Category Archives: Breakfast/Dinner

Maappillai Samba Dosai/Pancakes – Dosai with Native/Traditional Varieties of Tamilnadu – 5

 

maappillai samba arisi/rice

  

and ILAVATTAKKAL- the stone of the Youth

photo courtesy: http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/village-life-for-real/article7521099.ece
  

Love and Valour have been the main sources of Life and Literature of the Tamils for more than 2000 years (Sangam Tamil Literature dates back to 3rd century BCE to 3rd century ACE).

‘Ilavattakkal’ -roughly translated as ‘the stone of the youngster’ – is an almost forgotten symbolic stone of the Bridegrooms among the Tamils Community. It is a huge stone which was used as a means to judge the physical and mental strength of the ‘Groom in Talk’ for their daughter. To lift the heavy, slippery, beautifully round stone needed great valour, fearlessness, manliness and tonnes of courage. This was an unambiguous assessment of the stamina of the Man, who was seeking the hands of their Daughter. The process was carried out in front of the village elders. The strong man gets the girl.

There are several stages in lifting the ‘Ilavattakkal’.

1. First, the man sits in squatting position

2. and tries to hug the (huge) stone closer to the chest

3. Slightly gets up and moves the stone down till his knees

4. Standing erect, lifts the stone slowly back to the chest

5. Then moves the stone gradually upward to shoulders

6. Holds the stone at shoulder position

7. Beyond holding the stone, taking a circumambulation of the temple or the village pond is another act to prove extra valour.

Translated from information provided from www.eegarai.net/t131596-topic
  

Generally, after lifting the stone on the shoulder, throwing it down behind makes the young man an eligible Groom.

View this video and know it yourself  –

Courtesy Link – https://www.youtube.com/watch?v=8kog3LiZTp0
  

Now, what is the match between Ilavattakkal and Mappillai Samba Rice, the next native rice variety we are talking about?

The Tamils who have been cultivators of thousands of varieties of rice for the two or three millenia, the trail of mankind has been traced –  have classified different rice varieties for different purposes. A few are listed below.

Mappillai Samba Rice was supposed to be a strengthening rice for ‘Mappillai’ or the groom ready for marriage.

Kavuni Rice was a variety meant to be consumed after marriage.

Poonkar Rice was meant to be consumed by women during Pregnancy.

Paal kudavaarai was given to women after child birth, for sufficient milk production. (paal means milk in tamil).

Vaaran Samba was given to babies after sixth month.

Kaattuyaanam was given to cure Knee ailments

Translated from the information published in – www.dinakaran.com/News_Detail.asp?Nid=222139
  

Hence, the name ‘Mappillai Samba’ is derived from the person the rice is given to -The Groom to be – for strength and health . Maappillai or Mapillai means Bride-Groom in Tamil.

Additionally, this rice boosts immunity and helps tackling Diabetes, among several other health benefits.

Mappillai Samba Kanji or Porridge made from this rice is a sort after tasty simple dish. I tried making Dosai and here is how I made them.
  

Mappillai Samba Arisi Dosai/Pancakes

  


  

Ingredients (makes approximately 10-12 dosais)


  

• maappillai samba arisi/rice – 1 ½ cups
• karuppu ulundhu/black gram – ½ cup
• vendhayam/fenugreek seeds – ½ tsp
• kal uppu/rock salt – ½ tsp
  

Method of Preparation
  

Making batter-


  

1. Wash well maappillai samba arisi and black gram.
2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
3. Grind well in a grinder or any blender
4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
5. Leave the batter overnight or until fermented well.
6. Dosai batter is ready for use.
  

Making Dosai-
  

1. Heat dosaikal or the pancake pan on stove
2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake.


  

4. Turn the Dosai to the other side and let it cook
5. Take out once done- remember it would take just about 30-50 seconds to cook one side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.


  
6. Maappillai Arisi Dosai comes out real crispy.

Kullankar Arisi Dosai/Pancakes – Dosai with Native/Traditional Rice Varieties of Tamilnadu – 4

Let’s make dosais/pancakes with Kullankar Arisi – another of the native/indigenous rice varieties of Tamilnadu.

A few health benefits of Kullankar Arisi-

  • High in antioxidants and hence boosts immunity
  • Aids in Insulin Secretion and hence tackles diabetes
  • Helps in weight reduction

Kullankar Arisi Dosai/Pancakes
  


  

Ingredients (makes approximately 12-15 dosais)

  

• Kullankar Arisi/rice – 1 ½ cups
• Karuppu ulundhu/black gram – ½ cup
• Vendhayam/fenugreek seeds – ½ tsp
• Kal Uppu/rock salt – ½ tsp

  

Method of Preparation


  

Making batter-

1. Wash well Kullankar Arisi and black gram.
2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
3. Grind well in a grinder or any blender
4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
5. Leave the batter overnight or until fermented well.
6. Dosai batter is ready for use.

  
Making Dosai-

1. Heat dosaikal or the pancake pan on stove
2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake.


  

4. Turn the Dosai to the other side and let it cook
5. Take out once done- remember it would take just about 30-50 seconds to cook one side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.


  

6. Make Kullankar Arisi Dosai crisp or soft as preferred.

Kaattuyaanam Arisi Dosai/Pancakes – Dosai with Native/Traditional Rice Varieties of Tamilnadu – 3


  

The next in the traditional/native rice varieties on our list is Kaattuyaanam Arisi. This is a red rice variety.

The name of the rice has an interesting connotation. The name has two parts –

Kaattu is a derivation of KAADU which means forest
Yaanam is a derivation of YAANAI which means elephant

In Tamil Language.

The rice grows quite fast, tall up to 7 to 8 feet that even if a forest elephant enters the rice field, it would be hidden in the tall grass and be unnoticed. Hence, the name denoting both forest and elephant remained with the variety. Additionally, due to the ability of this rice to boost immunity, thereby providing an elephant’s strength to the body, the name has stood for centuries.
  

Health Benefits of Kaatuyaanam Arisi

This rice is blackish red in colour –

  1. provides relief of knee ailments
  2. tackles diabetes
  3. reduces risk of cancer
  4. strengthens heart

  
Now, let’s move on with the making of Dosai/Pancake out of this native rice that makes the body strong and disease free.
  

Kaattuyaanam Arisi Dosai/Pancakes

  


  

Ingredients (makes approximately 12-15 dosais)

• Kaattuyaanam Arisi/rice – 1 ½ cups
• Karuppu ulundhu/black gram – ½ cup
• Vendhayam/fenugreek seeds – ½ tsp
• Kal Uppu/rock salt – ½ tsp

  

Method of Preparation
  

Making batter-

1. Wash well Kaattuyaanam Arisi and black gram.
2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
3. Grind well in a grinder or any blender
4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
5. Leave the batter overnight or until fermented well.
6. Dosai batter is ready for use.
  

Making Dosai-

1. Heat dosaikal or the pancake pan on stove
2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake


  

4. Turn the Dosai to the other side and let it cook
5. Take out once done- remember it would take just about 30-50 seconds to cook one side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.


  

6. Make Kaattuyaanam Arisi Dosai crisp or soft as preferred. The Dosai also comes out beautifully crisp that you can shape it yourself.
7. A dollop of new/clarified butter is an extravagant addition to the beautiful Dosai.

8. Enjoy with any kind of thuvayal or chutney. We had with these three-


Peerkangai thuvayal – ridge guard chutney
Thakkali thokku – tomato thokku (fine paste)
Pooti Aachi Vengaya Thuvayal – Great grandmother’s onion chutney
9. Chutney recipes to follow.

Kudavaazhai Arisi Dosai/Pancakes – Dosai with Native/Traditional Rice Varieties of Tamilnadu – 2

In the list of traditional or native rice varieties of Tamilnadu, my attempt in making dosais continues with Kudavaazhai/Kudavaalai Arisi.

  


  

In search of health benefits of this rice, I could find the following websites with some information,
  

a. Health benefits of traditional rice varieties in valaitamil.com

http://player.mashpedia.com/player.php?q=DGIPfbtyLhg

b. Parampariya nel vagaigalin maruthuva gunangal (medicinal properties of traditional rice varieties) by Prof. M. Menaka

http://player.mashpedia.com/player.php?ref=mashplayer&q=cdmfZC0nu-4

c. Parampariya nel vagaigal – enathu payanam 2015 (traditional grain varieties – my travel 2015)

http://player.mashpedia.com/player.php?q=zq-Tfr1aeqU

Another research file on native rice varieties shows that –

  

  • In terms of the Glycemic Index (GI) it is seen that all indigenous varieties have a GI that lower than the modern variety.
  • When the GI of the indigenous variety is compared to the modern variety White Ponni, on a scale when the GI of White Ponni is 100, it was found that the GI of Kullakar, Kovuni, Karungkuruvai and Kalanamak are in the range 50-55 while Mapillai Samba and Kudaivazhai are in the range of 66 – 70.

Click to access ciks_progress_report_kp_with_annexes.pdf


  

These websites provide insights regarding native rice, along with those activists who have been greatly encouraging the spread of such native rice varieties among common people. These enthusiasts have been influential in introducing the grains to farmers, which has been gaining support and confidence among various groups to give a new boom to indigenous rice varieties.

What we need to know about these native rice varieties is that, these are all unprocessed brown, red or black rice. When we say ‘unprocessed’, it suggests that the nutrient value of the rice is intact and not polished away with the polishing of rice. When the western world subscribes to a particular health ideology – the learned community of the various developing countries give respect to those ideas, not knowing their native food habits have referred to the same, several centuries earlier. If we were smart enough to withstand the introduction of refined ready-made foods like pizza, pasta, burgers, noodles, parathas or the South Indian parottas- which are all made with refined flour – either from restaurants or made at home– we would have been a healthier society with less degenerative and life style related diseases.

The above mentioned fact would easily translate as being stuck to native and traditional food practices, an easy way to healthy life and healthier generations.

The indigenous wheat flour was replaced with white flour – refined flour (maida)
Cane, Palm and Date Jaggery – the unrefined sugars were replaced with processed white sugar
The unpolished black, red and brown rice varieties were replaced with polished white rice – devoid of many essential nutrients.

The list would go on and on … White might be synonymous to flawless cleanliness – but certainly not for healthy living and healthy off springs to extend stronger branches to consecutive generations. This level of survival of our society is due to the strong roots provided by our ancestors. But, healthy survival of our off springs lies in the changes we would adopt towards fighting obesity and junk food habits. We haven’t yet realized that junk is filled in our kitchen cabinets in its purest form – WHITE.

Let’s move on in our journey of healthy native rice based pancakes/dosais – this time – Kudavazhai Arisi Dosai.

  


  

The health benefits of this rice being, as per published articles –

  1. Rich in Anti-oxidants
  2. Fights diabetes
  3. Rich in fibre
  4. Fights intestine related ailments
  5. Aids in tackling constipation

  

Kudavazhai is considered to have been derived from two Tamil words –
Kudal – Intestine and Vazha – revival or to make live
In other words, the rice variety which aids in well-being of intestines and protects against related ailments was named Kudavazhai or Kudavaalai.
  

Dosais with Traditional/Native rice varieties

Kudavazhai Arisi Dosai/ Pancakes with Kudavazhai Arisi
  


  

Ingredients (makes approximately 15 dosais)

  


  

• Kudavazhai Arisi/rice – 1 ½ cups
• Karuppu ulundhu/black gram – ½ cup
• Vendhayam/fenugreek seeds – ½ tsp
• Kal Uppu/rock salt – ½ tsp
  

Method of Preparation


  

Making the batter-


  

1. Wash well Kudavazhai Arisi and black gram.
2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
3. Grind well in a grinder or any blender
4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
5. Leave the batter overnight or until fermented well.
6. Dosai batter is ready for use.
  

Making Dosai-

  

1.Heat dosaikal or the pancake pan on stove

2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin

3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake


  

4. Turn the Dosai to the other side and let it cook
5. Take out once done- remember it would take just about 30-50 seconds to cook a side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.


  

6. Make Kudavazhai Arisi Dosai crisp or soft and enjoy with any Thuvayal/chutney. The Dosai comes out beautifully crisp that you can shape it yourself.

Kollu Dosai/Horsegram Dosai – Pancakes

 
Kollu Dosai/Horsegram Dosai


  
Horsegram has wonderful health benefits in reduction of cholesterol levels and aids as a relaxant during chilly cold weather and cold related ailments.

Different foods are prepared with Kollu, in different parts of India. In the south of India, Kollu Rasam (spicy soup), Kollu Paruppu (cooked lentil curry) are a few delicacies.

The most favourite and tastiest usage of Kollu might be the Horsegram Pancakes. They have an exclusive flavour and crispness unlike other millet based dosais. There is an important difference though. All other millets are replacements to rice and are hence used instead of rice. Here, Kollu or Horsegram is a lentil and is placed instead of black gram and is combined with Rice.

  

Horse gram can best be considered a reddish brown legume that is full of numerous health advantages. It can benefit with a number of health issues since it is a grain that contains a good as well as rich quantity of vitamins, proteins, as well as iron. Along with weight loss, it will help in lowering of excess fat through the body. Horse gram is full of B-complex vitamin and proteins. It will help in purifying menstruation as well as cures and helps prevent arthritis. The existence of adequate dietary fiber within the gram will help balance sugar glucose as well as blood pressure levels.Listed here are some health advantages related to horse gram. https://www.healthbenefitstimes.com/health-benefits-of-horse-gram/

 

  
The heat that Kollu produces in the body after consumption is something to be taken note of. Since it is a high heat-producing food, it is combined with rice which goes smooth on the system. Additionally, rice aids in easy digestion of Horsegram too. To tackle the heat of the lentil, thuvayal or chutneys made with shallots or tomatoes are a great choice.

Kollu Dosai is preferably a breakfast meal. All millet based/lintel based pancakes are suitably taken for breakfast to aid in easy digestion. One has to keep in mind that, all high fibre, power packed pancakes are low in calories compared to plain rice or wheat based foods, yet they take longer to break up in the digestive tract, which makes them more suitable as breakfast foods.

  

Kollu Dosai/Horsegram Dosai
  

comes out really crisp


  

Ingredients

  


  

  • idli Arisi/idlis rice – 2 cups
  • kollu Paruppu/Horsegram – 1 cup
  • vendhayam/fenugreek seeds. 1/2 tsp
  • kal Uppu/rock salt – ½ tsp

  
Method of Preparation
  

Making batter-
  

the light foamy paste is proof of light weighted idlies or dosais, exclusive to kollu


  

  1. Wash well idli rice and kollu/horse gram separately.
  2. Add fenugreek seeds to washed horse gram
  3. Soak both idli rice and horse gram overnight or minimum 6 hours in water in different utensils .
  4. Grind separately like the normal idli batter in a grinder or any blender. The stone grinder brings a beautiful foamy batter out of soaked horsegram.
  5. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
  6. Leave the batter overnight or until fermented well.
  7. Dosai batter is ready for use.

  
Making Dosai-
  


  

  1. Heat dosaikal or the pancake pan on stove
  2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
  3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake
  4. Turn the Dosai to the other side and let it cook
  5. Take out once done- remember it would take just about 30-50 seconds to cook a side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.
  6. Enjoy Kollu Dosai with any Thuvayal/chutney.
  7. Have a glass of Mor or Buttermilk that cools the system and aids in digestion.

  

  

Buttermilk: always to be had with Kollu Dosai

Take 1/4 glass of thick yoghurt, 3/4 glass of water, salt, fenugreek powder, asafoetida and blend well to a smooth liquid. This is the basic buttermilk. Buttermilk can be made flavourful with addition of coriander leaves, curry leaves, green chillies, mint leaves and so on. Feel free to add your own flavourful agents.

Karuppu Kavuni Arisi Dosai/Black Kavuni Rice Dosai/Pancakes – Dosai with Native/Traditional Rice Varieties of Tamilnadu- 1

Karuppu Kavuni Arisi Dosai


  

After black rice pudding or Karuppu kavuni Arisi payasam, my next wish was to try Karuppu Kavuni Dosai.

Dosais or Dosas are more flexible than making those perfect soft rice/millet idlies or fluffy cakes . Any grain base and lentil is enough to produce soft pancakes. While the western pancakes can be made with ground grain or flour alone, the South Indian Dosai has a protein lentil combined for the extra magical crisp or the soft spongy texture.

Hence, give us a grain and we can produce Dosai. Surprisingly very true. This was how the series – ‘Power Packed Pancakes’ with high fibre, nutrient rich millets came up. I am always awe-struck by the innovative culinary minds of our ancestors, who explored the combination of blackgram for the fermentation process of idlies and dosais – which aids in natural bacterial growth, than the additional usage of other external baking or steaming agents. That has given us- the generational followers, a clear way to explore a few more. Now, it’s time to try Tamilnadu style pancakes – the heavenly Dosais with various rices, which also seem to be common in southeast Asian countries.

So, join me again in the Dosai Journey in making a few more healthy pancakes, rich in anti-oxidants with the traditional rice varieties of Tamilnadu. To know more on the health benefits and payasam with black rice see – dosaikal- karuppu kavuni arisi payasam
  

Karuppu Kavuni Arisi Dosai/Black Rice Pancakes
  


  

Ingredients (makes approximately 15 dosais)

  • karuppu kavuni Arisi/black rice – 1 ½ cups
  • karuppu ulundhu/black gram – ½ cup
  • vendhayam/fenugreek seeds – ½ tsp
  • kal Uppu/rock salt – ½ tsp

  

Method of Preparation

Making batter-

  


  

  1. Wash well black rice and black gram.
  2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
  3. Grind well in a grinder or any blender
  4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
  5. Leave the batter overnight or until fermented well.
  6. Dosai batter is ready for use.

  

Making Dosai-

1. Heat dosaikal or the pancake pan on stove

2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin

  


  

3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake

4. Turn the Dosai to the other side and let it cook

  


  

5. Take out once done- remember it would take just about 30-50 seconds to cook a side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.

6. Make Karuppu Kavuni Dosai crisp or soft and enjoy with any Thuvayal/chutney.

7. A dollop of nei/clarified butter is an extravagant addition to the beautiful Dosai.
 

Thinai Dosai/Foxtail Millet Pancake (Whole Grain Dosai Series)

Holiday Traveling and Holiday Baby-sitting have made this post a delayed one. I truly apologize for that.

Thinai or Foxtail Millet would be the last millet variety in this series for now. As soon as I get a few more left out varieties, I shall keep updating in the same category. Other names for foxtail millet include Italian millet, German millet, Chinese millet, and Hungarian millet.

 

 

One of the oldest cultivated crops. It was used in India, China and Egypt before there were written records. Millet is still used in eastern Europe for porridge and bread and for making alcoholic beverages. About 85 percent is used as foodgrain for humans and 6 percent for poultry. In the United States it is grown chiefly for hay. http://www.fao.org/ag/agp/AGPC/doc/Gbase/data/pf000314.htm

 

IMG_0180

 

So, to sum up –

The most common millets available at Jowar (Sorghum), Bajra (Pearl Millet), Ragi (Finger Millet), Korra (Foxtail millet), Sama (Little millet) and Variga (Proso millet). “They have huge nutritive value. Bajra and Sama are high on fat while Ragi has lowest fat. They are rich in Iron and phosphorus. Ragi has the highest Calcium content among all the food grains. They are rich sources in B vitamins especially in Niacin, B6, Folic Acid, Calcium, Iron, Potassium, Magnesium and Zinc,” explains Professor (Food and Nutrition) and Associate Dean, College of Home Science, ANGRAU, Dr. Anurag Chaturvedi.

There are myriad health benefits of millets. Regular consumption of millets is beneficial for postmenopausal women suffering from signs of heart ailments, high blood pressure and high cholesterol. They help women to combat occurrence of gallstones because they are rich in fibre.

They reduce the risk of type 2 diabetes because millets are rich in magnesium, which regulates secretion of glucose and insulin. http://www.thehindu.com/news/national/andhra-pradesh/include-millets-in-regular-diet-say-experts/article3248602.ece

 

thinai idlis were equally good!

IMG_8032

 

Foxtail Millet or Thinai in Tamil could be one of the oldest millet varieties in Tamilnadu. We also have references of Thenum Thinai Maavum – Honey and Foxtail millet flour having been offered to Murugan, the God of the Tamils since olden days. Even today,  Murugan is offered ‘thenum thinai maavum’  in Pazhani Murugan Temple.

 

In South India, it has been a staple diet among people for a long time from the sangam period. It is popularly quoted in the old Tamil texts and is commonly associated with Lord Muruga and his consort Valli. http://en.wikipedia.org/wiki/Foxtail_millet

 

thinai dosai/foxtail millet pancake

IMG_0143

 

About goodness of Thinai/Foxtail Millet-

 

Foxtail Millet May Help Control Blood Sugar and Cholesterol

Foxtail millet (Setaria italica) is a common food in parts of India. Scientists at Sri Venkateswara University in that country studied its health benefits in diabetic rats, and concluded that the millet produced a “significant fall (70%) in blood glucose” while having no such effect in normal rats. Diabetic rats fed millet also showed significantly lower levels of triglycerides, and total/LDL/VLDLcholesterol, while exhibiting an increase in HDL cholesterol.
Pathophysiology. Sept 23, 2010 [Epub ahead of print]

http://wholegrainscouncil.org/node/7722/print

 

Millet consumption decreases triglycerides and C-reactive protein

Scientists in Seoul, South Korea, fed a high-fat diet to rats for 8 weeks to induce hyperlipidemia, then randomly divided into four diet groups: white rice, sorghum, foxtail millet and proso millet for the next 4 weeks. At the end of the study, triglycerides were significantly lower in the two groups consuming foxtail or proso millet, and levels of C-reactive protein were lowest in the foxtail millet group. The researchers concluded that millet may be useful in preventing cardiovascular disease.
Nutrition Research. April 2010; 30(4):290-6.

http://wholegrainscouncil.org/node/7722/print

 

Thinai Dosai/Foxtail Millet Pancake

 

IMG_0141

 

Ingredients (makes approximately 12-15 dosais)

  • thinai/foxtail millet – 3 cups
  • ulundham paruppu/dehusked black gram – 1 cup
  • vendhayam/fenugreek seeds – 1/2 tsp
  • uppu/salt – to taste
  • yennai/oil – to make dosais

 

 the foamy batter

IMG_8022

 

Method of Preparation

  1. Wash and Soak foxtail millet
  2. Wash and soak black gram and fenugreek seeds separately
  3. Soak the ingredients separately in enough water for a minimum 6 hrs
  4. Grind the black gram-fenugreek combination to a smooth and fluffy consistency
  5. Remove from the grinder/blender and grind the soaked millet to a fine paste
  6. Mix both with enough salt and leave the batter to ferment for 8 hrs or overnight
  7. In a warm country, 8 hrs is enough and one can mix the fermented batter and keep it refrigerated for further use
  8. Once fermented, always keep the batter refrigerated as it will go sour and get spoilt
  9. Make hot Dosais and serve with vengaya thuvayal /onion chutney or any chutney of choice
  10. After the dosais, more/buttermilk which is the diluted version of yoghurt with salt could be served for easy digestion.

 

IMG_0147

 

Vellai Chola Dosai/White Corn Pancakes (Whole Grain Dosai Series)

Vellai Cholam/White Corn is next on the list. This is a pancake using fresh corn.
IMG_7597

Now, with the title, whole grain dosais/pancakes, can fresh corn be included?

Is Corn a vegetable, grain or a fruit?

 

Corn seed is actually a vegetable, a grain, and a fruit. Corn seed is a vegetable because it is harvested for eating. (Usually sweet corn when grain is harvested at the milk stage.) Corn seed is a grain because it is a dry seed of a grass species. (Usually field corn when harvested after the grain is relatively dry.) Corn seed is a fruit because that is the botanical definition.http://www.extension.org/pages/36971/please-settle-a-dispute-is-sweet-corn-a-vegetable-or-a-grain-what-is-the-difference-how-about-field-#.U6LYm3bZU3A

 

According to the Whole Grains Council, fresh corn is usually classified as a vegetable and dried corn (including popcorn) as a grain.

Corn is a whole grain if the bran, germ, and endosperm are all left intact, just like whole wheat. If the corn is milled or degermed to remove the bran and germ, then it is a refined grain. http://blogs.extension.iastate.edu/foodsavings/2013/07

 

Of course, if one has dried corn,  replace in place of fresh corn in this recipe and soak with the lentil for 4-6 hours, grind to a smooth batter and let it ferment overnight and make pancakes. (Target sort of justified isn’t it).

Still, I am courageous enough to post this under a whole grain dosai-  with two things in mind-

1. the very kind readers who don’t oppose

2. the goodness of fresh corn that gives equal nutrients to fit as a whole grain
IMG_7583
Interesting facts about white corn

 

White maize is biologically and genetically very similar to yellow maize, although there is a difference in appearance due to the absence of carotin oil pigments in the kernel which otherwise cause the yellow colour of the grain. Production conditions and cultivation methods are largely identical.

Among the individual geographical regions of the developing countries, white maize production is of paramount importance in Africa. In this region, which produces about one-third of the global white maize crop, it represents about 90 percent of the total regional maize output. The main producers include Kenya, Malawi, Tanzania, Zambia and Zimbabwe, countries in which white maize represents between two-thirds and 90 percent of total cereals production. Other important producers of the region include Egypt, Ethiopia and Nigeria, where white maize constitutes from 15-35 percent of total cereals production. In these latter countries, white maize rivals in importance other cereals, such as wheat, rice, millet and sorghum. http://www.fao.org/docrep/w2698e/w2698e03.htm#TopOfPage

 

Corns come in various colours – among them, the yellow corn, common on the cob; white corn is more chewy. But makes very good pancakes. I have already posted chola dosai/corn dosai with milled yellow corn – the powder version. see – https://dosaikal.com/2012/05/24/chola-dosaiyellow-corn-flour-pancake/

This one is with fresh white corn. Here in Cambodia, the markets are filled with yellow and white corns. Depending on the season, sometimes yellow and sometimes white is in bulk.

I like the yellow ones to be pressure cooked as a snack with salt and pepper, the yellow corn, the more chewy among the two is preferred as dosai/pancake.

White Corn Dosai can be made with white corn alone as the ingredient without black gram, blended with water and salt to make a batter. Dosai comes out good, but should administer caution while spreading in the pan.

The one I have made in this post is with the combination of dehusked black gram as in Idly or Plain dosai. Since I have used fresh white corn, I soaked the black gram alone with fenugreek seeds. After grinding the batter, fermentation is not needed. The batter might become sour or even go waste as the fresh white corn would get spoilt soon.
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A Few Health Benefits of Corn

Anti-oxidant
You can get health-supportive antioxidant benefits from all varieties of corn, including white, yellow, blue, purple and red corn. But recent research has shown the antioxidant benefits from different varieties of corn actually come from different combinations of phytonutrients.

Corn is actually a unique phytonutrient-rich food that provides us with well-documented antioxidant benefits. In terms of conventional antioxidant nutrients, corn is a good source of the mineral manganese. But it is corn’s phytonutrients that have taken center stage in the antioxidant research on corn. Different varieties of corn highlight different combinations of antioxidant phytonutrients.
Fibre
Corn is a food that gives us plenty of chewing satisfaction, and its high ratio of insoluble-to-soluble fiber is partly the reason.
Digestive properties
Recent research has shown that corn can support the growth of friendly bacteria in our large intestine and can also be transformed by these bacteria into short chain fatty acids, or SCFAs. These SCFAs can supply energy to our intestinal cells and thereby help lower our risk of intestinal problems, including our risk of colon cancer.
Tackles blood sugar
Given its good fiber content, its ability to provide many B-complex vitamins including vitamins B1, B5 and folic acid, and its notable protein content (about 5-6 grams per cup), corn is a food that would be expected to provide blood sugar benefits.
Sufficient fiber and protein content in a food helps prevent too rapid or too slow digestion of that food. protein and fiber also help prevent too rapid or too slow uptake of sugar from the digestive tract up into the bloodstream. Once the uptake of sugar is steadied, it is easier to avoid sudden spikes or drops in blood sugar. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90
Vellai Chola Dosai/White Corn Pancake

 

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Ingredients (makes approximately 10-12 dosais)

  • vellai cholam/white corn – fresh kernels- when removed – 2 cups
  • ulundham paruppu/dehusked black gram – 1/2 cup
  • vendhayam/fenugreek seeds – 1/2 tsp
  • uppu/salt – to taste
  • yennai/oil – to make dosais

 

white corn – soaked them for 15 mins. as I had refrigerated them the previous night

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Method of Preparation

  1. Wash and soak dehusked black gram and fenugreek seeds in enough water for 2-3 hrs or if the weather is not too hot, can soak overnight
  2. Grind the black gram-fenugreek with fresh white corn kernels together in a grinder/blender to a smooth and fine paste
  3. Mix  enough salt and the batter is ready to make dosais
  4. The extra batter should be kept refrigerated for further use
  5. Make hot Dosais and serve with vengaya thuvayal /onion chutney or any chutney of choice
  6. After the dosais, more/buttermilk which is the diluted version of yoghurt with salt is served as coolant
  7. The buttermilk aids in digestion.

 

the batter

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Note:

  1. If one is using dried corn, soak overnight like the black gram
  2. Dry red chillies can be ground together with the soaked ingredients for a spicy taste
  3. Chopped shallots mixed to the batter or spread over the dosai while cooking adds a different flavor to the pancake
  4. Any chutney of choice, but preferably with garlic, that would aid in digestion suits well
  5. The chutney can also contain shallots that would aid in cooling the system.
  6. Buttermilk is highly preferred with asafoetida to avoid gastric problems and also acts as a coolant.

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Varagarisi Dosai/Kodo Millet Pancake (whole grain dosai series)

The next power packed pancake is Varagarisi Dosai. Varagarisi is Kodo millet in English.

Scientific name – Paspalum scrobiculatum L.

 

varagu/kodo in close up

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Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India and an important crop in the Deccan plateau.

The fiber content of the whole grain is very high. Kodo millet has around 11% protein, and the nutritional value of the protein has been found to be slightly better than that of foxtail millet but comparable to that of other small millets. As with other food grains, the nutritive value of Kodo millet protein could be improved by supplementation with legume protein. http://www.icrisat.org/crop-kodomillet.html

 

Points that struck me while searching for true facts on the ‘Goodness of Millets’ –

Millets are also unique due to their short growing season. They can develop from planted seeds to mature, ready to harvest plants in as little as 65 days. This is important in heavily populated areas. When properly stored, whole millets will keep for two or more years.

Unlike rice and wheat that require many inputs in terms of soil fertility and water, millets grow well in dry regions as rainfed crops. By eating millets, we will be encouraging farmers in dryland areas to grow crops that are best suited for those regions. This is a step towards sustainable cropping practices where by introducing diversity in our diets, we respect the biodiversity in nature rather than forcefully changing cropping patterns to grow wheat and rice everywhere. http://millets.wordpress.com/millets/

 

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Health benefits of millets

 

  • Regular consumption of millet is very beneficial for postmenopausal women suffering from signs of cardiovascular disease, like high blood pressure and high cholesterol levels.
  • Children’s intake of whole grains like millet and fish has been shown to reduce the occurrence of wheezing and asthma.
  • A high source of fiber, millet is very beneficial against breast cancer in post-menopausal women.
  • According to research and recent studies, consumption of millet can help women combat the occurrence of gallstones, as they are a very high source of insoluble fiber.
  • This form of cereal grain is very high in phosphorus content, which plays a vital role in maintaining the cell structure of the human body. The key role of this mineral is that it helps in the formation of the mineral matrix of the bone and is also an essential component of ATP (adenosine tri-phosphate), which is the energy currency of the body.
  • A single cup of millet provides around 24.0% of the body’s daily phosphorus requirement. This mineral is a very important constituent of nucleic acids, which are the building blocks of genetic code.
  • Recent research has indicated that the regular consumption of millet is associated with reduced risk of type 2 diabetes mellitus. This is mainly due to the fact that whole grains like millet are a rich source of magnesium, which acts as a co-factor in a number of enzymatic reactions in the body, regulating the secretion of glucose and insulin.
  • Magnesium is also beneficial in reducing the frequency of migraine attacks. It is even very useful for people who are suffering from atherosclerosis and diabetic heart disease.
  • To get the health benefits of millet, serve it warm with milk as an alternative to hot oatmeal in the morning. Its nutty taste can be enhanced by gently roasting the grains in a pan on the stovetop.
  • It can also be popped like popcorn to create a healthy “puffed” cereal. It can be ground into gluten-free flour and added to baked goods. One can also use it in soups, casseroles, and as a side-dish in place of rice. Enjoy the many health benefits millet has to offer!
    http://www.ilsi-india.org/conference-on-processed-foods-and-beverages-for-health/Session-IV/Prof-Suresh-Prasad-Delhi-Conf-on-millets-presentation.pdf

 

 

ALL MILLET VARIETIES SHOW HIGH ANTIOXIDANT ACTIVITY
At the Memorial University of Newfoundland in Canada, a team of biochemists analyzed the antioxidant activity and phenolic content of several varieties of millet: kodo, finger, foxtail, proso, pearl, and little millets. Kodo millet showed the highest phenolic content, and proso millet the least. All varieties showed high antioxidant activity, in both soluble and bound fractions.
Journal of Agricultural and Food Chemistry, 9 June 2010; 58(11):6706-14. http://wholegrainscouncil.org/node/7722/print

 

Varagu/Kodo Millet could be enjoyed in different forms and preparations. Varagarisi Idli/Rice Cakes, Varagarisi Dosai/Pancakes, Varagarisi Kanji/Porridge, Varagarisi Upma and many more.
Varagarisi Dosai/Kodo Millet Dosai

 

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Kodo millet is a nutritious grain and a good substitute to rice or wheat. The grain is composed of 11% of protein, providing 9 grams/100 g consumed. It is an excellent source of fibre at 10 grams (37-38%), as opposed to rice, which provides 0.2/100 g, and wheat, which provides 1.2/100 g. An adequate fibre source helps combat the feeling of hunger. Kodo millet contains 66.6 g of carbohydrates and 353 kcal per 100 g of grain, comparable to other millets. It also contains 3.6 g of fat per 100 g. It provides minimal amounts of iron, at 0.5/100 mg, and minimal amounts of calcium, and 27/100 mg. Kodo millets also contain high amounts of polyphenols, an antioxidant compound. http://en.wikipedia.org/wiki/Paspalum_scrobiculatum

 

Ingredients (makes approximately 20-25 dosais) make half the quantity to make 10-12 dosais

  • varagarisi /kodo millet – 4 cups
  • ulundham paruppu/dehusked black gram – 1 cup
  • vendhayam/fenugreek seeds – 1 tsp
  • uppu/salt – as needed approx. 1 tsp to 1 1/2 tsp
  • oil – to make dosai

Note:

  1. Unlike the previous Dosais with finger millet and pearl millet, here kodo millet batter is made exactly like the normal Idli/dosai batter
  2. Dehusked black gram is soaked separately with fenugreek seeds and the millet is soaked separately. The gram and fenugreek remains the same; rice is replaced with varagarisi/kodo millet.
  3. Though I have not tried Kezhvaragu/finger millet or Kambu/pearl millet idly, I made varagarisi/Kado millet Idlies, which were soft and fluffy and tasted only a tiny bit different from normal Idlies.
  4. It is highly recommended to have a glass of more/buttermilk to reduce the heat effects of this millet.

 

varagarisi idli/kodo millet steamed cakes

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fluffy and soft

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Method of Preparation

  1. Wash and Soak kodo millet
  2. Wash and soak black gram and fenugreek seeds
  3. Soak the ingredients separately in enough water for a minimum 6 hrs
  4. Grind the black gram-fenugreek combination to a smooth and fluffy consistency
  5. Remove from the grinder/blender and grind the soaked millet to a fine paste
  6. Mix both with enough salt and leave the batter to ferment for 8 hrs or overnight
  7. In a warm country, 8 hrs is enough and one can mix the fermented batter and keep it refrigerated for further use
  8. Once fermented, always keep the batter refrigerated as it will go sour and get spoilt
  9. Make hot Dosais and serve with vengaya thuvayal /onion chutney or any chutney of choice
  10. After the dosais, more/buttermilk which is the diluted version of yoghurt with salt is served as coolant
  11. The buttermilk aids in digestion.

 

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Kambu Dosai/Pearl Millet Pancake/Bajra Dosa (Whole Grain Dosai Series)

 

black gram and pearl millet

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Next on the list of healthy/protein rich dosais/pancakes is Kambu Dosai. Kambu in Tamil is Pearl Millet in English and Bajra in Hindi.

As mentioned in the previous Keppai Dosai Post, my daughter’s first intake after mother’s milk was finger millet porridge. Now, the goodness of these sprouted grains is that they are often used as weaning foods for infants and easily digestible foods for elders.
Health Benefits of Kambu/Pearl Millet

 

soaked….

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Scientific Name: Pennisetum Glaucum.
Pearl millet requires surprisingly low amounts of water to grow.

 

  1. Pearl millet is one of the very few foods that turns the stomach alkaline and prevents formation of stomach ulcers or reduces the effect of ulcers.
  2. The lignin and phytonutrients in millet act as strong antioxidants thus preventing heart related diseases.
  3. High amounts of magnesium present in pearl millet have been shown to control blood pressure and relieve heart stress. The high concentration of magnesium also helps reduce severity of respiratory problems for asthma patients and is also effective in reducing migraine attacks.
  4. It has a large amount of Phosphorus, which is very essential for bone growth and development.
  5. Owing to its fibre content it takes longer for the grain to move from the stomach to the intestines. This way, pearl millet satiates hunger for a long period of time and thus helps in lowering the overall consumption of food. This effectively helps in maintaining the blood sugar level constant in diabetes patients for a long period of time.

http://www.theresearchpedia.com/health/superfoods/health-benefits-of-pearl-millet

 

 

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  1. Celiac disease is a condition in which a person cannot tolerate even a small amount of gluten in his/her diet. Unfortunately, most of the common grains like rice, wheat, etch have gluten present in them. Millets are the only type of grains which do not have any gluten present. Thus this is suitable for people with celiac disease.
  2. Pearl millet contains a type of phyto chemical called phytic acid which is believed to increase cholesterol metabolism and stabilise the levels of cholesterol in the body.
  3. The high fibre content in pearl millet is also known to reduce the risk of gall stone occurrence.
  4. The grain is very digestible as such and has a very low probability of causing allergic reactions. Due to its hypo allergic property, it can be safely included in the diets of infants, lactating mothers, elderly and convalescents.

http://www.theresearchpedia.com/health/superfoods/health-benefits-of-pearl-millet

Kambu/Pearl Millet could be enjoyed in different forms and preparations. KambuIdli/Rice Cakes, KambuDosai/Pancakes, Kambang-koozh/ Kanji/Porridge, Kambang-Kali/Halwa, Kambu Upma and many more.
Kambu Dosai – Pearl Millet Pancake

 

 

 

Ingredients (makes approximately 12-15 dosais)

  • kambu/pearl millet/bajra – 1 1/2 cups
  • muzhu ulundhu/black gram – 1/2 cup
  • vendhayam – 1 tsp
  • uppu/salt – as needed
  • oil – to make dosai

 

Method of Preparation

  1. Wash and Soak all ingredients in enough water for a minimum 4 hrs
  2. Grind to a smooth batter
  3. Add salt to batter and leave to ferment for 6 hrs
  4. In a warm country, 6 hrs is enough and one can mix the fermented batter and keep it refrigerated for further use
  5. If in a cold country, leave it overnight
  6. Once fermented, always keep the batter refrigerated as it will go sour and get spoilt
  7. Make hot Dosais and serve with vengaya thuvayal /onion chutney or any chutney of choice
  8. After the dosais, more/buttermilk which is the diluted version of yoghurt with salt is served as coolant
  9. The buttermilk aids in digestion.