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.

Pachoru

Pachoru is an ancient Christian delicay. It is usually made during Church Festivals. In olden days, when one's wishes come true, people used to make Pachoru and take it to the church and distribute it to the devotees, on the festival day. It is served with melted jaggery and can be eaten as a snack or a dessert. Kids will love it too!

Velankanni is a famous pilgrim centre in Tamil Nadu. The church is dedicated to Our Lady of Health. It is one of the most visited pilgrim places in India. The festival is celebrated on September 8th every year. Mother Mary is lovingly known as 'Annai Velankanni' throughout Tamil Nadu. You can read more about Velankanni here.

What you need:

Raw rice -1 cup
Grated coconut -1 cup
Water -6 cups
Cumin seeds -1 tsp, crushed
Salt -as required
Melted jaggery -as required

Method:

Cook the rice along with 4 cups of water in a pressure cooker for 7 minutes. Grind the coconut to a fine paste. Open the cooker and add the ground coconut paste, salt and 2 cups of water. Mix well and simmer it for about 5 minutes till it is thick. Finally add crushed cumin seeds and mix well. Transfer it to a serving dish and let it cool. Cut it into pieces and serve topped with melted jaggery. It can be served chilled or at room temperature.