Ragi, a type of millet is highly nutritious with high protein content and a variety of beneficial amino acids. It is a versatile grain which can be savored as a refreshing drink, as a porridge or can be made into roti or dosa.
Instant dosa are my kinda thing since it doesn’t need fermentation and takes just a few minutes to make the batter. I added some rice flour as well as semolina to this batter. Semolina/Sooji gives a nice grainy texture and helps in getting the dosa light and crisp. As much as we love Dosa for weekend brunches, I think it is also a perfect ‘breakfast for dinner’ food that works great for weeknights. Peanut/Palli chutney is our favorite condiment for dosa but tomato or coconut chutney are equally delectable. You could also enjoy it with sambar or potato masala curry.
Ragi Dosa –
Prep time: 10 mins
Cook time: 4-5 mins per dosa
- 2 cups Ragi flour
- 1 cup Rice flour
- 1 cup Sooji/Semolina
- 1n1/2 teaspoon Ginger-garlic paste
- 1/2 teaspoon Turmeric (optional)
- 1n1/2 teaspoon Cumin seeds (optional)
- 1n1/4th teaspoon Salt
- water as needed
- In a large bowl, mix all the ingredients together. Add enough water to get a good dosa batter consistency. Make sure the batter isn’t thick else dosa won’t come out as thin and crisp.
- Heat a tava or a pan and add one or two teaspoons of oil. Using a paper-towel or half an onion spread the oil evenly on the pan.
- Using a ladle or a small bowl, pour the batter over the hot tava and spread it around in a thin layer. Once, the dosa starts to brown it should start to come off the pan in a about 2 minuntes or so. Flip it carefully and let cook on the other side for a minute. Flip it again, fold and remove from the pan.
- Serve these warm, crisp dosa along side your favorite chutney or with potato curry.
- 1 cup dry roasted peanuts
- 1/2 cup chopped onions
- 3 or 4 red chillies
- 3/4th cup tamarind juice/extract
- salt as needed
For the tempering,
- 3/4th teaspoon mustard seeds
- 3/4th teaspoon cumin seeds
- 3/4th tsp split urad dal
- 3 dry red chillies
- 8 to 10 curry leaves
- 3/4th tsp ginger-garlic paste
- Dry roast the peanuts and set aside.
- Heat a couple of teaspoons of oil. Add dry red chillies and onions. Saute for about 6 to 8 mins.
- In the meanwhile, prepare the tamarind extract by taking a fistful of tamarind and soaking it in hot water for a few minutes. Squeeze the tamarind well and then discard the pulp.
- Take all these ingredients in the blender. Add salt, a cup of water and blend into a smooth paste. Add more water to get your desired consistency of the chutney. Remove it into a serving bowl.
- For the tempering, heat and saut all the ingredients for 3 to 4 mins and add it to the prepared peanut paste and you have a super tasty peanut chutney ready.
We enjoyed our dosa brunch alongside some steaming frothy coffee ‘udupi’ style!