Black Rice Idli Dosai – Black rice (Oryza Sativa) also goes by the name Forbidden rice or Purple rice (kavuni arisi in Tamil) is one healthy wholegrain. Despite of the name, which may sound scary with darker look it has nothing to do with taste or nutrition….its just like any other rice with extra nutrition packed & a beautiful purple…
Vallarai Keerai Dosai – Vallarai (brahmi leaves) also known…Indian Pennywort is a very healthy and nutritious greens… my happiness knew no bounds when i spotted this in a Chinese market…. many recipes were boggling in my head. Made simple vallarai keerai poriyal one day and this quick dosai was another attagasam! You can find Vallarai (in tamil) in stores near you but…
Dosai with Bottle gourd ?? sounds crazy isn't it? Well, its rich in fibre, low in saturated fat and cholesterol! these are the 3 things which pave way to good health and weight loss. Then, why not include in all possible ways. Though we normally use this in curries and gravies… including in dosai was pretty daunting to me. But my aunt from whom I learned this recipe guaranteed good results and it did.
Pearl millet flour is nothing but kambu maavu, one of the variety of grains very much near to finger millet..thought of buying ragi flour, but i didnt checked, came back home n thought of preparing ragi dosais, i saw the name only while mixing them with urad dal batter…really was surprised n dunno wat to do..
This delicious and damn healthy adai is my mother’s recipe. She make this in 2 varieties. The one below is the kaaram version and the other a sweet version ( will upload it a lil later)
Looking for soft idlis and Crispy dosais??? Here are a few tips to makeÂ flawless batter which yields best results.
Measurements: Whatever cup you use, its always 4 cups Idli rice : 1.5 cup Urad dal : 4 tsp salt. May include few additions listed below to boost the fermenting process and yield better quantity and quality.
1/2 tsp of fenugreek seeds helps to yield softer idlis.
2 tsp of cooked rice helps with better fermentation.
2 tsp of pre-soaked poha / aval helps for making softer idlis.
Finger millet / Ragi is widely consumed in Karnataka, popular in rural Andhra Pradesh and Tamil Nadu. Mostly its used in porridge or Mudde / kali preparations. Due to its high nutritional content its getting significant importance recently and people have started inculcating it in many day to day dishes too. Here's one from my kitchen…
Englsih ~ Finger Millet
Tamil ~ Kezhvaragu
Telugu ~ Ragi
Kannada ~ Ragi
Hindi ~ Ragi, Nachani, Bajra
Malayalam ~ Panjapule