Instant Millet Dosa

Instant Millet Dosa prepared from dosa mix made at home from scratch. Video recipe. English – Sorghum , Hindi – Jowar, Tamil – Cholam, Telugu – Jonna, Kannada – Jola, Malayalam- Cholum

Here is the video of the recipe

Method: Take a bowl and add in all the flours, spices and the salt. Add in the water.

Mix well to form a batter. Easy Peasy! The batter is done. At this stage, the batter can be made into dosas immediately. If you have time, rest the batter for 1-2 hours. The resting time ferments the batter a little and adds to the taste.

Make sure that the batter is not very thick. It should be relatively thinner than the regular dosa batter. Aim for “easily pourable” consistency.

Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.

Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 30 seconds more. Remove dosa from the griddle and repeat with remaining batter.

Serve hot with kaara chutney , podi or sambar .

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• 1/2 cup Sorghum Flour (Jowar / Cholam flour)
• 1/4 cup Whole Wheat Flour (Atta)
• 1/4 cup Urad Dal Flour
• 1/4 cup Rice Flour
• 1/4 cup Besan
• 1/4 teaspoon Asafaoetida – hing
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon salt
• 4 teaspoon Gingely Oil for making dosas

1. Take a bowl and add in all the flours, spices and the salt. Add in the water.
2. Mix well to form a batter. Set aside to rest for five minutes.
3. Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
4. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 30 seconds more. Remove dosa from the griddle and repeat with remaining batter.. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Dosa
• Cuisine: South India

• 1/2 cup Sorghum Flour (Jowar / Cholam flour)
• 1/4 cup Whole Wheat Flour (Atta)
• 1/4 cup Urad Dal Flour
• 1/4 cup Rice Flour
• 1/4 cup Besan
• 1/4 teaspoon Asafaoetida – hing
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon salt
• 4 teaspoon Gingely Oil for making dosas

1. Take a bowl and add in all the flours, spices and the salt. Add in the water.
2. Mix well to form a batter. Set aside to rest for five minutes.
3. Heat the dosa griddle until medium hot. Add ⅓ cup batter and swirl to completely cover dosa griddle. Sprinkle ¼ teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute.
4. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 30 seconds more. Remove dosa from the griddle and repeat with remaining batter.. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Dosa
• Cuisine: South India

Find it online : https://www.kannammacooks.com/instant-millet-dosa-instant-sorghum-dosa/

Recipe for Murungai Keerai Muttai Poriyal – Moringa Leaves and Eggs Stir-Fry. With step by step pictures.

Our very old staple in the Indian kitchen, the murungai ilai – moringa leaves has gained steam in the western countries in the recent years. It might soon be the next chia seed or quinoa :). You can try this out. To curb mal-nutrition, it is distributed in countries like Ghana, Nigeria and other african countries as a nutritional supplement. They call it as the miracle tree of life. Its a cheap and a sustainable source of nutrition for the poor people. It has 7 times the Vitamin C in oranges, 4 times calcium in milk, 2 times protein in milk, 4 times Vitamin A in carrots and 3 times the potassium in bananas. Lets not forget the fiber.

This is one of my favorite ways to eat moringa leaves. I add eggs to moringa leaves and make a scramble. Its so tasty and goes well as one of the side dishes with rice. Here is how to do it.

Murungai Ilai or moringa leaves needs a little prep work. Pull the leaves from the stem and set aside in a bowl. There might be small tiny stems still attached to the leaves and that is perfectly fine. Do not bother too much. Remove the leaves from the stem and set aside.

Almost always, the moringa leaves have a lot of sand and fine dust in them. Wash and soak the leaves in water for 10 minutes. Gently remove the leaves from the top. While cleaning any greens, leaves, do not strain. The sand and the fine debris gets settled in the bottom of the vessel after soaking. Gently remove the greens from the top making sure not to disturb the sediment at the bottom. Set aside.

Heat gingely oil / sesame oil in a pan and add in the mustard seeds when the oil is hot. Let the mustard seeds splutter, add in the chopped onions. Fry for a couple of minutes until the onions are soft.

Coarsely crush black pepper and fennel seeds in a mortar and pestle.

Add it to the pan and saute for a minute.

Add in the cleaned leaves to the pan. Add in the salt.

Saute for five minutes on medium flame until the leaves are cooked and there is very less moisture left. The mixture should be almost dry.

Break the eggs into the pan and scramble the eggs. Do not cook for a lot of time. A couple of minutes is enough. You do not want the eggs to get too hard.

Murungai Keerai Muttai Poriyal is ready. Serve it with rice.

• 200 grams murungai ilai / moringa leaves
• 4 eggs
• 1 teaspoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 onions, finely chopped ( 1 cup chopped onions)
• 1 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon salt

1. Heat gingely oil / sesame oil in a pan and add in the mustard seeds when the oil is hot. Let the mustard seeds splutter, add in the chopped onions. Fry for a couple of minutes until the onions are soft.
2. Coarsely crush black pepper and fennel seeds in a mortar and pestle. Add it to the pan and saute for a minute.
3. Add in the cleaned moringa leaves to the pan. Add in the salt.
4. Saute for five minutes on medium flame until the leaves are cooked and there is very less moisture left.
5. Break the eggs into the pan and scramble the eggs.
6. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu