Quinoa Dosa With Peanut Coconut Chutney

Quinoa Dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. The batter for the Quinoa dosa is made of rice, quinoa and urad dal. Quinoa dosa is healthy and different to break the boredom of making regular dosa , you can relish it with your favorite chutney or sambar!

Ingredients
1 Cup Quinoa - I used organic quinoa
1 Cup Idly Rice
½ Cup Urad Dal
1 Teaspoon Fenugreek Seeds
Water as required for grinding
Salt to taste
Oil as required for making dosa

Method

In seperate bowls wash the quinoa

urad dal and fenugreek seeds.

idly rice,

 Wash 3 to 4 times until you see clear water. Soak it in enough water for 6 hours.

After 6 hours, drain all the water and wash it in fresh water and drain all the water. In a wet grinder add little quantity of the soaked urad dal and fenugreek seeds, rice and quinoa add little water to grind this to a fine paste. Grind the mixture into a smooth, and fluffy batter with adding little water as possible in regular intervals when needed.

When this is ground to fine paste transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours or overnight.

In the morning give the batter will be light and fluffy a good stir and check the consistency of the batter. If it is little thick add around ¼ cup water to make a flowing but thick spreading consistency batter, this will yield perfect crispy dosa.

Heat a dosa tawa, brush it oil and spinkle a little water and wipe is clean with a kitchen towel. Now pour a ladle of batter and spread it like regular dosa. Drizzle few drops of oil and cook dosa in medium flame. 

When dosa looks done transfer it to a plate.

Let's Prepare the Chutney to go with it!!

This Peanut Coconut Chutney goes well with any South Indian food like dosa, idli, uttappam etc.

This chutney is very tasty and easy to prepare, done with few ingredients. I' am 100% sure almost every kitchen has these ingredients ready to use.

Make One Cup
Ingredients
For Chutney
½ Cup Peanuts
¾ Cup Freshly grated coconut
2 Tablespoons Roasted Chana Dal
¼ Cup Yogurt
1 Bunch of Coriander leaves/Cilantro
1 Inch Piece of Ginger
3-4 Green Chillies
1 Tablespoon Sugar
Salt to taste
For Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
2 Dried Red chilies
Pinch Asafoetida
5-6 Curry leaves
Method
Grind together ingredients mentioned for chutney in a mixer grinder using very little water to make thick chutney. Take it out in a bowl.
For the Tadka

In a small saucepan kept on high heat, add oil and let it heat well.

Once the oil is nice and hot, reduce the heat.
Add the mustard seeds and let it splutter. Add the asafoedita, red chillies and curry leaves mix it well for a minute. Switch off the flame and pour over the prepared chutney.

Serve with quinoa dosa.

Enjoy this delicious combo!! 
Labels: Quinoa, Dosa, Peanuts, Ginger, Chutney, Healthy, Breakfast, Main course, South Indian, Crepes, Improv Cooking Challenge

September 2021 Improv Cooking Challenge
Theme is Peanut & Ginger
Asian Noodle Salad by  A Day in the Life on the Farm
Haitian Tablet Pistach by  Pandemonium Noshery 
Kung Pao Chicken  by Palatable Pastime 
Minty Tomato Peanut Chutney by  Magical Ingredients 
Quinoa Dosa With Peanut Coconut Chutney by  Sneha's Recipe  

Kerala Style Egg Stew With Idiyappam#Soupswappers

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.

Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
Ingredients
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste
Method

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.

Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.

Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.

Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.

Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame. 

When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.

Open and serve.

We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
Ingredients 
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Method

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.

I have used this brand of rice flour.

Boil Water and coconut milk in a pressure cooker along with salt and coconut oil. 

When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes. 

Then open the cooker and transfer the dough to a big bowl or thal and continue kneading. 

When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist. 

Take the Idiyappam maker and put the dough and press into greased idly moulds or any flat plate. 

Steam it for 7 minutes and take it out and transfer into a casserole or wide bowl and cover with a cloth.

Repeat the same procedure for rest of the dough. 

So the tasty and soft the Idiyappam is ready to serve . My favorite combination is with Egg Stew or Kadala Curry.

My Notes

Idiyappam  can be made with only water too

I have tried without coconut milk, prefer with coconut milk since it makes the Idiyappam softer and tastier.

Labels: Breakfast, Egg, Spicy, Coconut Milk, Main course, Homemade, Kerala, Vegan, Gluten free, Soup, Soup Swappers

For this month's Soup Swappers event the theme is "Egg" and our host is Wendy Klik of A Day in the Life on the Farm.  

• Chicken Noodle Egg Drop Soup from Making Miracles 
• Hot and Sour Egg Drop Soup from Karen's Kitchen Stories 
• Kerala Style Egg Stew With Idiyappam from Sneha's Recipe 
• Polish Whole Beet Soup (Botwinka) from zestysouthindiankitchen 
• Salmorejo Cordobés from Culinary Adventures with Camilla  
• Stracciatella with Chicken from A Day in the Life on the Farm 

Steamed Rawa/Semolina Balls#SundayFunday

These are delicious small round delights which is made with rawa/semolina, an easy and quick breakfast. It's a great breakfast, Taste Bhi Health Bhi, has all the needed nutrients and is yummy. 

This can be had just as it is, it doesn't required any sauce or chutney.

Ingredients
1 Cup Semolina/Rawa
1½ Cups Water
1 Teaspoon Black Pepper powder
1" Grated Ginger
Salt To Taste
For The Tadka
2 Tablespoons Heaped Oil
1 Teaspoon Urad Dal
1 Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dried Red Chillies
1 - 1½ Teaspoon Heaped Sambar Powder -Homemade
Salt To Taste
¼ Cup Heaped Freshly Grated Coconut

Method

In a big saucepan bring the water to a rolling boil, add in the black paper , ginger and salt and give it a good mix, then as you are stirring add in the semolina, switch of the flame and mix it very well. Cover with a lid and let is rest for 10 minutes.
After 10 minutes mix it well with oiled hand and knead it into a smooth and soft dough (taking care that there are no lumps).

Make small balls out of the dough.

Arrange them in an oiled steamer

Let it steam on covered with a lid on medium low flame for 18- 20 minutes. 

After 20 minutes switch off the flame and let the semolina balls cool down completely.

Let's prepare the Tadka

Heat a kadai pan with oil , add the mustard seeds when they crackle add the urad dal, stir till it starts to brown, add the curry leaves and dried red chillies, give it a good stir. Take this pan off the flame add the coconut, sambar powder and mix it well. Place this kadai back on medium low flame and add the steamed semolina balls and give it a good mix till the spices and coconut has coated the balls well. Cover it with a lid and reduce the flame to low, let is heat for a 2-3 minutes. Switch off the flame.

Our breakfast is ready. Garnish with chopped coriander leaves.

Serve it in a plate with a tooth pick. 

Enjoy this delicious and healthy breakfast...Taste Bhi Health Bhi!! 

Labels: Breakfast, Semolina, Homemade, Sambar powder, Coconut, Healthy, Steamed, Sunday Funday, Vegan

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event - Sue of https://palatablepastime.com/.

Sunday Funday: Breakfast for Supper

• Baked Grits with Sausage Gravy from Food Lust People Love
• Breakfast at Tiffany's Burgers from Making Miracles
• Breakfast Spelt and Oats Muffins from Cook with Renu
• Egg & Bacon Sandwich (Homemade Egg McMuffin) from Amy's Cooking Adventures
• Eggplant Shakshuka from A Day in the Life on the Farm
• Famous Breakfast Burritos (copycat Lucky Boy) from Karen's Kitchen Stories
• Shrimp and Grits from Palatable Pastime
• Steamed Rawa /Semolina Balls from Sneha's Recipe
• Zege from Mayuri's Jikoni

Moong Dal Sambar

This sambar I, have enjoyed, during my stay in Bangalore. I use to have this for breakfast every day with idli, dosa or vadas and filter coffee. I made it for our lunch along with Instant Urad Dal Flour & Rava Medhu Vadas. This was a classic combo which revived memories of my stay in Bangalore.

Serves 4 to 5
Ingredients
9 -10 Sambar Onions/Shallots - peeled
2 Small Tomatoes - chopped finely
A Small Lime size Tamarind - soaked in 1/4 cup warm water
½ Cup Yellow Moong Dal
1 Teaspoon Sambar Powder
¼ Teaspoon Turmeric powder
A Pinch Asafoetida
Salt to taste
1 Tablespoon Oil
A Sprig Curry Leaves
¼ Cup Packed Freshly Grated Coconut
For the Masala  
1 Teaspoon Oil
1 Tablespoon Coriander seeds
1 Teaspoon Chana Dal
4 Whole Dry Red Chillies
¼ Cumin Seeds
10 Grains Fenugreek Seeds
For the Tadka 
1 Teaspoon Mustard Seeds
2 Dry Red Chillies
A Sprig Curry Leaves
1 Tablespoon Oil
A Pinch of Asafoetida  

Method 

Fry all the ingredients under Masala in a teaspoon of oil separately, till fragrant and they start to turn brown. Grind the roasted ingredients well. I used half of the dry powdered masala ( keep the remaining in a airtight container with a label and used it the next time to make  sambar) and again ground it along with the freshly grated coconut and a little water to a thick fine smooth masala paste.

Wash and soak the dal for 30 minutes. Then pressure cook the dal for 3 whistles on high flame by adding  1½ cup water and a pinch of turmeric powder to it.

In a pan, heat a tablespoon of oil and fry the sambar onions for a minute, add the tomatoes and cook till tomatoes become mushy, 

add the tamarind extract(soak very little tamarind in hot water and extract juice), sambar powder, turmeric powder, curry leaves and salt, stir well. Now add the cooked moong dal and the ground paste. Add 2 cups of water or as per your desired consistency. 

Bring this to a rolling boil and then reduce to flame to low, let it simmer for 8 -10 minutes, keep stirring after every two minutes so that the dal does not settle to the bottom of the pan and get burnt. Taste for salt and seasonings add if needed according to your taste. Switch off the flame.

Now let's make the Tadka

Heat oil in a tadka pan add the mustard seeds, when they splutter add the red chillies, asafoetida and curry leaves. Stir this with a spoon and pour it over the dal. Cover and let it sit for 10 minutes. Serve hot garnished with coriander leaves.

Enjoy with Instant Urad Dal Flour & Rava Medhu Vadas
 or ildi, dosa or even steamed rice.
Labels : South Indian,Moong Dal, Sambar, Vegetarian, Vegan, Gluten free, Main course, Breakfast, Healthy