Healthy Mixed Flour Dosas and Peanut Chutney

Yesterday was World Diabetes Day. Mixed flour dosas and Peanut chutney are something Diabetic patients can have without regret.
Mixed flour dosas are healthy and tasty. Apart from all purpose flour, it also contains whole wheat atta, soyabean flour and ragi powder which enhances the nutritive value. Adding egg makes it tasty and helps to make smooth dosas which do not stick to the pan. You can avoid egg if you are a vegetarian. It can be served for breakfast or dinner.
I make different kinds of Peanut chutneys. Here I am posting one of the recipes for Peanut chutney which I served with the dosas.


Ingredients:

Whole wheat atta -1 1\2 cups
Maida -1\2 cup
Soyabean flour -2 tbsp
Ragi powder -2 tbsp
Egg -1
Water -2 cups or more
Salt -to taste
Oil

Method:

In a bowl, beat the egg well. Add water and beat again. Add the flours and salt and mix with a whisk to form a smooth batter of dosa consistency. Heat a frying pan or dosa tava. Smear some oil on it and pour a big spoonful of the batter. Make a round dosa with the back of the spoon. Sprinkle few drops of oil on the dosa. Keep on medium flame. When one side is done, flip the dosa and fry the other side. Transfer to a serving plate. Make similar dosas with the rest of the batter. Serve it hot with Peanut chutney. To prepare a healthy snack for kids, spread some jam on the dosa and roll it!

For the Peanut chutney:

Peanuts -2 tbsp
Tomatoes -2 chopped
Dry red chillies -2
Peppercorns -4
Cumin seeds -1\2 tsp
Curry leaves -5
Coriander leaves -1 tbsp chopped
Garlic -2
Tamarind -1 small gooseberry size
Salt -to taste
Oil -1 tbsp

Method:

Dry roast the peanuts, cool and remove the skin. Keep aside. Heat oil in a frying pan, add all the ingredients except tamarind and salt. Fry them till the tomatoes are soft. Cool and grind them along with peanuts, tamarind and salt adding a little bit of water to form a fine paste. Transfer the chutney to a bowl and serve with dosas.

Muttakuzhalappam (Coconut Pancake)

Muttakuzhalappam or Coconut Pancake is a Kerala Christian delicay. It is an ancient traditional recipe. We all love to eat it at breakfast time. Kids will surely love to eat it as a snack!

What you need:

All purpose flour (maida) -2 cups
Eggs -2
Salt -to taste
Water

For the filling:

Grated coconut -2 cups
Cardamom powder -1 tsp
Sugar -5 tbsp



Method:

Break the eggs into a bowl and beat them well. Add some water and mix well. Add the flour and salt and mix with an egg beater to form a smooth batter. The batter should be thinner than the dosa consistency. Add more water if needed. In another bowl, mix together grated coconut, sugar and cardamom powder. Keep aside. Heat a non stick frying pan and smear some oil on it. Pour a large spoonful of batter and tilt the pan to make a thin round pancake. Keep on mediun flame. Fry lightly on both sides. Transfer the pancake on to a plate. While you make the next one, place a tablespoon of the coconut filling on one end of the pancake and roll it. Transfer it to a serving dish. Repeat the process with the rest of the batter. You can make 12 pancakes out of it.

Ribbon Sandwich

I have been making this sandwich for years whenever there is a kids' party at home. It is a healthy sandwich and is yummy too! Coriander leaves and mint leaves are used to make the green chutney which enhances the nutritive value of this sandwich.

This is my entry for this week's Weekend Herb Blogging which is the brilliant idea of Kalyn. It is being hosted this week by Nami Nami.

What you need:

Bread -1 loaf

For the green chutney:

Grated coconut -1\4 cup
Coriander leaves -2 tbsp
Mint leaves -2 tbsp
Green chilli -1
Juice of half a lime
Salt -to taste
Cheddar cheese -1 cube

For the red chutney:

Tomato sauce -4 tbsp
Butter -2 tbsp
Pepper powder -1\4 tsp
Salt -to taste

Method:

Grind together all the ingredients for the green chutney to a fine paste except the cheese. Transfer it to a bowl and add grated cheese. (Add less salt for both the chutneys as the cheese and butter already contain salt.) Mix well and keep aside. In another bowl, mix together tomato sauce, butter, pepper and salt. Take a slice of bread and spread the green chutney on it. Place another slice of bread on top of it. Spread the red chutney . Place one more slice of bread on top. Press firmly and cut the edges. Cut it diagonally. Repeat the same with other slices. Serve immediately. If you need to make them before hand, keep them wrapped in a wet cloth. The chutneys can be refrigerated for 1 or 2 days.

Rice Sevai Upma

This is a Tamil Nadu recipe. It is made with the instant rice sevai available in stores. You can also make it with broken home made idiyappams or rice noodles. It is very easy to prepare.

Ingredients:

Rice sevai -200 gms
Onion -1 chopped
Ginger -1\2" pice chopped
Green chillies -3 chopped
Curry leaves -1 sprig
Dry red chillied -3 broken, seeds removed
Urad dhal -1 tbsp
Chana dhal -1 tbsp
Mustard seeds -1 tsp
Grated coconut -1\2 cup
Frozen green peas -1\2 cup
Lime juice -2 tsp
Coriander leaves -2 tbsp chopped
Salt -as required
Oil -2 tbsp

Method:

In a large pot, boil 2 litres of water. Add 1 tsp salt and the rice sevai. Cook for about 7 minutes till the sevai is cooked but firm. Transfer it to a seive and keep aside. Heat oil in a pan and add mustard seeds. When it splutters, add the dhals. Now add onions, ginger, green chillies, dry red chillies and curry leaves. Also add the green peas. Fry till the onions are light brown. Then add the cooked sevai, grated coconut, lime juice and salt. Fry for 2 minutes. Lastly, add the chopped coriander leaves and mix well. Tasty upma is ready!

Appam

Palappam or Velleappam

Hello people, I am back after a long holiday visiting Dubai, Malaysia and Singapore. So here I am posting one of Kerala's authentic breakfast recipe; Palappam. It is also known as Velleappam. In olden days it was made using toddy which we now substitute with yeast. It can be served with mutton/chicken/beef stew or egg curry. Vegetarians can serve the appam with vegetable stew or kadala curry. Kids will love the appam with cocnut milk and sugar!

Ingredients :
Raw rice - 2 cups
Cooked rice - 3/4 cup
Yeast - 1/2 tsp
Sugar -1+1 tsp
Coconut water - 1 cup
Fennnel seeds - 1/2 tsp
Grated coconut - 1/2 cup
Salt as required
Oil

Method :
Soak the raw rice in water for six hours. Dissolve 1 tsp of sugar and 1/2 tsp yeast in 1/2 cup of luke warm water for 15 min. Grind the soaked rice along with yeast, 1 tsp sugar, fennel seeds and grated coconut. Add coconut water as required. Grind it to a fine paste. The batter should be of dosa consistency. Leave it for fermentation overnight. The next day morning add salt as required and mix well. Keep it covered for 15 min. Heat a kadai or appa chatti, smear a little oil on it. Pour a large spoonfull of the batter. Rotate the pan in a circular manner so that the appam becomes in the shape shown in the picture. Keep covered on a low flame for 2 min. Appam is ready !!!