Navaratna Onion Uttappam | Multi Grain Crepe with Onions ~ 101 Dosa Varieties | Diabetes Diet Food | Step By Step Recipe

I was thinking I should make it a habit to post Diabetes Diet regularly yet I go back not doing it. Still Athamma makes sure she plans for something herself. One of the main course we think about is breakfast as I always feel that is one meal that really boasts us through the day.

We tried out this tasty dosa with Navaratna meaning 9 different grains, though some were not in grain form. Being a Diabetes diet, it ought to cater lot more with the fiber, protein and other essential minerals plus have a low glycemic index. You can check the Glycemic Index of Different Foods that normally are used in our dishes.

For another version of dosas with multi lentils, check out Kadambam Dosa

Today is the last day for the Blogging Marathon Group 2, it was fun having so many bloggers joining me in this run.

Soak all the grains for nearly 12 hours.

Grind to a smooth paste and let it rest for 30 mins before making the dosa.

Heat a tawa and spread out as you regularly do for dosa

Top the Uttappam with finely chopped onions, coriander leaves

Once it gets cooked, flip over the other side, simmer till the onions are browned.

Navaratna Onion Uttappam.

Ingredients Needed

Soaking Time : 12+ hrs
Fermentation time : 30 mins
Preparation time for each : 5 mins

Chickpea / Kabuli Channa - 50 gms
Raw Peanut / Ground nuts - 50 gms
Urad dal - 50 gms
Dried Soya beans - 50 gms
Black eyed beans - 50 gms
Black Chickpea / Black Channa - 50 gms
Whole Moong Dal / Pesulu - 50 gms
Bansi Rava - 50 gms
Rice / Rice flour- 50 gms

Green chilis - 2 long
Ginger - 2"

For topping
Onions, finely chopped - 1 medium
Cumin Seeds - 1/2 tsp
Coriander leaves - 2 tbsp

Method to prepare:

Wash and soak all grains together for over 12 hrs. Change the water if required in between. Grind to a smooth batter along with green chillies, ginger.

Allow it to rest for 30 mins.

Note: The amount of rice used is not more than what is prescribed for a diabetic. But if you want to avoid it completely, you can do so. The dosas/uttappams will turn out still soft and not very crispy. If you want to serve others at home a crispy one, add Rice flour instead of whole grains once you have the ground batter.

Heat a tawa, grease well and spread out the uttappam as you would regularly do. Top it with onions, cumin seeds and coriander leaves. Cook for couple of mins, then flip over the other side.

simmer to low and continue cooking till the onions are browned.

Serve with chutney of choice.

This is joining Supriya who is having a month long celebration of Dosa.


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,  
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Kanchipuram Dosa ~ 101 Dosa Varieties

Kanchipuram Idlis are my favorite, especially since Amma makes a special Kanchipuram Idli Podi for it. The spice powder that gets prepared for Kanchipuram Idlis are different from the regular podi she makes and that makes it all the more interesting one to make. When I had made this idli for Hubby dear the first time, he was so much taken in by that dish. Though the preparation time is no less than the usual idlis, it still made lot of difference to his liking as he normally doesn't like the plain, bland idlis he says. Though I can eat idlis all three times a day.

When I was discussing with Amma that I haven't taken up my 101 Dosa Varieties, she suggested this Kanchipuram dosa. I knew right away that this was another delicious version. I have no clue if this is a part of the Kanchipuram town or why this has that name. All I know is, we liked this a lot and Konda especially who doesn't like anything in her dosa, actually wanted those other items removed and given to her. She is still not got into the habit of eating onions or other ingredients added to Dosa batter.

Today is the final day for the Group 1 bloggers doing the Blogging Marathon. It has been another fantastic round. I will be doing another post to join the Group 2. I hope you all enjoyed as much as we did.

Kachipuram Dosa

Raw rice - 200 gms
Par Boiled Rice - 200 gms
Urad dal - 100 gms
Methi / Fenugreek Seeds  - - 1 tsp
Curds / Yogurt - 100 gms

Seasoning

This is done after it is fermented

Whole Peppercorns, broken into half. - 1 tsp
Mustard Seeds - 1/2 tsp
Bengal Gram - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry leaves few leaves

Added as such

Onions - 1 medium
Green Chilies - 1 long


Method to prepare:

The batter
Wash and soak the rice along with methi for 2 - 3 hr, grind as you would do with the regular dosas

Once the batter is ground, mix in the curds to the batter and ferment overnight.

The Seasoning

Heat oil, saute all the whole spices, add to the batter. Add finely chopped onions and Green chilies as such

Heat a tawa, grease with oil. Spread out one ladle ful of batter as the regular dosa, Simmer, cover with a lid and don't flip over.

Serve with Chutney and Sambar

Kanchipuram Idlis

Kanchipuram Idli Podi

Check out 101 Dosa Varieties

The dosas are very soft and has a wonderful taste with the sour coming from the curds.

This is joining Supriya who is having a month long celebration of Dosa.


Check out the bloggers doing the Marathon along with me..
Group 1  
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika,
For On Going Events: Gayathri Kumar, Usha  
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind  and me
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,  
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Onion Podi Dosa, Karam Dosa ~ 101 Dosa Varieties!

It was a late afternoon in the summer of 98, when I was studying a course in computer. Along with my two friends we decided to eat at the neighboring hotel. Tiffin are quite common at all times but eating out was not so common then. I used to get my regular 100 Rs as pocket money. Amma has been giving me since I started college. Not that I spent much other than the petrol for the two wheeler.

Having decided to eat, I was apprehensive if parents would object to me eating out. We were never encouraged to eat out and we never even thought of doing something without their knowledge. But are there times as first always right. I think it was one of those firsts. Of course until much later, I never confessed to having indulged in a sinful feast on dosas back from institute.

I have always been fond of dosas, be at home or outside. So it was natural that I order a Dosa variety. Browsing through the menu card, my eyes kept going back to the Podi Dosa on the menu. Being so crazy of the podi that Amma makes and dosas in general, I was at lost imaging how yummy it was going to be. Believe me, the dosa that came finally to my table, kept to its fantasy!

It was beyond words can express my joy I felt devouring every bit of that dosa and couldn't get it out of my system for a long time. Imagine my misery, enjoying something so delicious, yet unable to share that joy with Amma as it was an illicit dealing..:)

Share I did, many years later. Still Amma was candid enough to ask where I had that. I had to gulp the details and just tell her how it was made. The long lost happiness finally came in when I was able to recreate the magic at home. Of course for all the flowing adulation I am bestowing on this, it is natural this type is a common fare at most homes, still it was something that had caught my attention. And if even after nearly a decade and half, if the mind feels the satiation, I am sure it was very delectable.
 

The trick lies on browning the onions to the right colour and then spreading the podi over it

I must say this most surely falls under the Bachelor feast as it is something one can do within minutes, provided if one can assemble the required ingredients in short time.

There is no ingredient at all.
 

Get yourself a bowl of Dosa batter.
Your dose of podi or Gun powder as it is called at our place
Finely chopped onions.
A dollop of ghee/Clarified butter

Heat a dosa pan, spread a ladle of batter as you regularly do, sprinkle chopped onions. Sprinkle oil on the sides
Once done, flip on the other side, allow it to cook. Simmer for couple of mins for the onions to get browned.
Flip it back to the original side. Sprinkle the podi/ spiced powder over the dosa, pour the ghee over it (the ghee should be hot for it to spread evenly)

Transfer and just eat!

Wasn't that quick? Believe me it is surely heaven on a plate!

Next one on the plate is a simple Karam Dosa, which is same as the Erra Karam Masala Dosa but even simpler!

Chop Onions finely, mix in Red Chili powder, salt to taste. Mix well

Pour of ladleful of Dosa Batter, spinkle a spoon of this Onion, Chili mix over the top. 

Flip onto the top side down for it to get cooked. Once done turn it back again.

This is different from the Erra Karam Dosa as that was ground, while this is even more quick!

Hope you enjoyed these simple yet very satisfying Dosa varieties!