Thinai mavu and thattai payaru easy adai(Foxtail millet flour and moth bean pancakes)

Thinai mavu and thattai payaru easy adai(Foxtail millet flour and moth bean pancakes) - Preparation time 2 hrs including the moth bean soaking time
When i went to native my aunt shared a recipe to her daughter with normal rice and dal. I twisted it to little more health version by including moth bean and foxtail millet flour instead of normal rice flour. I tried in small quantity.

As we used garnish adai with spices and onion it will be a whole some food. Suits well as a late evening snack or early dinner. Surely try this different recipe.

Ingredients:-
Thinai arisi mavu (foxtail millet dry flour) - 1/2 cup 
Thattai payaru or moth - 1 cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbspn
Chili - 4 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 1 tsp (soak in water)
Cumin seed (Jeera) - 1 tsp (soak in water)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use (optional)
Small onion - 10 (peeled and chopped fine)

Preparation method:-
In mixer grind the soaked spices and chili with required water.

When grounded fine add the soaked moth beans, salt after filtering the water (don't add too much water the water absorbed by moth during soaking process will be sufficient) to coarse paste (like rava).

Remove the paste, add the foxtail millet flour and mix well. Add little water to make the flour to adai flour consistency (not too thick or watery).

Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.

Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated or chopped coconut and mix to ground rice & dal mixture.

Mix all the ingredients well you can make the adai immediately.

Use this adai flour (mavu) and make adai in heated tawa.

You can use sesame oil or coconut oil to cook adai. It will be soft to eat. Cook till it becomes golden brown on both sides.

Pomegranate, Mint and ginger juice (Madulai, ingi and pudina pazha charu)

Pomegranate, pudina and ginger juice - Preparation time 10 mins
When i made pomegranate juice i just tried adding small piece of ginger and 3 leaves of pudina while grinding the pomegranate in mixer. It came out well, so thought of sharing with you all.


Ingredients:-
Pomegranate - 2 cup

Ginger - small piece peeled and chopped
Mint fresh leaves - 2 or 3

Salt - pinch or as required

Preparation method :-
In a mixer/blender add pomegranate, chopped ginger, pudina leaves and blend to smooth paste.
Filter the juice using a strainer. Add required amount or a pinch of salt
Serve chilled. You love the minty flavoured spicy pomegranate juice.

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.