Inspired by Bouncing-Bubble's Ragi Dosa recipe I've been making different versions with grated vegetables added pretty often. I love how easy they are to make, and I love to think I'm adding nutritional value with all the veggies. And best of all, they're unfermented- I dont seem to have much luck with the fermentation process :(Last night I prepped all my ingredients, went to the pantry to pull out the ragi and remembered, belatedly, emptying the jar a few weeks before. So because once dosas were in my mind, I absolutely needed to eat some, I decided to substitute rice flour with the ragi and because I dont like the chewy texture of plain rice flour I added some wheat flour to the batter too. The dosas turned out very tasty, and I'm excited to add another recipe to my repertoire of unfermented dosas. I think in future I'll experiment with the quantity of these flours. Until I made them I didnt even think of using atta in a dosa recipe but now I remember something my mom used to cook up with jaggery. Some zucchini got incorporated into the chutney recipe and was, again, surprisingly tasty to eat.
Zucchini dosa
The cup measurements are for teacups, if using the actual cup measure, adjust the quantities of ingredients and vegetables accordingly.
Ingredients
1 cup rice flour
half cup wheat flour
half small red onion, finely chopped
2 green chillies, finely chopped
1 small zucchini, grated with skin
5-6 curry leaves, chopped, if you like eating them, keep whole otherwise
handful of coriander leaves, finely chopped
quarter cup yogurt (optional)
1 tbsp. ginger, grated or finely chopped
salt to taste
Method
Mix all the ingredients (except salt) together. If I add yogurt to a batter I like to set it aside for about 15 mins, adding just a little water because the zucchini will let out water as it rests, you can add more later.
When ready to make the dosas, add enough water to allow the dosa to spread on the pan and salt to taste. Pour onto a hot pan sprinkled with oil. Cover the dosa for a little while (the rice flour needs to cook), then turn it and let it brown a bit on the other side. Serve hot with chutney.
Tomato-zucchini-onion chutney
Ingredients
1 tsp mustard seeds
a pinch of asafoetida (hing)
4/5 red chillies (adjust to taste)
half small red onion, chopped
2 small tomatoes, chopped
half small zucchini, chopped
1 tsp urad dal
1 tsp chana dal
Method
Add a little oil to a hot pan and roast the red chillies with hing. Set them aside, then roast the urad dal and chana dal separately and set aside.
Add the onion, tomatoes and zucchini to the pan, cover and let cook on medium heat until the tomatoes and zucchini are soft.
Add all the ingredients used so far into a mixer and grind to a fine paste with salt added to taste.
In a vessel heat some oil, add the mustard seeds to it and let pop. Add the mustard and oil to the chutney and serve.
