Venthayakeerai-besan-dosai

#VenthayakeeraiBesanDosai : #Venthayakeerai [ #fenugreekleaf ] is good for health just like any other green leafy vegetables. But because of its bitter taste many people hesitate to include #vendhayakeerai in their food. Whenever we think of green leafy vegetable, lentil dishes only come to our mind. Both young and old try to avoid it or take very little only. So we should innovate something new to make it more attractive and tasty too.
Keeping that in my mind I have prepared a tasty #instantdosai using vendhaya keerai and besan.

6 - 8 dosai can be prepared

Ingredients for batter :
1/2 cup	Besan [ kadalai maavu ]
1/4 cup	Whole wheat flour
1/8 cup	Rice flour
1/4 cup	Curd
3/4 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin
1/4 Tsp	Crushed pepper
Ingredients to add :
1 small size	Onion, chop nicely
6 - 8	Curry leaves, tear nicely
1/2 cup	Venthayakeerai chopped nicely [ fenugreek leaves ]
1	Green chilly, chop nicely [ optional ]

Oil to make dosai

Method :
Take all the given flours, salt, crushed pepper and cumin seeds in a vessel.
Beat the curd and add into the vessel containing flours.
Mix well adding 1 to 1 1/4 cup of water.
The dosai batter should be watery but thicker than neer dosai.
Allow to stand for 10 minutes.

After ten minutes add chopped onion, curry leaves and vendhaya keerai.
Heat tawa on a stove over medium flame.
Grease tawa with oil using a clean and dry cloth.
Spread dosai batter from outer to inner just like ragi or rawa dosai.
Add drops of oil over and along the rim of dosai.
Flip the dosai using a dosai ladle once its rim turns slightly golden in color.
Transfer on to a serving plate when its done.

Enjoy tasty and healthy dosai along with coconut chutney or any other spicy chutney of your choice.

you might like to try

spinach dosai

mudakattan dosai

venthaya keerai chappathy

puli sundal

varagu venthaya kanji

Mint Dip

#MintDip #MintChutney : #Mint [ #Pudhina ] is generally included in a dish for its irresistible aroma and flavor. It is good for digestion and an anti oxidant.
This is a simple but tasty #dip [ #chutney ] usually served along with tandoori dishes in restaurants. Mint dip goes well with all types of savory items and also with tiffin items.
I have included fried grams to get the smooth texture and also to add volume to the dip. Curd has been added to make it creamy.
Lemon juice has also been added to make the dip little bit tangy.

Ingredients :
1/2 cup	Mint [ Pudhina ] leaves
1/2 cup	Coriander leaves [ cilantro ]
6 - 8	Green chilly [ adjust ]
2 - 3	Garlic clovess
2 Tsp	Fried gram [ pottukadalai ]
3/4 Tsp	Salt [ adjust ]
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
1/4 cup	thick curd

Method :

• Clean and wash mint and coriander leaves thoroughly 2 or 3 times in water.
• Then take all the ingredients in a blender except curd and make into a smooth paste.
• Beat the curd and then add into the blender.
• Run for half a minute to get a smooth and creamy mixture.
• Transfer into a serving bowl.
• Enjoy zingy n spicy mint dip with your favorite savory!!!!

Note : Adjust number of chilly and lemon juice according to your taste.
Store in a clean and dry bottle in refrigerator for a week.
This dip can also be added while preparing noodles, pasta, and fried rice for its flavor.




You might also like to try

Mint yogurt chutney

Amla Mint chutney

Ginger chutney

Raw mango chutney

Vadavath thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Samai-arisi-kanji-dosai

#SamaiArisiKanjiDosai #LittleMilletKanjiDosai : The method of preparing Neer Dosai, Keralastyle Appam and Kanji dosai  seems to be more or less the same. But the slight variations or twist in the preparation of batter and also in the way of making dosai either on tawa or appa chatty [ shallow kadai ] gives a different taste & texture to the dosai.
#SamaiArisi or shortly #Samai belongs to millet family. They are small grained plants which grows well even on not so fertile soil as rain fed crop. #Millet are generally non acid forming food and also gluten free. They are rich in iron and other minerals. The percentage of these minerals are higher in millet compared to popular cereals like rice & wheat. So we should try to include millet in our daily diet replacing rice or wheat to get all the nutrients.
Here comes the recipe to make a tasty dosai using #LittleMillet.
Nearly 15 kanji dosai can be prepared with the given ingredients.

Ingredients :
2 cup	Samai arisi [ Little millet ]
1/2 cup	Coconut scraping
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash samai arisi thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel. Set aside.

Wash the grinder with 1/2 cup of water to take out the batter sticking to the surface of the grinder.

Transfer this washed water into a separate vessel and add 1 Tbsp of ground batter also.
Add some more water and mix well.

Now keep this vessel containing washed water on a stove over slow flame.

Keep stirring with a ladle.

Slowly it turns into porridge [ kanji ] and becomes shiny.

Switch off the stove.

Allow it to come to room temperature.

Pour into the vessel containing batter.
Mix this porridge [ kanji ] with the batter well.

Add salt, sugar and mix well.
The batter should be watery. Ferment for 6 hours.

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Dosai can also be made using appa chatty.
Grease appa chatty with oil.
After spreading batter cover appa chatty with a lid for half a minute and then take out the dosai once its rim becomes slightly golden color.

The dosai prepared over dosai tawa used to be soft.
But the one made over appa chatty likely to be crispy.

Transfer on to a serving plate.
In the same way make dosai one by one either over dosai tawa or appa chatty.

Serve hot with tomato sambar or tomato chutney or garlic chutney.

Note : The batter can also be prepared without coconut scraping also.
The dosai can also be prepared immediately after grinding the soaked samai without fermenting the batter.

You might also like to try

Varagarisi Neer dosai	Samai methi pancake	Samai spicy masala bread
Cholam dosai	Masaal dosai	Thinai maavu dosai

For other Samai Recipes

Samai [ Little Millet ] Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes