Sprouted green mung dhal and beetroot snack

Sprouted green mung dhal and beetroot snack  - Preparation time 15 mins

I was wondering how to include beetroot in food other than dry curry, rasam and chips. I soaked whole green mung dhal to make sundal. I prepared sundal with half the quantity of mung dhal and with remaining green mung dhal i tried making this vadai,
It was good with the taste of ginger, beetroot and chili. When consumed hot it will be crispy in outside and soft inside.

Ingredients:-
Soaked green mung dhal - 1 cup
Ginger - small piece

Green chili - 1
Red chili powder - 1/2 tsp or to your spice level
Salt - to taste
Saunf - 1 tsp
Beetroot - 1 small size (peeled and grated)
Oil - To deep fry
Onion - 1/2 finely chopped (optional)

Preparation method:-
In a mixer grind the soaked green mung dhal along with saunf, ginger and green chili.

Take a bowl. Add the grated beetroot, salt, red chili powder (according to your spice level), ground mung dhal. 

Mix all the ingredients well and check the taste of the dough and adjust accordingly.

Heat the oil and keep in low flame. Make small balls using the mung dhal and beetroot vadai mixture and keep.

In the hot oil flatten the ball and slowly drop into the oil. After few mins when vada is cooked one side turn and cook the other side. 

When vadai  become reddish brown remove. Serve hot,healthy and tasty vadai.

Yellow corn rava uppma (manjal cholla rava uppma)

Yellow corn rava Uppma (manjal cholla rava uppma) - Preparation time 25 mins

As I am gluten sensitive i started experimenting all the millet variety recipes in my cooking. I thought of making yellow maize rava upma as we used to make wheat rava. It came out well and tasty. The chollam will have slight sweet taste so we have to making little spicy by adding more ginger and green chili.
Surely everyone in your family will love the healthy manjal cholla rava upma. We are adding vegetable like carrot and onion to make it more color full. You can also add fresh green peas if available.

Ingredients:-
Yellow corn rava - 1 cup
Water - 2 and 3/4 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Asafoetida - a pinch
Bengal gram - 1 tsp
Salt - to taste

Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.

Add curry leaves, chili, ginger, onion, carrot,salt and fry till the color changes slightly. 
Now add the yellow corn rava and fry for 5 mins.

To this mixture add the water.

Transfer this to a vessel and pressure cook the yellow rava upma for 5 whistle and in low flame for 10 mins

Serve hot yellow rava upma with spicy green chili and coconut chutney or pickle. This is upma is gluten free and healthy.