Sunday, August 22, 2010

Ragi set dosa (Finger millet pancakes)

I think, I have adpated well to my in-laws food habits. Isn't it same for all the ladies? Alas, wish our hubbies did the same too!! Though me & my hubby are both from Karnataka, our staple food was totally different. His staple food being rosematta rice porridge & mine ragi mudde(finger-millet balls) /ragi rotti(finger-millet bread). After marriage, I tasted the rosematta rice porridge and now, I like it too. But, my husband still doesn't seem to like ragi mudde (finger-millet balls). However, I have transformed him to eat fingermillet dosas to ensure that he doesn't miss out the benefits of this divine grain.
These are super soft dosas that remain the same even after the dosa reaches room temperature. Eat these dosas hot, warm or cold.., you will love them.

 Serves: 4
Soaking time: 4-6 hours
Fermentation time: 6-8 hours

Urad dal: 1 cup (1 cup holds 100ml water)
Sago/saabudana/seemeakki/sabbakki: 1/4 cup
Rice flour: 1/2 cup
Soybean flour: 1 tbsp (optional)
Finger millet flour/ragi flour: 2.5 cups
Salt: According to taste

  • Soak the urad dal & sago separately for 4-6 hours.
  • Grind the urad dal & sago together until very smooth & fluffy. Add ice cold water while grinding the urad dal (when using mixer/mixie/blender). Ice cold water controls the heat of the motor to be passed to the batter, thus making the batter more fluffier.
  • Scoop out the smooth batter in a large bowl. Add the rice flour, soybean flour, finger miller flour to the batter & mix well. Add a cup of water to achieve the consistency. Ensure no lumps are formed.
  • Allow the batter to ferment for 6-8 hours.
  • Add salt to the batter just before preparing. Heat a griddle, spread the dosa batter(like a pancake, donot make it thin) & sprinkle few drops of oil. Cook on medium heat for 30-45secs. Flip the dosa & cook on the other side too.
  • Serve it hot with a curry of your choice.

BTW, here is another version of Ragi Dosa.

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