MultiGrain-Flour Dosa
Are you guys tired of eating regular dosa which is full of calories and starch and want to try out something different and healthy too,oh did i forget to tell its tastier than any other dosa,you will also vouch for this statement once you tried it.?If you are a fan of eating murukku and like the taste of murukku in dosa then you are in the correct place to get the recipe.I tried it accidentally ,in respect to finish different types of flour i have at my pantry and also in effort of making something new,filling and healthy for my kiddo and ended up making this and to my surprise this is the best tastier dosa i ever had,the secret lies in urad flour,so why don't we move to the recipe now.The recipe is very simple whatever flour you take add same proportion except urad flour add little more.I made a small batch for my kid just taking all flour in one tablespoon, if you are going for 2 to 3 people or more increase the proportion of flour in the recipe.This recipe makes 1 big dosa or 3 small dosa of 12 inch diameter.
In addition as a healthy addition i added some healthy seeds like sesame seeds , chia seeds ,flax seeds.Not only they gives healthy nutrition they also gives a tasty nude when we bite them in the middle when we eat dosas.
About Flax Seeds:
Flax is grown for its use as an edible oil, as a nutritional supplement, and as an ingredient in many wood finishing products. Flax is also grown as an ornamental plant in gardens. Flax fibers are used to make linen. The Latin species name usitatissimum means most useful, pointing to the several traditional uses of the plant and their importance for human life.
Flax fibres are taken from the stem of the plant and are two to three times as strong as those of cotton. As well, flax fibers are naturally smooth and straight. Europe and North America depended on flax for vegetable-based cloth until the nineteenth century, when cotton overtook flax as the most common plant used for making linen paper. Flax is grown on the Canadian Prairies for linseed oil, which is used as a drying oil in paints and varnish and in products such as linoleum and printing inks.
Flax seeds come in two basic varieties: 1. brown; and 2. yellow or golden (also known as golden linseeds). Most types have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin (trade name Linola), which has a completely different oil profile and is very low in omega-3 FAs. Although brown flax can be consumed as readily as yellow, and has been for thousands of years, it is better known as an ingredient in paints, fiber and cattle feed. Flax seeds produce a vegetable oil known as flaxseed or linseed oil, which is one of the oldest commercial oils, and solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing
One hundred grams of ground flax seed supplies about 450 calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.
Flax seed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flax seeds with inadequate water can cause bowel obstruction. Flaxseed, called ('Tisi' or 'Alsi') in northern India, has been roasted, powdered and eaten with boiled rice, a little water, and a little salt since ancient times in the villages.
Whole flax seeds are chemically stable, but ground flaxseed can go rancid at room temperature in as little as one week, although there is contrary evidence. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period; under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flax and bread made with milled flax stored for four months at room temperature. Milled flax is remarkably stable to oxidation when stored for nine months at room temperature if packed immediately without exposure to air and light and for 20 months at ambient temperatures under warehouse conditions.
Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed.
Medicinal
Linum usitatissimum seeds have been used in the traditional Austrian medicine internally (directly soaked or as tea) and externally (as compresses or oil extracts) for treatment of disorders of the respiratory tract, eyes, infections, cold, flu, fever, rheumatism and gout.
Nutrients and clinical Research:
Flax seeds contain high levels of dietary fiber as well as lignans, an abundance of micronutrients and omega-3 fatty acids (table). Studies have shown that flax seeds may lower cholesterol levels, although with differing results in terms of gender. One study found results were better for women whereas a later study found benefits only for men. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast and prostate cancers. A study done at Duke University suggests that flaxseed may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed may impair the effectiveness of certain oral medications, due to its fiber content, and may have adverse effects due to its content of neurotoxic cyanogen glycosides and immunosuppressive cyclic nonapeptides.
One of the main components of flax is lignan, which has plant estrogen as well as antioxidants (flax contains up to 800 times more lignans than other plant foods contain).
About Chia Seeds:
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat.
Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous gel-like coating that gives chia-based beverages a distinctive texture.
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Nicaragua,Australia, and Guatemala. In 2008, Australia was the world's largest producer of chia. A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name "chia", but also under several trademarks.
About Sesame Seeds:
Sesame (/ˈsɛsəmiː/; Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.
Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. It was a major summer crop in theMiddle East for thousands of years, as attested to by the discovery of many ancient presses for sesame oil in the region. Sesame is drought-tolerant and is able to grow where other crops fail.
Sesame has one of the highest oil contents of any seed. With a rich nutty flavor, it is a common ingredient in cuisines across the world. Like other nuts and foods, it can trigger allergic reactions in some people.
The world harvested about 3.84 million metric tonnes of sesame seeds in 2010. The largest producer of sesame seeds in 2010 was Burma. The world's largest exporter of sesame seeds was India, and Japan the largest importer.
For thousands of years, sesame seeds have been a source of food and oil. Sesame has one of the highest oil content of any seed, some varietals exceeding 50 percent oil content compared tosoybean's 20 percent. Sesame oil is one of the most stable vegetable oils, with long shelf life, because of the high level of natural antioxidants (sesamin, sesamolin, and sesamol). Oil from the seed is used in cooking, as salad oils and margarine, and contains about 47 percent oleic and 39 percent linoleic acid. Sesame seed oil, like sunflower seed oil, is rich in Omega 6 fatty acids, but lacks Omega 3 fatty acids. Sesame seed is also rich in protein, at 25 percent by weight. The flour that remains after oil extraction is between 35 to 50 percent protein, has good effective carbohydrates, and contains water-soluble antioxidants (sesaminol glucosides) that provide added shelf-life to many products. This flour, also called sesame meal, is an excellent high-protein feed for poultry and livestock. The addition of sesame to high lysine meal of soybean produces a well balanced animal feed.
The relative ratio of protein and oil, as well asessential amino acids and essential fatty acidsvaries with sesame cultivar as well as growing conditions.
In 2008, about 65 percent of the annual sesame crop was processed into oil and 35 percent was used in food. The food segment included about 42 percent roasted sesame, 36 percent washed sesame, 12 percent ground sesame and 10 percent roasted sesame seed with salt.
- Health claims
Kamal-Eldin et al. have reviewed patent literature claiming beneficial effects of sesame seed. They note that these health claims are based on the very high levels (up to 2.5%) of furofuran lignans with beneficial physiological activities, mainly sesamin, sesamolin, and sesaminol glucosides. Among edible oils from six plants, sesame oil had the highest Ferric Reducing/Antioxidant Power (FRAP) value, which means the herbs and additives are better preserved in sesame oil. To the extent these herbs have health benefits, the study proposes that it may be possible that ingestion of these herbs preserved in sesame oil could increase resistance of polyunsaturated fatty acids of cell membranes and lipoproteins to oxidation within the body.
Women of ancient Babylon would eat halva, a mixture of honey and sesame seeds to prolong youth and beauty, while Roman soldiers ate the mixture for strength and energy.
Sesame seed is a common ingredient in various cuisines. It is used whole in cooking for its rich nutty flavour. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. In Sicily and France, the seeds are eaten on bread (called "ficelle sésame", sesame thread). In Greece the seeds are also used in cakes.
Fast-food restaurants use buns with tops sprinkled with sesame seeds. Approximately 75% of Mexico's sesame crop is purchased by McDonald's for use in their sesame seed buns worldwide.
In Asia, sesame seeds are sprinkled onto some sushi style foods. In Japan whole seeds are found in many salads and baked snacks and tan and black sesame seed varieties are roasted and used to make the flavouring gomashio. East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (Chinese: 麻糰; pinyin:mátuǎnpinyin or 煎堆; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying.
Sesame, or "simsim" as it is known in East Africa, is used in African cuisine. In Togo the seeds are a main soup ingredient and in the Democratic Republic of the Congo and in the north of Angola,wangila is a delicious dish of ground sesame, often served with smoked fish or lobster.
Sesame seeds and oil are used extensively in India. In most parts of the country, sesame seeds mixed with heated jaggery, sugar or palm sugar is made into balls and bars similar to peanut brittle or nit clusters and eaten as snacks. In Manipur (India) black sesame is used in the preparation ofThoiding and in Singju (a kind of salad). Thoiding is prepared with ginger and chili and vegetables are used in the spicy Singu dish. In Assam, black sesame seeds are used to make Til Pitha and Tilor laru (sesame seed balls) during bihu. In Punjab and Tamil Nadu (both in India), a sweet ball called "Pinni" (پنی) in Urdu and 'Ell urundai' in Tamil, "Ellunda"(എള്ളുണ്ട) in Malayalam, "Yellunde" (sesame ball, usually in jaggery) in Kannada and tilgul in Marathi is made of its seeds mixed with sugar.
Also in Tamil Nadu, sesame oil used extensively in their cuisine, Milagai Podi, a ground powder made of sesame and dry chili is used to enhance flavor, and is consumed along with other traditional foods such as idli. In Tamil Nadu and Andhra Pradesh, sesame oil is used as a preservative, as well as to temper the heat of their spicy foods, pickles and condiments.
Sesame seed cookies and wafers, both sweet and savory, are popular in places like Charleston, South Carolina. Sesame seeds, also called benne, are believed to have been brought into 17th century colonial America by West African slaves. Since then, they have become part of various American cuisines.
In Caribbean cuisine, sugar and white sesame seeds are combined into a bar resembling peanut brittle and sold in stores and street corners.
Sesame is a popular and essential ingredient in many Middle Eastern cuisines. Sesame seeds are made into a paste called tahini (used in various ways, including hummus bi tahini) and the Middle Eastern confection halvah. Ground and processed, the seeds is also used in sweet confections.
In South Asia, Middle East, East Asian cuisines, popular confectionery are made from sesame mixed with honey or syrup and roasted into a sesame candy. In Japanese cuisinegoma-dofu (胡麻豆腐) is made from sesame paste (Tahini) and starch.
Mexican cuisine refers to sesame seeds as Ajonjolí. It is mainly used as a sauce additive, such as mole or adobo. It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole wheat flat breads or artisan nutrition bars, such as alegrías.
In Sicilian cuisine, what are commonly called "Italian sesame seed cookies" are known as giuggiuleni (plural, pronounced ju-ju-LAY-nee). A giuggiulena (singular) usually refers to a cookie, while a giurgiulena usually refers to a nougat-like candy, often made as a Christmas food. Both are alternative spellings for "sesame seed" in the Sicilian language.
Sesame oil is sometimes used as a cooking oil in different parts of the world, though different forms have different characteristics for high-temperature frying. The "toasted" form of the oil (as distinguished from the "cold-pressed" form) has a distinctive pleasant aroma and taste, and is used as table condiment in some regions, especially in East Asia. Toasted sesame oil is also added to flavor soups and other hot dishes, usually just before serving, to avoid dissipating the volatile scents too rapidly.
Although sesame leaves are edible as a potherb, recipes for Korean cuisine calling for "sesame leaves" are often a mistranslation, and really mean perilla.
Ingredients:
Wheat flour - 1 tbsp
Maida/All purpose Flour - 1 tbsp ( to give elasticity to dosa)
Rice Flour - 1 tbsp (to give crispiness to dosa)
Ragi Flour - 1 tbsp
Urad flour - 1 tbsp heaped (ie,little extra)
Oats flour - 1 tsp
Coconut Pd / Coconut Flakes (fresh / dry) - 1 tbsp
Sesame seeds - 1/2 tsp
Chia Seeds - 1/2 tsp
Flax Seeds - 1/2 tsp
Ghee / Oil - 1 tsp (for mixing with flour)
Ghee / Oil - for making dosa
You can also add any other type of flour if you have .
Method:
1.Mix all Flour ,coconut Powder, all seeds , salt ,oil (1 tsp) and add needed water to make a runny batter.
2. Make Dosa by greasing pan with ghee or oil .Try to take smaller tawa for making dosa as you can not make a circular dosa like regular plain dosa as the batter is not easy to maneuver,so you can pour dosa batter to fit to the tawa shape as i did here so it finally ends up in circle if you care about your dosa shape.
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