5 flour dosai (aynthu mavu dosai)

5 flour dosai (aynthu mavu dosai) - Preparation time 10 to 15 mins

I want to try a dosai with more nutrient value. I tried this dosai last week it came out well. When we had this dosa along with poondu podi it became an interesting and tasty dish. Made this dosa with 5 flours - Wheat, Ragi, Rice, Bengal gram & Maida.
 Ingredients:-
Kadalai mavu (Bengal gram flour) - 2 tbsp
Arisi mavu (Rice flour) - 2 tbsp
Kezhvaragu mavu (Ragi flour) - 1 cup
Kothumai mavu (Wheat flour) - 1/2 cup
Maida mavu (maida flour) 1 or 2 tbsp
Chopped onion - 1 (into small cubes)
Chopped green chili - 2
Chopped ginger - 1 tsp
Curry leaves - 1 string
Mustard seed - 1/4 tsp
Urad dhal - 1 tbsp
Cumin seed - 1 tbsp
Salt - To taste
Sesame oil - 3 or 4 tbsp
Chili powder - 1/2 tsp
Water - Required to mix the flours for dosai mavu consistency

Preparation method:-
In a tawa add 1 tbsp of sesame oil. When it is hot add mustard to splutter, urad dhal to golden brown colour. To this add chopped onion, chili, curry leaves and fry.
In a bowl mix all the flours (bengal gram, maida, wheat, ragi, rice). Add the above seasoning, chili powder, water slowly to avoid lumps.
Required amount of salt is added. Cummin seed is added for digestion and mix all the ingredients well for dosai flour consistency.
Heat a tawa and add little oil. Now pour one laddle full of flour and make dosai.
You can take this healthy dosai with poondu podi which i will include in blog.

Tomato & crushed garlic rasam

Tomato & crushed garlic rasam - preparation time 15 mins

Occasionally mom used to make this because it taste differently (i.e. combined taste of tomato and garlic). Last week when i prepared this rasam my husband liked it. You might like this try it out.

Ingredients:-
Tomato - 1
Coriander fresh leaves - 3 or 4 strings
Cumin seed (Jeera) - ½ tbsp
Coriander seed (dhania) - ½ tbsp
Green Chili - 2
Asafoetida - ½ tbsp
Tamarind paste - 1 tbsp
Curry leaves - 1 string (chop the leaves finely)
Garlic pods - 6 (with skin)
Salt - to taste
Turmeric - ¼ tsp
Cooked toor dhal - 3 tbsp (add this to 100 ml of water and mix well)
Sesame oil - 1/2 tsp
Pepper - 3 or 4
Ghee - 1 tbsp

Preparation method:-
Roast dhania, jeera, chili and grind to coarse powder.
Slight sortae tomato , green chili with 1/2 tsp of oil.
In a vessel add 100 ml of water, turmeric, tomato, green chili, rasam powder, tamarind paste & salt.
Boil this till raw smell of tamarind goes off.
Once it is done add the dhal water and switch of before it starts boiling. Now crush the garlic (with skin) and add to rasam. Keep the vessel closed so the smell will be retained.
In a tawa add ghee, ½ tsp cumin seed. Once it splutters add pepper, asafoetida, curry leaves and add to rasam.
This rasam can be taken with rice. Some people will be tempted to drink as soup. Take as you like.

Sepang kizhangu thick varuval (Taro deep dry)

Sepang kizhangu thick varuval (Taro deep dry) - Preparation time 25 to 30 mins

Sepang kizhangu fry will be tasty. Will be slightly crisp on outside and soft in inside. Rarely mom used to make this one because it will take little more time than the dry curry. People of all age group will love it. You can try it out. Consume hot or it will become soft and soggy.



Ingredients:-
Taro (Sepang kizhangu) - 10 pieces
Red Chili powder - 1 tsp
Salt - to taste
Asafoetida - 1/4 tsp
Rice flour - 3 tbsp
Bengal gram flour - 3 tbsp
Turmeric - A pinch
Oil - to fry

Preparation method:-
Cook sepang kizhangu with required amount of water(Taro should be immersed). When it is cooked soft (try to insert knife it will go in smoothly) peel the skin and chop to small thin cylinders.
In a cup mix the flour's, chili, salt, asafoetida and keep aside. Heat oil for deep frying.
In a large bowl take few chop sepang kizhangu and mix little amount of flour mixture so that it will be slightly coated.
When oil is hot bring the flame to medium and start deep frying the sepang kizhangu. Don't fry in high flame because it will get burned with cooking.
Colour changes slightly once the fry is cooked. Transfer to and dry bowl with tissue to remove excess oil.

Goes well with rasam rice and sambar rice.

Provide your feedback after trying it out. Surely it will be different and yummy recipe.