Thinai Arisi Takali Dosai / Quinoa Tomato Dosa

Ingredients:

Thinai Arisi Quinoa	1 cup
Tomatoes	2-3 small size
Rice flour	½ cup
Besin flour (Kadalai Mavu)	½ cup
Garlic pods	2-3
Curry leaves	few
Cumin powder	2 tsp
Pepper powder	2 tsp
Asafetida	¼ tsp
Salt	as per taste
Oil

 

 

Directions:

1. Soak quinoa for 2-3 hours.
2. Heat oil in a kadai, add garlic, chili and chopped tomatoes cook until tomatoes turn soft. Now add soaked quinoa and mix well. Turn off the stove. After it cools grind to smooth paste.
3. Add rice flour, besan flour to this ground paste mix well, add enough water (consistency should be like dosa batter).
4. Add cumin powder, asafetida, pepper powder and salt mix well again. And make dosa on a hot a tava. Enjoy with any chutney.

 

Sharing to: Priya,

 

 

 

Thinai (Quinoa) Venpongal

Now days we are forgetting to use these nutrients in our food. In our south Indian foods rice play a main role without that my day won’t complete. When coming to calorie count its more, started to add other grains and lentils. Tasted quinoa in one of my friends place, tried venpongal with this came out well.

Ingredients:

Thinai (Quinoa)	1 cup
Moong dal	1/2 cup
Cumin seeds	1 tsp
Pepper seeds	1 tsp
Green chili chopped	1 tsp
Ginger chopped	1 tsp
Cashew nut	1 Tbsp
Ghee	2 Tbsp
Curry leaves chopped	few
Milk	¼ cup
Salt

 

 

Directions:

1. Dry roast moong dal until nice aroma comes.
2. Heat ghee in a pan splutters cumin seeds and pepper. Add this to quinoa and moong dal with salt, pressure cook with 2 cup of water up to 3 whistles.
3. Once pressure is released open and add milk and give a stir. In another pan heat ghee fry cashew nut, green chili, curry leaves and ginger. Add this mixture to pongal and mix well.
4. Serve hot with sambar, chutney.

 

 

 

 

 

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