Multi Legume Savory Pancake(Dosai) with Sesame Seeds

Know what you Eat - Breakfast is such an important part of the every day meal and  make sure it is high

in protein to give all the energy to get you going throughout the day. Legumes are so rich in fiber they

give you sense of fullness for a longer time.  Legumes are a valuable part of a healthy diet, because they

are low in fat, do not contain cholesterol, and have a significant amount  of fiber, and are low in sugar and

fat. This is such a wholesome and nutritious pancake, which is  packed with different legumes and the

calcium from sesame seeds. The darker the color of the sesame seed the better nutrition profile it is.

Very suitable for kids, adults and even for people with diabetes and gluten free diet.

If you have a picky child at home, surely the Mom has to be creative to whack the brain and come up

with nutritious dishes. Each and every child is different, some like all colorful dishes some might not

eat slight brown or green ones, that’s why i had to peel the peanuts, had to go for white sesame seeds

instead of black and not include the curry leaves  and cilantro, even though i love them and they give

such a flavor and taste to any dish. You can also add chopped veggies, greens etc to make it even

more nutritious.



Preparation Time – 30 Minutes

Cooking Time – 30 Minutes

Serves - 6



Ingredients



Peanuts – 1/2 cup

Split Moong Dal/Mung Bean – 1/2 cup

Split Channa Dal(Split Chick Pea) – 1/2 cup

Whole Urad Dal( white lentil) – 1/2 cup

Green Chili – 2 or to taste

Ginger – 1 inch piece

Salt – 1 1/2 tsp or to taste

Asafoetida – 1 small piece or 1/4 tsp powder

Curry leaves – handful (optional)

Onion – 2 medium sized

Cilantro – chopped 2 tbsp(optional)

Sesame seeds – 4 Tbsp

Oil – 2-3 Tbsp



Method



1) Except the peanuts, rinse and soak the other three legumes together and  soak the

peanut separately overnight.

2) Take handful of peanuts in your hand and roll between your palms so the peanut peel will come out

or if you don’t mind the color of the peel go to step 3 without peeling.

3) Drain all the water from the legumes, add salt, ginger, green chili, asafoetida, curry leaves(add this

only if there are no issue of food color) and grind to fine paste(batter) adding water as needed

at time.

4) Chop the onion into small pieces and mix with batter and add water as needed to get the

consistency little thinner than pancake.

5) Refrigerate and use this batter as needed.

6) When preparing add the chopped cilantro to the batter, heat a griddle(iron and not nonstick

for additional health benefits).  Take a ladle full of batter and spread into a thin circle shape

and take a 1 to 2 tsp of white sesame seeds and  spread on top of the batter and pour a tsp

of oil around the batter.

7) Once one side of the dosai/pancake is well cooked and the batter color has changed on the top

flip it and let the other side get cooked.

8) Remove from the griddle and serve hot with chutney or sambar of your choice. I served

it with Tomato Thokku(Tangy & Spicy Tomato Pickle) and i will post the recipe later.



Notes – If you have the batter ready, it will take a maximum of 30 minutes to make a full breakfast

for 6 people. So even on a time crunchy day, you don’t have to compromise on the your health, but

just prepare this in a jiffy and enjoy.

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Mung Bean/Moong Dal Halwa for ICC – Aspartame Free /Sugar Free & Low Cal

This year for past few weeks starting (from the last week of December) there are too many parties and eating out.  With the ICC challenge to be posted for the 15th, i thought of trying out this delicious Indian sweet with Xylitol for Bhogi. I had to combine both the recipes from Srivalli as using xylitol will give a dry texture to the end product so added 1/4 cup milk. Xylitol is a natural sweetener manufactured from the Birch tree bark, which is vegan looks like sugar and has only 1/3 calories as sugar and the best of all doesn’t cause cavities like refined sugar. Xylitol and Stevia another herb are the kind of natural sweetner available in the market, do more research and check out for yourself .

If you are going to use Natura, Equal etc which are artificial sweeteners, the white sugar is way better than these dangerous chemicals. So don't use them. The artificial sweetener contain a dangerous chemical called aspartame about which i will post later.



Ingredients



Split Yellow Moong Dal(Mung Bean) – 1 cup

Ghee (clarified butter) – 1/2 cup + 1 tbsp

Khoa/Mawa(Thickened unsweetened milk ) – 1/2 cup

Xylitol – 3/4 cup Milk – 1/4 cup

Saffron – few strands

 Toasted nuts – 1 tbsp for garnishing



Method



1) Soak Moong Dal overnight in water.



2) Next day rinse the mung dal few times with enough water.



3) Drain the water completely from the mung bean and grind this into a fine paste using as little water as possible.



4) Heat the milk add xylitol, saffron and once the xylitol dissolves, add the khoa and keep this paste ready.



5) Heat 1/4 cup of the ghee(1/2 the quantity) once it is hot and melted, simmer the stove into minimum and add the grind mung bean paste little by little stirring continuously with a egg beater as this part is very tricky because the mung bean will stick to the bottom of the vessel if not taken care. Add the remaining 1/4 cup of ghee and keep stirring till the mung bean gets cooked and the color of the bean paste changes color to slight brown.



6) Now add the khoa paste to the bean mixture and stir till everything combines and well cooked and the halwa starts leaving the side.



 7) Switch off and a tsp of ghee, toasted nuts and serve warm.

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Badam-Carrot-Moong-Pumpkin Kheer

Nutritional Info - Pumpkin is rich in potassium a nutrient that helps maintain blood pressure and kidney function.

Cooking Time - 20 min

Preparation Time - 2o min

Serves - 4

Ingredients

Carrot - 3 (big ones)

Pumpkin chopped – half the quantity of the chopped carrot pieces

Badam/Almonds – handful

Moong – handful

Saffron – pinch

Elaichi powder – pinch

Jaggery – ½ cup

Milk(Boiled and cooled) – ½ cup

Ghee – ½ tsp

Broken cashew – 1 tsp

Water

Method of Preparation

1) Place moong, almonds in a vessel and pour little bit of water just to cover these two. On top of moong and almonds place the carrot and pumpkin pieces, pinch of saffron and pressure cook for 3 whistles.

2) Switch off and once it is cooled transfer it to a blender and blend them into a puree adding little bit of water.

3) Pour the puree in a vessel along with water to the desired consistency, jaggery powder and elaichi powder and simmer them till the jaggery is thoroughly combined.

4) Switch off and pour the boiled and cooled milk.

5) Chill and before serving garnish with ghee roasted cashew and serve.

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