Sunday, 3 May 2015

Ragi Masala Dosa served with Aloogadde Palya and Chutney

Ragi or Finger Millet or Red Millet is widely grown at Karnataka and is the staple diet; famous for its nutritious. Today our kitchen saw dosas made from ragi; was tasty and light on stomach.

Dosa batter: 3 cups par-boiled rice (brownish and long), 1 cup ragi, 3/4 cup urad dal, 1-2 tsps fenugreek seeds
Wash all these ingredients in water, and then soak in water for at least six hours. Grind them fine with as much water as required, and pour the batter in to a sufficiently large vessel. Leave the batter overnight, with a pinch of soda added to the batter or a slice of bread placed on top of the batter. In the morning, the batter would have risen; remove the bread slice, and then add salt (as per taste) and mix the batter well. If batter too thick, add sufficient water. Heat a non-stick pan (or any other dosa-making pan), and then pour 1-2 spoonful of batter on to the hot pan, and make dosas. When you reverse the dosa, spread chutney and place potato palya, and then fold the dosa. You can add butter or ghee on top of the dosa.
Chutney: 1 cup freshly grated coconut, 3-4 roasted green chillies (vary as per taste), 1/2 inch fresh ginger, handful curry leaves, handful fresh coriander leaves, 2 tblsps roasted gram, salt as per taste, a small piece of tamarind (or 1-2 tsps tamarind juice)
Grind all ingredients in a mixer to a fine paste. Remove the chutney in a bowl; either serve as is or add seasoning (oil, hing, mustard seeds, curry leaves).
Aloogadde palya (potato palya): 4 medium-sized potatoes, 1 medium-sized onion, 3-4 green chillies, handful curry leaves, handful coriander leaves, 2-3 garlic OR 1/2 inch ginger, salt and tamarind juice as per taste. For seasoning, cooking oil, a pinch of hing, 1 tsps each channa dal and urad dal, 1 tsp cumin, a pinch of turmeric powder
Wash the potatoes and cook in a pressure cooker for 3-4 whistles. When cool, peel the potatoes and roughly mash them (in hand). In a pan, heat cooking oil, add hing, mustard seeds, cumin seeds, and dals; fry well. Add salt, turmeric powder, and tamarind juice; and mix well. Add curry leaves, chopped onion and garlic (or ginger), and chopped green chillies; cook well. Let the ingredients cook for a while. Serve hot.

Ragi dosa

Regards,
Asha

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