Siri Dhanya(Millets) Dosa Type -1

Ingredients:
1/4 cup Baragu / Proso Millet
1/4 cup Araka / Kodo Millet
1/4 cup Sajje / Pearl Millet
1/4 cup Udalu / Barnyard Millet
1 cup White Rice
1/2 cup Bombay Rava
2 - 3 Green Chillies
Small piece of Banana Stem / Bale Dindu
2 medium sized Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1.5 cups grated Coconut
Ghee/Oil
Salt to taste

Recipe:

Soak the millets, rice in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 1/4 cups), ginger, green chillies, 6-7 strands of curry leaves, banana stem into smooth thick paste by adding required amount of water as shown in the picture below.

Put 1/4 cup of grated coconut, remaining curry leaves in a mixer and crush them as shown in the picture below. Chop coriander leaves, onion into small pieces as shown in the picture below.

Add bombay rava, sufficient amount of water and mix them well. Keep this aside for about 30 mins. Add the ground batter, add required amount of water and mix well. The consistency of the batter should be like that of Milk. Add these chopped ingredients, crushed ingredients to the batter and mix 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 2-3 mins in medium/low flame.

Serve hot along with any chutney or sambar. The ingredients mentioned above will serve around 20 dosas.

Batate Happala (Potato Papad)

Ingredients:
6 - 8 medium sized potatoes
2 cups White Rice (Preferred: Sona Masuri)
1.5 - 2 tsp Sesame seeds
1 - 2 tsp Chilly powder
Salt to taste
Big pinch of Asafoetida
Oil

Recipe:
Pressure cook the potatoes by adding sufficient amount of water. (3 whistles) Once the pressure goes off, remove the skin and keep it aside.

Grate and grind it in a mixer without adding any water as shown in the picture below.

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Put around 10 cups of water(The consistency of the batter should be like that of Milk), add sesame seeds, chilly powder, asafoetida, salt and mix them well.

Heat this mixture, keep stirring the mixture until it is cooked.

Add the ground potato and mix them well.

Cook this in low flame for about 5-10 mins. Keep it aside and allow it to cool to room temperature.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 70 Happalas.