Brown Rice roti
Ingredients
| Brown Rice flour | 2 cups (makes 4 rotis) |
| Onions | 1 small finely chopped |
| Carrot | 1 grated |
| Coriander leaves | Handful chopped |
| Green chilli | 1 (can substitute with chilli powder) |
| Ginger cut pieces | 1 tsp |
| Oil | 2 tbsp |
| Salt | To taste |
| Water | 1 cup or according to required consistency |
Procedure
(To make flour out of brown rice, first wash the rice, drain and leave it aside for 30 – 45 min. Grind it in mixer grinder and sieve to get the flour). At first take water in a vessel and bring it to boiling stage (using boiling water makes dough smooth to pat on and also makes rotis soft to eat). Meanwhile mix rice flour with chopped and grated veggies and add salt. Add boiling water, mix well using a spoon until dough comes together. Add 1-2 tsp of oil and knead a little more. Keep covered for 10 mins. Make balls with the dough and pat evenly. Now transfer onto hot tava. Leave it for a minute, turn other side. Add ½ tsp oil and leave for 30 sec or so. Now it’s ready to eat. Serve with fresh coconut chutney.
RAGI DOSA
Ingredients
| Ragi flour | 1 cup |
| Raw rice | 1 cup |
| Urad dal | ½ cup |
| Salt | 1 tsp |
Procedure
Soak rice and urad dal separately in water for 2- 3 hours. Grind the urad dal and rice to a very smooth paste. Mix water to the ragi flour to make a thick batter and mix it to the dal and rice batter. Add salt and mix well. Keep the batter aside for 3-5 hours. Make dosas with the batter and serve with coconut chutney and sambhar.
BAJRA UPMA
Ingredients
| Bajra dahlia | 1 cup |
| Onions | 1 small finely chopped |
| Coriander leaves | Handful chopped |
| Green chilli | 2-3 |
| Ginger cut pieces | 1 tsp |
| Oil | 2 tbsp |
| Salt | To taste |
| Mustard seeds | 1 tsp |
| Urad dal | 1 tsp |
| Chana Dal | 2 tsp |
| Water | 2 cups |
Procedure
Heat the pan with one tsp of oil and roast the bajra dahlia till it slightly browns. Keep it aside for cooling. Heat the pan with the remaining oil and add mustard seeds, urad dal, chana dal. When the dal turns golden, add the chillies, cut ginger and cut onions and sauté. Add to it 2 cups of water and salt and let it boil. Add the roasted dahlia and mix well. Add coriander leaves Reduce the flame and keep the pan covered. Open after 10 min and mix the contents well. Close the fire and keep the contents covered for another 10 min. Your Nutritious Bajra upma is ready. It tastes great with Sambhar and Chutney.
