Kitharaivali kulipaniyaram

I am trying different recipes with millets and this one is definetely wort to give a try and no one will know you have added millets. 

Ingredients:

Kurhirai Vali / barnyard millet - 1 cup

Idli rice - 1/4 cup

Urid dhal - 1/4 cup

Fenugreek - 1/3 tsp

To temper :

Oil - 1 tsp

Mustard - 1/2 tsp 

Urid dhal 1/2 tsp

Curry leaves little

Onion 1/2 finely chopped

Green chilly 1 finely chopped

Method:

Soak millet, rice, urid dhal and fenugreek altogether for 4 hrs.

Grind them to a fine batter. I used wet grinder.

Add needed salt and let it ferment overnight or 8 hrs or until it's fermented.

Heat a pan and add oil and once it's hot add the mustard seeds and Urid dhal.

Once they splitter add onion , chilly and curry leaves and sauté well. Add a pinch of salt just enough for onions .

Mix them to the fermented batter .

Heat the paniyaram pan. Once hot add oil to all the holes and add a spoon full of batter to each hole.

Sizzle oil cover and cook for few few minutes on both sides .

Serve hot with spicy chutney.

You can add finely shopped vegetables of your choice to this batter. But I didn't add this time .

Tofu chapathi

Yet another way to sneak tofu into your meal . The chapathi will be super soft. Unless and until you say it has tofu , no one will find it .
Ingredients :
Wheat flour - 2 cups
Tofu -1/4 box ( 1/4 of a 14 oz box ).
Water - as needed
Salt to taste

Method :

Knead the flour and toffu with the needed salt. 

Once it forms into a crumbly dough, add water if needed little by little.

Once the dough is kneaded, let them rest for an hour.

Now roll them out as regular chapathi .

Heat the griddle or tawa. Once hot add the chapathi and sizzle some oil. Cook them on both sides.

Soft protein packed chapathis can be served with any gravy !

Set dosai

This recipe was a slight modification from a tv show. This dosai also needs fermentation and it is absolutely soft and spongy. This is so famous in restaurants in Tamil Nadu . They say vada curry and set dosai pair up well. But even with veg kuruma we all liked it !

Ingredients :

To soak together :

Idly rice - 2 cups

Raw rice - 1 cup

Urid dhal - 1/3 cup

Sago - 1/4 cup

Toor dhal - 1 table spoon 

Chana dhal - 1table spoon

Soak separately :

Flatten rice / thick aval - 1/4 cup

Method :

Soak all the items under " to soak together" for 3 to 4 hours.

Just 20 minutes before grinding, soak the. Beaten rice separately .

Grind all together to a fine batter .

Add the needed salt and let it ferment like regular idly/dosa batter either overnight or 6 to 8 hours or until they are fermented .

Heat a griddle and make dosas that are neither too think like regular dosas not too thick like uthappam. It has to be smaller in size and little thinner version of uthappam . 

Once you see lot of holes after spreading , it means it's in right consistency !!

Sizzle some oil, cover and cook . 

Once done remove from flame .

 Don't flip and cook  on the other side.