Ingredients

• 1 cup Bajra Flour ( Pearl Millet)
• 1/2 cup Whole Wheat Flour
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Black pepper powder
• 1 inch Ginger , grated
• 1 Green Chilli , finely chopped
• 4 sprig Coriander (Dhania) Leaves, chopped
• Cooking oil , as required

How to make this

• Combine the bajra flour, whole wheat flour, turmeric powder, black pepper powder, ginger, green chilli, and coriander leaves, in a large mixing bowl.
• Add little water at a time and knead to make a smooth and firm dough. Drizzle some oil on the top and knead for a few more minutes until smooth. Cover the thepla dough and allow it to rest for half an hour.
• Preheat the iron skillet on medium heat. Divide the dough into 6 to 8 portions.
• Roll the thepla portions into balls; flatten them with the palm of your hand. Toss the thepla dough on flour and roll them out into thin circles to approximately 6 inches in diameter.
• As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out.
• Continue the same process of rolling the thepla dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them.

Method of Cooking the Gehu Bajra Thepla

• With skillet on high heat, place the rolled out Gehu Bajra thepla on the skillet. After a few seconds you will notice small air pockets popping out.
• At this point flip the Gehu Bajra thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.
• Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked Gehu Bajra thepla. Remove from heat and place the thepla on a flat plate.
• Continue the similar process with the remaining rolled out portions and stack the cooked Gehu Bajra thepla one above the other. Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture.
• Serve the Gehu Bajra Thepla with Bangain Bharta and Jaggery for dinner.

Ingredients For the Bajra uttapam

• 1/2 cup Bajra (seeds)
• 1/2 cup Idli Rice
• 1 cup White Urad Dal (Whole)
• 1 teaspoon Methi Seeds (Fenugreek Seeds)
• 1 tablespoon Salt

For the topping

• 1 Onion , finely chopped
• 1 Green Bell Pepper (Capsicum), chopped
• 1 Green Chilli , finely chopped
• Salt , to taste
• 6 sprig Mint Leaves (Pudina), finely chopped
• 1 teaspoon Cumin powder (Jeera)
• Ghee , to cook the uttapam

How to make this

• First make the batter: wash the urad dal and methi seeds together and soak it together in a bowl, immersed in water.
• Next combine the idli rice and bajra seeds, wash them well and soak them in a bowl, immersed in water.
• Keep them all soaked for about 6 hours.
• Next, add the soaked and drained urad dal and methi seeds, into a mixer jar along with some water and grind to make a smooth batter.
• Transfer the urad dal batter to a large bowl and set aside.
• Add the soaked and drained rice and bajra mixture into the mixer jar along with some water and grind it to make a smooth batter.
• Combine this idli-bajra batter, along with the urad dal batter and mix well.
• To this bajra uttapam batter add salt, mix well to combine, and allow it to ferment overnight. Once it has fermented overnight it, you can make Idli the first day and even dosa and uttapams with this batter.
• The next step is to make the topping for the Bajra uttapam
• In a mixing bowl, combine the onions, capsicum, green chilli, mint leaves salt and cumin powder and mix well.
• Preheat a tawa on medium-high heat; once hot, gently spread 1 ladleful of the bajra uttapam batter, in a circular motion, ensuring the uthappam is thick like a pancake.
• Spread a tablespoon of the onion-capsicum topping over the mini Bajra Uttapam and lightly press, embedding it onto the uttapam.
• Drizzle a little ghee around the Uttapam and after a couple of minutes, flip the bajra uttapam, to cook on the other side.
• Once you've achieved a lovely golden brown colour on both sides, remove the Bajra Uttapam from the tawa and serve.
• Similarly make the Bajra Uttapam using the rest of the batter. You can store this batter in an airtight container in the refrigerator for about 4 days.
• Serve Mini Bajra Uttapam Recipe along with Raw Mango Coconut Chutney Recipe, Idli Dosa Milagai Podi
• Recipe and finish with a cup of Kumbakonam Filter Coffee Recipe for a lip smacking breakfast.

Ingredients

• 1 cup Green Moong Dal (Split)
• 1 cup Rice
• 2 teaspoons Salt
• Water , as required
• Ghee , for making the dosa
• 1/2 inch Ginger , grated
• Cooking oil , for cooking
• Salt , to taste

How to make this

• First make the moong dal dosa batter, this batter can be used for making idli as well.
• To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.
• In a bowl soak the moong dal and the methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.
• Once soaked, you can grind them. Into a mixer grinder, add the soaked moong dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.
• Transfer the ground moong dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the moong dal.
• Add the salt and stir well to combine. Cover the bowl and ferment for 8 hours/ overnight.
• Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets.
• Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.
• The next step is to make the Moong Dal Dosa.
• Preheat a tawa over medium heat and pour a ladleful of the moong dal batter on the tava. Spread the batter on the tava in a circular way.
• Drizzle ghee around the inside and the outer edges of dosa.
• After a few minutes when the top of the dosa starts turning golden brown, flip and cook on the other side for a few seconds. Flip over again and fold the dosa and serve hot.
• Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney & Sambar for a wholesome and delicious breakfast or even a quick weeknight dinner.

Ingredients For the Dosa Batter

• 1 cup Idli Rice , (a special rice available in the store for making idli and dosas)
• 1/2 cup Ragi Seeds
• 1 cup White Urad Dal (Whole)
• 1 teaspoon Methi Seeds (Fenugreek Seeds)
• Water , for soaking the rice

For the red Chutney

• 1 Onion , chopped
• 3 tablespoon Roasted Gram Dal (Pottukadalai)
• 2 Dry red chillies
• 4 cloves Garlic
• 1 inch Ginger , chopped
• Salt , to taste

For the Potato Palya

• 4 Potatoes (Aloo)
• 1 teaspoon Cumin seeds (Jeera)
• 1 sprig Curry leaves
• 1 pinch Asafoetida (hing)
• 1 Onion , sliced
• 1 teaspoon Turmeric powder (Haldi)
• 4 sprig Coriander (Dhania) Leaves , chopped
• Salt , to taste

How to make this

• First make the Ragi (Millet) Idli Dosa Batter.
• Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl. Let it soak for about 6 hours.
• Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water. The level of water will be 2 inches above the dal in the bowl. Let it soak for about 6 hours.
• First grind the urad dal into a fine smooth batter. While grinding just enough water to make it into a very very smooth batter. The batter will look fluffy.
• Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter. Adding too much water will make the mixture too watery.
• Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments (You will notice the batter would have risen in volume).
• Make the Red Chutney: Soak the dry red chilli in warm water for at least 20 minutes, once done you can add all the ingredients - Onion, ginger, garlic, roasted gram dal, soaked dry red chillies and salt into a mixer and grind with little water to form a coarse paste.
• You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl.
• Make the Palya: Pressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle.
• Once done allow the pressure cooker to release naturally, and drain all the water and peel off the skin and mash the potatoes and set aside.
• Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds. Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds.
• Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent.
• Add turmeric powder, salt and boiled potatoes and mix well until it is well combined. Check for salt and add coriander leaves at the end and stir. Add it into a bowl and keep it ready.
• Make Mysore Masala Dosa: The next step is to assemble the dosa, Heat a dosa Tawa. Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa.
• Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds. Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa.
• Continue to cook the dosa over low heat till the dosa turned a little brown. Gently fold over one side and transfer the dosa to a serving plate.
• Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete.

Ingredients To grind

• 1 cup Mixed Sprouts
• 1 cup Idli Dosa Batter
• 1 teaspoon Cumin seeds (Jeera)
• 1 clove Garlic , peeled or unpeeled
• 1/2 inch Ginger
• 2 Green Chillies
• Salt , as needed

For coriander mixed sprout dosa

• 1 cup Coriander (Dhania) Leaves , chopped

For the seasoning: (Optional)

• 1 Onion , finely chopped
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 Green Chilli , finely chopped
• 1 Tablespoon Coriander (Dhania) Leaves , finely chopped
• Curry leaves , few, finely chopped

How to make this

• First grind spouts along with idly-dosa batter, cumin seeds, garlic, ginger and green chillies along with a little water. Don't add too much water or the batter will turn runny.
• Pour it into a mixing bowl add salt and mix. Place a griddle on a medium heat. When it is hot enough, pour a ladle of batter and swirl in circular motion to spread it out like a dosa.
• Drizzle a little oil around the dosa. Spread some of the seasoning on the top. The wet surface will help it to stick. If required add a little oil over the onions.
• When the bottom of the dosa seems done, and lifts off the pan easily, flip over to other side and cook for a minute. Turn it again, fold in half and take off the heat. Repeat the process to make required number of dosas.

For Mixed sprouts dosa with coriander

• Add generous amounts of chopped coriander to the above batter and grind once again.
• Make dosas with this batter following the same process as above. Serve these dosas with Chana Dal Chutney or Andhra Gongura Pachadi for a zesty South Indian breakfast.

Ingredients To be ground for cheela

• 1 cup Moth Sprouts (Matki)
• 1/2 cup White Urad Dal (Split) , soaked for 4 hours
• 2 Green Chillies
• 1 teaspoon Fennel seeds (Saunf)
• 1 inch Ginger

To be mixed into cheela batter

• 1 cup Spinach Leaves (Palak) , coarsely ground
• Salt , to taste
• 1/4 teaspoon Turmeric powder (Haldi)
• Cooking oil , for cooking

How to make this

• Need to keep the sprouts ready: in a Mixer jar combine moth sprouts, soaked and drained urad dal, green chilies, fennel seeds and ginger, grind to a smooth paste.
• Transfer into a mixing bowl, mix in the finely chopped methi coarsely ground palak leaves, salt and turmeric. Check the salt and spice levels and adjust to suit your taste.
• The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon.
• Preheat a skillet on medium heat, pour a ladleful of cheela batter on the pan and spread it in a circular motion to form a thin crepe/ dosa.
• Drizzle some oil around the Sprouted Moth Cheela Recipe With Palak and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook the matki cheela on the other side for a few seconds.
• Once done, transfer the Sprouted Moth Cheela Recipe to a plate and proceed to make the cheela with the remaining batter.
• Serve this Sprouted Moth Cheela Recipe With Palak with Sweet and Spicy Tomato Chutney Recipe for a light and simple weeknight dinner or even a diabetic friendly breakfast.

Ingredients

• 250 grams Green Moong Sprouts
• 120 grams Gram flour (besan)
• 1 Carrot (Gajjar)
• 3 Green Chillies
• 1 inch Ginger
• 1-1/2 tablespoon Cooking oil
• Salt , to taste
• 1/2 teaspoon Cumin powder (Jeera)
• 1/2 cup Buttermilk
• 1/2 teaspoon Baking soda
• 2 tablespoon Coriander (Dhania) Leaves
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Sesame seeds (Til seeds)
• 1 sprig Curry leaves

How to make this

• Wash the whole moong and soak them in water for overnight.
• Rinse again the soaked Moong and place them in a wet muslin cloth and again put them for 6 to 8 hours without disturbing the position.
• Untie the cloth and check the Moong, The sprouted Moong are ready to use. If they are not sprouted properly, sprinkle some water on them and again tie the cloth for 3 to 4 more hours.
• Now to make dhokla, first crush the sprouted Moong coarsely and put the paste aside. (Note: To crush the Moong, you can use little amount of water to make coarse paste.)
• Now, cut the carrot roughly, and add green chilies, ginger and some roughly chopped coriander leaves and make churn them in a mixer grinder.
• Add this carrot mixture paste in sprouted Moong paste and make a Dhokla batter by adding buttermilk and Gram flour.
• Salt , to taste
• Season the batter with salt, red chili powder, and cumin seed powder and keep the batter aside.
• Now heat a dhokla maker with some amount of water in it, and grease the dhokla plate with oil.
• Let the water starts boiling, Now add Soda bicarb in dhokla batter and 1 tablespoon of oil and mix the batter properly, and place this mixture on dhokla plate, cover it with lid and steam the dhokla at least for 15-20 minutes.
• If you don't have dhokla maker, simply take a big deep vessel and add water in it, let it starts boiling and place the plate on it which has the exact diameter of that vessel, and spread the dhokla mixture in that plate and cover it with another big size of plate tied with muslin cloth.
• Serve Sprouted Moong Dhokla along with Dhaniya Pudina Chutney for breakfast or serve as a tea time snack.

Ingredients

• 1 cup Green Moong Dal (Whole)
• 1/4 cup Rice
• 1/2 cup White Urad Dal (Whole)
• 2 tablespoons Curd (Dahi / Yogurt)
• 2 Green Chillies
• 1 inch Ginger , grated
• Red chilli powder , for sprinkling
• 1 tablespoon Cooking oil
• 2 teaspoons Enos fruit salt
• Salt , to taste

Ingredients for seasoning

• 1 tablespoon Cooking oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Sesame seeds (Til seeds)
• 5-6 Curry leaves , finely chopped
• Coriander (Dhania) Leaves , few, chopped

How to make this

• Soak the rice, and lentils in 3 cups of water for 6 hours. Grind the mixture along with green chillies, ginger, yogurt along with the water it was soaked in, into a batter, slightly coarse.
• The consistency of the batter should be such that when you use a ladle to pour it does not pour itself but falls in dollops. Stir in the salt and allow the mixture to ferment for 8 hours.
• Once fermented you will notice the dough has risen. Gently stir in the oil and the enos fruit salt and any other vegetable you wish to add to the dough taking care to keep the fluffy consistency.
• Grease the Dhokla Thali’s with oil all round the sides and the base. Pour in the batter into the thali’s until it is half full. Sprinkle a little red chilli powder around the top of the dough.
• Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhokla's are cooked that when a tested inserted into the center comes out clean. Allow the dhokla’s to rest for 5 minutes before serving them.
• Heat oil in a small pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle and turn off heat.
• Drizzle the seasoning over the dhoklas and garnish with coriander leaves. Cut the dhokla's into desired shapes and serve the Green Moong Dal Dhokla with Green Chutney | Dhania Phudina Ni Chutney

Ingredients

• 1 cup Gram flour (besan)
• Spinach Leaves (Palak) , 2 bunches
• 1/4 cup Hung Curd (Greek Yogurt), whisked well
• 1 inch Ginger
• 3 Green Chillies
• 2 tablespoons Cooking oil
• 1 tablespoon Lemon juice
• 1 tablespoon Sugar , (optional)
• Salt , to taste
• 1 teaspoon Enos fruit salt

Ingredients for the Seasoning

• 2 teaspoons Cooking oil
• 1 teaspoon Mustard seeds
• 2 teaspoons Sesame seeds (Til seeds)
• 5 Curry leaves
• 1/4 teaspoon Asafoetida (hing)
• 3 tablespoons Water

How to make this

• Blanch or steam the spinach leaves along with stalk. Allow it to cool. Once cooled puree it along with ginger and green chilies in a mixer grinder. Puree should be around 1 cup. Do add in the spinach stalks as they add more fiber.
• In a wide bowl, add in the gram flour, spinach puree, curd and oil. Mix well. Add a little water at a time to make a batter. The batter should be of dropping consistency, neither too thin nor too thick.
• Now add in salt, sugar (if using) and lemon juice and mix well so that there are no lumps in the batter. Let the batter rest for about 5 to 10 minutes.
• Meanwhile grease a steamer plates and keep it ready. Prepare the steamer with water and keep aside.
• Once the batter has rested, stir in the fruit salt and mix well without beating it too much. Just mix until the fruit salt is combined well into the batter.
• Immediately pour the batter in the greased plates and place it into the steamer for for steaming.
• Steam on high in the steamer for around 15-20 minutes until when a tester inserted inside comes out clean.
• Remove the steamed palak dhokla's from the steamer and allow it cool for 10 minutes.
• Heat oil in a small pan; add asafoetida, mustard seeds, sesame seeds, curry leaves and allow them to crackle. Turn off the heat and gradually add the 3 tablespoons of water to the seasoning. Take care as the oil will start spluttering. Adding water is necessary as it helps in keeping the dhokla soft and moist.
• Drizzle this seasoning on top of the Gujarati Palak Dhokla. Cut the dhokla into square pieces and serve warm.
• Serve Gujarati Palak Dhokla with Green Chutney Recipe - Coriander Mint Chutney Recipe for breakfast or an evening snack.