Foodie Workz

As mentioned in my earlier post,  I successfully tried the watermelon dosa with some left over batter I had.  To make it even more nutritious, I added some milled flax seeds which I always keep in stock in my pantry.  I have added these to the dosa batter in the past and my kids have not realized that they were eating them. I got so overjoyed with my attempt that I soaked a small batch of rice over the weekend to make some more crispy dosas.   But this time, I decided to make these dosas using brown rice.  Below I have given the recipe for this as well and the recipe for the quick sambar that I made to go along with the dosas. 2 cups fermented idli batter 1 cup cubed watermelon rind 1 tablespoon  milled flax seeds Grind the watermelon rind into a puree and mix  this and the flax seeds with the batter and make dosas with this batter.  Very tasty and nutritious!! We enjoyed these Dosas with the Moong dal Sambar given below  ...

Broken brown rice 1 1/4 cup Broken tuar dal about a handful Flax seed powder 5 tsp Salt to taste Mustard 1 tsp Urad dal 2 tsp Small piece of red chilli Green chilli 2 nos Ginger 1 inch piece grated Curry leaves few hing a pinch Coconut grated(optional) Oil 2-3 tbsp Water 21/2 cups Take oil in a kadai. Once it is hot enough add all the seasoning ingredients starting with mustard. As soon as you add the hing, add water and salt and let it come to just close to boiling. Reduce the flame and slowly add the broken rice and tuar dal stirring at the same time to make sure there are no lumps. Increase the heat and keep cooking until it comes together to a ball like consistency. Let this cool a bit. Once cooled, shape these into oval balls and place them on greased idli plates. Steam for 15 mts. Serve with any kind of chutney, sambar or kothsu. Broken brown rice is not readily available in stores. It has to be prepared at home. Wash the rice and let it drain thoroughly. Sp...

1/4 cup grated coconut 1 tbsp flax powder 1tbsp sesame seeds 2 tbsp roasted chana dal(pottukadalai) 1 tsp coriander seeds red chillies according to taste small piece of tamarind salt to taste Roast the flax powder till you get the smell of it. Roast the sesame seeds, coriander seeds and red chillies separately. Grind all of this with the rest of the ingredients adding some water. Splutter some mustard seeds in about 1/2 tsp of oil and pour it onto the chutney. Serve this with idlis or dosas.

10 gms milled flax seed 40 gms white sesame seeds 2 redchillies Seasoning: Mustard, Urad dal, red chillies, green chillies, coconut, curry leaves, hing and salt . Roast the flax seeds till you get a nice aroma. Roast the sesame seeds till they all splutter and change into a nice brown colour. Roast the broken red chillies separately. Grind these into a fine powder and keep aside. Cook a cup of sona masoori rice with little less water than usual so that the rice does not get mushy. Let it cool. Prepare the seasoning. Take about 2 tbsp of oil and roast the ingredients in the order given. Roast until the coconut slightly changes color. Keep a small amount of rice aside and then combine the powder and the seasonings with the rest of the rice along with the required amount of salt. Add some more oil or ghee and check for salt. If needed, add the rest of the cooked rice as well. Since I am a health conscious person, I try to keep the oil and coconut to minimal quantit...