Samai-Mudakathan-Dosai

#SamaiMudakathanDosai  #LittleMilletMudakathanDosai :

#Samai [ #SamaiArisi ] is known as #LittleMillet in English.
Scientific name : Panicum miliare
#Samai is called #Kutki in Hindi; #Sama in Telugu;
#Same in Kannada and #Chama in Malayalam.
#Samai belongs to small seeded cereals called #Millet.
#Millet are generally gluten free and non acid forming cereals.
They are rich in fiber, minerals like iron, calcium, magneseum, manganese & zinc and Vitamins.
#LittleMillet has more Iron and Zinc compared to rice and wheat.

To know more on Millet

Nutrients in Millet

More on Millet

Millet

Images of Millet

#MudakattanKeerai is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as Balloon Vine or Love in a Puff or Heartseed or Heartseed vine.
The botanical name is Cardiospermum halicacabum and Cardiospermum corindum.
The leaves are rich source of antioxidants and its an anti inflammatory agent.



It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Generally I used to include mudakattan keerai paste with dosai maavu or grind with rice & urad dhal [ black gram ] to prepare Mudakattan dosai.

A few days back I have made maavu [ dough ] using mudakathan [ mudakattan ] keerai along with foxtail millet to prepare dosai. The dosai was made immediately after grinding without fermenting the maavu. The dosai came out nicely just like neer dosai and the taste was excellent.
Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. This particular property serves as a binding agent for the dosai maavu [ dosai batter ].
So I tried mudakattan keerai [ mudakathan keerai ] dosai with Samai [ Little millet ]

The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!

Soaking time for Samaiarisi [ Little millet ]     : 2 Hours
Grinding Time                                                     : 10 minutes
Number of Dosai                                                  : 12 - 15 Approx.

Ingredients :
1 cup	Samai [ Little millet ]
1/4 cup	Coconut scrapings
1/3 cup	Mudakattan keerai [ Mudakathan keerai ]
1 Tsp	Salt [ Adjust ]

Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.

Method :
Take Samai [ Little millet ] in a vessel.
Wash twice with clean water.
Add 2 cups of water and soak for two hours.

Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.
Drain over a cutting board or colander. Set aside.

After two hours take soaked Samai [ Little millet ] and coconut scrapings in a mixie jar.
Add enough water and grind coarsely.
Now chop mudakattan keerai [ mudakathan keerai ] nicely.
Add chopped keerai into the mixie jar and grind into a smooth paste adding little water.
Transfer into a vessel.
Wash the mixie jar with little water and pour into the vessel containing Samaiarisi [ Little millet ]-coconut-mudakattan batter.
Add salt and mix well.
The batter should be watery just like Neer dosai batter.
Now batter is ready to make dosai on a dosai tawa/dosai kal.



Heat a tawa [ dosai kal ] on stove over medium heat.
Pour quarter to half a teaspoon of oil on the surface of the tawa.
When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.

The method of making dosai from watery [ diluted ] dosai Batter

Sprinkle some oil on the surface of dosai.



Cook until the edge starts curling up and some golden spots start appearing.
Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.
Transfer dosai to a serving plate.

No need to flip dosai and cook the other side.

Again grease tawa and make next dosai.

After making some 5 dosas I saved rest of the maavu in the fridge.

Next day made dosai for dinner.

It turned out to be more tastier and got softer dosai with lots of holes.

Relish hot dosai with any spicy chutney of your choice.





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