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 ragi dosa or ragi idli apart from ragi roti. South Indian dosa being favorite 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 very delicious served with any chutney made with seasonal vegetables.
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. Actually quite dark brown and so good that I now prefer ragi dosa taste wise too. White rice dosa feels like white bread.
(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 water to make a flowing consistency batter and let it ferment till frothy. Adding yeast in winter days may be convenient as I do when I don't have a sourdough dosa starter already in the fridge.
When the batter is fermented, mix well and pour ladlefuls on a greased dosa griddle (non stick is quite convenient) and spread thinly for crisp dosas . Repeat the process to make more dosas
Serve hot with chutneys of your choice .
Everything made into a really fine paste with salt to taste and some lemon juice.
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.
I used this ragi dosa batter to make idlis too and sometimes add a little besan (chickpea flour) to extend the batter to the next day's breakfast or to make a small snack dosa or idli.
Dosa batter is great to keep in the fridge always, I love it when I keep getting a good supply of ragi flour. Ragi dosa and ragi idli is something that feels like a blessing in the world of chips and assembly line sandwiches.