Mixed Dal & Rosemary Cheela (Mixed Lentils & Rosemary Pancakes)

 

             Mixed Dal & Rosemary Cheela is a protein rich breakfast. So if you are looking for a healthy meal that is both nutritious and wholesome, then here are some delicious and nutritious Cheelas / Pancakes made of mixed lentils and few sprigs of rosemary. These cheelas are healthy, low in fat and good for diabetics. It is a great way to camouflage and serve to fussy kids and grown ups alike. 

           

           Besides breakfast, they can also be had for lunch / dinner, snack or as a lunch box meal too. Cheelas typically are a North Indian specialty and are usually served with chutney, pickle and a paneer stuffing which is optional. It can also be enjoyed with just a dollop of butter. So check out an easy step by step pictorial recipe to prepare them. 

• 1/2 cup mixed lentils
• 1 small onion, chopped
• 2  green chilies, chopped
• 1 tsp. ginger, chopped
• 1 small tomato, chopped
• 3-4 sprigs, rosemary, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. flaxseed
• 1/2 tsp. red chili flakes
• oil to shallow fry

          Soak the lentils overnight. Then blend it into a smooth paste by adding required quantity of water. The batter should be of pouring consistency.

          Add all the mentioned ingredients (except oil) and mix well. Keep it aside for 5-10 minutes. 

          Heat 1 tsp. oil in a pan and pour a ladleful of batter and spread it a little. Cook on a low flame for 2 minutes. 

          Then flip it over and cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

          Serve hot with green chutney and sweet tamarind chutney. You can also relish with yoghurt or pickles. 

                             Soak the lentils overnight. 

Blend it into a smooth batter by adding required quantity of water. The batter should be of pouring consistency.

Add all the ingredients (except oil) & mix well. Keep it aside for 5-10 minutes.

Heat 1 tsp. oil in a pan & pour a ladleful of batter & spread slightly. Cook on a low flame for 2 minutes. 

Then flip it over & cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

Serve hot with green chutney & sweet tamarind chutney. You can also relish with yoghurt or pickles. 

Proso Millet Set Dosa

 

              Millets in general are very popular these days. So start your day with some yummy Proso Millet Set Dosa, accompanied with coconut chutney and sambar. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

                You can either ferment the batter or make it instantly. Both ways they come out really well. However, for the instant version, just add a tsp. of eno fruit salt to make them fluffy and soft. Add water accordingly to the batter for the right consistency. 

                Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. So check out the step by step pictorial recipe to prepare these amazing and healthy set dosas.

• 1 cup Proso Millet
• 1/4 cup urad dal (split black gram lentil)
• 1/3 cup poha (beaten rice) I have used brown poha here
• 1/2 tsp. fenugreek seeds
• oil as needed

         Wash the millet, dal and fenugreek seeds well and then soak them in sufficient water overnight. Wash the poha well and soak for 15-20 minutes.

         Grind all the soaked ingredients into a smooth paste. The batter should be of pouring consistency. 

          Ferment for 6 hours. By now the batter would have raised. Add salt to taste to the fermented batter and mix well.

          To make the dosa, heat a tawa / griddle. Smear some oil and pour a ladle full of the batter in the centre. Do not spread it as you need small and thick dosa. 

          Drizzle some oil around the edges. Cover and cook on a low flame till you notice nice porous texture on the surface. Your super soft and fluffy set dosa is ready.

          Transfer to a serving plate. Make similar dosas with the remaining batter. Serve them hot with sambar and coconut chutney.

                                 Soak the millets, dal & fenugreek seeds in water overnight. 

                                Wash the poha well & then soak for 15-20 minutes.

                                Grind all the soaked ingredients into a smooth paste. 

                                Ferment for 6 hours. Add salt to taste & mix well.

                      Heat a tawa & smear some oil. Pour a ladle full of the batter. Do 

                             not spread it. Drizzle some oil around the edges. Cover & cook 

                             on a low flame till you notice porous texture on the surface. 

                                Serve them hot with sambar and coconut chutney.

Barnyard Millet Kanchipuram Idli (South Indian Breakfast)

 

            Millets are very popular these days, So let me share an idli recipe made of Barnyard millet. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this yummy millet idli and relish for breakfast / brunch with coconut chutney and sambar. Do check the step by step pictorial recipe to prepare this amazing comfort meal.

          Kanchipuram idlis are slightly different from the usual idlis. A tempering of mustard seeds, cumin seeds, crushed black pepper, broken cashew, urad & chana dal, grated ginger, chopped green chilies, asafoetida and curry leaves in ghee is poured into the batter before steaming.

          Another unique feature is that idli moulds are not used to steam them. Instead, greased small tumblers or containers are made use of to prepare these Kanchipuram idlis. 

Ingredients - 

• 1 cup Barnyard millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• a pinch of asafoetida
• 1/4 tsp. dry ginger powder
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

Tempering - 

• 1 & 1/2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 cashew nuts, broken
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 tsp. black peppercorns, coarsely pounded 
• 1-2 green chilies, chopped
• a pinch of asafoetida
• 1 tsp. ginger, grated
• 1 sprig curry leaves

          

          Wash the millet, urad dal and fenugreek seeds well and soak in sufficient water overnight or for a minimum of 4 hours. Wash again and rinse. 

          Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste, dry ginger powder and asafoetida. Mix well and keep aside to ferment overnight or for a minimum of six hours. 

          Just before steaming the idlis, heat ghee in a pan and temper with all the mentioned ingredients. Sauté for a minute and pour this tempering over the prepared batter. Give it a mix.

          Grease the tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler.

          Steam for 12-15 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers.

          Set aside to cool for some time. Then demould with the help of a knife dipped in water.  Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

                       Take 1 cup Barnyard millet, 1/2 cup urad dal & 1/2 tsp. fenugreek seeds.

                      Wash them well & soak overnight or for a minimum of 4 hours. Wash 

                      again and rinse. 

                       Grind into a smooth paste & make a batter of pouring consistency. Add 

                       salt to taste, dry ginger powder & asafoetida. 

                      Mix well & keep aside to ferment overnight or for a minimum of six hours. 

                     Just before steaming the idlis, heat ghee in a pan & temper with all the 

                     mentioned ingredients. Sauté for a minute.

                                 Pour this tempering over the prepared batter. Give it a mix.

                           Grease the tumblers / small containers & ladle the batter into it. 

                           Fill only 3/4 of the tumbler.

                         Steam for 12-15 minutes or till a knife inserted into it comes out clean. 

                         Set aside to cool for some time. Then demould with the help of a knife

                         dipped in water.  

                             Serve them hot with coconut chutney and sambar for a healthy, 

                             sumptuous breakfast.

Foxtail Millet Upma

 

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. It is very popular in many countries and forms a staple diet. The flour is also used to make many healthy recipes. 

            So let me share a simple South Indian snack / breakfast recipe of Upma where I substituted semolina (sooji) with millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle / coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup foxtail Millet / Kangni
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1/4 cup green peas
• handful of dry fruits (cashew nuts, almonds & pecan nuts)
• 1/4 tsp. pepper powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the millet in sufficient water for 15-20 minutes. Add water in the ratio of 1:2 and pressure cook for 3 whistles. When cool, fluff it up with a fork and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the curry leaves, urad dal, green chilies, ginger, onion and whole pepper corns. Sauté till the onion turns translucent.

          Add the assorted dry fruits, green peas and pepper powder. Sauté for a few seconds and add the cooked millet and salt. Mix well and stir fry for 2 minutes. 

          Add the sambar powder and give it a toss. Switch off the flame and add the ghee and coriander leaves. Serve hot as it is or with coconut chutney / pickle.

                                 Heat oil and temper with mustard seeds and dry red chilies.

                     Add curry leaves, urad dal, green chilies, ginger, onion & whole pepper                                               corns. Sauté till the onion turns translucent.

                   Add the dry fruits, green peas & pepper powder. Sauté for a few seconds.

                             Add the cooked millet & salt. Mix well & stir fry for 2 minutes. 

                                 Add the sambar powder and give it a toss. 

                             

                                 Switch off the flame & add the ghee & coriander leaves.

                                 Serve hot as it is or with coconut chutney / pickle.

                         

Foxtail Millet Dosa

 

           Millets in general are very popular these days. So start your day with some yummy Foxtail Millet Dosa, accompanied with coconut chutney and sambar. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

  

          You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

• 1 cup foxtail millet
• 1/4 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying
• coconut chutney & sambar to serve

         Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with green chilies, ginger and salt to taste into a smooth paste. The batter should be of pouring consistency.

        To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. 

          After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown.

          Flip it over and cook the other side too. Make similar dosas with the remaining batter. 

          Each time you make a dosa, rub a half cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

                      Pour a ladle of the batter & spread in a circular motion with the back of 

                      the ladle. Drizzle some oil around the edges & over it. Fry on a low flame

                      till one side turns light brown.

                                  Flip it over & cook the other side too. 

                                 Serve them hot with sambar and coconut chutney.