Kuthiraivali-Spinach-Pancake

#KuthiraivaliSpinachPancake : #Kuthiraivali is one of the #minormillets which is rich in fiber and thiamin [ Vitamin B6 ]. #Millets are small seeded grass which grow well in dry places as a rain fed crop. 
#Millets are grouped into two categories as #Majormillets and #Minormillet. Ragi, Sorghum & Pearl millet grouped under major millet as the name suggests grown in major part of India. Little millet [ Samai ], Barnyard millet [ Kuthiraivali ], Foxtail Millet [ Thinai ] & Kodo millet come under minor millet. These are cultivated in only some parts of India and consumed by very small population.
#Kuthiraivali is known by different names in various languages as given below.
English                               : #BarnyardMillet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea
Source : Echinochloa , Barnyard Millet 
To know on Millets

Millet has to be soaked for a minimum of two hours before cooking to get its full health benefit and also to cook soft.

The pancake preparation involves three stages

• Soaking #Kuthiraivali for two hours and then cooking
• Making dough adding greens and other ingredients
• Spreading dough on plantain leaf and cooking on tawa

The ingredients given below is enough to make 6 -7 pancakes approximately.

Ingredients :
1/2 Cup	Kuthiraivali [ Barnyard Millet ]
To coarsely grind :
1 or 2	Green chilly [ Adjust ]
1/2 Tsp	Cumin seed
5 - 6	Pudhina leaves [ Mint ]
To make dough :
1/2 Tsp	Cumin seed
1/4 Tsp	Ajwain [ Omam ]
1 pinch	Turmeric powder
2 Tbsp	Spinach chopped nicely
1 Tbsp	Coriander leaf chopped
1 Tbsp	Vazhaipoo chopped [ optional ]
1/2 Tsp	Salt [ Adjust ]
1 Tbsp	Besan [ Kadalai maavu ]

Gingelly oil [ til/sesame ] or any cooking oil to spread and to make pancake on tawa.

Method :
Take kuthiraivali [ barnyard millet ] in a 2 or 3 liter pressure cooker.
Wash it with water two or three times and drain completely.
Now soak in 1 cup of water for 2 hours.
After two hours pressure cook for a whistle and 3 minutes at Sim.
Open the cooker only after it ran out of steam.
Transfer into a wide mouthed vessel.
Mash with a potato masher or using a blender.

Take green chilly, pudhina leaves and cumin seeds in a mixie jar.
Grind coarsely and transfer into the vessel containing mashed kuthiraivali.
Add all other chopped ingredients and knead well with hand into a tight dough.
If the dough is slightly loose, add either rice flour or besan [ kadalai maavu ] to make it a tight dough.
Divide the dough into equal portions and make into a ball.

Heat tawa on a stove over medium flame.
Take a clean and dry plantain leaf or a plastic sheet to spread the dough.
Grease the leaf and hand with oil.
Keep a ball on the leaf and gently spread into a pancake.
Keep greasing fingers regularly to avoid dough sticking to them.
Sprinkle oil on tawa and gently transfer pancake onto the tawa.
Sprinkle oil over the pancake and also along the rim of the pancake.
Flip pancake using a dosai ladle once rim turns golden color.
Again sprinkle some oil and cook both sides well.
Transfer onto a serving plate.

In the same way spread each ball into a pancake on the leaf and cook well on hot tawa. Idli Milagai podi or Milagu podi [ Pepper powder ] can also be sprinkled on the pancake while spreading dough on the leaf to get more spicy and aromatic #KuthiraivaliSpinachPancake. 

Serve hot with Coconut Chutney or Mint Chutney or any chutney of your choice.

You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai

For other Adai/Pancake Varieties

Adai/Pancake

To cook for breakfast/Dinner

Tiffin varieties

Broccoli-Paruppu-Adai

#BroccoliParuppuAdai  #BroccoliPancake : Many times I have seen #Broccoli in big supermarkets, but never bought as its price happened to be very high.  Now I got this vegetable in our local market at #Chittaranjan, West Bengal. The vegetable is very cheap and fresh too.
#Broccoli belongs to cruciferous vegetables family that includes cauliflower and cabbage. Cruciferous vegetables are good source of Sulfur and beta carotene.
#Broccoli is less in calories and rich in fiber, minerals and vitamins.

Now I am trying all sorts of  preparations using #broccoli. I recently prepared #Adai [ #pancake ] using broccoli and came out well with lovely greenish color.

With the given ingredients can prepare approximately 5 - 6 adai [ pancakes ].

Ingredients:
To soak:
1/3 Cup	Boiled Rice [ Idli rice ]
1/3 Cup	Raw Rice
1/3 Cup	Thuvaram paruppu [ red gram ]
1/3 Cup	kadalai paruppu [ bengal gram ]
1/3 Cup	Payatham paruppu [ green gram split ]
To grind:
Small piece	Asafoetida
1 Tsp	Fennel seed
1 Tsp	Cumin seed
1/2 inch long	Ginger piece
1/4 inch long	Turmeric Tuber [ optional ]
2 - 3	Dry Red chilly [ adjust ]
1 Tsp	Salt [ adjust ]
To add:
1/2 Cup	Broccoli chopped nicely
1 medium size	onion, chop nicely
6 - 7	Small Onion, chop nicely
10 - 12	Vazhaipoo florets, chop nicely
6 Tsp	Coriander leaves chopped
10 - 12	Curry leaves tear into pieces
10 - 12	Vallarai leaves chop nicely

Gingelly oil [ till/sesame oil ] or groundnut oil to cook adai on tawa [ dosai kal ].
Ghee to apply over the adai

Note : Vazhaipoo florets [ banana blossom ] and vallarai leaves [ centella ] optional


Method :
Take boiled rice and raw rice in a vessel.
Wash and soak for 2 hours.
Take thuvaram paruppu, payatham paruppu and kadalai paruppu in another vessel and soak for 2 hours.

After two hours take asafoetida, ginger piece, turmeric tuber, red chilly, salt, cumin and fennel seed in a mixie jar.
Grind coarsely and then add soaked rice.
Add little water and grind coarsely.
Transfer into a wide mouthed vessel.

Now take soaked thuvaram paruppu, payatham paruppu and kadalai paruupu and run for a few seconds without adding water.
Transfer into the same vessel containing rice batter.
Mix well and adjust salt.

Add chopped onion, chopped broccoli, coriander leaves, chopped vazhaipoo, chopped vallarai leaves and curry leaves.
Mix well the batter and adjust salt.
The batter should be slightly thick and able to spread on tawa easily.
If it is too thick add little water and mix well.

Heat a tawa [ dosai kal ] on a stove over medium flame.
Apply a teaspoon of oil over hot tawa.
Keep two ladle full of adai batter at the center of the tawa and spread evenly using the bottom side of the ladle.
Apply oil on and along the rim of the adai.
Close with a lid for a minutes.
After one minute remove the lid.
Flip the adai once the rim becomes golden color and cook the other side also.
Transfer on to a plate once both sides become golden color.

In the same way make adai with remaining adai batter [ adai maavu ].

Apply 1/2 Tsp of ghee over adai [ optional ].

Serve hot with Aviyal 


or coconut chutny 


or murungaikai sambar.

Adai tastes too good with jaggery.










You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai

For other Adai/Pancake Varieties

Adai/Pancake

To cook for breakfast/Dinner

Tiffin varieties

Arisi-Roti

#ArisiRoti #Akkiroti : The dish #akkiroti is one of the favorite tiffin items of Karnataka. It is done with rice flour and dill leaves. The dill leaves ( fennel plant ) give a distinct flavour to #roti. If dill is not available coriander leaves can be used. The prepared dough has to be spread by hand. Usually for other roti dough is spread on a plantain leaf by hand and then transferred on to a hot tawa. But akki roti dough tends to break while transferring. So dough is spread on tawa itself and then cooked on medium flame. It is advisable to have two or three tawa to prepare akki roti. Some years back I have posted akki roti recipe prepared from cooked rice and rice flour.

Ingrdients :
1 cup	Rice Flour
1/2 Tsp	Cumin
1/2 cup	Dill leaves ( nicely chopped )
3/4 Tsp	Black pepper powder
1 Tsp	Green chilly nicely chopped ( optional )
1 Tsp	Salt ( adjust )

Oil to make roti on tawa [ dosai kal ]

Method :

Take all the ingredients in a wide mouthed vessel and mix well.

Add quarter cup of water and mix well.

Add some more water if needed and make a dough slightly flexible.

The dough shoudn't be as tight as chappathy dough.

Take a tawa ( dosai kal ) smear oil.

Keep a big ball of dough over tawa and slowly spread using hand.

Now heat the tawa on a medium flame.

Flip and cook other side.

The roti should be white in color and with some gold spots here and there.
Transfer on to a plate.
Enjoy with kadalai chutny, coconut chutny, tomato sauce and also with tomato chutny.

Note : Grated carrot and nicely chopped coriander leaves can also be used along with dill.



You might like to try

Kodi Pasalai Adai

Vazhaipoo Spinach Adai

Pesarattu

Paruppu Adai

Kezhvaragu Adai

Chowchow Adai

#ChowchowAdai : #Chowchow is known by various names in Thamizh like #SeemaKathirikkai, #BangaloreKatharikkai and is called #Chayote in English.
Last week I went to market to buy a small bottle gourd as I had planned to prepare #adai for dinner. But the bottle gourd available in the shop was too big. I didn't need that much big vegetable as it would go waste. I scanned through other vegetables of the shop and picked up chowchow. I chopped chowchow nicely and prepared adai. The taste of adai was very good and everybody thought it was bottle gourd adai. Here comes the preparation and the ingredients.

Can make approximately 5 - 6 pancakes [ adai ]

Ingredients:
To soak:
1/3 Cup	Boiled Rice [ Idli rice ]
1/3 Cup	Raw Rice
1/3 Cup	Thuvaram paruppu [ Toor dhal ]
1/3 Cup	kadalai paruppu [ bengal gram ]
To grind:
1/2 Tsp	Asafoetida powder
1 Tsp	Fennel seed
1 Tsp	Cumin seed
1/2 inch long	Ginger piece
2 - 3	Dry Red chilly [ adjust ]
1 Tsp	Salt [ adjust ]
To add:
1	Chowchow, peel and chop nicely
1 medium size	onino, chop nicely
4 Tsp	Coriander leaves chopped
10 - 12	Curry leaves chopped

Gingelly oil [ till/sesame oil ]
Ghee to apply over the adai

Method :
Take boiled rice and raw rice in a vessel.
Wash and soak for 2 hours.
Take thuvaram paruppu and kadalai paruppu in another vessel and soak for 2 hours.

After two hours put asafoetida, ginger piece, red chilly, salt, cumin and fennel seed in a mixie jar.
Grind coarsely and then add soaked rice.
Add little water and grind coarsely.
Transfer into a wide mouthed vessel.

Now take soaked thuvaram paruppu and kadalai paruupu and run for a few seconds without adding water.
Transfer into the same vessel containing rice batter.
Mix well and adjust salt.

Add chopped onion, chowchow, coriander leaves and curry leaves.
Mix well the batter and adjust salt.
The batter should be slightly thick and able to spread on tawa easily.
If it is too thick add little water and mix well.

Heat a tawa [ dosai kal ] on a stove over medium flame.
Apply a teaspoon of oil over hot tawa.
Keep two ladle full of adai batter at the center of the tawa and spread evenly using the bottom side of the ladle.
Apply oil on and along the rim of the adai.
Flip the adai once the rim becomes golden color and cook the other side also.
Transfer on to a plate once both sides become golden color.

Apply 1/2 Tsp of ghee over adai
Serve hot with Aviyal 

or coconut chutny 

or murungaikai sambar.

Adai tastes too good with jaggery.





You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai