A3 ( my youngest) can be a bouncy ball of energy! Do imagine this wiry 6 year old with enough spunk to get you grinning through the day, devoted to his older brother and coddled by his sister. This little tyke can keep himself entertained through the day without much . When he did turn 6, my neighbor and awesome friend, SP dropped in to wish him and presented him with his much coveted TMT wares. That’s it guys, we struck gold ! Which also means we were subjected to the glory of the teenage mutant ninja turtles morning, noon and night.. For a short time, atleast!
Well, we rediscovered it a few weeks later and A3 was in his full on glory. So mommy dearest, decided to make protein loaded dinner to fuel up the imaginations some more..
Moong Dal Stuffed Paratha ( Flat breads stuffed with awesome spiced Moong Dal mélange)
Prep time : 35 min – 50 min Cooking time : 30- 45 min Serves : 4-6
For the Stuffing:
Skinned / yellow Moong dal : 1/2 cup
Whole green Moong dal : 2/3 cup
Potato : 1
Grated ginger : 1/2 tsp
Turmeric : 1/2 tsp
Salt : 1/2 tsp
Green chillies or chilli powder : Added to taste and spice level
Coriander – Jeera powder : 1 tsp
Garam masala powder (Optional) : 1 tsp.
For the Dough:
Whole wheat flour: 3 cups
Ajwain : 1 tsp.
Turmeric powder / haldi : 1/2 tsp
Salt : 1/2 tsp.
Oil : 1-2 Tsp.
Very warm water : 1 cup + as required
Prep work :
For the stuffing:
Boil or pressure cook the dals and the potato.
Mash them all together with the spices and make 12-14 round big lemon sized balls/globes out of these.
For the Dough:
Knead the flour to get a nice soft pliable dough. Oil the surface of the dough and rest it for atleast an hour.
Make about 12-14 sized big globes out of these and keep them covered.
Making the stuffed parathas:
Roll out the dough globe ( by dipping it into the flour if required . Usually dusting the surface of the workspace does the trick ) to about 5 inches in diameter or so.
Place the smaller globe of stuffing mix in it and cover it . The idea is to tent it beautifully and seams need to be overlapping .
Roll it out gently to get a nice big sized disc of about 10-12 inches of size. Make sure the stuffing does not split out the sides 🙂
Heat a flat griddle, and shallow fry it with a tsp of oil on both sides.
Serve the sizzling hot brown flat bread stuffed with yummy goodness of lentils with a dollop of butter, a side of yoghurt and some delish tomato pickle.
What do you do when get snowed in for like say 3 days ?
DH half stuck on the other side of the country ( might as well be the other end of the world.. cancelled flights and ice st(r)uck travelers..yikes ).. Anyways to beat the cabin fever blues and to make sure we do have something on hand to fuel the stomachs ( you know just in case, electricity plays truant ), yours truly decided to have a few basics or staples made . It was when I was foraging in the pantry , I noticed a neatly labeled container if whole barley grains ( yes, yes, I have heard all bout my labeling obsession. You know I have been ragged on it incessantly , when you have two cousin sisters who make you the butt of their jokes, you have heard it all.… I rest my case ).
I know Barley is pretty good as a diuretic and has a whole lot of other health benefits to it. But I had not really experimented with it much. When in doubt, dosa(i)s are a better bet than idles. No seriously, MTR has this multi grain instant dosa variation available at any Indian store . I mean how tough can it be right to make an alternative version at home.
Generally sticking to the proportions I normally use for dosa , I attempted the same here.
Basic FAQ :
Soaking time : 8 hrs or so.
Grinding and prep time : 30 min .
Fermentation time – based on climatic conditions. Seriously ,be nice to weather god, or fake it in the oven.
Cooking time : pretty quick …Devouring time : Instant
2.5 cups of whole grain barley ( note, I used the grain. Not the broken version or the flour )
1 cup of Brown Basmati rice
1 cup washed whole or split urad dal
1/2 tsp of Methi seeds
1/2 tsp of Toor dal
Wash the Barely grains well to remove any gunk and soak it in copious amounts of water.
Wash and soak the brown basmati rice as well in a separate container. Again make sure you have enough water covering the grains as you need them absorb it as much as you can.
In a third container wash and soak the urad dal, methi seeds and toor dal together.
Grind the dals first to yield a smooth and fluffy batter. Remove it in a fairly large container in anticipation for enough room for fermentation volume increase.
Next grind in the rice and the soaked barley . This grind would be quite smooth and you do have to take the time to grind it well. You will notice a good volume and might even feel the batter to be very very smooth.
The next stage is to mix in both the batters thoroughly . If you are not squeamish, your clean hand will do. If not use a ladle to mix it and salt it and set it aside in a warm dry place.
Fermentation and volume increase:
After about 14-16 hrs you should notice the fermentation process has done its job ! The batter takes on a slightly frothy appearance at least on the surface and volume has increased.
Now mix in the batter once again thoroughly and start making dosa(i)s…
Making the Dosa(i)
In a pre heated flat non stick griddle ( cast iron works great too), drop a ladleful of the batter and swiftly swirl it to make concentric circles . The outcome resembles a crepe.
Do the the edges with a bit of oil.
After a min or 2 , when you notice browning on the underneath and color changes, flipt it tot he other side to finish the cooking
Serve them with idli chutney podi, any of the chutneys you normally make or as in my case with a bowl of steaming sambar. ( recipe for sambar coming up soon)