Recipe for Ragi Adai Dosai made with soaked and ground Ragi, chana dal, toor dal and spices. Healthy and perfect for breakfast.
This is an easy to put dosa recipe that requires a little bit of planning. The lentils and the millet is soaked and ground, fermented briefly and dosas are made. They make for a healthy meal. Here is how to make Ragi Adai Dosa.
Wash and soak all the ingredients in water for couple of hours.
Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
Set aside to ferment for 3-4 hours or even over-night. The Ragi Dosa batter should have increased in volume after the brief fermentation and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute.
Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
Serve Ragi Dosa warm, with chutney and sambar. A little piece of jaggery also goes well with this dosa. Recipe for coconut chutney Recipe for sambar
- Soaking Ingredients
- 1/2 cup Ragi
- 1/4 cup raw rice
- 1/4 cup toor dal
- 1/4 cup chana dal
- Other Ingredients
- 1/2 teaspoon salt
- 1/4 teaspoon hing (asafoetida)
- Oil for making dosas
- Wash and soak all the ingredients in water for couple of hours.
- Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
- Set aside to ferment for 3-4 hours or even over-night.
- Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more.
- Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 4 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South Indian
- Soaking Ingredients
- 1/2 cup Ragi
- 1/4 cup raw rice
- 1/4 cup toor dal
- 1/4 cup chana dal
- Other Ingredients
- 1/2 teaspoon salt
- 1/4 teaspoon hing (asafoetida)
- Oil for making dosas
- Wash and soak all the ingredients in water for couple of hours.
- Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
- Set aside to ferment for 3-4 hours or even over-night.
- Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more.
- Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 4 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/ragi-adai-dosai-ragi-dosa-with-lentils-recipe/
Peerkangai Thogayal For Rice / Ridge gourd thogayal for rice. Recipe for spicy thogayal made with ridge gourd, coconut, lentils and spices. With step by step pictures.
I love any kind of thogayal. The spicy, tangy, the rich coconut and the faint sweetness from the jaggery is all welcome with rice and ghee. We had some great tasting ridge gourd from the farm this week and they taste really delicious. So we are having a ridge gourd happy over dose this week. Here is the recipe for ridge gourd thogayal that goes so well with rice.
Here is how to do ridge gourd thogayal for rice. Wash, Peel and dice the ridge gourd. Set aside.
Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Add chillies more or less according to your taste. Thogayal is usually made nice and spicy!!!! Saute till the lentils are nice and brown.
Add in the chopped ridgegourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery. We like our thogayal to have a faint sweetness. If you dont like jaggery, you may skip it.
Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
Grind the mixture without adding any water to a thick paste.
Serve hot with rice and ghee. I promise this will become a regular at your place.
- 1 medium ridge gourd
- 1 teaspoon coconut oil or peanut oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon hing (asafoetida)
- 3 - 6 dry red chillies
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1/2 teaspoon salt
- 2 sprigs curry leaves
- 1/2 inch piece tamarind
- 1 teaspoon jaggery
- 1/2 cup fresh shredded coconut
- Wash, Peel and dice the ridge gourd. Set aside.
- Heat oil in a pan and add in the mustard seeds, hing, dry red chillies, chana dal and urad dal. Saute till the lentils are nice and brown.
- Add in the chopped ridge-gourd and the salt. Add in 1/4 cup of water. Cook till the ridge gourd is soft and reduced down. Add in the curry leaves, tamarind and the jaggery.
- Finally add in the fresh shredded coconut and remove from heat. Wait for the mixture to cool a bit.
- Grind the mixture without adding any water to a thick paste.
- Serve hot with rice and ghee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: chutney
- Cuisine: Tamilnadu
