Whole Wheat Dosa, Coconut - Jaggery Laddoo

A Big Happy Hello! Great to be back to blogging after a long and fulfilling break. The days that went by kept me occupied by yet another relocation. Shifting has always petrified me and will continue to ... :P
Now that we are settled in our new home and life has come to normalcy, I decided to get back to what I missed the most.
In the last couple of days there were invitees over for lunches, dinners and tea. I used my best known culinary skills to impress the aunts, uncles and cousins, hopefully succeded to a good extend. I'd rather not discuss the menu in this post as my camera was not put to use for what it was meant for :)
Today's post would include two simple recipes that I make more than often, one is a breafast quickie and the other a sweet meat. Read on...

Whole wheat dosa:

Ingredients:

1 cup whole wheat flour
2 cups water
1 sprig curry leaves, chopped
1/2 a handful, chopped coriander leaves
1-2 green chillies, finely chopped
1" ginger grated
sugar 1/4 tsp
salt to tasted
oil/ghee for cooking


Method:
1. Mix the whole wheat flour and water in a wide mouthed vessel and stir/whisk it well to make it lump free.
2. To this dough add curry leaves, coriander leaves, green chillies, ginger, salt, sugar and mix well to combine all the ingredients evenly. The batter is runny compared to the regular dosa batter.
3. Heat a tava on medium flame and pour a ladel of dosa batter on it and spread it in circular motion.
4. Sprinkle a little ghee/oil on the dosa and on the edges as well. close and allow to cook till done and flip the dosa on to the other side and cook till some brown spots and seen here and there.
5. Continue the same process with the remaining dosa batter.
6. Serve the dosas hot with chutney or sauce.

Coconut-Jaggery Laddoo:


Ingredients:
2 cups freshly grated coconut
2 cups grated jaggery
1 tsp and a little more ghee ( clarified butter)
1/2 tsp cardamom powder

Method:
1. In a wide mouthed vessel mix the grated coconut and jaggery using a ladel
2. Put this mixture in a kadhai and place in on a medium flame and keep stirring.
3. The coconut and jaggery will give out some amount of oil and water respectively. Keep stirring.
4. Gradually the mixture begins to tighten as the water evaporates, add a teaspoon of ghee and the cardamom powder and mix well and take it off the flame. Let it cool a bit.
5. When the laddoo mixture is hand managable, apply ghee on ur palms, take enough mixture and make them into perfect rounds.
6. Place the ready to serve laddoos on a greased plate.
7. If u prefer it harder than the regular consistency chill it in the refrigerator.


Thanks for having me in your thoughts, and leaving words of concern in my blog.
wishing you wellness and joy!
TC