Raagi Dosa

   
  

It’s my constant endeavour to feed the husband and kid some finger millets. But I am usually unsuccessful. So whenever I get a chance, I make raagi dosas which is the least hated form for the duo. I also like the fact that it’s quick and easy to make. I have tried various recipes for this Dosa but none on them were satisfactory. Then I chanced upon this recipe in a vegetarian cookbook by Prema Srinivasan and I am relieved that this one gives me most consistent results without the dosa tearing up or being undercooked. 

So here goes –

For 5-6 Dosas

WHAT WE NEED

Raagi flour                                    1 cup

Rice flour                                      2 tbsp

Lady’s finger/ okra                    4 medium sized

Cumin seeds                                1/2 tsp

Curry leaves                                 1 sprig

Green chillies                               1-2

Salt

Water                                              1/2 – 3/4 cup   
WHAT TO DO

  • Grind the okra with 1 tbsp water to a fine paste. It will be slimy.
  • Mix the flours together and add the okra paste.
  • Add the cumin seeds, curry leaves, salt and water.
  • The batter should be in the consistency of regular Dosa batter.
  • Heat a tava and pour a ladle full of batter on the tava.
  • After a minute, flip the Dosa on the other side with a spatula.
  • Once cooked, remove from heat.
  • Continue to make Dosas from rest of the batter.
  • Enjoy with coconut or coriander chutney.

 

This is my entry for Bloggging Marathon hostedby Srivalli under the theme – Instant Breakfast

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Check out the Blogging Marathon page for other marathoners doing this BM.

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