Our main food is rice, we use it for breakfast, lunch and dinner. On “fasting days”, we eat rice only once in a day. Other meals, we eat something that is made of wheat or other lentils/floors.
I make these dosas on such days. Moong dal is beleived to be cold on the digestive system and the body. It is rich in proteins. Ginger and green chillies give a very nice flavor to dosas. Since these do not require fermentation, a lot of planning is not required. These are similar to pesarattu and adai, but slightly different.
Ingredients: 1 cup urad dal 1 cup moong dal 2 tea spns ginger pieces 3-4 green chillies Oil Salt
Method: Soak urad dal and moong dal in water for about 2hrs. Grind them along with ginger, green chillies and salt to a smooth batter (of dosa batter consistency). Instead of grinding ginger and green chillies to the batter, they can also be mixed to the ground batter. Heat tava and make thin dosas. Cook them from both sides like any other dosas. Serve hot with ginger chutney .
Serves : 5-6 Preparation time : 30mins
PS: 1 cup of red masoor dal can also be added to the dosas along with moong and urad dal.
This is another one pot dish recipes that I have been preparing a lot these days. I feel these rice dishes packed with nutrition because of all different vegetables, they are very tasty and can even be served during parties/get-togethers.
The spices and coconut give a very nice, unique flavor to this pulav. I use small tender eggplants(brinjals) in this which gives a good taste(I normally don’t use eggplants in vegetable pulavs). I usually make a big batch of this in the evening so that we can have it for dinner and also take in our lunch boxes.
Ingredients: 1 and 1/2 cup basmati rice 2 cups vegetables (green peas, capsicum, carrot, potato, eggplant) 1/2 cup onion 2 cardamom 1 bay leaf Ghee/Oil Salt
Spice paste (Heat a little oil, add cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds, onion, ginger, garlic. Fry for few minutes. Grind to a smooth paste along with other ingredients): 1 tbl spn fresh/frozen coconut 1/4 cup onion 3 green chillies 3 cloves 1″ cinnamon A pinch turmeric 1 tea spn poppy seeds(khus khus) 1 tea spn garlic 1 tea spn ginger 1 tea spn coriander seeds 1/2 tea spn cumin seeds 3-4 strands coriander leaves
Method: Heat oil(and little ghee for extra taste) and add cardamom, bay leaf. Add onion, vegetables and fry for few minutes. Now add rice, paste, salt. Fry for 2-3mins. Add 3 cups of water. Cook on medium heat till done. Serve hot on its own or along with raita.
Serves : 4 Preparation time : 45mins
