Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

Healthy, nutritious,  vegan and  gluten free millets  dosa recipe. Very  nutritious and it is a good source of protein. The addition of dal and millets makes it a perfect breakfast or dinner meal.  This is also perfect for a fasting meal / vrat ka khana.

This  nutritious and protein rich dosa is so easy to make, no fermentation is required. Taste great with any chutney of your choice. We enjoyed it with Roasted Coconut Chutney.

Makes 7 - 8 Dosas
Ingredients  

½ Cup Kuthiraivali
½ Cup Thinai
¼ Cup Split Urad dal with skin
¼ Cup Massor dal
¼ Cup Tuvar Dal
½ Teaspoon Level Asafoetida
1 Teaspoon Heaped Red Chilli Powder
Salt to taste

1 Teaspoon Cumin Seeds  

A Sprig Curry leaves - finely  chopped

For the Topping

 1 Large Onion - finely  chopped  - optional

Oil for making dosa

Method

Wash  the kuthiraivali in a fine strainer.  Keep  aside

Wash  the thinai  in a fine strainer.  Keep aside 

Add this  too aside

Wash the split urad, tuvar and masoor dals.  

In a big bowl add  washed dals, thinai and kuthiraivali .  Add sufficient water and keep it covered and  soak for 3 to 4 hours

 overnight.Drain all the water.

Take it in a blender, Add in asafoetida, salt and chilli powder

Grind it into a fine / slighlty coarse paste, now add the , cumin seeds, curry leaves  and pulse it one or two times.

 Take it in a bowl, Mix well

For Making dosa, take a ladleful of batter

Spread on a hot pan, spread the onion and press it with a flat spoon.

Drizzle little oil around the sides of the dosa

flip over when bottom is nicely golden.  Cook for 2 minutes 

Take it out into a plate

Make few without onion.  Take a ladleful of batter and spread it.  

Drizzle little oil on the sides. When it cooked then

Flip it and cook for 2 minutes

Take it out on to a serving plate. 

Serve Roasted Coconut Chutney .

Labels : Millets, Kuthiraivali, Thinai, Masoor dal, Split Urad Dal, Tuvar dal, Curry Leaves, Asafoetida, Vegan, Gluten free, South Indian, Dosa, Healthy, Breakfast, Healthy Dinners, Vrat 

Vegan Malaysian Red Pumpkin Sabzi#Foodieextravaganza

This recipe is from  here , bookmarked it, adjusted the spices  to our taste.  This is one of my hubby's favorite vegetable. Serve him this vegetable he will happily enjoy it since it has a sweet taste and my hubby has a sweet tooth.

Sending this to Foodie Extravaganza party , the theme for the month is "Pumpkin" our host is Lynda England Hardy .  Thank you Lynda for hosting this month's event.

Ingredients 

300 Grams Red Pumpkin 
1 Tablespoon Oil 
½ Teaspoon Mustard seeds

1 Medium Onion - finely chopped
1 Teaspoon Red chilly powder
1 Teaspoons Curry powder 
¼  Teaspoon Turmeric powder 
½  Teaspoon Salt  or to taste

4 -5 Curry leaves

Method

Wash and  peel the skin of the pumpkin and cut into medium cubes.

In a skillet, heat oil with the mustard seeds and curry leaves. When the mustard seeds start to crackle.  Add onion and saute until golden brown.  Add chilly powder, curry powder, turmeric and  ¼ cup water. Fry till oil surfaces then add pumpkin and stir fry for a minute, so that the pumpkin gets coated with the spices. 

Add salt and a cup of water, bring this to a rolling  boil. Reduce the flame to medium low and cook covered with a lid  for 10 to 12 minutes or until pumpkin is tender,  stirring occasionally. When the pumpkin is cooked take off flame. Serve hot.

Labels : Foodie Extravaganza Party, Red Pumpkin, Vegan, Gluten free, Malaysia, Vegetarian, 

 

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


See all the other recipes for today's Foodie Extravaganza

No-Bake Pumpkin Cookies from Caroline’s Cooking
Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
Vega Malaysin Red Pumpkin from Sneha’s Recipe
Pumpkin Saffron Rice from Palatable Pastime
Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
Low-Carb Pumpkin Scones from Reviews, Chews & How-Tos
Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
Coconut Curry Roast Pumpkins from Food Lust People Love
DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Kacche Kele Ke Kebab / Raw Banana Cutlets#FantasticalFoodFight

Vrat means "fast" and these kebabs are designed specifically for those who are fasting. Though these kebabs are specially meant for vrat, you can enjoy them any time you wish. These are No Onion & Garlic kebabs , have them yogurt or Mint & Coriander Chutney. These are very delicious and easy to make.

When Sarah our host gave us Banana as a theme for this month, I,  was very happy, since this is right time to prepare these kebabs.  

In India we celebrate the  Shravan, which is fasting month for Hindus. All types of fasting food is enjoyed during this month and these kebabs are apt for fasting.

Ingredients 
2 Rawa Bananas- Boiled and grated
¾ Cup Boiled Green Peas - mashed
2 Tablespoons Heaped Coriander leaves- finely chopped
½ Teaspoon Salt or to taste
1 Tablespoon Heaped Roasted Gram powder
1/3 Cup Dehyrated Spinach Leaves - see recipe below
¼ Teaspoon Garam masala
1 Teaspoon Amchor /Mango powder
1 Teaspoon Minced Ginger
2 Green Chillies - minced
Oil  as required for frying

Method

Boil the raw bananas with the peel.  Place the bananas in a container and steam it in a pressure cooker on high flame after the first whistles , reduce the flame to medium low and keep it  for 10 minutes .  Then cool the pressure pan.  Remove the bananas and cool them completely,  then peel them and grate them.
Mash the peas in a small chopper or small mixer jar.

Mix all the ingredients well to make a nice dough. 

Then pinch equal size balls and shape into small flat kebabs. 

Heat a tablespoon or two of oil in a broad frying pan and fry them till golden brown on medium high flame.

Serve hot with ketchup, chutney and salad.

How to make Airfryer Dehyrated Spinach/Palak Leaves at home.

Wash and dry the leaves and keep spread them on a tea towel to dry.  When dry.  Place them in a airfryer not on the basket but below the basket or else they will fly while the airfyer is running.

Dehyrated them at 80 degrees C for 45 minutes after every 20 minutes just toss them.  Then crush them with your hands they are done. Store  it in a zip lock bag in the refrigerator.  Use whenever required.

Lables : Kebabs, Starters, Vegetarian, Raw Banana ,Indian , Healthy, Fantastical Food Fight, Vrat, No Onion & Garlic, Vegan, Gluten Free, Air Fryer,  Dehydrated,  Spinach, Palak Leaves, Homemade, Farali

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical Banana "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

An InLinkz Link-up

Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 

Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon  Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required

Method  

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

An InLinkz Link-up

Chipa Argolla#BakingBloggers

Chipa Argolla  is recipe of Paraguay.  This is a breakfast or a snack small cheese bread which has, two versions one  is called chipa the other is chipa argolla.  Chipa argolla is the popular ring shaped version.

  I,  believe that in Paraguay, the town of Coronel Bogado, which is the capital of chipas,  even hosts an annual festival of chipas. The word chipa comes from the Guarani language and it  means cake or bread.

These are a mainly prepared, given to family and friends   during the Holy Week of Lent. 

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For September the theme is biscuit and scone recipes which are American based.

I, have seen so many recipes on net, but,  this  is a perfect, tried and tested recipe.  

Ingredients
205 Grams Sabudana Atta / Tapioca Flour
115 Grams Fine Corn Meal
60 Grams Butter - unsalted   
2  Eggs
65 Grams Mozzarella Cheese - grated
65 Grams Parmesan Cheese - grated
½ Teaspoon Heaped Anise seeds / Saunf  

¼ Teaspoon Salt  

¼  Cup Milk

¼ Teaspoon Baking powder

Method

In the bowl, add the butter and the eggs. Mix for a couple minutes with electric hand blender. Incorporate the grated cheeses and anise seeds. Add the salt and milk, mix well . Then, add the tapioca flour and corn meal,  continue mixing until well combined.   Keep this  covered with a cling film to  chill in the refrigerator for 30 minutes to an hour.

After you take the dough out from the refrigerator, add the baking powder and knead to a soft dough. 

Preheat oven to 180 degrees C.  Line two baking trays, with parchment paper and lightly dust it with cornmeal.  Keep aside.

Pinch the dough into small balls.  Roll each ball into a rope of about 5 or 6 inches long and ½ inch thick. Bring ends together to form a small circle and press to seal. Place them an inch apart on baking sheets .

I made the first tray into big circles and kept them about 2 -3 inches apart.  Found that on baking they did not expand much.  

The next tray, made small circles,  see pic above.

Bake them for 20 to 25 minutes until slightly golden  and can  see tiny red spots on the Chipa Argolla . Remove and cool them on to cooling rack. 

These are crisp from outside and soft and chewy from inside.

Lablels : Breads, Baking Bloggers, Mozzarella Cheese, Parmesan Cheese, Tapioca Flour, Cornmeal, Gluten free, Egg, Latin American, Paraguayan, Baked
Have a look at other Biscuits and Scones Recipes 

• Blueberry Drop Scones by Simply Inspired Meals
• Breakfast Biscuits by Sid's Sea Palm Cooking
• Carrot Cake Scones by Caroline’s Cooking
• Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
• Chipa Argolla by Sneha’s Recipe
• Chipas by A Day in the Life on the Farm
• Gruyère Prosciutto Scones by Karen's Kitchen Stories
• Lemon Blueberry Biscuits by Jolene's Recipe Journal
• Orange Pecan Biscuits by Palatable Pastime
• Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Spiced Pumpkin Scones by The Redhead Baker
• Very Cinnamon Scones by Hardly A Goddess