Bajri Dosa

 

 

I followed the exact same recipe of my NachNi/Ragi Dosa and replaced Ragi flour with Bajra/Bajri flour. I was little unsure about the outcome, but bajri dosas came out really well.


Bajri Dosa
Millet Pancakes
Ingredients
1 cup urad daal
1 cup brown rice
1 tsp methi/fenugreek seeds

3 cups bajri flour
salt to taste

Oil as needed for frying

Method
1. Soak urad daal and brown rice along with fenugreek seeds with adequate water overnight.
2. Grind to a smooth paste. Cover and set aside to ferment for 8 - 10 hours.
3. Add bajri flour, salt and water as needed to get the dosa batter consistency.

4. Heat cast iron or nonstick tawa/griddle. Pour a ladleful of batter. Drizzle oil as needed.
5. Cover and let it cook.

6. Serve hot dosa with your favorite chutney.

Note -
1. Brown or white rice can be used.
2. The above proportion yields a huge quantity of batter. I freeze half of the batter for using later.
3. For variation, sometimes I add minced onion, green chilies and cilantro in the batter, just before preparing the dosas.


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Ragi/NachaNi Dosa

 

 

 

As usual, I was perusing the shelves of my Indian stores the other day, I came across the recipe of Ragi dosa on the back of the Ragi flour pack. I pretty much followed it to create my version. I would love to announce that I have finally mastered the art of making dosas on the cast iron griddle. So far, I could only make good dosas on the nonstick pans.

Ragi Dosa
Finger Millet Pancake
Ingredients
1 cup urad daal
1 cup rice (white or brown)
3 cups Ragi/Nachni flour

salt per taste

oil for cooking

Method
1. Soak daal and rice overnight.
2. Drain and grind to a smooth paste.
3. Cover and keep it for fermenting for 6-8 hours.
4. Add ragi flour and mix so there are no lumps.

5. Add salt and water to adjust the consistency.
6. Heat a nonstick or cast iron pan.
7. Spread a spoonful of batter, making concentric circles.

8. Drizzle oil as needed. Cover and let it cook.
9. Serve hot off the griddle with a chutney of your choice.

Note -
I clean off the cast iron pan using a paper napkin after cooking every dosa.




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Jwari-Bajrichi Bhakri

Jwari-Bajrichi Bhaakri

Indian home-cook always cooks according to the season. The vegetables/fruit/grains used in daily cooking are always seasonal and hence, considered beneficial for health. Jwari or jowar or JondhaLa is used during summer time for its cooling properties and Bajri or Bajra is used during winter for its heat inducing properties. So what would an Indian home cook do, when weather is not too cold and not too hot? Bingo - Jwari-Bajrichi Bhakri of course!!;-)

Jwari-Bajrichi Bhakri (Count 3 bhakris)
Ingredients
3/4 cups jwari/jowar/jondhala/sorghum flour
3/4 cup bajri/bajra/millet flour
warm water as needed

Method
1. Mix both flours in a deep plate/paraat.
2. Add water as needed to make dough.
3. Make 3 uniform balls.
4. Pat one ball at a time, using your palm, dredging in dry flour as needed.
5. Place one bhakri at a time on a hot tawa.
6. Wet your hand and moisten the top of the bhakri.
7. Flip and let the other side cook.
8. Roast on the direct flame.

Note-
1. Knead the dough when you are ready to pat the bhakris.





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Chia Seeds Thalipeeth

Chia seeds are embellishing  my daily cooking these days.  I have already used them in simple Roti, Thepla  and even ice cream. Today, I've decided to add them to my thalipeeth.

Chia Seeds Thalipeeth
Chia Seeds Multi Grain Flatbread
Ingredients
1 cup Thalipeeth BhajNi
salt to taste
1 1/2 tbsp. chia seeds
1/2 tsp turmeric powder
1/3 cup minced onion
1/4 cup minced cilantro
2-3 green chilies, minced (more or less, depending on the desired heat)

Oil for cooking

Method
1. Mix all dry ingredients.
2. Add onion, cilantro and chilies.
3. Knead to a smooth dough, adding water as needed.
4. Make 4 uniform balls. Flatten one ball at a time directly on hot tawa.
5. Make few holes using the back of the spoon.
6. Drizzle some oil in those holes. Cover and let it cook.
7. Remove the cover and cook on the other side till crispy. Add oil as needed.
8. Serve hot thalipeeth off the pan.

Note -
1. If you find patting thalipeeth directly on hot tawa too daunting, use this simpler method. Place a ball of dough, between two sheets of plastic wrap. Roll using a rolling pin or pat using hands. Take off the plastic and place directly on the hot tawa.
2. Traditionally, hot thalipeeth is served with a dollop of homemade white butter - loNi.



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Multi-Grain Bhakri

Multi-grain Bhakri with Pithale and raw onion slices

Mom got this multi-grain bhakri flour. It had five kinds of whole grains - sorghum, millet, ragi, rice and maize. I was not sure if I could pat the bhakries with these many flours but it worked. I served it with pithale.

Multi-Grain Bhakri - (Count 3 bhakris)
Ingredients
1 1/2 cup multi-grain bhakri flour
warm water as needed

Method
1. Take the multi-grain flour in a deep plate/paraat.
2. Add water as needed to make dough.
3. Make 3 uniform balls.
4. Pat one ball at a time, using your palm, dredging in dry flour as needed.
5. Place one bhakri at a time on a hot tawa.
6. Wet your hand and moisten the top of the bhakri.
7. Flip and let the other side cook.
8. Roast on the direct flame.

Note-
1. Knead the dough when you are ready to pat the bhakris. Do not make the dough in advance.
2. If you don't have the pre-mixed flour, just mix all the desired flours in equal proportions.

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Palak Thepla

Sheetla Saatam is one of the festivals I came to know only after marriage. Those who observe this festival, eat stale food or food cooked previous day. Generally, my mom-in-law prepares theplas a day before, especially for this festival. Theplas taste good even next day and they don't get rotten. I tasted this Palak Thepla during one such Sheetla Saatam celebrations.


Palak Thepla
Spinach Flatbread
Ingredients
1 cup wheat flour
1/2 cup bajra flour
2 cups shredded, fresh spianch/palak
1/2 tsp ajmo/owa/ajwain
1 tsp turmeric powder
1 tsp ginger-green chili paste (optional)
1 tsp mild chili powder
1 tsp coriander-cumin powder
1 tsp jaggery grated or sugar (optional)
salt to taste
water as needed
 1 tsp oil

Rice flour for dredging
Oil for roasting

Suggested Accompaniment
Chhundo

Method
1. Mix flours with all the dry ingredients and spinach. Knead to a soft dough, adding water as needed.
2. Smear spoonful of oil and knead again. Set aside for 1/2 hr.
3. Heat a pan or tawa. Make 12 uniform balls.
4. Dredge each ball in rice flour and roll into a disc, one at a time.
5. Roast on a hot tawa or cast iron griddle, so brown spots appear on both the sides. Use oil as needed for roasting.
6. Place in an aluminum foil or a clean cotton napkin till ready to use.
7. Serve with chhundo/sweet & spicy grated mango pickle.

Note -
1. Sometimes, I use Ragi flour or a combination of ragi and bajra flour instead of just bajra flour.



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Aloo Paratha (2)

Aloo Paratha (2)

 

Traditionally, Punjabi Aloo Paratha does not have turmeric powder. However, my MIL makes Aloo Paratha with turmeric powder in it, so it almost tastes like a batatavada stuffing inside the paratha. I like this variation so I make aloo paratha with turmeric powder for a change.

 

Aloo Paratha (2)

Turmeric Flavored Potato Flatbread

Ingredients

Knead to a smooth dough -

1 1/2 cup wheat flour + 1/2 cup all purpose flour or 2 cups wheat flour

salt to taste

1 tbsp oil

water as needed

 

4 medium Yukon gold potatoes, boiled, peeled & mashed

 

Grind to a smooth paste

1 cup chopped cilantro (optional)

3-4 garlic cloves, peeled & roughly chopped

1" ginger, peeled & roughly chopped

3-4 green chilies (or per desired heat level)

1 tbsp lemon juice

salt to taste

1/2 tsp sugar

 

Tempering

1 tbsp oil

1/2 tsp turmeric powder

 

Method

1. Knead dough till elastic. Cover and set aside.

2. Boil, peel and mash the potatoes. set aside.

3. Grind ginger-garlic-chili paste. set aside.

4. Heat oil in a heavy bottomed pan. Add turmeric powder. saute for 20 seconds without letting it burn and add green paste. Saute for 1 minute. Add mashed potato. Stir well. Switch off the gas. Let it cool down completely.

5. Once the potato mixture has cooled down, knead it with your hands so all the spices are nicely mixed with the potatoes.

6. Make 12 uniform balls of the dough and potato stuffing respectively.

7. Roll a ball of dough into a small disc using flour as needed for dredging. Place potato ball in the middle. Bring all the sides of the disc in the center. Place it on the flour for dredging and roll into a paratha of uniform thickness. Do not let stuffing come out.

8. Heat an iron pan. Place aloo paratha and roast from both sides till brown spots appear. Use oil as needed for roasting.

9. Enjoy with  your favorite pickle or chutney.

 

Note -

1. This recipe gave me 12 aloo parathas. This count will vary depending on the circumference/thickness of every paratha.

2. You can omit cilantro if you like.

 

 

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