INSTANT RAGI (Finger Millet) DOSA

Healthy, nutritious and delicious dosa made from Ragi flour and Indian spices on my breakfast table. served this with potato bhaji, coconut chutney and gunpowder.

Ingredients:

· Ragi (finger millet) flour - 1 cup

· Rava (semolina) - 1 cup

· Maida (Refined flour) – ½ cup

· Black pepper powder – ¼ tsp

· Jeera (cumin seeds) – 2 tsp

· Curd - 2 tbsp

· Salt to taste

· Water - 7.5 - 8 cups

· Onions - 1 cup (chopped)

· Ginger -2 tsp (chopped)

· Green chillies - 2 tbsp (chopped)

· Curry leaves - 1 tbsp (chopped)

· Coriander leaves

· Oil

Method:

· Take a large bowl add ragi flour, rava, maida, pepper, jeera, curd, salt and water, whisk it well.

· Add chopped onions, ginger, green chillies, curry leaves, coriander leaves and water, again mix well. The batter should be of a flowing consistency.

· Let the batter rest for 20-30 mins.

· Heat a tawa and pour the batter, pour little oil over it, cook the dosa until crisp and golden brown.

· Serve the dosas hot and crispy with coconut chutney or sambar or potato bhaji of your choice.

For Coconut Chutney

Ingredients:

· Freshly grated coconut – 1 cup

· Oil – 1 tsp

· Green chilies – 4-5 (roughly chopped) Adjust as per your preference

· Udid dal – 1 tsp

· Roasted chana dal - 1 tbsp

· Asafoetida (Hing) – ¼ tsp

· Tamarind – 2 small pieces (adjust according to the chilies)

· Salt

· Water

For Tempering the chutney (Optional)

· Oil/Coconut oil – 1.5 tsp

· Mustard seeds – 1 tsp

· Red chillies – 1-2 (roughly broken)

· Asafoetida (Hing) – ¼ tsp

· Curry leaves – 1 sprig

Method:

· Heat a pan with little oil in it, add green chillies, asafoetida and udid dal. Fry till it turns slightly brown in colour. Keep the flame on medium heat and add roasted chana dal.

· Now add the grated coconut and fry for 1-2 minutes.

· Once cooled add the above mixture in the mixer jar along with tamarind pieces and salt.

· Grind with little water. Don’t make a fine paste, grind it a little coarse.

· Now pour the chutney in a serving bowl.

· Take a tadka pan with little oil in it, add mustard seeds and broken red chillies, let the seeds crackle. Add asafoetida and curry leaves, sauté for 1-2 minutes. Turn off the flame and pour the tempering on the chutney. Mix it well before serving.

(Tempering is completely optional)

RECIPE LINKS:

For Potato Bhaji:

https://www.hemafoodstudio.com/post/puri-bhaji

For Gun powder:

https://www.hemafoodstudio.com/post/gunpowder-milagai-podi-idli-podi-coriander-coconut-chutney