Tuesday, April 20, 2010

Set dosa and Vegetable saagu

Set dosa and saagu is a famous tiffin variety in Karnataka. As the name suggests, it is served as a set of 3 dosas. It is served along with saagu or kurma along with coconut chutney.

You need :

For batter :
  • 1 cup of raw rice
  • 1/2 cup of urad dhal
  • 1/2 cup of poha/avalakki
  • 1 teaspoon of poppy seeds
  • 1/2 teaspoon of fenugreek seeds
  • salt to taste
Fenugreek seeds and poha helps make the dosa soft.

Method :
  • Soak the rice separately and all the other ingredients together for about 4-5 hours.
  • Grind all the ingredients together to make a fine paste. Add the salt.
  • Allow the batter to stand for atleast 8 hours for it to ferment.
  • Heat the griddle and coat the griddle with oil.
  • Add a ladle full of batter on the griddle. Do not spread the batter too much.
  • Cook both sides until they are done.
  • Serve hot with saagu. (I made vegetable saagu)

VEGETABLE SAAGU
  • 1/2 cup chopped carrot
  • 1/2 cup chopped beans
  • 1/2 cup chopped potatoes
  • 1/4 cup peas
  • 1 medium chopped tomato
  • 1 medium chopped onion
  • 2 curry leaves
  • Mustard seeds for seasoning
  • 1/2 teaspoon turmeric
  • Pinch of asafoetida
  • Curry leaves for garnishing
For Gravy :
  • 2 spoons khus-khus /poppy seeds
  • handful of grated coconut
  • 2 pieces of clove
  • small piece of cinnamon stick
  • 2 green chillies
  • 1 teaspoon fried dhal / pottu kadalai
Method :
  • Fry khus-khus, coconut, clove, cinnamon stick and fried dhal in a pan until they turn brown. Add green chillies and grind all the roasted ingredients in a blender to make a fine paste.
  • Cook all the vegetables in 2 cups of water.
  • In a pan, add 2 tablespoon of oil and when the oil is heated, add the mustard seeds.
  • When the mustard seeds pop, add the chopped onions and curry leaves and sauté until the onions turn brown.
  • Now add chopped tomatoes, turmeric, salt and asafoetida and fry for 2 minutes.
  • Add the cooked vegetables, gravy and 1/2 cup water and cook for 10 minutes. (add less or more water according to the required consistency)
  • Remove from heat and serve hot.
  • This side dish can also be served with poori.

Friday, April 2, 2010

Ragi roti

Ragi is a traditional crop of South India. It is called the poor man's millet due to its affordable price and long sustenance. It is highly rich in proteins, calcium, antioxidant properties and dietary fiber. It is slow but easily digestable making us fuller on fewer calories.

Ragi porridge is a very nutritional food for toddlers. Ragi malt is another way of consuming this whole grain.

Ragi roti is like any other roti or chapathi , it can be made as is or with vegetable stuffing.

Makes : 4 rotis

You Need :
  • 1 cup ragi flour
  • 1 medium sized onion
  • 1 teaspoon salt (according to taste)
  • 4 green chillies (according to required spice level)
  • 1 teaspoon oil
  • 1/2 cup water
  • A plastic sheet or wax paper for flattening the dough
Method :
  • In a pan, add the water , oil, salt and finely chopped green chillies and bring it to boil.
  • Cut the onion finely and set aside.
  • When the water boils, add ragi slowly and mix continuously so as to not form lumps.
  • Add the chopped onion and mix them in low flame until it forms a dough.
  • Close the pan with a lid and let it stand for 5 minutes.
I like to prepare the dough this way so it takes away the raw smell of ragi and it is easy to flatten them into thin roti.
  • When the dough cools down to bearable heat, smear your hands with oil and roll the dough firmly.
  • Take a lemon sized dough and flatten them in the plastic sheet or wax paper.
  • Heat the pan in medium high heat.
  • Invert the plastic sheet on the pan and slowly remove the sheet off the pan. (you can also wet your hands and invert the roti on your palm and put it on the pan)

  • Cook them until both sides are cooked.
  • Serve them hot with coconut chutney or any side dish of your choice.