Do you buy fresh brown coconut? Do you know how to pick good one ? Here’s the trick I use . Take coconut close to ear and shake it. If you hear plenty of water inside , it will be good. Try few and you will know the difference. I drink the water even though I don’t like it. Make fresh chutney with coriander and freeze rest of the coconut pieces. They store well and I take out few every time I am making chutney. Just soak in water for some time and it will soften up.
I have been making this buckwheat dosas and really liking it. I should actually call it buckwheat flavored dosa. I add big spoonful of buckwheat flour after grinding my regular brown rice dosa batter. It gives nice taste to dosa which am loving right now.
I might try more things with coconut. I have never made coconut milk or yogurt.
In India, coconut is offered to good and on some auspicious occasion , coconut is broken and everyone gets a piece of it. If it’s good to offer god then got to be good for us too. Isn’t it?
Enjoy Coconut !
Yes yes am on moringo band vegan. I had bought huge bunch and so trying out different recipes. I also bought seeds from amazon so I will even plant them. Again recipe is from vahrevah and it’s very simple. I made some changes. Here’s what I did.
- Soak brown rice with tuvar dal and Chana dal adding few whole red chilies. I used same quantity of rice and 2 dals. You should be able to use any dal you like. I soaked for 3-4 hrs.
- Before blending, add few curry leaves and I added few small pieces of coconuts. Blend everything with little water. Keep it thick and coarse.
- Add salt , little hing and lots of chopped moringa leaves.
- Now cook on tava. First time cover with lid and second time cook uncovered. It takes time to cook.
- Enjoy with chutney and sambhar. I had with y’day’s left over moringa dal.
- You can make batter previous night and make in the morning for breakfast to eat with chutney.
- I think you should be able to make methi puda replacing methi with moringo.
- Moringo/drumstick leaves are very nutritious if you don’t know yet.
Here’s the link:
Made Ragi dosa from the same batter of Ragi Idli I posted earlier today and they turned out pretty good. When you make something new like this Ragi Idli , Dosa don’t compare with rice Idli, Dosa. Ragi Idli , Dosa will taste different. Comparison is what get us in trouble many times . Everyone and everything is unique and don’t try to be like something else or someone else . Find your uniqness and see how life unfolds.
Made sambhar with drumstick and radish. Then at the end added some cauliflower florets and it made fiber rich , filling sambhar.
Enjoy Ragi Idli, Dosa !
If you are regular readers of this space then you know I like to take a break from wheat and rice which is so heavily used in Indian cooking . That doesn’t mean use all purpose flour or other wheat and rice products . Recently I purchased kuttu or Buckwheat flour. Never had it before but it seems some places in India uses it during navratri.
I made roti one day just the way we make wheat roti. You can roll it and not as hard as amaranth/rajgira. But you will have to keep little thick. Oh and it’s gluten free if you are trying to go gluten free.
I liked Nepali way of making it. Had no clue Nepal use Buckwheat to make roti and Buckwheat is grown there in cold climate. And it’s warming , heating in nature so it’s good to eat in cold winter here too.
Roti is so easy to make it. Mix Buckwheat flour with water while stirring continuously. Should be like pancake batter. Heat non stick pan, spread a little oil and pour batter. Turn your skillet around so that batter spread. You won’t be able to spread with spoon. Cook both side.
You can add some spices , cilantro if you like in batter. Eat with some nice spicy curry.
What does it taste like? It taste like Buckwheat. Don’t try to compare and save yourself from some troubles. Anything new we need to try at least 4-5 times before we start liking it.
If you never had Buckwheat before , try it out at least as an experiment. May be it will lead you to Nepal travel. Now that sounds exciting, isn’t it?
Had this dosa at my friend’s place who is from south India and i really liked it. I had never seen this kind of dosa before so I took a picture and got recipe from her. Basically it’s mix of rice and different dals. Here’s my version with the picture:oops I already took a bite .
- Soak rice and mix dals together for few 5-6 hrs. Ratio is half rice and half mix dals. I used brown rice and mix of mung , Chana and Tuver dal. I added more of mung dal than other 2 dals. You can use any mix of dals you like but every combo will taste different.
- Grind mixture and keep it little thicker than dosa . This dosa needs to spread little thicker. Add salt.
- Keep finely chopped red onion ,shredded carrots , chopped green chilies handy.
- Heat tava, spread batter and then sprinkle veggies.
- Let it cook well and then carefully turn.
- To remove from tava, take a plate and cover tava with plate and then quickly invert. Be careful.
- Fold like dosa and server with peanut chutney.
- If you want to put cheese, do at the end. I did 1 with cheese and it tasted good though am not much into cheese.
PS: I deleted fb page just lunch ideas but fb will delete after 14 days.