Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Dahi Vada

Time 20 min

Ingredients
Urad daal 1 cup
Curd 2 cups
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal in hot water for 2 hours. Remove from water and make smooth paste in blender with minimum water. Then add salt, mix well. Then keep in refrigerator for 2 hrs. Take out from refrigerator deep fry in kadai making small balls. Remove from oil and keep in water containing 2-3 pinch of chaat masala. Keep in water for half hour. Squeeze vada to remove water.  Then in a separate bowl mix sugar and curd, beat well and put this curd mixture on top of vadas. Usually I take flat bowl. 
Sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

Split Black Lentil Tomato Curry / Urad Daal Amti

Time 45 min

Ingredients

Black lentil  with skin 1 cup

Finely chopped tomato 2 big size

Water 2 cups

Ginger Garlic paste 1 tsp

Red chili powder 1 tsp

Garam masala 1/2 tsp

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Wash daal, soak in water for about 2 hours. Then put in cooker along with chopped tomatoes, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the oil in pan. Add cumin seeds, red chili powder, garam masala, ginger garlic paste, Turmeric powder, fry for 2-3 min. Then add 3 tbsp water, and salt and cook for 10 min. Then add cooked daal into the pan. Then cook daal on low flame about 15 to 20 min. More it is cooked more delicious it tastes.

Tip

U can add more red chili powder if you want more spicy.

Idli Sambar

Time 15 min

Ingredients
Rice (Kolum) 3 cups

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar.

Medu Vada Sambar

Time 20 min
Ingredients
Urad daal 1 cup
Chopped green chilies 1/2 tsp
Cumin seeds 1/5 tsp
Very small fresh coconut pieces 1 tsp
Salt to taste
Pinch of asafoetida
Oil for deep fry

Method
Soak urad daal overnight, add salt and make a coarse paste in blender .
To this mixture add cumin seeds, coconut pieces, green chilies, pinch of asafoetida. Mix well.
Heat oil in a pan and drop a spoonfuls of batter or a donut shape and fry till golden brown. Serve hot with sambar.

Dahi Custard Vada

Time 20 min
Ingredients
Urad daal 1 cup
Curd 2 cups
Chopped green chilies 1/2 tsp
Custard powder 1 tsp
Milk 1 cup
Chaat masala 1/4 tsp (optional)
Red chili powder 1/4 tsp (optional)
Powdered sugar 3-4 tbsp
Salt to taste
Oil for deep fry

Method
Soak urad daal overnight, add salt and make a smooth paste in blender .
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Then take the hot vadas and put in cold water for 2-3 minutes. Now take them out of water and squeeze the water and keep aside.
Dissolve custard powder in 1-2 tbsp milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then refrigerate it. To the chill custard add curd, add powdered sugar, mix well with hand blender.
Now in a deep dish arrange wada and pour custard dahi, if you wish sprinkle red chili powder and chaat masala. Refrigerate the dahi wada and serve chill.

Tip
I personally do not like chaat masala and red chili powder  with custard dahi wada, so i do not add. It goes very well with only dahi wada.

Rice Amboli

Time 20 min

Ingredients

Rice 1 cup

Blak gram / urad daal 1/4 cup

Poha 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making amboli, to the batter add cumin seeds, asafoetida. Make amboli using non stick pan. Serve hot with coconut or any other chutney. It also taste great with kala vatana rassa.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Onion Uttapa

 Time 20 min

Ingredients

Rice 1 cup

Par boiled rice 1/4 cup

Split black lentil / urad daal 1/4 cup

Poha 1/2 cup

Chopped onion 1/2 cup
Chopped coriander leaves 1 tbsp
Chopped green chilies 1tsp
Finely chopped tomato 2-3 tbsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

Heat non stick pan. Appy ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately, then add layer of onion, tomato, coriander, chilies. Apply butter. Cover with lid. Fry from only one side or if you want both sides then flip and roast from other side also. Serve hot with coconut or any other chutney.

Variations

U can also add sprouts instead of onion and tomato.

Rava Appe

Time 20 min

Ingredients

Semolina / rava 1 cup

Blak gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Method

Soak semolina, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney.

Daal Makhni

Time 45 min

Ingredients

Black lentil 1 cup

Water 2 cups

Ginger Garlic paste 1 tsp

Red chili powder 1 tsp

Pinch of asafoetida

Garam masala 1 tsp

Dhana Jeera powder 1 tsp

Tomato Puree 1/2 cup

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Butter 1 tbsp

Oil 1tbsp

Salt to taste

Method

Wash daal, soak in water for about 2 hours. Then put in cooker, cook till 3 -4 whistles. Switch off the flame. Allow it to cool.

Heat the 1tbsp oil in pan. Add cumin seeds, garam masala, ginger garlic paste, fry for 2-3 min. Add tomato puree, dana jeera powder, red chili powder, salt and boil for about 5-6 min. Then add butter and stir for 2-3 min. Then add cooked daal into the pan. Then cook daal on low flame about 30 min. More it is cooked more delicious it tastes.

Tip

U can add more red chili powder  if you want more spicy.

Vegetable Brown Rice Idli

Vegetable Brown Rice Idli

Time 30 min

Ingredients
Brown rice 3 cups

Urad daal 1 cup

Jada poha 1 cup

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Grated coconut 2 tsp

Pinch of asafoetida

Red and Yellow Bell papper  pieces 1/2 cup

Broccoli pieces 1/4 cup

Capsicum pieces 1/4 cup

Salt to taste

Oil 2-3 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to taste to this idli batter. In a saute pan heat 1/2 tsp oil ,add mustard seeds, cumin seeds, pinch of asafoetida. Switch off the flame after seeds are pops out. Pour this in idli batter along with grated coconut. Mix well. Grease idli patra with oil, at the bottom add the one one piece of all cut vegetables, over this pour idli batter, steam for 15 min. Serve hot. You will not need coconut chutney with this idli, u can eat as it is. You can serve with sambar.

Acknowledgement

This recipe is contributed by my sister Varsha.