Ragi Hudi Dose / Millet Flour Dosa

Ingredients:

1/2 cup White Rice

1 cup Millet flour / Ragi hudi

1/2 medium sized Cucumber / Southekai

2-3 tsp grated Coconut

12-15 Coriander leaves

2-3 Green Chillies

1 large Onion

Salt to taste

Oil/Ghee

Recipe:

Soak white rice in water for about 5-6 hrs. Wash the soaked rice 2-3 times and keep it aside.

Grind soaked rice into smooth paste by adding sufficient amount of water. Pour this ground rice to a vessel. Add millet flour and mix well by adding sufficient amount of water.(Consistency of the batter should be like that of milk)

Add finely chopped onion, coriander leaves and green chillies to the same vessel. Peel, grate the cucumber(Remove the seeds if it is ripen) and add it to the same vessel. Add grated coconut, salt to the same vessel and mix them well.

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below.

Add 1-2 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 3-4 mins in medium/low flame. Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 10-12 Ragi Hudi dosas.

Hurigadale Thenginakai Chutney

Ingredients:

1/4 cup grated Coconut

4 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

Salt to taste

1 Green Chilly

1/4 tsp Mustard seeds

10-12 Cumin seeds / Jeera

2 Curry leaves

1 tsp Oil

Recipe:

Put grated coconut, green chilly and dalia split in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with any kind of dosa / paddu.

Aloo Palya / Potato Subji

Ingredients:
3 medium sized Potatoes / Aloo
Pinch Of Turmeric powder
1/2 tsp Chilly Powder
Salt to taste
1 tsp grated Coconut
2-3 Curry leaves
1/2 tsp Black Gram seeds
1/4 tsp Mustard seeds
1-2 tsp Oil

Recipe:
Peel the potatoes and chop it into small pieces as shown in the picture below.

Put chopped potatoes in a thick bottomed vessel/pan. Add pinch of turmeric powder, chilly powder, salt, water and cook them well by covering a lid. Stir it once in every 2-3 mins. Once the water is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins.
Add blackgram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on palya. Mix well before serving. It goes well with rice.