Nuchinunde

Nuchinunde (steamed dal dumpling) is one of the traditional dish from Mysore.  It is made up of toor dal and spices, well to give a twist in taste one can add even channa dal along with toor dal. This is a low fat, high protein  dish. This can be served for breakfast with coconut chutney. Traditionally it is served with 'Majjige huli' prepared with curd and spices....but I love this with coconut chutney.

When I was young this wasn't prepared at home, I heard from my grandmother that when they were young they used to have this one. I was not so interested in this dish as I had never tasted it...later after marriage when I started cooking full fledge...I always wanted to try different variety everytime...At that time my mom had a very old recipe book from which I got the idea of this dish. So later adjusted the taste as I wanted and started preparing it. Now this is  included in favourite  list of our family....I too feel happy that I am preparing a very healthy and filling breakfast.

Preparation time : 10 mins
Cooking time : 20 mins
Serves: 4
Yields: 15-16 dumplings.

Ingredients
Toor dal - 2 cups
Ginger- 1 inch
Green chilli - 8-10
Salt- to taste
Coriander leaves - 1/2 cup chopped
Dill leaves - 3/4 cup chopped (optional, can be replaced with 1/2 cup more Coriander leaves)
Onions - 1/2 cup finely chopped (optional)
Asafoetida (Hing) - 1 tsp

Method:

1. Soak toor dal for couple of hours

2. Grind the dal to coarse paste with ginger, green chilli and salt.

3. Mix in chopped coriander leaves (cilantro) , dill leaves, onions, asafoetida.
4. Make oval or round shaped dumplings.
5. Steam the dumplings in pressure cooker for 20 mins
6. Serve with coconut chutney or majjige huli.

Oats Dosa/Dose

What better way to gain the strength and energy to carry you through a hectic morning schedule than with a steaming bowl of freshly cooked oatmeal,especially if you are trying to prevent or are currently dealing with heart disease or diabetes. Oats contain a specific type of fiber known as beta-glucan which typically lowers the total cholestrol by 8-23% by just consuming 1 cup of  oats . High cholesterol levels correlate with the build up of plaques in blood vessel walls. If these plaques become damaged or simply grow too large, they can rupture, blocking a blood vessel and causing a heart attack, stroke, or blood clots elsewhere in the body. Lowering high cholesterol levels can therefore significantly reduce the risk of cardiovascular disease and stroke. The latest research suggests they may have another cardio-protective mechanism.

Oats is an excellent source of Manganese and good source of Selenium, Tryptophan, Phosphorus, Vitamin B1 (Thiamin), magnesium and good of all its rich in dietary fiber and Protein. Isn't it good source all nutrients. Oats are for good for diabetic patients as they stabilize blood sugar. Oats enhance immune response to infection. Eating a serving of whole grains, such as oats (atleast 6 times a week) is good for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular diseases (CVD).

This is just a summary for the health benefits of oats. Isn't it wonderful idea to incorporate this in our Indian menu. I always try for whole grain, healthy food for my family. I try to cook everything whole grain. So thought of preparing one healthy dosa which is rich in protein, fibre, has good nutrition.  So I used oats and lentils and prepared this dosa. Believe me it was heaven when I tasted this. I didn't expect it will turn out so yummy!!!

Ingredients:

Urad dal - 3/4 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Moong dal - 1/8 cup
Methi - 1 tbsp
Oats - 1.5 cup ( I used quaker plain oats)
Brown rice - 1.5 cups (I used brown rice)
Salt - to taste

Method

Soak Urad dal, Channa dal, Toor dal, Moong dal, Methi together in a container. Soak brown rice in a seperate container. Soak all these for a minimum of 5-6 hrs. Just before 1/2 of grinding soak oats seperately in water. Grind all dal to a fine paste. Wet grinder works the best....for Indian mixie there is a simple trick to enhance the flavour. What I do is when dal is ground to fine paste....I whisk this mixture in the mixie for few rounds...it will create air inside the dal which enables the fluffyness in the batter. Grind the brown rice seperately...at the final round of grinding add soaked oats and grind into fine paste. Mix the ground dal and rice together. Let this ferment for a minimum of 7-8 hrs. I will mix salt before preparing dosa. Once fermented prepare dosas as desired. Serve with any chutney, aloo palya (subzi) or any gojju (gravy subzi)....This is the perfect breakfast, evening snack or a very healthy dinner. Even Uttapam can be prepared with this batter. Spread the dosa batter thick....spread finely chopped onions, grated carrots, chopped cilantro/coriander, finely chopped cabbage and finely chopped green chilli (optional)...spread oi....flip and cook well and serve with chutney....Its a complete food which has dal, rice, vegetables. Isn't it very nutricious power packed food for kids....

For good fermentation place the batter inside a oven (please don't switch on the power of it)...or the best way I do is....I put the container of the batter inside a microwave oven and will open the door....as the heat of the light will help in good fermentation. This method holds good for preparation of home made curd too.

For kids try to be innovative in preparing dosa....Prepare a mickey dosa, or alphabet dosas.  Alphabet dosas work well for toddlers as it helps them to learn alphabets in a very fun way....

Try this dosas....I promise you are going to love it....My dear friend 'DV'...u r very fond of oats. I bet you are going to love it....Happy cooking....Try this recipe and post your comments....

Akki Rotti

Akki Rotti is a Karnataka special. Akki means rice, rice flour is used to make this rotti. Rotti can be prepared using ragi or Jowar flour too. There are so many varieties of akki rotti, different methods gives different tastes. Here is my simple procedure for akki rotti. This can prepared with just rice flour and salt, or can add masala like chopped onions, grated carrot, chopped cilantro/coriander leaves and even greens like methi leaves, dill leaves. For ragi rotti even grated beet root can be added.

Preparation time : 15 mins

Cooking time : 20 mins

Serves : 3

Yeilds : 9 rotti.

Ingredients:

Rice flour - 2.5 cups

Salt - to taste

Onions - 3/4 cup (finely chopped)

Carrot - 1 (grated)

Coriander leaves - 1/2 cup (finely chopped)

Green chilli - 10 (finely chopped or crushed)

Methi/dill leaves - 1 cup (finely chopped)

Oil - Few table spoons (for cooking rotti)

Water - 2.5 cups

Rotti can be prepared with just rice flour and salt, this will be plain rotti. We can play with masala ingredients. It can be added according to ones taste. Here I have given just few examples what to add, even avarekai (Lilva papdi) can also be added, but it should be cooked with salt before adding.

Method:

1. Mix rice flour,salt,onion,carrot,coriander/methi/dill leaves, green chilli in a mixing bowl.

2. Boil 2.5 cups of water.

3. Add boiling water to the rice flour mixture and mix with a spoon.

4. Let the mixture cool a bit and become warm enough to handle.

5. Knead the dough well when the mixture is warm enough.

6. Take a thick plastic paper (I use the atta bag ) or a parchment paper which is cut into a 8 inch        

     round or square.

7. Divide the dough into 9 parts and make balls.

8. Take the ball on a greased plastic paper.

9. Flatten it

10. Rotti can be pressed with hand or rolling pin.

 Smear oil to the rolling pin also or else it will be a mess. While pressing with hand also apply little oil over the hand. This needs little practice, as the dough is not pliable like chapathi it may break. Little practice is required here, after couple of rotti it will be easy job.

11. Transfer the pressed rotti onto a hot tawa. 

      The iron tawa works better than the nonstick one. 

12. When one side is cooked a bit flip it over. when another side is turning little brown flip it again and at                                            

       this time spread a spoon or oil over rotti, flip spread oil on this side. Cook till reddish brown.

13.  Serve hot with any chutney. 

This goes well with coconut chutney or red chilli chutney. Add dallop of ghee/butter over chutney.....hhhhhhmmmmmmm it will be so yummy. Same method can be used for ragi  rotti too just add ragi flour instead of rice flour. This is one of healthy filling breakfast. If u want to prepare just plain rotti, serve it with any gravy like stuffed brinjal, mixed vegetable. Try it out definitely u gonna fall in love with rotti.....SLUUURRRPPPPPP....