Buckwheat Spinach Roti

#BuckwheatSpinachRoti  [ #BuckwheatRotiwithGreens ] : #Buckwheat is an edible seed. Here let me present a recipe to prepare roti using buckwheat and water chestnut flour [ singhara ]. Here is the recipe.

Ingredients :
1/2 Cup                                Buckwheat flour
3/4 Cup                                Whole wheat flour
1/2 Cup                                 Water chestnut flour [ singhara ]+
1/2 Cup                                Spinach nicely chopped
1/2 Tsp                                Omam*
1/2 Tsp                                 Salt
1 Tsp                                    Green chilly paste
1/2 cup                                 Water

+If Water chestnut flour is not available then Amaranth flour can be used.

*Trachyspermum ammi, commonly known as ajowan or ajwain, bishop's weed, ajowan caraway, carom seeds or thymol seeds, or vaamu in Telugu or Omam in Thamizh is a plant of India, Pakistan, Iran, Egypt where these seeds are used as spice.

[ Source : http://en.wikipedia.org/wiki/Trachyspermum_ammi ]

Method :
Combine all the given ingredients in a wide mouthed vessel.
Knead into a tight dough.

Keep a tawa on a stove over medium flame.
Spread roti using a rolling pin over a platform.

Transfer the rolled roti over the hot tawa.
Add few drops of oil and spread over the roti with dosai ladle.
Flip the 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 Cauliflower kuruma or any side dish of your choice.





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Bajra Singhara Neer Kozhukattai

#BajraSingharaNeerKozhukattai : #Singhara is a water fruit available in Raipur, Chhattisgarh. It looks like a bat hanging upside down in shape and color. The skin is very hard to break when its fresh. it becomes soft after cooking.

It is called  water caltrop, water chestnut, buffalo nut, bat nut, devil pod, ling nut, singhara (Hindi: सिंघाडा)سنگھارا (Urdu) or pani-phal (Hindi: पानीफल). It belongs to any of three extant species of the genus Trapa: Trapa natans, T. bicornis and the endangered Trapa rossica. The species are floating annual aquatic plants, growing in slow-moving water up to 5 meters deep, native to warm temperate parts of Eurasia and Africa.

In India it is known as singhara or paniphal (eastern India) and is widely cultivated in fresh water lakes. The fruits are eaten raw or boiled. When the fruit has been dried, it is ground to a flour called singhare ka atta.Singhare ka atta is used in many religious rituals and can be consumed as a phalahar diet on the Hindufasting days, the navratas

Source : Singhara/water chestnut

Health Benefits of Singhara [ water chestnut ]

I used Singhara flour to make kozhukattai - dumpling.
Here comes the recipe.

Ingredients :
1/2 cup                                      Singhara flour
1/4 cup                                      Bajra broken
1 Tbsp                                       Oats soft
1/4 cup                                      Coconut scrap
1/2 Tsp                                      Salt
To Temper :
1/2 Tsp                                      Mustard seeds
1 Tbsp                                       Ground nut
1 or 2                                        Red chilly
1 Tsp                                        Oil
Other Ingredients :
1/4 cup                                      Fenugreek leaves
1 Tbsp                                       Coriander leaves
8                                                Curry leaves
1 Tbsp                                       Grated carrot
Method :
Mix singhara flour, broken bajra, oats, coconut and salt in a basin.

Knead into a tight dough.

Make small small balls and keep aside.
Now boil 1 1/2 cups of water and add balls slowly when water starts boiling.
Reduce flame to SIM position and allow to simmer.
Do not disturb for 3 minutes.

Then slowly stir using a long spoon.
Take care not to break the balls.
The balls take nearly 10 to 12 minutes to cook well.
Take out cooked balls from the water.

The cooked water would have become porridge.

Now keep a kadai with oil on a medium flame.
Crackle mustard seeds,then add broken pieces of red chilly and ground nuts.
After that add curry leaves and fenugreek leaves.
Now adjust salt.
Then add bajra-singhara dumplings, grated carrot and coriander leaves.
Toss for a minute.

Now tasty dumplings are ready.
Transfer into a serving plate and serve hot.
Add required amount of jaggery to the porridge and mix well.
Serve in a glass along with hot dumplings!!!

The porridge can also be relished adding salt and pepper powder.






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