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.

Moong Bhajis

Time 45 min

Ingredients

Moong daal 1 cup

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Turmeric Powder 1/4 tsp
Ginger 1/2 inch
Garlic cloves 1-2

Fresh coriander 1 tbsp

Green chilies 2-3

Water 3/4 cup

Baking soda  2-3 pinch

Salt to taste

Oil for deep fry 

Method

Soak moong daal in water along with cumin & fenugreek seeds for about 2-3 hour. Drain the water from chana daal, transfer it in the mixer vessel, then add coriander, turmeric powder, green chilies, ginger, garlic and salt. Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, now add baking soda. Mix well. Heat oil in kadai add spoonful of batter fry bhajis till light golden in colour on medium flame.

Tip

U can add more chilies as per your taste

U can chop chilies instead of adding into the blender

Daal Batata Amti

Time 30 min

Ingredients

Potatoes medium size 2

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun chatney 2 tsp

Water 3 cups

Oil 1 tbsp

Salt to taste

Method

Wash and cook daal and potatoes in cooker till 3 whistles. Allow it to cool. Peel potatoes and cut into cubes.

Heat oil in vessel. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun chatney. Fry for about 3-4 min. Then add cooked tur daal and potatoes. Then add 1 cup of water and salt. Mix well and cook for 10-15 min. Switch off the flame and serve hot with bhakari or rice. 

Tikhat Sandge Amti

Time 45 min

Ingredients

Tikhat sandge 1 cup

Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder 1.5 tsp+ ginger garlic paste 1/4 tsp/ kanda lasun masala 2 tsp

Water 3 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add onion, fry till it turns golden brown. Then add red chili powder + ginger garlic paste / kanda lasun masala. Fry for about 3-4 min. Then add tikhat sandge and washed tur daal. Fry for 4-5 min. on low flame. Then add salt (pl add little salt other wise it will not get cooked in pressure cooker, the remaining salt is added at the end) and water. Cover the lid and cook for 3 whistles. Switch off the flame. Allow it to cool. Then remove the lid, switch on the flame, add the remaining salt, and cook for 5-6 min. Switch off the flame and serve hot with bhakari or rice. 

Split Yellow Lentils / Moong Daal Varan

Time 25 min

Ingredients

Split yellow lentils / Moong daal 1 cup

Asafoetida 1/4 tsp

Chopped coriander leaves 2 tsp

Jaggery 1/2 tsp optional

Cumin seeds 1/4 tsp

Turmeric powder 1/4 tsp

Water 2 -3 cups

Lemon juice 1/4 tsp

1tbsp or less

Salt to taste

Method

Wash daal, add asafoetida and water cook in pressure cooker for 3-4 whistles. Allow it to cool. In a pan heat ghee add cumin seeds, turmeric powder, cooked daal, salt, jaggery. Mix well. Cook for 10 min, garnish with coriander and grated coconut.