Ragi for Breakfast

Another version of Ragi Dosai – just as simple as the previous one. Mix a couple of flours with curd and ferment it overnight and you are done! Tasted absolutely yummy – but it took me sometime to get the dosas right. The first three or four ones didn’t come out nicely. In fact, they didn’t come out of the pan at all!! But after a few trials, I was able to take out dosas with round shape from the pan.

I absolutely loved the taste and smell of this dosa. And it can’t get healthier than this!

Straight to the recipe:

Ingredients: 

 Ragi Flour : 2 ladle-full

Whole Wheat Flour : 2 ladle full

Soya Flour : 2 ladle full

Yogurt/Curd : 400 gms

Salt : to taste

Optional Items: 

Fenugreek (Uluva/Vendayam) : 1 tbsp (powdered)

Onion : 1 small, chopped fine 

Carrot : 1, grated

Green Chillies : 1-2, chopped fine

Method:

  1. Mix the Ragi flour, whole wheat flour, soya flour and fenugreek powder (if using) with curd. 
  2. Make a batter out of it, adding water if necessary. 
  3. Add the chopped onion, grated carrots and chopped chillies, if using.
  4. Add salt, leave to ferment overnight or at least for two hours. 
  5. Make dosas the next day morning, as usual. 
  6. This one sticks to the pan a bit, so wait patiently till they are done before you flip them over. 
  7. Serve with chutney. 

I usually grind the soya chunks in mixie, to get the soy flour.

Easy Onion Chutney :

Ingredients:

Onions : 3 small, roughly chopped

Red Chillies : 2

Tamarind : a small gooseberry shaped ball or 1/2 tsp of tamarind paste

Pottu Kadalai (Roasted Bengal gram) : 1 tbsp

Method:

  1. Microwave the onion and red chillies with 2 tsp of oil for 4 -5 minutes. 
  2. You can fry till transparent on stove top too.
  3. Wait for it to cool, grind with the pottu kadalai and tamarind. 
  4. Add salt to the chutney and serve with the dosas.

Note: 

The pottu kadalai is for giving body to the chutney, you can substitute with any other dal (toor, urad, chana dal). You need to fry it in a bit of oil first before grinding. 

If you want, you can season it with mustard seeds. 

I am sending this post also to the Wholesome Wholegrain Cooking event. This month’s theme is Ragi and its hosted by Kalyani of ‘What’s Cooking?‘. The event was started by Sanjeetha of LiteBites. You can check out the links for further details.

Sending this healthy breakfast item to Jagruthi’s Know your Flours series, hosted for the month of November 2012 by PJ of Seduce your Tastebuds.

1 Comment

Filed under Break Fast Recipes

One response to “Ragi for Breakfast

  1. Rejith C R

    Rajani, Great attempt! It is surprising to see you of all people writing a blog (and that too about food). The writing is excellent and the photos have come out great. Do try watermarking your photos instead of labels. The recipes: I am even lazier than you – So will show them to my wife :)

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