Quinoa, Millet, Barley, Soybean Dosai

I grew up with a steady dose of Dosai-- the versatile anytime crepe-like flatbread made from hearty urad dal and rice. I didn't think about it much, it was a staple and therefore taken for granted. I didn't bother to analyze its nutritional value when I was young, I didn't care to know much about it, except that the batter was always handy and my mom would make this simple dish without a second thought and serve it with any handy chutneys or leftover sambaror kozhambu.

Now that I am trying to feed my own kids, I find that this unassuming protein-packed Dosai is my best friend-- the kind I can take liberties with and not fall out. The kids love it with or without chutneys and dips on the side. And, these are second-gen enhanced non-traditional Dosai that tradition-loving puritans would probably frown at.

There is the 'ordinary' dosai that was favored by the kids when they were toddlers. A slight variation of it is the Brown Rice Dosai that always satisfies. And then, there is the Soy Bean Dosai which comes from a multipurpose batter that doubles as Idlee batter for steaming. On and off, I make the batter with a mix of barley and pearl millet with brown rice and urad dal which gives a wholesome Barley-Millet Dosai.

It helps to plan ahead: I typically soak the ingredients overnight on a Thursday evening, grind it Friday night, then allow it to ferment all weekend thanks to natural wild yeast in the air. In winter, I help it along by warming up the oven a bit, turning off the oven, and leaving the batter inside the oven to stay warm and ferment better. The batter is ready when it bubbles a bit when stirred and emits a pleasant sour odor.

The batter, once fermented, can be stored in the fridge for a week. I take out a little at a time to make a few dosais as needed for breakfast or dinner, as they taste best fresh off the griddle.

Anyway, there are umpteen variations for the batter - just add whatever grams and pulses are handy and see how it turns out. Sometimes, the texture is off and the batter tends to stick to the griddle making it tough to cook if the combination is not right, but over time, it is easy enough to gauge the outcome while measuring and soaking the ingredients.

This Quinoa-Millet-Barley-Soybean Dosai is one such combination that turned out fine and was much relished by the family

Ingredients for the batter:
1 cup urad dal
1 cup quinoa
1 cup millet
1 cup barley
1 cup soy beans
2 cups brown rice

Preparation

1. Soak the ingredients for the batter overnight
2. Grind using a heavy-duty blender or wet grinder to a smooth batter with the consistency of pancake batter
3. Leave it in a warm place to ferment and rise - preferably cover with a cheese cloth or any breathable towel - anywhere from 24 to 48 hours
4. Add some salt and a little water if needed to make the batter spreadable on the griddle to make the crepes.
5. Cook much like pancakes-- brown one side, flip and cook the other side

Mint Thuvaiyal:

Here, I serve the dosais with red-chili chutney and home-made Mint Thuvaiyal- a pesto-like South Indian concoction. Mint is getting wild in the backyard, their runner roots taking over a small patch thanks to recent rains and warm weather.

Fresh mint leaves from the garden sauteed with toasted urad dal and chana dal, plus grated coconut, chilies, and tamarind paste come together to make this quick thick chutney-like blend referred to as Thuvaiyal/Thogayal in Tamil.

Burdock Kinpira

Burdock root is a recent addiction with me and my eleven year old, especially when pan-cooked as in this recipe, along with carrots and broccoli stems. Although intended as a side, we seem to make a meal of it every time.

Not quite the traditional flavoring here:

Braggs Liquid Aminos

Balsamic Vinegar

Sesame oil

Zhen Jiang Vinegar

Heat oil in a pan. Add the julienned or slivered burdock and carrots and broccoli stems. Sauté a bit, then add just enough of the flavoring ingredients to suit your taste, plus quarter cup water. Cover and cook till liquid is completely absorbed and the burdock root is tender enough.

I like a adding Balsamic vinegar for mildly sweet flavor and caramelization. 

Serve warm or chilled, garnish with sesame seeds and spring onions.

Dubu-Jorim: Spicy Chili Onion Braised Tofu

There are versions of this spicy chili onion tofu dish in Korean, Japanese, Chinese, even Indian cuisine where tofu is usually substituted with paneer (bag cheese). As always, the recipe here is adapted to my taste, so adjust the chili/heat to your palate.

The spicy onion chili tofu comes together quickly and is a fine addition to a simple Bibimbap bowl, along with some braised or steamed greens and veggies, plus fried eggs.

Although this recipe uses fried tofu, if fresh block of firm tofu is all that's available, it is just a quick step to make crispy pan-fried tofu without all the oil and deep-frying. Simply press the block of fresh tofu to squeeze out excess water, cut into cubes, pat dry, and dust with seasoned corn starch (I typically add chili powder, garlic powder, and salt for flavor; plus a pinch of brown sugar for caramelization and color). Pan-fry on a medium hot cast iron skillet flipping to cook all sides till crisp on the outside.

Ingredients:
12 to 16 oz. Fried tofu, cubed
1 large yellow onion, sliced thin
2 green chilies, chopped finely
1 Tbsp crushed garlic
1 tsp brown sugar
1 Tbsp sesame oil


For the Chili Sauce:
1 Tbsp fried chili in oil
1 Tbsp Sambal Oelek
2 Tbsp Braggs Liquid Aminos
2 Tbsp rice vinegar
2 Tbsp white vinegar
1 Tbsp finely grated ginger
¼ cup water

Preparation:

1. Combine the chili sauce ingredients, stir well and keep handy
2. Heat the oil in a pan, add the onions, chopped green chilies, crushed garlic, and brown sugar; saute over medium heat till onion caramelizes
3. Add the chili sauce and simmer till it reduces a bit and thickens
4. Stir in the tofu, cover and allow to simmer some more till the flavors are absorbed by the tofu and it gets a rich thick coating of the sauce all over
5. Remove from heat, garnish with sesame seeds and chopped spring onions