We get very good organic ragi flour at Navdanya outlet in Dilli Haat as well as at the Mother's school outlet . I pick up a few organic flours and nuts etc. whenever i visit these two places , other organic products ( like fruits and vegetables are not easily available and are damn costly ) are out of my reach most of the times . I make good use of this ragi flour to make dosas , dosas being favorites of the husband and the whole grains being favorites of mine , it is a winning combination in my household. This quick ragi uttapam is a lazy recipe but equally yummy...
The most important thing in ragi dosa is that they are just like the conventional rice dosas , perfectly crisp when made thin and the taste is great after fermentation . This is a brown dosa compared to the white rice dosa as is brown bread to white...got it?
( enough for about 8 dosas and the batter can be kept in the fridge for a week )
Urad daal ( split black gram ) soaked and made into a paste 100gm
or urad daal powder 100gm
ragi flour 200-250 gm
salt to taste
oil or ghee 1-2 tsp for a couple of dosas
As you make other dosas , make the batter by mixing the daal paste or powder with the ragi powder , add salt and let it ferment till frothy . Adding yeast in winter days may be convenient as i do it most of the times.
Serve hot with chutneys of your choice .
The red one is a tomato and tamarind chutney with red chilly and garlic cloves .Tomatoes and a small piece of tamarind microwave cooked till soft and then blended with garlic cloves , red chilly powder and salt to taste . If the chutneys are prepared in advance this breakfast is super quick , i make them fresh most of the times and the breakfast takes about 20 minutes to get ready.
Make the dosa thin if you like it crisp and a bit thicker if you like it a bit soft or you need to pack them for a lunch box.
This is one of those breakfasts which keeps your blood sugar under control being a low Glycemic food and keeps our tummy full for hours without dipping your energy levels.