Ragi Dosa

Evening tiffin is a much anitcipated mandatory weekend routine in my parents' home. It was a challenging task though, for my mom. But she had the able guidance of my granny, who had bequeathed her with myriad recipes. Ragi Dosa was one of them

Sweet Ragi Dosa:
The good news is you don't need sugar for this!
Ingredients :
Ragi Flour (millet) - 1 cup
Rice Flour - 1 Tablespoon
Jaggery - 1 cup
Cardamom - 4/5 pods
Desiccated coconut - 1/2 cup
Ghee - 1 teaspoon

Method :-
Heat some water in a pan and dissolve the jaggery in it. It would be advisable to distil it after the jaggery is fully dissolved to do away with impurities if any. Add ragi and rice flour to it. Add powdered cardamom as well. Coconut and ghee are optional and I always avoid them in this dish, as sans that ragi dosa is a healthy tiffin.

Heat a pan, and rub an oiled cloth on it. You can make dosas by just rubbing the cloth after each dosa, i/o sprinkling oil. With the iron content in jaggery and the energy that you could gain from ragi, this really becomes a good tiffin. Can be had without any side dish for either b/f or dinner... or a nice evening tiffin like how I used to relish during my childhood days!

Spicy Ragi Dosa :-
Ingredients:
Ragi Flour - 1 cup
Rice Flour - 1 tablespoon
salt- as per taste (about a spoon would do)
Onion - 1 finely chopped
Cumin seeds - 1 spoon
Corriander leaves - 1/2 a bunch, finely chopped
Grated ginger, asafoetida

Method:
Mix all the above and add water little by little to make batter with such a consistency that if you pour one ladle of it on the sides of the pan and gently move the pan, it should spread to form a fine dosa.