RAGI DOSAI

RAGI
Ragi is a wonder grain. It is also known as finger millet. Nutrition content of ragi is very high. It is consumed by the people who do heavy physical work as it has high energy value, good amount of calcium, fiber, protein and other minerals.
Ragi porridge that is made with ragi flour is highly recommended food for infants of age above 6 months in South India.
We can make porridge, dosai, roti etc.. with ragi flour. Always buy freshly ground ragi flour.

RAGI DOSAI

It is very easy to prepare ragi dosai. We can make 6-8 dosas per 100g of flour .

Ingredients:

• 100 g ragi flour
• 4 tbsp rice flour
• ½ cup boiled and cool milk
• 3-4 green chillies
• ½ tsp black pepper
• 4 tbsp grated coconut
• 4-6 cloves of garlic
• ¼ tsp hing (asafoetida )
• Few curry leaves
• Few green coriander leaves
• Salt to taste
• Oil to make dosai
• Enough water to make the dosa mix

Method:
In a bowl take 100g ragi flour, 4 tbsp of rice flour. Now grind green chillies, black pepper, grated coconut, garlic, hing, curry leaves, and coriander leaves coarsely. Add this ground masala, ½ cup of boiled cool milk and salt to the ragi flour. Add water and mix it thoroughly. The consistency of this batter should be like normal dosa mix.
Heat a non stick tawa. Spread little oil evenly. Now pour one ladle of batter and spread it evenly to a round shape. Spread a tsp of oil around it. After 2 minutes turn the dosa upside down and cook it for another minute. Now the ragi dosa is ready.

Serve it along with tomato chutney.

SUBJI

Onion-Imli-Cabbage gravy

Vegetables need:

• 3-4 medium size onion
• 2 tomatoes
• 150 gm cabbage

Ingredients:

• 6 cloves of garlic
• 4 green chillies
• ½ - inch ginger
• 1 tsp Imli paste (tamarind paste)
• ¼ tsp hing
• ¼ tsp haldi (turmeric powder)
• ½ tsp red chilly powder
• ½ tsp rai (mustard seeds)
• ½ tsp jeera
• 1 tsp garam masala
• 1 sprig curry leaves
• Handful of chopped coriander leaves
• Salt to taste
• 4 tbsp of cooking oil
• A glass of water

Method

Wash and chop onions, tomatoes and cabbage. Grind green chillies, garlic and ginger. Heat oil in a kadai. Add mustard seeds and jeera. While they splutter add hing, haldi powder, red chilly powder, curry leaves, ground paste and garam masala powder. Saute them for a minute. Now add all the chopped vegetables. Saute them for 2 minutes. Add salt, Imli paste and water. Stir them thoroughly. Let the whole thing boil for 5 more minutes. Transfer it in a bowl and garnish it with coriander leaves.

Serve it hot with hot chapatti or parotas.