Wheat and Spelt Flour Dosai / Dosa ~ Day 135

A simple and healthy dosai which can be made instantly.  These delicious and filling dosais are a perfect choice for breakfast or anytime snacking.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 12 dosais

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Ingredients:

• Wheat flour - 1 cup (I used multigrain atta)
• Spelt flour - 1 cup
• Cumin seeds - 2 tsp
• Salt - to taste
• Water - 6 cup
• Oil - 2 tsp + more for frying 
• Mustard seeds -1 tsp
• Green chilies - 4,finely chopped
• Ginger - 2 tbsp, finely minced
• Asafoetida -  a pinch
• Curry leaves - few, finely chopped
• Fresh coriander leaves / Cilantro - 1 tbsp, finely chopped

Method:

1. In a large mixing bowl, combine the flours, cumin seeds, and salt.
2. Heat oil 2 tsp oil in a small skillet.  Splutter mustard seeds and add the green chilies, ginger, curry leaves, and asafoetida.  Saute for 15 seconds.
3. Add the tempering to the flour mixture along with fresh coriander.  Add water little at a time and whisk to make a thin batter.  The batter should be of a pouring consistency.  
4. Heat a cast iron griddle on medium high.  Once the griddle is hot enough, take a ladle full of batter and pour from the inside edges towards the center.  Fill the gaps with more batter.  Spoon some oil around edges of the dosa. 
5. Once the dosai is cooked and the edges turn brown,  flip to the other side and cook until done. Transfer it to a plate and repeat the process with the rest of the batter.
6. Serve hot with your choice of chutney or milagai podi (spicy lentil powder).

Milagai Podi with Flax Seeds ~ Spicy Dal Powder for Idli - Dosai

Preparation time: 2 minutes

Cook time: 15 minutes

Serves: About 3 cups

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Ingredients:
Urad dal - 1 1/2 cups
Chana dal - 1/2 cup
Flax seeds - 1/4 cup
White Sesame seeds - 1/4 cup
Red chilies - 10 to 15
Asafoetida - 1 tsp
Powdered Jaggery - 2 Tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Dry roast the flax seeds and sesame seeds in a skillet, on low flame until light golden brown.  Seeds will start popping after 2 minutes.  Transfer the seeds to a plate to cool.
2. In the same skillet, add the oil, urad dal, chana dal and red chillies.  
3. Roast on a low flame until golden brown.  Make sure to keep stirring while roasting.  This will take about 8 to 10 minutes.
4. Switch off the flame and add asafoetida and mix well.
5. Let it cool completely.
6. Add required salt and grind the cooled dal, sesame - flax seed mixture and jaggery into a coarse powder.
7. Mix the powder well.  Let it cool completely.
8. Store in a dry, airtight container.
9. Serve with Sesame oil (nallennai).

Paneer Bhurji

Ingredients:
Grated Paneer - 2 cups
Onion - 1 (finely chopped)
Roma Tomatoes - 2 (finely chopped)
Ginger and Garlic Paste - 2 tsp
Green chilies - 3 or to taste
Cumin Seeds - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 2 tsp
Red Chile Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Kasoori Methi - 2 tsp
Lemon Juice - 2 tsp
Salt - to taste
Oil - 2 TBSP
Few Curry Leaves
Fresh coriander Leaves for garnishing

Method:

1. Heat oil in a pan and add cumin seeds and fry for 30 seconds.  Add the chopped onion, ginger garlic paste, curry leaves and fry until the onion turns transparent.
2. Add garam masala, red chili powder, kasoori methi and turmeric powder.  Mix well and cook for a minute.
3. Add the chopped tomatoes and cook for another minute.  Do not over cook the tomatoes.
4. Add the grated paneer and salt and mix well to coat.  Cook for 2 minutes.  Add the lemon juice and mix well.
5. Remove from heat and garnish with fresh coriander leaves.
6. Serve with naan, chapatti or roti.

 I made Paneer Doasi:

Enjoy!