Ragi Dosa | Finger Millet Dosa

For the longest time I was apprehensive about introducing millets to our diets.Long back I tried making dosa with Sama/Barnyard Millet and it turned out to be a bad experiment.Maybe that is what kept me from trying out anything new but I kept hearing about its health benefits and wanted to try it out again.

Saw this video on YouTube(where else!)and it looked very simple and too good that I immediately purchased some Ragi and soaked it to try making Ragi dosa the very next day.The process is indeed simple and very similar to how we would soak and grind for regular idli/dosa.The batter fermented really well and the dosa too came out wonderful,light and crispy.

Paired with a coconut chutney it made for a delicious breakfast.I have also tried making Ragi Masala Dosa and that's just taking it a level up in taste department.Do try out this recipe and enjoy the health benefits of Ragi!

Ragi Dosa | Finger Millet Dosa

Recipe Courtesy - Skinny Recipes

Ingredients

Ragi(Whole)/Finger Millet - 1 cup

Urad dal - 1/4 cup

Methi seeds - 1 tsp

Cooked rice - 2 tbsp

Method

Wash the ragi,urad dal and methi till the water runs clear.

Soak for 2-3 hours.

In a mixer jar add the saoked and drained ragi,urad dal,methi along with rice and grind to a smooth batter adding enough water.

Ferment the batter overnight or for 8-10 hours.

Add salt to taste and loosen the batter if required with water to make dosa.

Heat a cast iron pan and make dosa with ghee.Don't skip the ghee as it helps to absorbs nutrients in the millets.

Step by Step Pictorial

Wash the ragi,urad dal and methi till the water runs clear.

Soak for 2-3 hours.

In a mixer jar add the saoked and drained ragi,urad dal,methi along with rice and grind to a smooth batter adding enough water.

Ferment the batter overnight or for 8-10 hours.

Add salt to taste and loosen the batter if required with water to make dosa.

Heat a cast iron pan and make dosa with ghee.Don't skip the ghee as it helps to absorbs nutrients in the millets.

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Indian Coffee House Style Beetroot Masala Dosa

I haven't visited an Indian Coffee House till date,but have heard so much about it from Ajay who used to frequent it a lot when he was in college and during his travels.Among other things,one thing which I always wanted to try was their Vegetable Cutlet or Chops as it is commonly named.Also the red masala dosa,which is actually Beetroot Masala as opposed to the regular potato masala.

Long back,I have made a potato and beetroot masala dosa(though not combined in one)named Kanchipuram Masala Dosa.Do check it out :)

How do you recreate something which you haven't seen or tasted?I kept asking Ajay about it's appearance and taste and came to a conclusion that I have to tweak my regular potato masala to make the Beetroot version.I have to say the resulting recipe is amazing.One more way I can sneak Beetroot into Arjun's meal,that's a win-win situation right?

Indian Coffee House Style Beetroot Masala Dosa

Ingredients

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Red chilly - 1,broken into 2-3 pieces

Curry leaves - 1 sprig

Green chilly - 2,sliced into 2-3 pieces

Ginger - 1 tsp,finely chopped

Onion - 1,finely chopped

Haldi powder - 1/4 tsp

Potato - 2 medium,cubed

Beetroot - 1/2 of one Big Beetroot,cubed

Salt to taste

Method

In a pressure pan,add oil and splutter mustard seeds and urad dal.

Add curry leaves,red chilly,green chilly and ginger.

Mix in onions and saute for a minute.

Add the haldi powder and stir for a few seconds.

Mix in the potato and beetroot,add salt to taste and about half a cup of water.

Cook the masala for one whistle on high and then for about 10 minutes on low flame.

Once the pressure settles down,open the cooker and mash the veggies a little.

Use this masala as the filling for dosa and there you have it-the famous beetroot masala dosa :)

Step by Step Tutorial

In a pressure pan,add oil 

and splutter mustard seeds 

and urad dal.

Add curry leaves,

red chilly,

green chilly and ginger.

Mix in onions and saute for a minute.

Add the haldi powder and stir for a few seconds.

Mix in the potato and beetroot,

add salt to taste 

and about half a cup of water.

Cook the masala for one whistle on high and then for about 10 minutes on low flame.

Once the pressure settles down,open the cooker and mash the veggies a little.

Use this masala as the filling for dosa and there you have it-the famous beetroot masala dosa :)

Heat a dosa tawa and pour a ladleful of dosa batter and spread in a concentric circle.Pour few drops of oil and let it cook for a minute or so or until it starts browning.

Spread the beetroot masala on the dosa with a spoon and spread a little.

Fold the dosa and serve with chutney of your choice.

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Mushti Polo / Fistful measure Dosa | Easy Breakfast Recipes

I've mentioned this before,I'll say it again.I sleep well if there is dosa batter in the fridge.Somehow,it makes me tick off one main decision for the day.Having a box of grated coconut ready is an added advantage.Earlier,I used to grind the dosa batter in my mixie and still it yielded me enough batter for use throughout the week.Now I grind the batter in my 'most prized possession' in the kitchen,my Ultra grinder and needless to say,the batter lasts for a while and more.

Few days back,amma told me of this jhatpat dosa batter.This is no instant dosa,it does need soaking lentils and fermenting.In her words,jhatpat means,soaking the rice and urad dal together and grinding it together in a mixie.I found it fascinating because of the way ingredients are measured.Except for the rice,everything else is measured in mushti/fistful measures.
The dosa is spongy and soft and pairs perfectly well with coconut chutney or some spicy side dish.

Mushti Polo/Fistful measure Dosa

Ingredients

Raw rice - 1 1/2 cups
Urad dal - 1 1/2 fistful
Methi/fenugreek seeds - 1 tsp
Grated coconut - 1 1/2 fistful
White beaten rice/poha/aval - 1 1/2 fistful
Salt to taste

Ghee/oil for dosa

Method

 
In a bowl wash and soak together raw rice,urad dal and methi for 3-4 hours.
 
Mix in grated coconut and poha and grind to a smooth batter.Add enough salt to taste and water,if required,and close with a lid and let it ferment for 8-10 hours.
 
Heat a dosa tawa and pour a ladleful of batter.Spread it lightly into a round.Don't spread too much,it should be slightly on the thicker side.
Add ghee/oil on top and cover and cook for a minute.Do not flip over.

 Serve hot with coconut chutney.

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Tuppa Dose - Maida-Urad Dal Dosa | Konkani Recipes

It took a while to get over the hangover(yes!) from Croissants.First,I myself could not believe that I put in so much effort into making/baking it along with so many like-minded souls and second,the joy of seeing something so pretty and delicious coming out of the oven.As you can see,I am pretty much obsessing about it,still:)

So let's get on with today's post.Dosa/Dose/Dosha is something which features in our menu more than once in a week.It makes for a very filling dinner too.So whenever I come across a new dosa recipe,I am all ears.Saigeetha of Geeth's Daawat recently posted a dosa recipe and I was intrigued.I make a tuppa dose too,following my mil's recipe which comes out delicious,but here was a recipe which used different ingredients and looked great.I tried it the same day and we loved it.

Tuppa Dose/Maida-Urad Dal Dosa

Ingredients

Urad dal - 1/2 cup
Idli rice - 3/4 cup
Maida - 1 1/2 cups
Salt to taste
Ghee - to smear over the dosa (I used a mix of ghee and oil)

Method

 
Soak the urad dal and rice separately in enough water for 3-4 hours.
 
Grind both separately and then mix both the batters together.Add enough salt and keep overnight(or for 12 hours)for fermenting.
 
In a pan mix together maida and 6-8 cups of water without lumps-keep aside overnight.Next day,discard water on top.
 
Mix together the fermented dal-rice batter and the soaked maida batter.The consistency should be a pouring one-not too thick and not too thin.Add water if required.
 
Heat a dosa tawa and pour a ladleful of batter.Spread the dosa thinly and smear a tsp of ghee/oil on top.Cover with a lid and cook for a minute.
 
Flip over and cook the other side too.
Serve hot with coconut chutney.

 Notes

• If the dosa sticks to the tawa,wipe the tawa with a clean,wet towel and then pour the batter.Covering with a lid helps in cooking the dosa evenly.Keep the flame in high when the dosa is getting cooked and in low when you pour the batter.
• The batter stays fresh for a day in the fridge but more than that it may get sour and the dosa might not taste as delicious.

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Cauliflower Masala Dosa

We are a dosa loving family and don't mind having dosa as breakfast(or even dinner!)at least 2-3 times a week.Grated coconut in the freezer and dosa batter in the fridge lets me sleep peacefully knowing well that the breakfast part is well taken care of for the next day.

To make dosa even more interesting,we have Masala dosa and a notch higher Kanchipuram Masala dosa on some days.So I had no doubts we'd love this version too which Anu had on her blog a while back-Chettinad Masala dosa with a Cauliflower filling.

My version looked a bit like a stuffed paratha filling,nevertheless it tasted awesome and made for a great brunch.

Cauliflower Masala Dosa
Recipe source - Anu of Love and Lentils

Ingredients

Dosa Batter - 1 cup

For the Chettinad Masala

Cauliflower - 5-7 big florets,finely chopped
Onion - 1,finely chopped
Tomato - 1,finely chopped
Oil - 2 tsp + 1 tbsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Red chilly - 1,broken into 2 or 3
Garlic - 2 cloves,finely chopped
Ginger - 1' piece,finely chopped
Green chilly - 1,finely chopped
Curry leaves - 1-2 sprigs
Haldi - 1/4 tsp
Rasam powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Sambhar powder - 1/2 tsp
Salt to taste
Coriander leaves for garnish

Method

Prepare the chettinad masala filling  
In a kadai add 2 tsp oil and splutter mustard seeds and jeera.Add red chilly bits.Now mix in ginger,garlic,green chilly and curry leaves and saute till the garlic starts to brown.
 
Mix in the onions and saute till they turn translucent.Add tomato,followed by cauliflower and give a good mix.
 
Now add the masala powders one after the other starting with haldi,rasam powder,red chilly powder,coriander powder and sambhar powder.Add enough salt to taste and mix well.Cover with a lid and let the masala cook for 5-7 minutes.
 
Open the lid and start mashing the masala so that everything gets mixed well.Mix in coriander leaves.

Smear the dosa pan with some oil and wipe with a tissue paper.Pour one ladleful of batter and spread into a thin circle.Pour a tsp of oil/ghee on the sides and let it cook.
Add a spoonful of masala on top of the dosa and smear it well.Fold over the dosa and serve hot.

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