Blogging Marathon# 42: Week 1/ Day 2
Theme: All about Millets
Dish: Ragi Dosa/ Finger Millet Dosa
Lets check out what my fellow marathoners have cooked today for BM# 42.
Theme: All about Millets
Dish: Ragi Dosa/ Finger Millet Dosa
For day 2 of blogging marathon, I have a very simple and nutritious breakfast made with finger millet/ ragi. I saw the recipe on a Telugu cooking show. The original recipe was actually for 'Pullatlu'or sour dosa. Dosa has to be very well fermented and should turn sour to make these dosas. My batter got very foamy and fermented well but it didn't get very sour, so I'm calling these dosa instead of pullatlu.
Using ragi flour in a dosa batter increases its nutrition and adds an earthy taste that is best enjoyed hot. I rarely make dosas because I'm forgetful in soaking the dal/ rice and I'm very lazy to pull out my stone grinder. But I recently found out that my American blender grinds both dal and rice to a nice smooth consistency, so now I have no excuse for not making idlis or dosas more frequently.
Ingredients:
Urad dal/ Minapappu - 1 cup
Rice - 2 cups
Ragi flour - 1 cup
Sour Yogurt - 1cup (optional)
Salt - to taste
Method:
Using ragi flour in a dosa batter increases its nutrition and adds an earthy taste that is best enjoyed hot. I rarely make dosas because I'm forgetful in soaking the dal/ rice and I'm very lazy to pull out my stone grinder. But I recently found out that my American blender grinds both dal and rice to a nice smooth consistency, so now I have no excuse for not making idlis or dosas more frequently.
Urad dal/ Minapappu - 1 cup
Rice - 2 cups
Ragi flour - 1 cup
Sour Yogurt - 1cup (optional)
Salt - to taste
Method:
- Soak dal and rice separately for at least 4 hours. Grind them into a smooth batter adding just enough water. I usually grind them separately and then mix them together with a pinch of salt.
- Set the batter in a warm place to ferment for at least 8 hours or until the batter is foamy and doubles in volume. In my kitchen, it takes about 18~24 hours to get to this stage.
- Whisk ragi flour in 1cup of water to form a smooth batter with no lumps. Add this to the dal-rice mixture along with the curd (if using). Mix well.
- Heat a tawa/ griddle on medium-high heat. Pour the batter on the tawa by the ladle.Spread it out with the back of the ladle to form a thin dosa. Cook till the dosa is crisp and golden on both sides. Drizzle some oil or ghee on the dosa while cooking. Serve hot with chutney. I served with some peanut chutney.
My all-time favourite. Iron rich dosa for kids too.
ReplyDeleteSuch a healthy dosa Pavani, adding urad dal makes it even more better!
ReplyDeletevery healthy dosa.. love it
ReplyDeleteDosas made more tasty n nutritious
ReplyDeleteAm ready to finish that whole platter rite now, ragi dosa is just inviting me.
ReplyDeleteThis is so delicious! Love adding ragi flour to the dosa to make it healthy.
ReplyDeleteLove these dosas!
ReplyDeleteGreat recipe... Yumm.,
ReplyDeleteI made this quite often. Sometimes I just add a handful of ragiflour to the dosa batter with some chopped onions, green chilies,cumin seeds,curry leaves etc. I will try adding curd the next time I plan to make this :)
ReplyDeleteDosa looks so healthy and beautiful !
ReplyDeleteI am bookmarking this combo ..should try it soon..this seems to be nice and healthy.
ReplyDeleteHealthy dosas. Pavani, if you want you can exclude rice completely from the recipe. Another easy way i follow is using ragi and urad flours in the ratio 2:1, directly without need to grind them.
ReplyDeleteAnd you are right with the American blenders. I used to use them for over than a decade for my dosa / idli batters before getting the stone grinder. Though the flip side is they work for a couple of years only if you use them regularly. Not bad if you as me. ;)
Healthy and tempting dosa.. I was planing on making this dosa too..
ReplyDelete