Venthaya-Keerai-Podi-Dosai

#VenthayaKeeraiPodiDosai #FenugreekLeafPodiDosai : #FenugreekLeaf is called #Venthayakeerai in Thamizh. It is called #MethiBaaji in Hindi. It is slightly bitter in taste and can be consumed raw in salads and also used in the preparation of #Koottu, Chappathy, etc.,...
We can also make tasty n spicy dosai with #Venthayakeerai. The dosai can be made by spreading nicely chopped #FenugreekLeaves over #DosaiMaavu or the leaves can be mixed with Dosai Maavu as done in Spinach Dosai. The main purpose is to include the nutritious #Greens in our daily menu. The #venthayaKeeraiPodi Dosai is slightly bitter in taste but tasty n yummy and healthy too.



Ingredients :

Dosai Batter
OR
Idly Batter

Take any powder of your choice :

Idly Milagai Podi - Idly Chilly Powder
OR
Idly Chilly Powder with Flax
OR
Flax Powder for Rice

1 Cup                              : washed and nicely chopped #VenthayaKeerai [ #FenugreekLeaf ]

Oil to make Dosai preferrably Gingelly oil [ till / sesame oil ]

Method :

• Heat a tawa over medium flame.
• Spread 2 drops of oil using a clean and dry muslin cloth.
• Put dosai batter at the center of the tawa and spread the maavu [ batter ] evenly with the back of a flat ladle.
• Evenly spread chopped keerai over the Dosai.
• Now spread two spoons of Idly Milagai Podi - Idly Chilly Powder.
• Then apply one spoon of oil over the dosai. Use plenty of oil for this dosai.
• When the rim of the dosai becomes golden color flip the dosai using a dosai ladle.
• Allow it to cook well on the other side.
• Transfer on to a plate after its done.
• In the same way make dosai one by one.

Relish this spicy podi dosai when its hot.

No need of any Chutney. If you wish can have it with Pudhina chutney or Coconut chutney.

If it is to be packed for lunch box allow it to cool down. Then pack in a dry tiffin box or roll it in a foil.

[ Note : If #VenthayaKeerai [ #FenugreekLeaves ] has been mixed with #DosaiMaavu [ #DosaiBatter ] as shown in the Spinach Dosai recipe then after spreading dosai maavu over the tawa sprinkle podi on the dosai ]

Other recipes you might like to try :

Kevuru Dosai

Kevuru Dosai 1

Rawa Dosai

Oats Dosai

Kambu Dosai

Venthayakeerai-Koottu

#VenthayakeeraiKoottu #FenugreekLeafLentil : #Koottu is a gravy prepared using any vegetable or green leafy vegetable, lentil and coconut paste. It is served as a side dish for lunch. Generally green leafy vegetables are more suitable for koottu.
Commonly green gram is used in the preparation of koottu. But toor dhal can also be used. Lentil has to be pressure cooked separately. Coconut paste is made using a blender adding a few black pepper corns, little cumin seeds, rice flour along with coconut scraping. Greens are washed well in water two or three times and then cooked in water adding Sambar Powder , turmeric powder & salt. Once greens are done then cooked dhal and coconut paste are finally added to it. It is allowed to simmer for 3 to 5 minutes. Served after tempering with onion vadagam.

Ingredients :
1 cup	Venthayakeerai chopped
1/3 cup	Green gram
3/4 Tsp	Sambar Powder [ adjust ]
1 pinch	Turmeric powder
1/2 Tsp	Salt [ adjust ]
To grind :
4 Tsp	Coconut scraping
2 or 3	Black pepper [ optional ]
1/4 Tsp	Cumin
1/4 Tsp	Rice flour
To Temper :
1/2 Tsp	Vengaya vadavam
1/2 Tsp	Oil

Method :
Wash green gram dhal and put in a pressure pan or pressure cooker.
Add a pinch of turmeric powder and 1/2 cup of water. Close the lid with weight on.
Keep the cooker on high flame and allow 3 whistles.
Then reduce the flame to SIM and cook for 3 minutes.

Using a blender grind coconut, cumin seeds, black pepper and the rice flour into a fine paste.
Keep aside.

Open the cooker once pressure has subsided.
Transfer into a bowl and keep aside.

Heat a vessel or kadai with half a cup of water.
Add Sambar Powder, turmeric powder, salt and mix well.
Then add finely chopped venthaya keerai.
Close and cook till greens become soft.
Then add cooked green gram and coconut paste.
Mix well and allow to simmer for five minutes or until all blend together.

Transfer into a serving bowl.
Heat a kadai with oil and fry the Vengaya vadavam.
Pour over the prepared koottu.

A very good side dish for sambar or rasam rice.
It can also be mixed with hot white rice and relished with onion vathal.




Other lentil recipes you might like to try

Vazhaipoo Koottu

noolkhol leaf lentil

vegetable pulillacurry

venthayakeerai thakkali koottu

venthayakeerai dhal

For other tasty dishes

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Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Venthayakeerai-Chappathy

#VenthayakeeraiChappathy or #MethyChappathy or #FenugreekLeafChappathy : Generally #venthayakeerai is used in the preparation of koottu [ lentil ] only. We all know green leafy vegetables are rich source of fiber, vitamins and minerals. So in order to consume #fenugreekleaves in a different way I have used it in the preparation of chappathy. Here comes the method of preparation.

Ingredients :
2 cups                                 Multi grain wheat flour or Whole wheat flour
1/8 cup                               Amaranth seeds cooked
1/4 Tsp                               Shajeera or Cumin seeds
1/4 Tsp                               Ajwain [ omam ]
1 pinch                               Asafoetida
3/4 Tsp                              Salt
1 cup                                 Venthaya keerai [ Fenugreek leaf ], chop nicely
1 Tsp                                 Oil [ I used gingelly oil ]

Enough oil to make chappathy.

Method :
Wash the venthaya keerai thoroughly in water two or three times.
Keep on a cutting board or colander to drain water.

Take all other ingredients in a wide mouthed vessel.
Add chopped venthaya keerai and enough water.
Knead into a tight dough.
Add a tsp of oil and knead until dough becomes soft.

Keep a tawa on a stove over medium flame.
Make roti using a rolling pin over a platform.
Put the rolled roti over the hot tawa.

Add few drops of oil and spread evenly over the roti with dosai ladle.

Flip the other side and spread a few drops of oil on this side also.

Transfer into a casserole after cooking well on both the sides.
Enjoy with lentil or with any side dish of your choice.


Dry cuury can be spread over the chappathy.
Tightly roll them and enjoy. These rolls can be packed for lunch.
Easy to carry and more over tasty and healthy too.








Other related recipes you might like to try

Buckwheat Spinach Roti

Red greens chappathy

Palak chappathy

Onion Curry

Some of the accompaniments

Gravy/Sidedish

Amaranth-Kuzhi-Paniyaram-with-Venthayakeerai

#AmaranthKuzhiPaniyaramwithVenthayakeerai : #Amaranth  is a leafy vegetable ( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth or amarantham in Tamil. It is called #Rajgira Kara in Chhattisgarh.

Several studies have shown that like oats amaranth seed may be of benefit for those with hypertension and cardiovascular disease. Regular consumption of Amaranth reduces blood pressure and cholesterol levels, and also improves antioxidant status & immune parameters.

Source : http://en.wikipedia.org/wiki/Amaranth

We have already seen a kuzhi paniyaram recipe with amaranth. We have done it with amaranth seeds. But here amaranth flour is used. Even though the method of preparation is more or less similar the taste and texture differs significantly between them.

Pre planning                    : one hour before
Preparation time              : 10 -15 mins
Cooking time                   : 8 - 10 mins/batch
No. of paniyarams           : 12 - 15 approx.,

Ingredients :
1 cup	Idly Maavu [ Idly Batter ]
1/4 cup	Amaranth Flour
1/4 cup	Rawa [ sooji ]
1/8 cup	Sego [ Javvarisi ]
1/8 cup	Buckwheat Flour [ optional ]
3/4 Tsp	Salt
To Saute :
1/4 cup	Fenugreek leaves
1	Onion, chop nicely
1 or 2	Green chilly, chop nicely
7 to 10	Curry leaves, chop nicely
3 Tsp	Coriander leaves chopped
3 Tsp	Carrot grated
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida powder

Oil to make kuzhi paniyaram.

Method :

Soak sego [ javvarisi ] in water an hour before start preparing batter for kuzhi paniyaram.

Soak rawa in 1/4 cup of water for 15 minutes before starting to make batter.

Grind soaked sego in a mixer and add into the vessel containing soaked rawa.
Then add idly batter, amaranth flour, buckwheat flur and salt.
Mix well. Keep aside for half an hour.

After half an hour heat kuzhi paniyara kal on a stove over medium flame.
Heat a kadai on another burner over medium flame with oil.

Crackle mustard seeds and then add dhals.
Then add asafoetida, curry leaves, green chilly and onion.
Saute until onion becomes transparent.

Now add fenugreek leaves and coriander leaves.
Saute for half a minute and transfer into the batter and mix well.

Now the batter is ready.
The kuzhi paniyara kal would have become hot.

Pour 1/4 Tsp of oil in each pit.
Half fill each pit with batter.

Sprinkle oil over the kuzhipaniyaram.
Turn upside down using a spoon once the rims become golden color.

Cook until both sides turn golden color.
Transfer into a serving vessel.

Again grease the pit and pour batter to make one more set of kuzhi paniyaram.

Healthy and tasty amaranth kuzhi paniyaram is ready!!
Serve hot with tomato chutney or Pudhina Chutney.

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Chutney


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