Tag Archives: chola dosai

Power Packed Pancakes – Whole Grain Dosais!

 

power packed grains and lentils

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top – brown rice, yellow corn and black chick peas

bottom – black gram, green gram, finger miller and pearl millet.

 

Idlies and Dosais for Stress-free life/life style…

 

Why not start a series on different kinds of Dosais/pancakes? With less intake of White Rice recommended, the wide variety of whole grain Dosais would not only contribute to the overall well-being of the family, but also in relieving Stress in terms of what to provide the next morning as breakfast on the table… Healthier, Yummier and less stress on the Home Cook! Just a bit of pre-planning required of course.
  

Whole Grains and Lentils

The different grains and lentils grown in the southern part of India marks the usage of those grains in the form of Dosais. Check out the link for the recipe!
  

 

Kezhvaragu/Keppai – Finger Millet
Kambu – Pearl Millet
Makka Cholam – Corn
Vellai Cholam – Jowar/Sorghum
Varagarisi – Kodo Millet
Samai – Little Millet
Thinai – Foxtail Millet
Godhumai – Wheat
Muzhu ulundhu – Black Gram
Kollu – Horse Gram

  

Above are a few grains that are used in making Dosais and sometimes Idlies/steamed cakes too! But Dosais are comparatively easier, as Idlies have the risk of not rising well if the combination goes wrong or the fermenting ingredient is less or more. This list is apart from the usage of red rice and other lentils in making Dosais.

and this is varagarisi/kodo millet
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I might have left out a few here. Also, the photo display has only a few grains, those which are available with me at present.

The grains are not only used in their original form, soaked and ground; they are also used as powders, milled – sprouted or not sprouted. These powders are available in specific stores all over Tamilnadu.

These are 100% traditional foods. With today’s’ medical advancements proving their health benefits, the almost lost grains in the cities are slowly becoming power packed foods with soaring prices in the retail market.

The list of Dosais/Pancakes are all traditionally still part of South Indian cuisine – more specifically that I am sure of in Tamilnadu cuisine and in the homes of believers of traditional food.

The usage of grains may not only be in the form of pancakes, but in a varied forms like kanji/porridge, idiyappam/string hoppers, grain balls/urundai, kali/halwa and many more …

or the storable batters that end up as Idlies/rice cakes or Dosais/pancakes!
  

Stress-free Cooking with Dosais
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In today’s world, everyone is busy – an infant, toddler, pre-schooler or a school going kid, a teenager, youngster or an adult … ‘Busy’ is synonymous to ‘Life’. While ‘Stress’ stands for over-burden, who can categorize the stress level of each person?

Now, What is Stress?
an unmanageable kid – stress for a working mother,
a lazy employee – stress for a Boss,
heavily demanding boss – stress for a subordinate
troublesome daughter-in-law – stress for a mother-in-law,
complaining mother-in-law – stress for a daughter-in-law,
a serious patient – stress for a physician,
not so serious physician – stress for a patient,
And
not so caring wife – stress for a husband,
a self-centric husband – stress for a wife

The list is endless. This list may not categorize the true stress levels… Mostly the opposite or other extreme of these could also be stress factors.

Why talk so much about Stress? Having Good, Healthy Food and Serving Good, Healthy Food are stress factors attached to the Kitchen Cabinet – whoever is in charge be it male or female.

  

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I am one of those who takes her work serious and so the Stress too! It’s my feeling that Home is my Office, Kitchen is my Cabin and my work load in terms of a Chef without Hat at home is to provide Good, Healthy Food to my family.

So, whatever be my above mentioned stress, an unmanageable kid or a lazy caretaker, I want to do my Duty without much flaws! Especially, ensuring the best possible nutrients in homemade GOOD FOOD – ‘GOOD’ in its true sense – Stressless or Stressful!

Luckily for my family – COOKING is my Stress Buster!
  

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That is where I find Idlies – Rice cakes and Dosais – pancakes make my life stress free – of course with the tiny bit of stress making the batter before hand. But, stress free as they can be stored for even five days in the refrigerator. Every morning and evening, only a few minutes to make them, leaving the stress of making chutney or Sambaar only! That’s ok.. the side dishes are manageable and can be stored in the freezer too.
  

Frozen Batter
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Any batter for Dosais- pancakes (basic idli/dosai or lentil or whole grain batters) can be frozen. Make your batter, ferment it and freeze it in small portions or in two portions. Take out one portion and place in the refrigerator section overnight. Next morning keep it out for a few minutes to an hour. Or defrost in the morning. Batter is ready to make Dosais! What else do you want for a lazy weekend brunch or early dinner? Team the pancakes with chutney or left over curries too!

In fact, whenever we were traveling in Europe, with my daughter who was 3-5 years of age or sometimes with my septuagenarian mother-in-law who would prefer Dosais to sandwiches, I used to freeze a huge quantity of batter which would yield at least 30-40 Dosais enough for all for 3-4 days. Our favourite car trunk used to be filled with frozen food! After a long day’s tiring travel and touring and lunch with sandwiches, the thought of coming back to our kitchenette and having Dosais with thawed chutney or curry was such a soothing affair only South Indian tummies can explain!

In an apartment that wasn’t ours, in some of the most beautiful parts of Europe, in a kitchen that wasn’t mine, making our own Dosais, used to be a wonderful feeling, leave aside the work before and after… Washing the utensils and winding up the kitchen (that was not ours too) even during a holiday!
  

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But an important point to remember, dosaikal or the pan to make Dosais cannot be adjusted with any other pan! One needs to carry the same pan… Pans used for Dosais alone can make the best of Dosais without the batter sticking to pans.

I think back after a couple of years now and feel exhausted even at the thought of having done that for the three years of delightful tours in Europe. But, not letting my three year old sleep with only half or quarter tummy full or the whole family long for home cooked meal after a couple of days has been a Soothing Effect for my heart!

Have I become so much older that I feel exhausted even at the thought of it? But that’s not the issue. The fact is that dosai/pancake batters can be stored for long or frozen too! So flexible to maintain a healthy diet with minimal stress!
  

Breads, Parathas and Dosais

Different kinds of breads or pancakes for the western world;
Different kinds of parathas for northern India;
Dosais or pancakes stand for the South Indians!

1. these can be made from various ingredients – whole grains, lentils or a combination of these
2. some fermented and some non-fermented
3. unlike yeast or other baking-aid ingredients, basically black gram or dehusked black gram is used for the fermentation process
4. as kneading the dough is needed in both breads and parathas, here washing, soaking and grinding involves more time.. Time involved is more than the work involved with the aid of electrical equipments
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Unlike breads or baguette those need to be baked and kept on the breakfast table, the North Indian Parathas and South Indian Dosais taste best from a live kitchen with an on-the-spot chef who makes hot/incomparable stuff. Of course, they can also be made beforehand and stored in hot cases. But not as same as breads!

  
A Series

In the forthcoming posts, I shall try to post a few of the whole grain dosais or power packed pancakes as I call them. Some would be the soaked grain version and a few would be the powdered version as per stock at home.

  

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A gentle reminder

Now, if reading this article was a stress or one feels making dosais can be a stressful affair, do not worry! This free world is full of options – make your food yourself or buy or order it yourself, it is your decision. Anything ‘Stressfree’ is the need of the hour!!

But, if you decide that, making the power packed pancakes at home is going to be less stressful than reading this post of mine, just continue … the next few posts I promise would be truly a – Power Packed – Healthy series!

Chola Dosai/Yellow Corn Flour Pancake

 

healthy chola dosai/corn dosai

 

Cholam means Corn in Tamil language.   Before rice became a staple food in Tamilnadu,  cultivated cholam/corn, kezhvaragu/finger millet, kambu/pearl millet and many more natural grains which are uncommon in cities and becoming less common in towns and villages these days were used in making kanji/porridge or  cooked as main course meal.

Even today, every area – be it rural or urban in Tamilnadu has one or many local grinding mills. Ladies of the household use the local grinding mill to grind their gothumai/wheat, cholam/corn, kezhvaragu/finger millet, kambu/pearl millet and other whole grains to powder for usage in their day-to-day cooking – idli, dosai, upma and so on.   Powders to make all staple and speciality gravies like sambar, rasam, puli kuzhambu, kuruma and many more have to be grounded in these mills. Hence, these local grinding mills are indispensable. Nowadays, the whole grain powders are available ready-made in super markets.

 

Whole grains have some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber.

The medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits.

People who eat whole grains regularly have a lower risk of obesity, as measured by their body mass index and waist-to-hip ratios. They also have lower cholesterol levels. http://www.wholegrainscouncil.org/whole-grains-101

 

That is why I thought I could share one of the easiest dosai batters, though needs little practice while making dosais/pancakes – Chola Dosai.

Makka Cholam/Sweet Corn is more common in most of the tourist/picnic spots… in beaches and hill stations – grilled corn, flavoured with juice of lemon, salt and chilly powder makes a spicy-tangy comfort food.

Dried corn is milled into a powder to make different breakfast and dinner main courses in Tamilnadu…. especially in rural Tamilnadu. I think it is slowly becoming a restricted affair in the cities to make idlis or dosais from different kinds of grains. Lack of time due to fast paced life!

Now, to some health benefits and historic facts of corn…

 

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 vitamin C as well as the mineral manganese. But it is corn’s phytonutrients that have taken center stage in the antioxidant research on corn. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90

Archaeological studies indicate that corn was first cultivated by the primitive people of Mesoamerica at least 5600 years ago.

Corn or maize was the primary starch for Native Americans for centuries. The kernels were boiled or fried, or ground to cornmeal after drying.  http://jugalbandi.info/2007/11/indian-corn/

 

 

The evidence of maize in archaeological sites in China and its depiction in Hoysala Temples in India, both dated before the 15th century A.D., suggests that this domesticated crop was diffused by human action before the arrival of Columbus in the New World. The implications of this evidence are of great magnitude, since the presence of maize in Asia indicates that humans were able to migrate between both hemispheres; more than likely through trans-oceanic means of travel. http://geography.uoregon.edu/carljohannessen/research.html

 

 

cholam/corn

 

While coming from Chennai, I had brought chola maavu or the corn powder milled from the nearest grinding mill. After that was done, I get the packed yellow corn flour from the indian store.

 

chola maavu/corn flour

 

 

Chola Dosai

Ingredients (makes approximately 4 dosais)

  • chola maavu/yellow corn flour – 1 cup
  • salt – as needed
  • water – enough to make batter

Batter

Mix chola maavu, salt and water into a lumpless loose batter.

 

pour in patches

 

more if required

 

spread to make it even

 

turn to cook

 

 

Method of Preparation

  1. Heat dosaikal/tawa/flat pan on stove
  2. When hot, grease well with gingelly oil or any cooking oil
  3. Take enough batter in a ladle and pour in circular motion from inner to outer or outer to inner side of pan
  4. Pour more batter if needed and spread to make a crispy fine dosai/pancake
  5. Do not make like normal dosai method – pouring the dosai batter in the middle of the tawa and spreading it evenly in circular motion; see  https://dosaikal.com/2011/08/14/basic-dosaidosa/
  6. Pouring the batter in patches, and then quickly spreading it evenly on pan makes perfect chola dosai
  7. Sprinkle oil on the outer edge of the dosai and let it cook till brown
  8. Turn the dosai to cook on both sides
  9. Serve hot with preferred chutney.  see https://dosaikal.com/category/chutneys/.

 

cooked well on the other side

 

ready to serve

 

 

Note:

  1. This batter would stick to the dosaikal/pan immediately – hence cannot be made like the normal dosai – in circular motion from inside to outside.
  2. Pouring in patches from outside to inside or vice versa and then spreading helps to avoid broken dosais.
  3. Takes a little practice to be successful. Good Luck!