[Ekadesi] Buckwheat Dosa

I heard so much about buckwheat dosa and happened to taste it in our cousin’s place. It tasted more like wheat dosa. I decided to try it on an Ekadasi day and bought a pack of whole buckwheat long back. But I did not try it as I was not sure about the recipe. Two weeks back I gathered all the courage to try it out when Prabu sadly said ‘Oh! Quinoa again for dinner?’. Gosh! I am getting mad on thinking over new dishes everyday ;) For my surprise dosa turned out very tasty and Prabu loved it. I am going to make it for dinner on upcoming Ekadasi days till Prabu gets bored of it :D

I am sure we can make this on a normal day too. It’s an healthy dosa and makes a very nice dinner option. I made tomato bhaji for the side dish. Kids also loved the combo.

As usual I made star dosa loaded with cheese for my little mj. Next time I will add grated carrots and beetroots and shredded cabbage. Healthy, isn’t it?

Dosa

Ingredients:

Whole Buckwheat – 2 cups

Coriander leaves – 1 handful

Quinoa – 1/4 cup

Cumin seeds – 1 tsp

Method:

1. Soak buckwheat and quinoa separately for 2 -3 hours minimum.

2. After 3 hours, wash buckwheat completely as it is very gooey.

3. Grind it nicely with quinoa, cumin seeds, coriander leaves to a dosa batter consistency. You can grind coarsely and make it as Adai topped with shredded cabbage and carrots.

4. Make dosas out of it and offer it to the Lord

Tomato Bhaji

Ingredients:

Raw tomatoes – 6

Oil – 2 tbsp

Cumin seeds – 1 tsp,

Curry leaves – 1 spring

Red chillies – 2 to 3

Turmeric powder – 1/2 tsp

Salt to taste

Method:

1. Chop the tomatoes finely

2. Heat a pan and add oil

3. When oil is hot add cumin seeds, once it splutters add curry leaves and red chillies and fry for few seconds

4. Add the chopped tomatoes and fry for sometime

5. Add turmeric powder and salt, simmer the stove and cook covered for sometime

6. Once all the tomatoes cooked well mash them well with a dal masher and keep it in the flame for few minutes

7. Bhaji is ready to be offered to the Lord

[Ekadesi] Poori

This Poori is very very special to me. I made this for the first time for Guru Maharaj’s Vyasa Pooja celebrations. I made palm size pooris that time. After that I made two or three times only as it takes long time. You need lot of patience to roll it out and especially to take it out of the rolling pan :) I am very busy to do that(FYI I renamed the term lazy as busy ;)) Things you need to know before making this are,

1. Don’t make sticky or gooey dough. Then you will never ever make the poori
2. Try to make small pooris. It will make your work simple
3. Don’t add buckwheat flour if the dough is not in right consistency. It gives an odd taste. Better add     either singoda or rajgira flour

4. Oil should be hot enough to fry. Otherwise it will becoe like a papad

Now it is recipe time :)

Ingredients:

Kuttu(Buckwheat) flour – 1 Cup

Singoda(Water Chestnut) flour – 1 Cup

Rajgira(Amarnath) flour – 1 Cup

Salt as required

Water as required

Method:

1. Make a smooth dough out of the above flours with salt and water

2. Roll it to a poori

3. Deep fry in hot oil

4. Offer the pooris with potato or paneer sabji to the Lord and enjoy the prasadam