edges and the center of the dosa.

Once it turns golden brown and crispy, smear the chutney at the center of the dosa and place a tablespoon of the potato baji. Now fold the dosa into a roll as shown in the picture.

Serve hot with chutney and/or sambar. 

Enjoy!

Cooking made easy:

I have substituted quinoa for 1/4th of the rice used. You could use greater proportion of quinoa.

Any kind of stuffing an chutney can be used depending on individual preferences and taste. The one that I shared is the one that is traditionally used.

For a nice crispy dosa, it is essential that the griddle is hot, the temperature should be maintained evenly at medium high.

Wait for the dosa to be crisp before adding the chutney and the stuffing. This dosa is to be cooked only from one side.

Tip for healthy living:

Adults need at least 7-8 hours of restful sleep to energize the body. Children need more. The time that we sleep is used by the body to repair, recover and re-energize itself. Inadequate sleep leads to fatigue and listlessness. There is nothing called "catching up with my sleep". The body does not work like that!
References:

Food for thought:

Big jobs usually go to the men who prove their ability to outgrow small ones. Theodore Roosevelt

Instant Vada- Sambar

Sometimes, you develop this yearning to eat something specific. I suddenly had the urge to eat vada sambar! Well you cannot possibly make vada sambar without preparation!!! To make vada, you have to soak urad dal( matpe bean lentil), grind it carefully without water( which the blender vigorously protests against!!) I just cannot deal with all that headache. I do not eat frozen, pre-cooked food items.. So, I figured out a way and decided to try it!! I decided to use urad dal flour and do it. It turned out simple and super-easy! No mess, the right consistency and near- perfect vadas!
This is how I did it:

Servings: 2

Ingredients:

Urad dal flour( black matpe bean flour): 1 cup
Water: 1 cup
Salt: 1/4 tsp
Oil for frying.
Green chillies: 1 small,chopped fine( optional)
Ginger: 1 cms, chopped fine (optional)
Coconut pieces: 1/2 tsp( optional)

Method:

Take urad dal flour and salt in a bowl, add water little by little and mix it to a paste without any dry knots in it.

Now using a hand blender, blend it until fluffy. 

Stir in the green chilii, ginger bits and coconut pieces. ( I don't use any of these as my kids don't like any bits and pieces coming in their mouth while eating.They prefer a smooth texture.)

Heat oil in a kadai/ frying pan on medium flame.

Wet your hand in water, scoop a little batter on your hand and shape the batter like a donut on your palm.

Slide the donut-shaped batter directly into the hot oil.

Don't fret if you don't get a perfect donut upon dropping it into the oil. It is just a matter of practice.Cook until it turns golden,turning once in between, around 2-3 mins.

Serve hot with chutney of your choice, sambar or both!

For recipe for sambar go here.You can use the vegetables of your choice.

Enjoy!

Cooking made easy:

Making donut-shape and dropping it into the oil can be very tricky. When making it on your palm, make sure that you hand is thoroughly wet with water. Once you make the donut, don't leave the batter on your hand for long. It becomes difficult to slide it off the palm.

 If you are apprehensive of making it on your palm, grease a plastic sheet with oil, take a spoonful of batter and  shape it into a donut on it. Just upturn the plastic sheet and drop the batter into the oil. Be careful not to splatter the hot oil.

If you are still having a hard time, just drop spoonful of batter into the oil. You will still be able to enjoy a tasty treat, just won't have the shape.:)

Tip for healthy living:

Use a pumice stone regularly on your sole and heel before taking a shower/ bath . This exfoliates the dead skin from the foot. Immediately after the shower, throughly moisturize the foot . This will help prevent the heel from cracking.

Food for thought:

If you can dream it, you can do it. Walt Disney