Tuesday, March 25, 2014

RAGI DOSA


Dosas are a favorite breakfast item. A lot of variety can be introduced in the batter to come up with a twist to the traditional one - sometimes adding to its health benefits too.

 Ragi ('pannjhapul' / 'naachni') is very nutritious and has a lot of iron value. Adding ragi powder to dosa batter gives you healthier dosa which tastes a bit different. This is yet another 'adulterated' dosa - very healthy too.


You can get ragi powder from the stores. Better still, make it at home. Wash 1/2 kg ragi well and removing the dirt / mud settling at the bottom, spread it on a newspaper and allow to dry completely. Dry roast it in a pan stirring all along till it gives out an aroma. Cool and powder it in a dry grinder and store.


Makes 8-9 dosas


Ingredients


  1. Dosa batter - 1 cup
  2. Ragi powder - 3/4 cup
  3. Salt to taste
  4. Mustard seeds - 1 tsp
  5. Urad dal - 1 tsp
  6. Asafetida - a pinch
  7. Oil for making dosa

Method

  1.  Take 1 cup dosa batter in a vessel and add 1/4 cup water.
  2.  Add 1 cup of ragi powder and required salt and mix well.
  3.  Heat 1 tsp oil and add mustard seeds, urad dal and asafetida. When they splutter, add them to the batter and mix well.
  4.  Add water if required to make it a thin batter. 
  5. Set aside for at least 15 minutes.
  6.  Heat a tava and spread the batter all over and quickly spread it gently to make a dosa. Drizze oil all around and flip it after a minute.
  7.  Drizzle 1/2 tsp of oil around it, cook on medium flame till done and remove.
  8.  Serve hot with coconut chutney / tomato chutney / sambar / molagappodi.

© Copyright 2011. Brinda Balasubramonian.