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 

Honey & Nuts Fruit Salad#Improv

For October Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Honey & Nuts". Made a healthy and delicious complete meal salad for this event.

We had this for our dinner and was light on the tummy yet filling and sugar free too.
Ingredients2  Apples - thinly sliced 

10 - 12 Black Grapes
10 - 15 Walnuts - lighlty toasted and  chopped

10 - 15 Almonds - lighlty toasted and  chopped  

1 Cup Pomegranate kernels
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns 

1/2 Tablespoon Mustard paste
2 Teaspoons Vinegar 

2 Tablespoons Extra virgin olive oil 

2 Tablespoon Honey
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
Method

To make the dressing 

Combine scallions , salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl. Tear lettuce leaves and add to the dressing. Add apples, grapes  pomegranate kernels, and add to the salad. Add almonds, walnuts and toss to mix. Transfer salad into a serving bowl. Break the feta cheese and place on top. 

Serve immediately.

Labels : Honey, Salads, Apple, Walnuts, Healthy Dinners, Improv Cooking Challenge  

An InLinkz Link-up

Rose Shaped Dinner Rolls - Turkish Pogaca Pastry#BreadBakers

These Rose rolls are so soft and absolutely divine. These are perfect for a filling breakfast or kid tiffin, try these it you will love for sure.

Made these for our Bread Bakers event this month the theme is  Middle Eastern Breads,  Hosted by Karen H Kerr.  Thank you Karen for hosting this month's event.

Ingredients

For the rolls
1 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Instant Yeast
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Heaped Ghee or Butter
Oil for greasing the bowl.

For the Filling
250 Grams Chicken mince
1 Tablespoons Oil
1 Big Cloves Garlic - finely chopped
1 Small Onion - finely chopped
2 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
1 Teaspoon Red chili powder
1 Medium Tomatoes - chopperized
1 Tablespoons Coriander leaves - chopped 
Method
For the Filling

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add tomatoes, garam masala powder and mix and let is cook. When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Keep it aside to cool.

For the rolls

Mix the flour,salt,milk powder and yeast together in a bowl, start kneading to a soft dough adding milk and water.
Once it turns to a soft sticky mass slowly add in the butter.
Knead well for 8-10 min till you get a smooth soft dough.
Cover the bowl with cling wrap and set aside for 1 hr or till it doubles the size. 

Once it has doubled punch down and knead for 4-5 min.
Divide into four balls. 

Roll each ball into a  flat thick small a circle.

 Make four cuts diagonally opposite.

Place the filling in the center. 

Brush a bit of water on the edges. Take one of the sections and cover the side of the filling with it. 

Take the opposite side's section and cover the other side of the filling with it. 

Repeat with the two last sections.Pinch the dough on the side to seal it.  The Rose Shaped Dinner Roll is ready

Repeat the same till all the rose rolls are ready. 

Brush with egg wash.

 Preheat the oven for 10 min at 180 degree.  Place the prepared rolls on a greased tray and bake in preheated oven for 20 minutes.

 Enjoy freshly baked Rose Rolls warm or cold.

Labels : Breads, Bread Bakers, Middle Eastern, Turkey, Rose Shaped Dinner Rolls, Chicken, Breakfast, Healthy Dinners 

Baked Pita Bread from A Day in the Life on the Farm
Eggless Challah Bread from Cook with Renu
Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
Jerusalem Bagels from Karen's Kitchen Stories
Kaak from Ambrosia
Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
Kubaneh from Gayaythri's Cook Spot
Laffa from Sizzling Tastebuds
Manakeesh from Mayuri's Jikoni
Maneesh from The Mad Scientist's Kitchen
Nan-e-Barbari from Anybody Can Bake
Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout
Here is the Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. 

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. Here is the Badge:

Twisted Garlic Cheese Bread#BakingBloggers

Cheesy Twisted garlic bread is a great snack or appetizer.  I made this for our evening snack and they turned out so crisp and cheesy.   I had some leftover bread dough in the refrigerator, made these.  You can used any leftover bread dough to make these.

Kids will love them, this can be packed as tiffin for children or even as a travelling snack.  Its is easy and takes hardly any time to make.  Not much of second proofing.  These turned a little  more brown, cause I left them in the oven and went down for some urgent work and by the time I came and checked they had already turn this color so keep a watch while baking them.

For Baking Bloggers Sue of Palatable Pastime is our host and every month we get to vote on theme. For month of October we asked to bake with garlic as an ingredient.

Ingredients

For the dough
Use any of the bread recipe on my blog
For the filling

1/4 Cup Butter  - softened
2 Big Cloves Garlic  - minced
Grated  Cheddar cheese as required 

Method
Preheat oven to 180 degrees.

To make the  pizza dough , mix all ingredients in a bowl and add water little at time , knead to a soft dough.  Keep this in a oiled bowl for a hour or so till it doubles in volume.  

After it double in volume, punch down and divide into three parts.

Roll the dough on to a board into a big circle.

In a small bowl combine softened butter and garlic. Spread butter and garlic mixture over circle.

Sprinkle cheeses over half of the dough.

Fold other half over the cheese half.

Cut into small rectangles.

Carefully twist each rectangle and place on a baking sheet spacing about an inch apart.

Bake  for 15 minutes or until a golden brown.

Labels : Garlic, Cheese, Breads, Baking Bloggers, Snack, Kids delight, Leftover series

Baking Bloggers: Vampires Beware! We're Baking with Garlic!

• Baked Garlic Sweet Potatoes by Jolene's Recipe Journal
• Crispy Garlic Baked Potato Wedges by Cook with Renu
• Garlic Breadstick Snakes by Palatable Pastime
• Garlic Cheesy Knots by Simply Inspired Meals
• Garlic Puffs by A Day in the Life on the Farm
• Garlic Twists by Sid's Sea Palm Cooking
• Lemon Garlic Milk Sauce Roast Chicken by Food Lust People Love
• Pampushky (Ukrainian Garlic Bread) by Tara's Multicultural Table
• Roasted Garlic Burgers by Our Good Life
• Twisted Garlic Cheese Bread by Sneha's Recipe

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