Godhuma Dosai – Wheat flour crepes/pancakes with green chillies and ginger

Background:

Days when I have had enough of quick and easy upmas and pongals, I turn to this favorite. Easy enough to whip up and a novel change from the rice based dishes, K and I love it with a side of peanut chutney

Stuff you will need:

Wheat flour – 2 cups
Rice flour – 1 cup
Salt – 1-1/4 tsp
Asafoetida – 1 tsp
Buttermilk – 3/4 cup
Cumin seeds – 2 tsp
Black pepper – 2 tsp – broken into halves
Water – 6 cups
Green chillies – 1 – chopped
Ginger – 1/2 inch cube – chopped
Oil to shallow fry

How to make it?

Mix all ingredients and blend well with a hand blender. Let it sit for 30 minutes. On a flat tava or pan spread a few drops of oil and then ladle out two scoops of the batter in a random fashion. The batter being watery will form unusual patterns. DO NOT try spreading like you would do a dosai. Add drops of oil along the sides and cook on medium high heat till edges brown and the surface looks cooked. Turn over using a flat spatula and let cook for a couple of minutes before transferring to a plate.

Serve hot with chutney

Makes 15 crepes

Special Notes:

Curry leaves are optional. Experiment with Wheat flour/Rice Flour proportion to make dosais softer or crispier. Rice flour makes it crispy while Wheat Flour makes it softer.  To make peanut chutney roast peanuts and grind with salt, a pea sized bit of tamarind,2 read chillies and some water.

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Rava upma – cream of wheat seasoned with mustard seeds and curry leaves

Background:

This is a staple in our home. If we are very hungry and really need to eat NOW, I make this. If we have plenty of guests at home and not all of them enjoy cereal or bread, I make this. It is versatile and most important quick.

Stuff you will need:

1 cup rava
2 green chillies – slit
Curry leaves – 1 sprig, washed and cut
Ginger – 1/2 cube shredded
Asafoetida – 1 pinch
Salt to taste
Mustard – 1 tsp
Urad dhal – 1 tsp
Bengal Gram dhal – 1 tsp
Cashews – 4-5 split, broken and roasted in ghee – (Optional)
Ghee/Oil – 2 tbsps
Lemon juice – 2 tsp

How to make it?

Roast rava in 1 tsp ghee till reddish brown. Set aside. Heat remaining ghee or mix of oil and ghee in a pan. Add mustard and when it pops add urad dhal and bengal gram dhal. Add asafoetida, curry leaves, green chillies and ginger. Saute. Add 2.5 cups of water and cover till it comes to a rolling boil. Add salt to taste and slowly add roasted rava in a circular motion stirring all the while so it does not form lumps. Lower heat to medium and cover and cook for 2 – 3 minutes. Spoon in a tsp of ghee and 2 tsp lemon juice. Mix in and turn off heat. Serve hot with chutney or eat as is

Garnish with cashews if using.

Serves two

Special Notes:

Vegetables like onion, carrot, potato, green peas may be added and sauteed with the seasoning before adding water to make kichidi.

Cracked wheat (Dalia) upma – Wholesome and healthy

Background:

Broken wheat or cracked wheat has long been touted as a better grain for people with metabolism issues. Because it is a whole grain and has fiber, it is digested slowly and creates a fuller feeling when compared to an equivalent serving of rice or other carbs that get broken down faster.

So, given my slow metabolism I often use this as a substitute for rice or cream of wheat. I make upma out of it or just use it in place of rice.

Stuff you will need:

Broken wheat – 1 cup
Green Chillies – 3 slit
Ginger 1 inch cube – shredded
Curry leaves – a handful, minced
Black pepper – crushed 1 tsp
Cumin seeds – 2 tsp
Asafoetida – 1 pinch
Mustard seeds – 2 tsp
Urad dhal – 2 tsp
Bengal gram dhal – 2 tsp
Ghee – 2 tsp
Oil – 3 tsp
Salt to taste
1/2 lime – to squeeze at the very end

How to make it?

Roast broken wheat in ghee till it smells good.  Set aside. In a covered pan/small pressure cooker heat oil and add mustard seeds. When it pops, add bengal gram dhal, urad dhal, asafoetida, cumin seeds, ginger, green chillies and curry leaves. Stir till ginger looks fried. Add 2.5 – 2.75 cups of water (depending on the size of the broken wheat. If size is large go for 2.75 – 3 cups else 2.5 cups). Add salt and cover till the water comes to a rolling boil. Now slowly add the roasted broken wheat and stir it in without lumps. Cover/Pressure cook till cooked well.

Fluff up and garnish with squeezed lime if liked tart. This step is optional.

Serve with coconut coriander chutney, rasam or pickle.

Serves two

Special Notes:

The texture and flavor of this upma is similar to rice upma just that it is healthier. Feel free to innovate and add vegetables if inclined. For better flavor, add half a tsp of ghee when the water is boiling and before adding the roasted wheat.