Raita dosa / uttappa

This is again an attempt at making use of leftover dosa atta.I had this dosa atta ( 10 days old ).I added last night's leftover raita ( cucumber,onions,tomatoes,green mirchi &  salt in curd) to the atta. I then made uttappas out of this batter

Ingredients : Left over dosa atta,1 bowl of raita ( leftover or fresh - 1 cucumber ,1 onion,1 tomatao ,1 hari mirch finely chopped -add 2tbsp curd & salt to taste),add 1/2 inch grated ginger ,add chopped curry leaves.2tbsp oil.

Method: Mix the dosa atta,raita,grated ginger & curry leaves nicely in a big bowl.Take a non stick tawa & heat it.Now spread  1 tbsp of the dosa batter on the tawa being heated.It won't spread easily as a sada dosa as it has veggies.It will be more like uttapa -thicker than dosa.Cover the dosa with a lid.After 1-2 minutes,remove lid apply  a little oil on uncooked side & reverse the dosa on tawa.After a minute or two ,take out dosa from tawa .Now you are ready to eat it with dry chutney powder & seasame ( til oil) or coconut chutney.Repeat same method for more uttappas.

Palak paratha

I make palak parathas so that my kid will eat palak in paratha form.

Palak is an excellent source of iron . Spinach or palak is also rich in manganese, magnesium, & vitamins like A, C, K & folic acid.

Ingredients: Half a bunch of palak leaves,1 cup  atta,1 tbsp besan, 3-4 tbsp oil,1 tsp lal mirch powder,1/2 tsp haldi,1/2 tsp powdered hing,1 tsp ajwain,1 tsp til( seasame seeds), 1/2 cup chaas  & salt to taste.

Method :Wash palak leaves thoroughly by soaking them in a large bowl of water for 10-15 minutes .Next drain the dirty water after removing the palak leaves on to a sieve. Pressure cook the plak leaves for 1 whistle. Let the cooker cool. Take out the cooked palak leaves & make a puree in the mixer .

Take atta , add all the lal mirchi powder,haldi, besan,ajwain,til,hing & mix .

Add the palak puree to  the atta spice mixture .Add little water or dahi or chaas if palak puree is insufficient to mke soft dough. Chaas or dahi is to give a tangy taste.

Now make lemon sized bowls of this mixed dough & roll into chapatis.Heat a tawa & put the chapati on that.Apply oil on the uncooked side.After the chapati changes color, turn it over & again apply oil on the side which is cooked.After the chapati becomes yellowish brown ,take it off from the tawa.

Repeat with other lemon sized balls & make remaining parathas.

Ajwain is to control flatulence & til provides calcium as also iron  . Besan to add protein content & make the parathas tastier ! Palak parathas can be served with dahi & achar.

This is another recipe for #livoenironchef entry for the Iron Chef contest on IndiBlogger.