Barley Dosa And Flax seed Garlic Chutney ( Thin Barley Crepes With Flax Seed Garlic Dry Chutney )

After enjoying all the Diwali treats I am sure everyone would be craving simple meal. This is one such recipe, the dosa does not require long fermentation time and tastes really fantastic. I have recently started using barley and am loving it. Now I use barley to make my dosas, khichdis, rotis etc. 

This flax seed chutney is perfect accompaniment with any kind of idli, dosa even parathas. I find it difficult to control myself and am always digging the chutney with a spoon..it's that addictive. 

The chutney recipe is from Sangeeta Khanna's blog healthfood desivideshi . Try this for once and you will always end up in making this. My love for gun powder chutney (molha podi) has vanished and this flax chutney has taken its place.Thank you Sangeeta for making me eat and most importantly like these new flavors which I never dared before to try. 

Barley Dosa ( Barley Crepes )

Ingredients :

Pearl Barley - 2 Cups

Brown Rice - 1/4 Cup

Urad Dal ( Whole Black Gram ) - 1/2 Cup

Fenugreek Seeds - 1 1/2 tsp

Salt- To Taste

Procedure : 

Soak pearl barley and brown rice in water together for minimum 7-8 hours. I normally soak them in the early morning. Also in another bowl soak urad dal and fenugreek seeds together in water. I soak the dal and fenugreek at the same time when I soak barley but I keep the soaked dal in refrigerator. 

Before grinding wash the soaked ingredients well for 2-3 times. In mixer or grinder add the washed urad dal, fenugreek first. Add cold water little by little and grind into smooth paste. Then transfer this paste into a bowl. Now add the washed barley and brown rice in the mixer and grind into smooth paste with the help of water. If the barley has not been soaked for enough time, it will not grind smooth. So always remember to soak barely for atleast 7-8 hours.

Now transfer this ground barley and rice paste into the same bowl as the urad dal paste. The batter should of medium flowing consistency, neither too thin nor thick. Add in required amount of salt mix well and close the lid of the bowl and keep it for fermentation for around 3-4 hours. 

After this the batter is ready to be made into thin crepes. Heat an iron or non stick skillet. Pour a ladle full of batter and spread it in circular motion to the desired thickness. And add in few drops of oil if required and let the dosa turn light brown before flipping it over. Cook it for a minute and remove from the skillet. Store the remaining batter in a closed bowl in the refrigerator. Use whenever required. The batter stays good for 3-4 days. 

If the batter remains out for long time then it turns sour quickly so always remember not to ferment it for long.

Serve this with any chutney or sambaar. 

Another close look at the crispy dosa.

Flax Seed Garlic Dry Chutney 

Ingredients:

Flax seed - 1/2 Cup

Grated Dry Coconut or Dessicated Coconut - 1/2 Cup

Sesame Seeds ( Toasted ) - 1/2 Cup

Garlic Pods Peeled - Around 20 or 1/2 Cup ( Chopped )

Tamarind - Lemon Sized Ball ( Chop into small pieces )

Dry Red Chilli - 10 ( Break into small pieces )

Sesame Oil - 2 tbsp

Salt - To Tate

Procedure :

In a heavy bottomed pan or kadhai heat the oil and add in garlic, chillies and tamarind . Fry these on a low heat till the garlic gets browned and mixture gets dehydrated. Switch off the gas and let the mixture cool. 

Now powder this mixture with other things in a coffee grinder or mixie. 

Keep this chutney in an airtight container and use as and when required. Normally I keep this in my refrigerator. My whole family loves this chutney and so it vanishes quickly. 

Sending this to Cooking With Seeds - Barley event started by Priya and hosted by Roshni

Green Mango and Mint Chutney

Green mango and mint chutney or आम पुदीना चटनी as we call it is another special chutney made by my mom..this chutney is very tangy and sweet also.. perfect as a sandwich spread or with parathas or even for dahi vada topping this chutney adds so much of flavour to any thing. This chutney has found a special place in my kitchen and is a regular..I usually make a bottle full of it and store it in the refrigerator to be used for 3-4 days.

Ingredients:

Raw Mango- 1/2 of a big mango cut in big chunks ( add more or less according to the tanginess of the mango)

Fresh Mint Leaves- 1 cup

Green Chillies- 2 or more depending on your taste buds

Sugar- 1 tsp

Black Salt- 1/4 tsp

Salt- According to taste

Procedure:

Put all the ingredients together in mixie jar and grind to a fine consistency. Add water if required.

Sending this to PJ's Herbs and Flowers in My Platter- Mint event.

Ayeesha's Any One Can Cook Series- 17

Priya and Aipi's Bookmarked Event- Every Tuesday

Minty Pesarattu with Ginger Chutney

I love pesarattu ... crispy and thin moong daal dosas. Pesarattu is very light on the stomach and is an ideal breakfast recipe. I twisted this traditional Andhra recipe by adding mint leaves. Serve this with ginger and jaggery chutney for a tongue tickling experience.

For the Pesarattu-

Ingredients:

Whole green moong daal - 1 cup

Mint leaves - 1/4 cup (finely chopped)

Ginger - 1 inch piece

Green chillies - 3 to 4 (can add even more but 3 was enough for us)

Salt - to taste

Water to grind.

Oil - to make dosa

Procedure:

• Wash and soak the daal for at least 4-5 hrs. After that drain and rinse with water and keep aside.
• Grind daal , mint leaves, ginger and chillies together by adding water little by little. Don't make the batter very thin.
• Mix in salt and make thin and crisp dosas using little oil.

For the ginger and jaggery chutney -

Ingredients:

Ginger - 2 tbsp ( finely chopped)

Dry red chillies- 3 nos.

Urad daal - 1 tbsp

Jaggery- 1 tbsp (powdered)

Tamarind- little

Oil - 2 tsp

Salt - to taste

Procedure:

• Heat oil and add urad daal, once it turns light golden add the chillies and saute for a minute.
• Then add in chopped ginger pieces and fry for 5 minutes. Remove from heat.
• After this mixture cools, grind in the mixie along with jaggery, tamarind and salt.

Serve this chutney with crispy pesarattu's.

Sending this to-

Susan's MLLA event hosted by Priya of mharorajasthan.

Any One Can Cook: Series 9 started by taste of pearl city.

Spiral Cone Chaat

Last time i went to this wonderful home decorating store and saw those cream horn cones and picked them. It came in a package of 4 cones. How beautifuly these stores arrange their goodies and we fall in their trap leaving our poor husbands worried about their credit cards.
Initially i wanted to bake some puff pastry cones and stuff them with some fruits and cream but that was not what was suppose to happen...
I saw this recipe in masterchef india and thats how these chaat cones were created.
The chutneys and the cones can be made in advance.

For the cones-

Maida : 1 Cup ( I got 6 cones)

Ghee : 1 Tblsp

Salt to taste

Oil to fry the cones

Warm the ghee and add to maida. Put the salt and knead with water to make a semi stiff dough. Divide the dough in 3 parts. Take one part of the dough and with the help of little maida roll it thin like roti, don't use lot of maida for dusting. After rolling cut thin long strips. Then take the cream horns and start rolling each strip like a coil , after one strip is rolled seal it with water and then take another strip and start rolling from where the previous strip ended ... keep rolling as many strips as required till the entire horn is covered , seal the edges of the strips with water so that the cones doesn't open up when frying.

Heat oil in a kadhai and deep fry in medium heat till golden brown. Drain and keep on absorbent paper. Repeat with the remaining 2 parts of dough.

After the cones cool little , gently pull out the cream horns so that the cones don't break. This process has to be done very patiently else you will end up with broken cones. One of mine broke so i mixed that with the chaat filling.

For the date and tamarind chutney ( खजूर और इमली की चटनी) :

Dates : About 12-13 dates deseeded and chopped

Tamarind pulp : 1/2 cup

Sugar or jaggery : 1/2 cup ( I used sugar)

Chilli powder, Black salt, Roasted cumin seeds powder, Dry ginger powder, Black pepper powder : According to your taste buds

In a kadhai add the tamarind pulp and 1/2 cup water and let it boil then add the chopped dates, sugar or jaggery and the spices. Let the mixture boil till it thickens then strain the mixture to get the chutney.

For the green chutney ( हरी धनिया और पुदीने की चटनी ) :

Coriander leaves : 1 bunch

Mint leaves : 1bunch

Green chillies : 2 -3 ( Can add more according to your taste)

Ginger : Small piece

Cumin seeds : 1/2 tsp

Salt to taste

Juice of 1/2 lemon

Grind all of the above together into a smooth paste adding little water.

For the chat filling :

Boiled and mashed potatoes

Boiled chick peas

Boiled sweet corn( I used frozen)

Chopped onions

Chopped tomatoes

Chaat masala

Chaat can be made in many ways , so you are free to choose your filling and their quantities.

Mix all the ingredients.

Assembling:

Take a cone put some tamarind chutney first then fill the prepared filling, top with whipped curd, both the chutneys, sev and garnish with chopped coriander and mint leaves and serve. This should be consumed immediately else it will turn soggy.