Nutritional Designer Paratha (2nd prize Winner at Shrawan Mahotsav, 2019 Vasai)

Ingredients :

·         Takla / Methi leaves (Steamed Spinach, optional)

·         Boiled Corn

·         Boiled Beat

·         Whole wheat flour - 1 1/2 Cup

·         Jowar (Great millet) – 1  1/2 cup

·         Bajra (Pearl millet) – 1  1/2 cup

·         Ragi (Finger millet) – 1  1/2 cup

·         Boiled Potato – 3 small

·         Coriander & Cumin powder

·         Turmeric powder

·         Chilli powder

·         Garam Masala Powder

·         Ginger Garlic paste

·         Salt

·         Ghee / Oil

Preparation Method

1) Dough 1 : Mix 1 ½ cup Jowar flour with 1 / 2 cup Whole wheat flour, boiled and grinded Corn, smashed Potato, Coriander & Cumin powder, Turmeric powder, Chilli powder, Garam Masala Powder and Salt and knead the dough well.

2) Dough 2 : Mix 1 cup Bajra flour with 1 1a/2 cup Whole wheat flour, Takla / Methi leaves (puree of spinach if desired), smashed Potato, Coriander & Cumin powder, Ginger Garlic paste, Turmeric powder, Green Chilli paste and Salt and knead the dough well.

3) Dough 3 : Mix 1 cup Ragi flour with 1 / 2 cup Whole wheat flour, boiled and grinded Beat puree, smashed Potato, Coriander & Cumin powder, Turmeric powder, Chilli powder, Garam Masala Powder and Salt and knead the dough well.

4) Keep all the 3 dough covered for 30 mins.

5) Divide all the 3 dough into equal lemon-sized balls. 

6) Take 1 Jowar dough ball and shape it in long cylindrical shape. Likewise shape the Bajra and Ragi dough separately. 

7) Now place all the 3 coloured long cylindrical shapes one behind the other and make a single round shape of it, all the 3 coloured dough should be tightly sticking to each other. Press the ball gently with your palm. 

8) Roll out paratha of this dough. 

9) Roast the Paratha on a tawa using ghee or oil on both the sides.  

Serve the tri-colour paratha hot.

Red Velvet Loni Dosa

Ingredients :

• 2 cups Rice
• 1 cup Urad Daal
• 1/4 cup thick Poha
• 3 cups sour Buttermilk
• 1/4 cup Loni (white butter)
• 1 small steamed Beetroot
• 5 to 7 Curry leaves
• 1/2 tablespoon Green chilli paste / fine chopped
• Salt as per taste
• Oil as required

Method :

1) To make the Dosa batter, wash rice and urad daal separately and soak them in ample of sour butter milk for min 6-7 hours. Drain the butter milk from rice and Urad daal (keep the buttler milk aside), grind rice and urad daal adding butter milk to it as needed, also rinse Poha once and grind it along with rice and urad daal. Grind to a smooth paste until smooth and bubbly batter. Now transfer the batter in a separate covered vessel and keep this vessel in a warm place.  Let this batter ferment for next 6-7 hours, add salt to the batter just before making Dosa.

2) In a mixer grinder, add the steamed and peeled beetroot, curry leaves and blend it without water into a paste. Take a sieve and squeeze beet juice and add it to Sponge Dosa Batter.

3) Add finely chopped green chillies to the batter and mix the batter gently.

4) Heat up a non stick tawa and sprinkle water to check its temperature. If there is a sizzle then its temperature is correct.

5) Grease the tawa with 2–3 drops of Oil, now pour in two ladles of batter on the tawa and spread it evenly in a circular shape to get a Dosa, turning the flame to low. Add oil across the edges and cover it with a lid.

6) Take Loni/White Butter and spread it on the Dosa generously. Let the butter smear on the Dosa. Flip it on other side to get it more crusty.

7) Serve Beetroot Loni Dosa with mixed vegetable Sambar and Coconut Chutney.