Every day Dibs and I get together on skype and chat for a while over a cup of coffee. She with her evening cuppa and I with my mid morning cup. Our chat usually revolves around food ( what else,when two foodies get together? ), and our blog posts.
Dibs had prepared Ragi Dosae for breakfast, and had also clicked a few pictures of the same. And here is the recipe for a nutritious ragi dosae with the photos of the dish clicked by Dibs.
INGREDIENTS
Split black gram dal - 1 cup
Ragi ( Finger millet ) flour - 3 cups
Fenugreek seeds - 1/4 tsp
Salt - 1 tsp
Sugar - 1 pinch
Curds - 1 tsp
METHOD
1. Soak black gram dal and fenugreek seeds for 3 hours.
2. Grind the dal to a smooth and fluffy batter.
3. Mix the batter with ragi flour, salt, sugar and curd in a deep vessel.
4. Add little water if necessary to get the right consistancy.
5. Cover and leave it in a warm place to ferment over night.
TO MAKE THE RAGI DOSAE
INGREDIENTS
1.Finely chopped onion - 1
2.Finely chopped green chilly - 1
3. Chopped fresh coriander leaves- 2 tbsps
( Mix the above ingredients and keep aside)
4. Cooking oil - for roasting
METHOD
1. Grease a dosae pan/ tava and heat it.
2. When the tava is hot enough pour a tablespoon of dosae batter on it and dribble a few drops of oil around it.
3. Remove the first cooked dosae and leave it aside.
4. Pour a ladle of batter on the now seasoned tava.
5. Spread the batter into a thin dosae with circular movements,using the back of the ladle.
6. Sprinkle a tablespoon of onion, green chilly and fresh coriander mixture on top of the dosae.
7. Dribble oil around the dosae.
8. When the dosae looks cooked on top, remove with a spatula on to a serving plate and serve immediately with chutney or sambar.
9. There is no need to cook on the flip side. Raw onions and green chillies accentuate the taste of ragi in any form of dish.
Ragi dosaes taste very good when savoured straight from the tava.
Here is a simple recipe for a quick vegetable sagu to go with the delicious Ragi Dosae.
QUICK VEGETABLE SAGU
INGREDIENTS
Onions chopped - 1 tbsp
Cumin seeds - 1/4 tsp
Chopped potatoes - 1
Chopped carrots- 1
Frozen green peas - 1/2 cup
Tomatoes - 2 big
( Blanch the tomatoes and process into puree.)
Sambar powder - 1 tsp
Asafoetida - 1 pinch
Salt - 1 tsp
Turmeric powder - 1 pinch.
Curry leaves - a few
Oil - 1 tbsp
METHOD
1 . Heat oil in a pan and add cumin seeds and asafoetida.
2. Add curry leaves and chopped onion.
3. When the onion becomes transparent add potatoes, carrots and peas.
4. Stir in sambar powder salt and turmeric powder.
5. Add tomato puree, cover and cook till the vegetables are done.
Enjoy the hot vegetable sagoo with hot and crisp ragi dosae, preferably topped with a dollop of butter .
