RAGI DOSA

Ragi Dosa is a healthy breakfast option on holidays when you have time to serve your family hot crispy dosas. Ragi dosa is a wonderful evening meal too. Ragi or Finger Millet is high in dietary fibre, calcium and iron. Ragi is gluten free, easily digestible with an earthy, nutty flavor.  In South India during Summer season, Ragi is included in various dishes and is ideal during summer season.

Ragi dosa is an instant preparation with all ingredients easily available in the kitchen. Just give a try to this dish and I’m sure your attempt will be appreciated.

Ragi flour is available in packs at your nearby retail store. The dosa has a deep brown color and therefore the chutney you serve should be in contrast color red (red chilli chutney) or orange- tomato chutney.

Serves – 4

Ingredients:

Ragi flour : 1 cup

Semolina / B.rava:1 cup

Maida: ½ cup

Rice flour / Wheat flour: ½ cup

Butter milk : 1.5 cup

Green chilly: 2 nos (finely chopped)

Onions: 1 medium size ( finely chopped) – optional

Coriander leaves: 2 tablespoons finely chopped

Curry leaves- 1 stem finely chopped

Cumin seeds ( Jeera) – 1 tsp

Ginger: 1 inch piece finely chopped

Salt : to taste

Water: as required to maintain batter consistency

Cooking Oil for dosa frying.

Procedure for RAGI DOSA:

• Add all the ingredients except oil into a large bowl . The ragi dosa batter should be free flowing, no lumps and the consistency should be running as similar to thick buttermilk.
• Place a dosa pan / tawa on the stove, when hot do the water test i.e sprinkle drops of water on the tawa, the water will sizzle on the pan with heat.
• Maintain medium flame for proper cooking of ragi dosa.
• Apply oil on the tawa. Pour the batter in a circle at the edges of the pan. Then gradually fill the centre by spreading the batter gently in the gaps.
• After 2 -3 minutes turn the dosa for cooking on the other side.
• Dosa is ready and can be served along with spicy chutney or podi of your choice.

Quick tips:

To evenly spread the oil on pan I cut the onion into half. I hold the tail portion / stem of the onion and dip the flat end in a cup containing oil. I apply the flat end of onion with oil on the pan for uniform spread of oil.

If the batter is catching on the tawa, the decrease the flame .I used ghee on the batter prior to setting of 1^st side. You can sprinkle grated carrot and chopped onions after spreading the batter. My children enjoyed the crispy dosa with mint chutney or tomato chutney.

TOMATO CHUTNEY

Tomato Chutney is also known as Tamatar ki chutney. Famous and a favorite chutney among South Indians. A good combination with rice, khichdi etc.

 Ingredients:

6 to 8 large cloves garlic (finely chopped )
1/4 cup onion (finely chopped  )
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp coriander finely chopped
1 tsp oil
salt (to taste)

Procedure of Tomato chutney

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander leaves and mix well.
• Serve tomato chutney with hot rice or khichdi