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Friday, March 6, 2009

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.

15 comments:

Smita said...

Is ragi soozi???

Please please tell me I wanna try the spicy recipe this looks easy & tempting....

couchpapaya said...

yummy .... even i want to try the spicy one immediately, was so thankful there's no fermentation, nothing rises here :( btw, even i have same q. as smita, as in what do u find ragi under in the grocery store. i know u wrote millet but i dont think i've ever seen millet flour here !!! and what do u eat the dosa with ?? normal chutney ??

Bouncing-Bubble said...
This comment has been removed by the author.
Bouncing-Bubble said...

Smi, Papaya-

Ragi I guess is Nachni in Hindi/Marathi (I looked up). Its definitely not sooji.

I thought u girls would be interested in the sweet version as thts easier.

papaya-infact ragi is not Tamil. You can get it in some of the desi shops under the same nam (ragi flour).

The sweet version is healthier

Bouncing-Bubble said...

as for fermentation- don't even remind me of that.. I've wasted loadsa idli batter because of the cold weather playing havoc... btew, hv u tried keeping the batter near the room heater? helps to a certain extent

couchpapaya said...

bubbles - when my mil was here we looked in the desi shops for ragi flour but never found it so was curious if u found it under anything else. will look for nachni also now, thanks for that, had no clue they were the same :D

if i was making tiffin i wld pick the sweet one definitely, but i only cook once a day and the spicy one wld make a great dinner ... that was the only reasoning :D when mom or mil is here the other one will def get made ...

as for batter, i have central heating so cannot do the heater thing :( i used to fire up the oven, then switch it off and place the batter inside, it helped a little bit. as in i saw some bubbles but my idlis are always terrible :(

so if the batter doesnt rise what do u do with it ? and do u make a coconut chutney with the spicy dosa or does it go well with sambar or pallya ?

Bouncing-Bubble said...

u can have the dosa with coconut chutney. It'll be a good combi. Sambhar isn't necessary, as u have onions and and other such items to spice up the dosa...

as for fermentation.. will u couple of tips... tried and tested ones... phew I'll not even discuss the failed methods..

Take some water in the pressure cooker's base and boil it up. PLace the bowl/box of batter (works well if its a tupperware one) and close the lid. Let it be for about 3 hrs/.

Though u have central heating, u must be hvg radiators in every room? mine is gas central and we have radiators, so guess u may be having.. just place the batter near the radiator overnight. Tell me if this helps..

and yes, the spice one would be great for dinner.

avdi said...

I remember getting ragi in Bangalore, but heard of neither nachni nor ragi here. I am sure the south indian store people will have some stock.

Smita said...

Girls! I managed to get both the atta's will now prepare the thing soon. And bubs spicy avtaar it will be as i don't eat sweets ;-) and ava i think you'll get it as Nachni atta at any big/ food bazaar.

avdi said...

Ok smita, thanks for the tip. The first Big Bazaar of Chandigarh has opened up hardly a km off from my place and I havent visited it yet.

couchpapaya said...

bubbles, will try the pressure cooker tip next, thanks ! :) we have these vents in our floor where the heating comes from .... i wld place it there, but knowing me i wld kick it the next minute so i'm not going to try.

Smita said...

I made them today for dinner...served with dhaniya chutney and the dosa came out very well...

Bherry tasty, quick n easy :))

Bouncing-Bubble said...

wow Smi...bhery bhery glad to hear that!

couchpapaya said...

hey bubbles, made the spicy dosa last night with coconut chutney. they were so easy and tasted delicious. thanks a ton for the recipe, i have the feeling i'll be making this quite often !!

Bouncing-Bubble said...

wowieee papaya! glad to hear the recipe's a hit!and helps in our "non-fermenting" countries too hehe.