are gone, and so are the cupcakes. Celebrations are long over and I am slowly getting back to normal blogging. Few blog events were missed as I had been under the weather. Let me break the spell with one, or should I say, two-in-one recipes?
Before going to the recipes, I have something to share with you. and have graciously accommodated me into their team. I am excited to be a part of this well-respected team of bloggers and will be contributing monthly. Do check out my first article .
That said, its raining dosas everywhere, thanks to Srivalli who is hosting . I know I am late, but am joining the bandwagon anyway with my ragi dosas, huffing and puffing. Check out the she has done so far.
, known as Ragi or Kezhvaragu (Tamil) is highly nutritious and grows easily in less than perfect conditions. Inexpensive, readily available and quite filling, no wonder its called poor man’s food. But don’t let this fool you, because its quite rich in taste. As with any whole grain, it has a signature nutty taste, which works well in both sweet and savoury dishes.
Sweet and savoury, that’s how my mom served ‘em. She used to treat us with both versions of dosas made with ragi or wheat flour. I recreated the same meal in an effort to relive my childhood. And it worked like a charm. A ballet on the taste buds with salty and sweet notes. Previously, all my attempts have been less than satisfactory. Either the dosas were leathery or doughy. This time I followed recipes and they hit right on spot.
Most of the Indian grocers carry ragi flour. Whole wheat flour can be replaced for ragi flour in both the recipes, to make sweet and savoury wheat dosas (Godhumai dosa). Serves two when served together.Savoury Ragi DosaIngredientsRagi flour – 2 cups
Urad dal – ¼ cup
Salt – 1½ tsp
Sour curds (optional) – a ladle full
Savoury ragi dosa served with tomato-coconut-garlic chutneyMethod
Soak urad dal for 2 hours. Refrigerate for 20 minutes and grind to a smooth and fluffy batter. Mix ragi flour, salt and water and make a tight dough. To this, add the ground urad batter and mix thoroughly. If you are making dosas the next day, let this batter ferment for 6 to 8 hours. If using on the same day, mix sour curds to the batter. The final consistency of the batter should be thinner than pancake batter.
Heat a griddle over medium-low heat. Wipe it with an oiled paper towel/towel. Pour about 1/3 cup of the batter. Drizzle ½ tsp of oil along the periphery of the dosa. Let it cook for a minute, slowly flip and cook for about 30 seconds on the other side. Wipe the griddle with oiled towel between dosas. Serve while hot with your favourite chutney.Sweet Ragi DosaIngredientsRagi flour – 1 cup
Rice flour – 2 tbsp
Jaggery – ½ cup
Grated coconut – 1 tbsp
Ground cardamom – 1 tsp
Butter – to serve (optional)Method
Boil 1¼ cup of water. Remove from heat, add jaggery and let it dissolve completely. Mix rest of the ingredients except oil and whisk to a smooth batter without lumps.
Over the same griddle on medium-low heat, pour 1/3 cup of the batter. Drizzle ½ tsp of oil along the periphery. Cook for a minute on one side, flip and cook for additional 30 seconds. Wipe the griddle with oiled towel between each dosa.
Unlike savoury dosa, the sweet ones are lacey and spongy. Serve hot with a dab of butter.