I learnt this mint, coriander leaves, curry leaves dosa recipe (Pudina, kothamalli, karuveppilai dosai in Tamil) from my friend Shalini. She calls it as “Green Dosa”. Shalini has been telling me for long time to try this healthy dosa recipe and post here. But somehow I couldn’t do it. Last week when I bought a fresh bunch of mint and coriander leaves, I remembered about this dosa recipe and tried it without further delay. It came out really well. Color, taste and flavor of this dosa was awesome. Raksha and Sendhil liked it very much. I had a great satisfaction of including mint, coriander leaves and curry leaves in our diet.
Many people doesn’t like to eat curry leaves and coriander leaves added in their food. They remove and keep it in a corner of the plate. For those people, this dosa is a good way to include these greens. It tastes like our regular crispy dosa but looks green and smells more flavorful. Friends, do try this yummy green dosa at home and share your feedback with me. I will try to share some interesting and healthy dosa varieties in upcoming weeks. Stay tuned !
Wash and soak idli rice, urad dal, methi seeds, chana dal, toor dal twice. Soak them together adding enough water for 4 to 6 hours.
Wash mint leaves, coriander leaves and curry leaves. Take them in a mixie jar. Add green chilli, ginger, turmeric powder, salt. Grind to a smooth paste adding enough water. ( If you are using a grinder, you can grind rice and dal mixture. Grind the leaves and chilli separately in a mixie jar and add to the grinder along with rice. )
To this paste, add the soaked rice, dal. Grind to smooth batter in 2 batches adding required water. Consistency of batter should be like regular dosa batter. Not too thin or thick.
Transfer the batter to a bowl. Cover it with a lid. Ferment overnight or 12 hours for the batter to raise well. Suppose If you grind the batter in the morning around 10am, you can make the dosa for dinner around 7pm. It tastes good too. But overnight fermentation gives a nice flavor to the dosa.
After fermentation, mix the batter well. Heat dosa pan. Pour one ladleful of dosa batter and make thin or thick dosa as you like. Drizzle a tsp of oil over the dosa. Cook both sides till golden. Remove in a plate.
Serve hot with coconut chutney or tomato chutney. I serve with thick coconut chutney and podi. Enjoy !
Note
Addition of ginger is optional. But it gives a nice flavor to the dosa and also helps in digestion.
Quantity of curry leaves used is less than mint and coriander leaves. If you like, you can add equal quantity too.
You can make this dosa for dinner if you grind the batter in the morning.
You can also add a pinch of turmeric powder to get nice green color dosa.
Addition of chana dal and toor dal gives a nice golden hint to the dosa.
You can use either mint leaves or coriander leaves alone.
If you have regular dosa batter ready in hand, you can grind greens and chilli to a paste. Add to dosa batter and make dosa immediately.
Recently I got Preethi zodiac mixer grinder for product review. As Preethi Kitchen appliances is one of my favorite brands, I agreed to do it. They make the best mixer grinder in India.
In this post, I have shared my opinion after using it for 10 days. I have also shared the recipe of an easy vegetable paratha made using Preethi Zodiac chopper and atta kneader.
Preethi Zodiac offers a wide range of user friendly options like grinding, atta kneading, juicing, grating, slicing, chopping and citrus juice press. Its more than a mixer grinder for sure but less than a proper food processor. It has a powerful 750w motor which is ideal for grinding dosa batter as well. I have tried all these options and shared my opinion about the same. Read on..
Preethi Zodiac MG 218 750-Watt Mixer Grinder SPECIFICATIONS (As mentioned in the product)
Model No.: Zodiac - MG 218
Voltage: 230V AC ~ 50 Hz
Power Consumption: 750 Watt
Motor: Universal 750 Watt High Power Motor
Material of Body: A.B.S
Material of Jars: Stainless Steel and Transparent Plastic
Blade Assemblies: Stainless Steel, Machine Ground and Polished
Speed Controls: Rotary Switch with 3 Speeds and incher
Flex Cord: PVC insulated 3 Core, Flexi cord with Plugtop and earthing
Country of Origin: INDIA
Preethi Zodiac looks awesome and attracts us by its first look especially the shiny black colored body and the steel rim combination makes it a real winner. Its Package is so neat. Every part was well wrapped and kept inside a cardboard so that it would be safe while shipping.
Its instruction manual is very small but its crisp with all the details. So I din't have any difficulties in assembling the jars and bottom. Before using the jars, I washed them individually using soapy water to remove the plastic smell.
PROS & CONS
PROS
Zodiac has a wide bottom with rubber holders. So it is stable while running and vibrates less.
It has a powerful 750w motor. So grinding job gets done quickly.
It has two blue light indicators.One at the speed knob and other at the bottom of the machine. The bottom light turns red to indicate overload conditions.
Master chef jar and its accessories are too good. But the slicing blade is sharp. Please be careful while handling them.
I loved the Atta kneader more than other attachments.
Juicer, extractor is also equally good. Spout in the juicer is a good idea.
Grater and slicer is doing its job perfectly.
Small Chutney Jar is quite helpful to grind very small quantity. Its handle is very strong and sturdy. Its lids are also interchangeable.
Medium and Big jars are useful for grinding Vada batter and Idli,dosa batter. Everything comes out great.
CONS
Too noisy. This is the first thing that irritated & scared me. Even though its noise level is mentioned as permissible in the specifications in AMAZON, I felt its high when compared with the other Preethi mixers I had used.
Other than grinding jars, all the accessories and atta kneading jars are plastic. So I am not sure about its life. It may break if heavily loaded or fallen down. But Preethi service center is available all over India.So getting the spare parts may not be difficult.
There is no coconut grater. Zodiac would become a complete food processor if its available. But you can extract coconut milk using the extractor.
Citrus juicer is Okay I feel.
Slicer has one size. It is not adjustable. So you cannot make very thin slices of vegetables for making chips. Similarly grater has one size.
Though the cleaning is easier, there are too many small parts. This mixer parts are not dish washer friendly.
Overall, I liked this product and felt worthy for its features. It would have been much better and secured 5 star rating if the noise is less. If you're looking for a good mixer grinder with multi-functions, you can go for it.
You can buy this product online in PREETHI Website Or in AMAZON, FLIPKART at a lesser price.
Now lets see how to make an easy mixed vegetable paratha using Preethi zodiac chopper and atta kneader. It does the job quickly and easily.
Preethi Zodiac mixer grinder
Easy mixed vegetable paratha recipe
How to make vegetable paratha recipe easily using Preethi Zodiac.
**Mixed vegetables : I used 1 small carrot, 1 big piece of cauliflower, 2 leaves of cabbage, 1/4 capsicum, 1 big onion, 1 green chilli, 2 tbsp coriander leaves)
HOW TO MAKE MIXED VEG PARATHA USING PREETHI ZODIAC
Wash and chop all the vegetables into 2 inch size to chop in Preethi zodiac.
Take the master chef jar and put the chopping blade.
Chop the vegetables finely. Remove the chopping blade and replace with atta kneader.
Add wheat flour, spice powders, salt and oil. Grind to mix well.
Add water little by little while the mixer runs. Dough will be kneaded in few minutes.
Remove and make shapes. Cook paratha on both the sides drizzling oil or ghee.
Serve with onion raita and pickle.
METHOD - STEP BY STEP PICTURES
Wash and chop all the vegetables into 2 inch size. Place the master chef jar and put the chopping blade with the coupler. Drop all the vegetables and coriander leaves. Grind to very fine pieces. Wipe the sides whenever needed.
Now remove the chopping blade and replace with atta kneader. Add in wheat flour, red chilli powder, garam masala powder, salt, ajwain and cooking oil.
Grind well to mix them evenly. Wipe the sides of jar using the spatula. Now add water gradually to make a non-sticky dough. Remember this dough needs less water. So add it carefully.
Pulse the mixer in speed one and grind till it becomes a smooth dough. It takes just few minutes. Check the dough if its non-sticky and smooth. If its too sticky, add some more wheat flour and knead again in the mixer.
Dough will come out easily without sticking to the walls of the jar. Remove the dough and make balls of uniform size.
Roll into thin or thick paratha by dusting in wheat flour. Roll it as you wish. I make slightly thick paratha. Heat dosa tawa and cook paratha on both the sides by drizzling and greasing oil on the paratha. Cook till you find brown spots all over the paratha. Cook in medium flame for better results. Remove and serve hot immediately with onion raita and pickle.
Enjoy !
Note
Adjust the quantity of spice powders as you like.
If you have added more water while kneading, you can add more wheat flour and knead to make smooth, non-sticky dough.
You can add up to 3 cups of atta for kneading the dough.
For variations, you can make masala using chopping vegetables and spice powders and then stuff it in the dough while rolling.
Do try this easy, yummy vegetable paratha using Preethi Zodiac.It makes your job done quickly and easily without any hassles !
Recently I got a packet of Millet Ven Pongal Mix / Siruthaniya pongal mix & Millet Sambar rice mix from Native Food Store. I tried Pongal mix for my weekend breakfast as I got up late. Its so easy and quick to make. Our breakfast got ready under 15 minutes. This millet pongal mix is a combination of roasted moong dal, varieties of millets, pepper corns, jeera, salt and cashews. I just followed the instructions given in the pack.
All we need to do is to add the mentioned amount of water and cook this mix in a pressure cooker. We can also season it with curry leaves and hing in ghee at the end to make it more flavorful. It came out very soft, flavorful & tasty just like homemade ven pongal. Sendhil & Myself loved it very much. We enjoyed it with coconut chutney.
Friends, Native food store products are available online and they deliver their products all over India. I would strongly recommend to buy this pongal mix from them. I am sure you will love its taste and buy it often. Working women and bachelors can buy this product to make a quick and healthy breakfast/ dinner. Ok, now lets see how to make Millet ven pongal using Native food store’s millet pongal mix.
In a pressure cooker base, take the millet pongal mix.
Add the mentioned amount of water given in the pack.
Cook for 2 whistles in very low flame.
Open the lid after steam is released. Mix well.
Season curry leaves, ginger and hing in ghee. Add to pongal.
Mix well and serve hot with coconut chutney !
METHOD - STEP BY STEP PICTURES
Take 1 cup of pongal mix in a pressure cooker. Add 4 cups of water, mix well. Close the lid.
Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released. Mix well. Its consistency would be just right. Heat ghee & temper ginger bits, curry leaves & hing. Add to pongal, mix well.
Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful !
Enjoy !
Try this healthy, yummy, quick millet pongal with pongal mix. You will love it.
I watched this red rice, Adamant creeper dosa recipe (Sigappu arisi pirandai dosai in Tamil) in Jaya TV’s arusuvai neram by Mrs. Mallika Badrinath. She shared this healthy sivappu arisi dosai adding pirandai. Recently my MIL had given some pirandai ( also known as bonesetter) from our backyard garden to make thuvaiyal. As I had some red rice and pirandai in stock, I tried this dosa immediately. Addition of pirandai helps to give more softness to the dosa. So I changed the ratio of red rice & urad dal as per my taste. It came out very well. We had a satisfaction of including a healthy food for our breakfast and dinner. I had already shared Kerala red rice idli, dosa recipe in my website. This red rice dosa is completely different from that recipe on ingredients and method.I have also shared the picture of red rice used in this recipe. Ok, lets see how to make red rice dosa recipe / Sigappu arisi dosai adding pirandai with step by step pictures.
Adamant creeper/ Pirandai - 2 long sticks (As shown in picture below)
Methi seeds - 1/2 tsp
Salt & Water - As needed
HOW TO MAKE RED RICE DOSA
Wash and soak red rice, urad dal and methi seeds together for 5 hours.
Wash and clean pirandai. Chop into pieces and grind to coarse paste.
Grind rice, dal mixture along with pirandai adding salt and water.
Ferment overnight or for 12 hours. The next day, mix dosa batter well.
Add some water if needed. Make dosa thin or thick. Serve with chutney or sambar !
METHOD - STEP BY STEP PICTURES
Wash and soak red rice, urad dal, methi seeds together in enough water for 5 hours. Take the pirandai and clean it.
Grease your hands with sesame oil. Wash the pirandai and chop the head & tail part. Remove the ridge like part using a peeler or knife. Remove the fiber portion too. Chop into small pieces and set aside.
Grind pirandai pieces to a coarse paste without water. Add this paste to rice while grinding.
Grind the soaked rice + urad dal + methi seeds adding pirandai paste to a smooth batter adding enough water and salt. Collect in a bowl. Ferment overnight or for 12 hours.
The next morning, batter would have raised slightly. Mix it well and add some water if needed. Consistency of this batter should be like our regular dosa batter. (Sorry I mixxed these pictures. I will try to update these steps with picture soon.)
Heat dosa tawa and sprinkle some water to check the heat of tawa. Water droplets should evaporate immediately. Wipe with a cloth or tissue. Spread 1.5 ladle of red rice dosa batter thin or thick as you like. Drizzle 1tsp sesame oil all over the dosa. Flip the dosa and cook the other side. Remove and serve hot with chutney or sambar. Enjoy !
Note
If you don’t have adamant creeper/pirandai in hand, you can use red rice & urad dal in 4:1 ratio.
Fermentation is mandatory for this dosa batter else it will smell raw.
Do not worry if the batter is not raised well. Just check whether batter has got sour smell / Pulippu vasanai the next day morning.
You can increase the quantity of urad dal to 1/2 cup +2 tbsp to get softer dosa.
Try & enjoy this healthy red rice dosa with pirandai. I served it with easy tomato thokku and raw onion chutney !
Vazhaithandu masala dosa – When we saw this dosa recipe in Salem Saravana Bhavan Hotel menu, Sendhil ordered it immediately. Salem Saravana bhavan restaurant has become our must visit place during Salem trip. Raksha loves their Ghee roast very much. We too like their varieties of dinner recipes with millets. So every time we visit there, we try to order some new and interesting dish. I too have a habit of trying the same at home. I had already tried and shared their Vazhaipoo dosa/ Banana flower dosa recipe recently. This morning I tried valaithandu masala dosa for our breakfast. This masala recipe is very similar to our South Indian style kurma but thick in consistency. I won’t say this banana stem stuffing tasted exactly like hotel recipe but it was close to it. Sendhil liked it a lot. We felt this dosa is one of the best way to consume banana stem for people who doesn’t like to eat vazhaithandu or vazhaipoo in the form of poriyal or kootu. Ladies, do try it for your husband even if he is a hater of banana stem. I am sure he will like the uniqueness and taste of this recipe. Ok, lets see how to make Vazhaithandu masala dosa / Banana stem dosa at home with step by step pictures.
Gingely oil or cooking oil or ghee - to drizzle dosa
HOW TO MAKE VAZHAITHANDU MASALA DOSA
Wash and chop banana stem into fine pieces.Keep in buttermilk or water.
Grind the masala and keep aside. Heat oil in cooker base.
Saute onion and banana stem pieces. When it turns soft, add the ground masala, garam masala powder.
Saute till raw smell goes off. Add very little water and pressure cook in high flame for 2 whistles.
Remove the lid after steam is released. Mix well and boil if there is any excess water.
Make the masala thick and spreadable. Keep aside.
Now make thin dosa. After its cooked 3/4th on one side, spread the masala and drizzle oil / ghee around the dosa. Cook for a minute till dosa turns golden in the bottom. Fold the dosa and serve hot with coconut chutney or tomato chutney !
METHOD - STEP BY STEP PICTURES
Wash and slice the banana stem into thin rings.Discard the thread like portion that comes while slicing the banana stem. Chop the rings finely and keep them immersed in buttermilk( to avoid discoloration) or water. Chop the onion finely and set aside.
Heat oil in a cooker base.Saute finely chopped onion and finely chopped banana stem till it turns soft. You can add some salt to quicken the process. Saute for 2 to 3 minutes.
Grind coconut,green chilli, fennel, ginger and garlic to a smooth paste. Add this paste to the banana stem mixture. Add garam masala powder. Mix till raw smell goes off.
Add very little water say 3 tbsp and mix well. Pressure cook in high flame for 2 whistles. Remove after the steam is released. Mix well and boil if there is excess water. Make thick masala. You can sprinkle some lemon juice if you like. Garnish with finely chopped coriander leaves. Mix well and keep the masala ready.
Take 2 cups of dosa batter. Dilute it slightly if the batter is too thick. Heat dosa pan. Spread the dosa batter and make it thin. When the top of dosa is 3/4th cooked, spread 2 tbsp of masala in the center of dosa.
Drizzle two tsp of oil around the dosa. Cook till the bottom of dosa turns golden. Fold the dosa and remove. Serve hot with coconut chutney or tomato chutney. Enjoy !
Note
Adjust the quantity of green chilli as per your taste.
You can also use red chilli powder instead of green chillies.
You should chop the banana stem very fine else it would be difficult to eat. Actually I couldn’t chop it fine like hotel.
You can use any dosa batter. I used my idlirava idli batter and made dosa with it.
Try this different dosa variety with banana stem and enjoy !
Instant Quinoa idli recipe with semolina/rava/sooji and curd. This is my very first post using quinoa. Quinoa is a super natural grain which is gluten-free, high in protein, fiber, vitamins and minerals. Quinoa is not called as thinai in Tamil. There is no proper Tamil word for quinoa (Keen-wah). But many of us think quinoa is very similar to our Indian Foxtail millet (thinai in Tamil). It is not. There are slight differences between quinoa and thinai mainly in their amino acid profile.
Quinoa has high protein when compared with other millets. Both are gluten free, high in fiber that helps for weight loss and control diabetes. Both takes the same quantity of water for cooking pulao, upma, porridge and soup. Similar in Calories too. But cost wise quinoa is not affordable and its not easily available in all the stores in India like millets.You can find it in very few organic shops in big cities Or you can buy from online stores like Amazon. I bought it from an Organic shop in Gandhi bazaar, Bangalore. Quinoa is most popular in US and other foreign countries.
Many of my abroad readers asked me to share quinoa recipes years ago. At that time, I was not aware of this grain. I did not even know how to pronounce it. Then I came to know from Shalini that it should be pronounced as “keen-wah”. Some people also call it as Kinua. People usually consume this healthy grain for weight loss and to control diabetes.
To begin with quinoa recipes, I felt Idli would be ideal for me. Being a South Indian, Idli is the staple food in my family. I like to consume millets and other super natural foods in the form of idli more than upma, kichdi, pulao or porridge. I can eat it 24x7 if its an idli with some spicy chutney or sambar. So this morning, I prepared instant quinoa idli with semolina/rava/sooji and curd just like our usual rava idli for our breakfast & refrigerated the remaining batter for dinner.
Quinoa idli came out great with soft and spongy texture. I was very happy with the results. Color of the idli was grey otherwise there is no particular difference in taste between this idli and rava idli. Sendhil and myself enjoyed it with spicy coconut chutney and idli podi. Personally I love instant idli recipes with tangy tomato chutney or tomato thokku. You can make the side dish as per your preference.
You can make this instant quinoa idli in the next 15 minutes if you have quinoa, semolina and some curd in hand. Friends, do try this healthy, yummy quinoa idli and share your feedback with me. Ok, lets see how to make quinoa idli without fermentation with step by step pictures and video.
Instant quinoa idli recipe - Quinoa recipes Indian
How to make quinoa idli instantly with semolina and curd for breakfast and dinner
Salt & water - as needed ( I used nearly 3/4 cup water)
Baking soda - 1/2 tsp
HOW TO MAKE INSTANT QUINOA IDLI
Take Quinoa and grind to a fine powder.
Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
Saute green chillies, ginger, curry leaves, coriander leaves.
Add semolina and roast for 2 minutes. Then add quinoa powder and roast for 2 more minutes.
Let it cool down. Then add salt, curd and mix well.
Add water to make thick spoon able batter. Add baking soda,mix well.Rest for 5 minutes.
Pour in greased idli plate and steam it for 10 minutes.
Remove after one minute and enjoy Instant quinoa idli with chutney or sambar !
METHOD - STEP BY STEP PICTURE
Grind Quinoa to a fine powder in a big mixie jar. Keep aside.
Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute till dals turn golden. Add finely chopped green chillies, ginger, curry leaves and coriander leaves. Saute for a minute.
Add rava and roast in medium flame for 2 minutes. Add ground quinoa and roast for 2 more minutes till nice aroma arises. Remove the kadai, transfer the roasted items to a bowl and let it cool down.
Add curd, required salt and mix well. Add water gradually and make thick batter. I used 3/4 cup of water approximately. Batter should be thick and spoonable. Add baking soda, mix well and keep the batter aside for 5 minutes.
Grease idli plate with oil and pour the batter till 1/2 of the mould. Steam for 10 minutes.Check with a toothpick or back of spoon. If it comes out clean, idli is done.
Remove the idli plate and rest for 2 minutes. Take the idli using a spoon. Serve hot with coconut chutney or tomato chutney for best taste ! You cannot make dosa with this batter. Enjoy !
Note
For variations you can add oats too.
Sour curd is better.
Adding soda helps to make the idli soft and spongy. You can also add ENO instead of soda.
Do not add more water to the batter. Idli becomes flat and sticky.
If you wish, you can skip the tempering part and make plain idli.
Try this healthy, instant quinoa idli for breakfast/ dinner and enjoy !
