Quinoa, and Brown Rice Dosa

I am very fond of dosa, and since my family likes it and it's healthy, I like to make it often...what better way to get grains in their diet. Dosa make a good breakfast and we also like it for lunch, it is plenty satisfying. Plus I am having fun with wraps and crepes and such...hmmm, maybe I should make a new chapter in my blog hehe!

• 1 cup brown rice
• 1 cup Quinoa
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• handful of cilantro
• sea salt to taste

Wash and soak brown rice and quinoa in different bowls for about 6 to 8 hours, soak fenugreek seed with one of them. Later grind them together into a fine paste. Add some water to dilute it and make into batter of pouring consistency. Add salt as required and mix well. Set aside, add the chopped cilantro right before cooking.  Note: This batter doesn’t require to be fermented. The batter can be used immediately for making dosas after you prepared it.
Heat a non-stick pan. Take a ladleful of batter, drop in the center of the pan and quickly spread into a thin circle. Pour little oil around the dosa and allow cooking. Later flip it over and allow cooking on the other side too. Finally transfer to a serving plate.
Serve it with any chutney of your choice.

I like a dosa that is crispy like this one is.

I have not made any chutney yet, but would like to make a coconut chutney soon. I filled it with potato masala, and this is so filling, and yummy! Greek yogurt makes it a complete treat! It is a plus that my daughter loves it.

Bringing back some dosa to Our Krazy Kitchen

I have been extremely busy this month, with family visits, work, and the added pressure that I put on myself. I have not spent the time that I would like to on my blogs, and visiting others. I am not out yet, and when spring break comes around...which is early for us this year in March, hopefully I'll get a chance to catch up. My other two blogs have been sadly neglected. :( sorry!

Anyway...this is the third Saturday of the month which means....it's my turn to post on Our Krazy Kitchen Cultural Connections. I decided to pull out an old recipe that I love... Moong Dal Dosa with Potato Masala. This is an easy dosa and is so tasty. Now that I see it again, and I have some moong dal in the pantry and I'm going to make some this weekend. Perfect brunch food in my opinion!


So come on over and join us at Our Krazy Kitchen and pull up a chair, grab a cup of coffee and stay awhile! ENJOY!

Adai-Lentil Crepes

We like to have a big breakfast on the weekends when we have time to sit down out by the pool enjoy it. I also can take the time to try something new. I like to catch a video on how to make something that I haven't don't before...or lots of pictures. That's what I did before I attempted my moong dal dosa. That turned out so well and we all enjoyed it, but I wanted to try some with rice. I was told I had to try some of the other dosas too. I saw this on Show Me the Curry and I like the ingredients and I had most of them so here I go... just a few changes, but I wanted to keep it pretty true...

- 1/4 cup Rice
- 1/4 cup Whole Green Mung (I used split mung beans)
- 1/4 cup Channa Daal (I used urad dal)
- 1/4 cup Toor Daal
- 1 shallot (good size)
- 1 Green Chili - to taste (I used Serrano chili)
- 5 sprigs Cilantro Leaves
- 1 sprig Curry Leaves
- 1 pinch Asafoetida (Hing)
-Salt and pepper to taste
- 1/2" piece Ginger
- 1/2 tsp Fenugreek seeds (optional)

Oil – for pan-frying

Wash and soak the following in in 4 cups of water for 3-4 hours – Rice, Green Mung, Toor Daal & urad Daal. Drain out the water.

Add the rice and daal mixture and all of the remaining ingredients (except for oil) in a blender, I used my food processor and grind using a little fresh water. The consistency should be that of pancake batter.

I had to push the cilantro and curry leaves so you could see the rice and daal.

Just the right consistency...I wasn't really sure about pancake batter since I've only made it once. I figured if I had too I could add more water.

Heat pancake griddle to medium to high heat. I used a non stick pan so I didn't need to use any oil at this point. With a half cup scoop or ladle to pour the batter in the center of the griddle.

Place the bottom of the spoon or ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.

When the outer edges start to dry drizzle oil on adai sparingly and allow to cook for a couple of minutes. Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.

Flip the Adai to the other side. It should be golden-brown in color.
Cook for another couple of minutes and serve immediately with a blob of butter or chutney.

I served some with potato masala, we all enjoyed that with the moong daal dosa.

They are the softer crepe, not crispy like the moong dal dosa. This is good for breakfast or lunch, and has so much flavor. It filled me up. Wade and I had ours with a little yogurt and coconut chutney. Maranda of course had hers with sour cream. I will post the potato masala and coconut chutney recipe soon!

This was added to Meatless Mondays over at My Sweet and Savory.

Moong Dal Dosa

When I was searching for a variety of recipes on moong dal I ran across Manjula video on how to make moong dal dosa. I still had about a cup of split mung beans leftover just enough to try making this.

I did it pretty much to the recipe, with just a few changes...or additions. This is what the mung beans look like before they are soaked.

They don't change too much just plump up a little. I did add some garlic cloves to the beans as they soaked, and I soaked them overnight just because of the timing. You can soak them for the four hours.

I did mine in the food processor just because it was already out when we made Maranda's peanut butter. In the food processor you add the beans, about a quarter slice of ginger, chili pepper (depends on how spicy you what it to what kind you use or not) 1/2 tsp cumin seeds, 1/2 tsp salt and some water, about 1/2 cup but add it as you go until you get the right consistency. I added a little dill and the garlic that was soaking with it.

To a sauce pan I added a tablespoon of oil about 2 medium boiled potatoes diced, 1/4 tsp turmeric, 1/4 tsp chili powder, 1/2 tsp salt, 1/2 cup green peas. In a tiny skillet in a little hot oil add a pinch of hing, 1/2 Tbsp black mustard seeds and 1/2 tsp cumin seeds until it sizzles and pops. Then add to the potatoes and sir in 1 1/2 tsp lemon juice (I just squeezed some over it) and some chopped cilantro.

I took about half a cup of the bean puree and ladled (or poured) it on large non stick skillet. It worked well with the back of a large plastic spoon to spread it circular and outward motion, smoothing as you go. When it starts to brown a little around the edges and firm up you drizzle a little oil around the edges and over the top. You don't need much oil. Then with the back of a pancake flipper, just spread the oil over the top, like Manjula did.

Then when it's ready...flip it...easy breezy! After a little while, flip it again so the pretty side shows after you fill it, and finish.

Place the potato mixture in the center like you would fill a crepe.

Flip one side over it, then the other side, and there you have it.

Ta-da! You can serve it with some sambal, or your favorite chutney. Traditionally it is eaten with coconut chutney, but I didn't learn how to make that yet. It's next on my list. (I know I did this backwards). Of course Maranda ate hers with sour cream!

I will definitely make this again, everyone liked it. I was able to bring out my Indian Spice Box, which I just love, it comes in so handy.

We had it for lunch, but it would be a great dish for breakfast too. You can seal the mixture in a airtight container use it at a later time, like breakfast!