“Kirlailele Moong-Nanchane (Ragi) Polo/ Sprouted Green Gram- Finger Millet Dosa” served with Coriander Chutney, Magge- Mashinga Sanga Koddel (South Indian Cucumber- Drumstick Curry), Homemade Loni (Butter) and Adraki Chai (Ginger Tea)” … looks like the mix and match combo of ingredients in preparation of dosas never seem to end … tried out a nutritious high protien dosa to begin the day with for a healthy lifestyle … Yummilicious …
** There is so much to say and I just do not know where to begin or if anything I write, will do justice to my quest of trying out new combos of healthy dishes for better lifestyle. One must begin the day with high protein bf and this dosa definitely fits the bill. The more I write about ragi benefits the lesser I feel I have said coz. I am a living example who changed a lot of cooking style over last 3 years to bounce back on good health. There is still a long way to go but trying out various millet, incorporating them into Konkani style food is my motto these days. Over years, I have realized that if dishes are prepared keeping basics intact then the family adapts easily to this type of lifestyle.
** Yes, try it out yourself and you will agree with me for sure. If you deviate completely out of your normal routine food style, it becomes difficult not only for family to accept the change but also for the body to digest to new ways. Our body is set or should I say molded into what we ate through our younger days, so a complete U turn in food habits will haphazard its routine and make you sick. Avoid such disastrous methods, keep basics intact, and just make little changes by mixing and matching different combination in small quantities. Slowly and steadily, the body begins to adapt to it and before you realize you will be beaming with good health and will want to experiment with more dishes.
** Here is my simple recipe for … “Kirlailele Moong-Nanchane (Ragi) Polo/ Sprouted Green Gram- Finger Millet Dosa” my own concoction of a batter that gives excellent dosa/ polo ….
** Ingredients :
Kirlailele Moong/ Sprouted Green Gram : 1 cup
Nachani/ Ragi/ Finger Millet Flour : 1 cup
Rice/ Tandul Powder : 1 tblsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6
Ginger/ Alle’/ Adrak : one inch piece
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Salt/ Namak/ Meeta : to taste.
** About addition of Sprouted Moong : I always have Kirlailele Moong/ Sprouted Green Gram readily stored in my fridge at home as we always add a handful to our salad on munch on as it is when hungry. Using sprouted moong increases the protein content of the dosa and it is a healthy way to start the day with. Though I always recommend usage of sprouts, you can use the soaked ones too, in case you do not have enough time for sprouting. Just use one cup of moong soaked overnight or for at least 8-10 hours for the same recipe. If you want to know sprouting method then check out the link shared at the bottom of this recipe where in there are step procedures.
** Add the sprouted moong/ green gram along with green chillies, curry leaves and ginger all cut into small pieces and grind to a very smooth paste adding little bit of water or as is necessary. Remove the batter into a vessel, add nachani flour, rice powder, salt to taste and mix well adding in more water as is necessary to prepare the batter into thick consistency. Cover with a tight lid and leave aside for 2 hours.
** Note : Addition of rice powder is optional, I have added as I like the crisp texture it gives to the dosa. Again there is no need to keep the batter covered aside and can be straight away used, however, I believe that a little bit of resting period is necessary for the nachani to absorb the water and when done so it gives better textured dosas too, just try it if you have time or you may proceed immediately too.
** Note : The batter should be thick in texture so add water sparingly while grinding the paste or when adding and mixing the remaining ingredient. Check the thickness of the batter and add only if you are not able to stir the batter well, we need to get masala dosa consistency for this dosa to get the desired crisp textured dosas.
** For Preparation of Dosas : After the batter has been mixed well, it’s ready to be prepared into dosas. Heat an Iron tava to prepare dosas or you may use any, I always use Iron ones as they always give best result and is healthier too. Once tava is hot, lower the heat to minimum, apply oil+ghee all over tava and rub lightly with a tissue paper or cloth, so that the tava gets evenly coated with just a thin film of ghee+oil.
** Using a deep rounded ladle that holds about ½ cup of batter, pour it on center of tava and then with the rounded bottom gently spread it into a round thick dosa of say about 8-10 inches in diameter gently, do not press the ladle too much on tava or it will tear also do not go to apply it too thin. Raise the heat to medium and sprinkle some oil+ ghee all round the rim of the dosa and some on the top too and let cook on open.
** When the bottom turns crisp brown and is done and the upper surface too is cooked and not wet to touch, gently loosen the dosa with the help of a flat dosa spatula and flip it over. Let the dosa cook on the top side just for a second only, then remove and place the prepared dosa on a serving plate and go about preparing more dosas.
** Note : The top side of the dosa does get cooked and there is absolutely no need to flip it over and cook and can be served one side cooked only too. However, I just wanted to ensure the same as the dosa is applied thick and by flipping over and frying for a few seconds the dosa does turn out perfectly done.
** Proceed to remove rest of required number of dosas in similar way, remembering to season the tava and rub with tissue paper each time to ensure that all the dosas come off perfectly done. If the heat of the tava is too much then wait for a few minutes before preparing another dosa or you can sprinkle some water on the hot tava, this cools down the temperature immediately. However, with practice, you will learn to adjust the heat as you go through the preparing the dosas so do not worry.
** “Kirlailele Moong-Nanchane (Ragi) Polo/ Sprouted Green Gram- Finger Millet Dosa” are done and ready to be served. These crisp textured dosas should always be served hot direct from tava to serving plate for that crisp and best taste. Dosas always tastes awesome served with any side dish/ chutney/ curry/ butter/ pickle of your choice but somehow I always love to relish it with fresh homemade butter/ loni. I served with coriander chutney and some leftover magge- mashinga sanga koddel (south indian cucumber- drumstick curry), along with adraki chai (ginger tea).
** Homemade loni/ butter being my weakness from childhood, I always relish dosas with them and though hubby loves chutney or curry recently I have made him realize the importance of a little bit of butter with dosas and he too has begun to like it or should I say agree to have one dosa with it. I suggest you try serving and relishing dosa with homemade loni/ butter once if you have not yet, to know the taste and you are sure to get hooked on to it, as for children they love it, and trust me, butter is good for health.
** I always repeat about the necessity of having a good breakfast that is homemade in almost all my new posts. This I do so coz. I know the loss of good health neglected by not following patterns set by our ancestors who knew the best. Off course, these days we need to consume a little bit lesser as we are not as hard working as them, which helped them in digesting it all. Nevertheless, the habit stands true for these days too; we need to pass on good habits to coming generation.
** These days we are somehow following western lifestyle blindly without really giving it a good thought. The very reason why we keep falling ill frequently unlike olden days. We do need good food with loads of fiber in them for proper digestion of food. If you are recovering from a bout of illness or are not feeling good often, then somewhere you have over looked good eating habits, so include them now before it’s too late. After all, one can never compromise on good health for all the wealth in lifetime.
** There are many more healthy breakfast dishes like dosa, idly, khotto etc. shared in the blog. Do browse through and try them in leisure, my amma (mom) always insisted on a good, healthy breakfast to begin the day with. It is the least you can do for good health of your children and family, thereby creating good eating habits. If you are a busy working person and find it hard to prepare dishes for serving the dosa, you can always make curries a little bit more in quantity and carry it forward for next morning bf dishes to be served with. Sharing a common links to all the mentioned dishes above for easy access.
** Sharing a common link to “Curry” dishes in Blog for easy access ….
http://gayathrifoodbytes.blogspot.com/2015/09/method-of-sprouting-beans.html#more
** Sharing a common link to “Breakfast” dishes in Blog for easy access ….
** Sharing a common link to all the “Chutney” dishes in Blog for easy access, they are all tasty and go equally well with these dosas ….
** For preparation of “Kadak Adraki Chai/ Strong Ginger Tea”, I am sure all know the recipe, but if need be you can check out on the following link ….
No comments:
Post a Comment
Thanks.