It’s my constant endeavour to feed the husband and kid some finger millets. But I am usually unsuccessful. So whenever I get a chance, I make raagi dosas which is the least hated form for the duo. I also like the fact that it’s quick and easy to make. I have tried various recipes for this Dosa but none on them were satisfactory. Then I chanced upon this recipe in a vegetarian cookbook by Prema Srinivasan and I am relieved that this one gives me most consistent results without the dosa tearing up or being undercooked.
So here goes –
For 5-6 Dosas
WHAT WE NEED
Raagi flour 1 cup
Rice flour 2 tbsp
Lady’s finger/ okra 4 medium sized
Cumin seeds 1/2 tsp
Curry leaves 1 sprig
Green chillies 1-2
Water 1/2 – 3/4 cup
WHAT TO DO
- Grind the okra with 1 tbsp water to a fine paste. It will be slimy.
- Mix the flours together and add the okra paste.
- Add the cumin seeds, curry leaves, salt and water.
- The batter should be in the consistency of regular Dosa batter.
- Heat a tava and pour a ladle full of batter on the tava.
- After a minute, flip the Dosa on the other side with a spatula.
- Once cooked, remove from heat.
- Continue to make Dosas from rest of the batter.
- Enjoy with coconut or coriander chutney.
This is my entry for Bloggging Marathon hostedby Srivalli under the theme – Instant Breakfast