Maize & Jowar flour dosa(Vellai and manjal chola mavu dosai)

Maize & Jowar flour dosa(Vellai and manjal chola mavu dosai) - Preparation time 10 to 15 mins

Another gluten free dosai. It almost taste like wheat flour dosai. Healthy alternate tiffin or dosai. When i tried making chapathi using these flour i didn't get the shape and taste of normal chapathi so i tried making dosa which came out well. The dosa was crispy and tasted good. Goes well with any spicy chutney.

Ingredients:-
Vellai chola mavu (Jowar flour) - 1/4 cup
Manjal chola mavu (Maize flour) - 1/4 cup
Kadalai mavu (Bengal gram flour) - 2 tbsp
Arisi mavu (Rice flour) - 2 tbsp
Chopped onion - 1 (into small cubes)
Chopped green chili - 2
Chopped ginger - 1 tsp 
Curry leaves - 1 string
Red chili powder - 1/4 tsp
Cumin seed - 1 tbsp
Crushed peppercorn - 1/4 tsp
Salt - To taste
Sesame oil - 3 or 4 tbsp
Water - Required to mix the flours for dosai mavu consistency

Preparation method:-
In a bowl mix all the flours (bengal gram, jowar, maize and rice flour).

To mixed flour's sortae chopped onion, chili, ginger, chili powder, curry leaves with little oil and add.

Mix  water slowly to avoid lumps with the flour and the garnishing. 
Add required amount of salt, cumin seed, crushed pepper for digestion and mix all the ingredients well for dosai flour (This can be bit thin when compared to dosai flour) consistency.
Heat a tawa and add little oil. Now pour one ladle full of flour and make dosai.

Since the flour is thin no need to spread using ladle.
When one side is cooked (the color will be changed) flip the side of the dosai and cook in medium flame till it becomes crisp.

 A healthy and easy to make gluten free dosai.

Sambhar rice in easy method

Sambhar rice in easy method:- Preparation time 20 mins

When i have to cook food for myself then i want it to be quick process and the food should be filling. Usually i used to make puli sundal or pepper jeera rice or some quick lunch. This time i had cooked toor dhal handy so i wanted to try sambhar rice (not like bisibela bath just our regular sambhar rice).
Actually every thing rice and sambhar got prepared in one go as i had cooked dhal with me. It have to be consumed hot and all the vegetables used should be cut in same size to cook evenly.

Ingredients:-
Carrot - 1 (chopped to 1 inch pieces)
Beans - 10 (chopped to 1 inch pieces)
Potato - 1 (small size, peeled and cut to an inch pieces)
Green chili - 1 (Vertically slit in the middle )
Ghee - 1 tbsp
Small onion - 6 to 8 peeled
Plantain - 1/4 (peeled and cut to 1 inch pieces)
Mustard - 1/4 tsp
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 string
Coriander leaves - 2 string chopped (both stem and leaves, exclude roots)
Tamarind paste - 1/2 tsp (or juice as you take for sambhar)
Sambhar powder - 1 tsp or according to you taste
Rice - 1/2 cup (dry roasted in pan till it becomes whitish and washed)
Cooked toor dhal - 1/4 cup
Salt - to taste
Fenugreek seed - 1/4 tsp
Red chilli - 2 broken and seeds removed.
Sesame oil - 2 tbsp
Water - 1 and 1/2 cup 
Milk - little

Preparation method:-
In a kadai add sesame oil (1 tbsp) along with chopped vegetables carrot, beans, potato, green chili, small onion and plantain (vazhakkai). Sortae the vegetables for 5 mins.

After 5 mins add the turmeric powder, sambhar powder, salt and tamarind juice.

In vessel take the dry roasted rice and wash 2 or 3 times.
When the gravy starts boiling switch of the flame transfer this to the vessel containing rice.
Mix the cooked toor dal to the rice and gravy mixture. Check the tamarind, salt and spice level and bring to the correct taste.
Pressure cook the rice for 4 to 5 whistle and slow down the flame for 5 mins.

When pressure got released take the cooked sambhar rice outside.

In a pan add ghee , remaining oil, mustard to splutter, red chili, fenugreek seed, asafoetida, chopped curry leaves and coriander leaves or you can do while sortae the vegetables as i did.
Add this garnish to the sambhar rice and little milk and mix well.

Ready to eat sambhar rice is hot and tasty to eat. You can serve this with potato chips or fried pappad.
Note: Consume when it is hot else it might become like hard cake :-(