Multigrain Dosa

Servings: 25 Dosa’s Approx

Ingredients:

Content	Quantity	Comment
Ragi	1 cup
Wheat	1 cup
Soya bean	1 cup
Urad dal whole (black)	1 cup
Moong dal whole (green)	1 cup
Oats	1 cup
Water	As required
Salt	As per taste
Oil	To grease

Method:

Mix ragi, wheat, soya bean, urad dal, moong dal and wash well. Drain. Add water to soak and sit it overnight. If any water is left in the morning, drain and keep covered till all grains sprout. Once they sprout, mix oats, salt and grind with water to a smooth batter. Set aside for an hour to ferment.

       

       

       

Heat a tawa and grease the tawa with oil lightly. Pour a ladle of batter and spread to form a dosa. Cook on both sides. Serve hot with coconut chutney.

       

Tip:

You can also make idli’s out this batter but it takes more time to cook. Also it makes very soft idlis good for babies and kids.

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Aloo Bonda

Servings: 16 pieces approx

Ingredients:

Content	Quantity	Comment
Potatoes	2 small
Green peas	2-3 tbsp / 10-15	If you are using dry ones, soak overnight or for 8 hours and pressure cook with a pinch of salt.
Coriander leaves	2-3 tbsp
Green chilly	1 big (optional)	Chopped finely
Onion	1 small	Chopped finely
Gram flour (Kadale hittu)	1 cup
Rice flour	2-3 tbsp
Red chilly powder	As per taste
Salt	As per taste
Oil	For frying
Water	For batter

Method:

Pressure cook the potatoes with a pinch of salt. Peel and mash. If using fresh peas, cook with a pinch of salt for 5 minutes. Mix the onion, mashed potatoes, green peas, green chilly and coriander leaves well in a bowl. Make equal sized balls and set aside.

Mix gram flour, rice flour, salt, red chilly powder, and water to a batter of dosa consistency. Dip the prepared potato balls in the batter and deep fry till golden brown.

            

Serve hot with curd rice or as it is….

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Chakli / Murukku

Servings: 60 murukkus approx

Ingredients:

Content	Quantity	Comment
For powder
Rice	2 cups
Moong dal	1 cup
Urad dal	1 cup
Fried bengal gram (hurikadale)	1 cup
For Chakli / Murukku
Oil	For frying
Water	1 cup
Butter / Ghee	1 tsp
Salt	As per taste
Jeera	1 tsp

Method:

Wash the ingredients under powder section and dry them separately inside the house on a cotton / muslin cloth for a day or two. Mix together and grind it to a fine powder. Spread on a plate and allow it to cool completely.

       

Heat water in a tumbler with salt. Add ghee/butter, jeera and a pinch of murukku powder and allow it to boil. Once it starts boiling, add the prepared powder slowly while mixing it to avoid any lumps. Add as much powder as the water incorporates. (2 cups will be sufficient depending on the powder). The batter should be very lightly thin as shown. Take it off the stove and allow it to cool and bit.

       

Knead the dough well and make balls which can fit into the murukku maker. Press the maker and form chakli’s to desired size on a plate first. Deep fry in batches on medium flame till golden brown. Strain.

       

       

       

Serve hot/cold with any dish or as it is.

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