A healthy and nutritious dosa recipe, after Diwali mela. After Diwali season, it is flu season happening at home now. All 4 of us are sick, coughing, fever and tired to bone. To top this, the antibiotics, create such a scene to the body, making me feel that i m growing old.
All i m cooking for the past 1 week is rasam, just rasam, all sorts of. Milagu rasam, araicha rasam, jeera-thuvaram rasam, tomato rasam. Just for change i made some pepper kuzhambu along with rasam the other day. I m yet to reel back to normalcy and make some idly/dosa, till that time, enjoy this millet dosa, which i made some time back and we all loved the crispiness. They make a yumm pack for the lunch box too. Pack with some spicy podi or chutney, dabba will sure come empty.
1 cup whole ragi
1 cup whole bajra/kambu
2 cups idly rice
1 cup urad dal
½ cup poha/rice flakes
1 teaspoon methi/fenugreek seeds
Salt to taste
- Wash Ragi and kambu in water for 2- 3 times. Soak it along with rice for about 5-6 hours. Soak dal and methi seeds separately. Soak poha along with rice, ragi and kambu.
- After the said time, drain the excess water for dal, grind it in a grinder, until soft and fluffy. It takes a minimum of 30 minutes for the dal to grind well to a fine batter, Well ground urad dal batter, fluffs up so beautifully like a cloud, very light and smooth. It makes that ‘kluck, kluck’ sound air incorporating into the fluffy batter. Once done, remove the batter to another vessel.
- Next, add the drained rice, poha, ragi and kambu to the grinder and grind it to a fine batter. Again, this takes a minimum of 30 -45 minutes to get a smooth well ground batter.
- Do not add too much water, just enough for the ingredients to grind well. You might need around 1-2 cups of water that is all.
- At the final stages of grinding, add the urad dal batter to the grinder and let it mix well for 2-3 minutes. Remove the ground batter to another large vessel, one that has extra room for fermentation process too.
- My grinder capacity is 2 ltrs, manages 7 cups at a time, if you have a relatively smaller grinder do not do this, remove both the batters to a bigger vessel and mix it with a ladle or with your hands.
- Let the batter sit on the kitchen counter for 8 hours or overnight for fermentation. If living in a colder climate, preheat your oven, switch off and keep the batter inside the oven for better results.
- After fermentation, remove the necessary batter to another small vessel and refrigerate the rest. This will prevent the batter from turning sour.
To Make Dosa
- Add salt to the batter, mix well. Heat a tava, when it is hot enough, add a ladle of batter to the center of the tava, spread it in thin, in a circular motion, Dot the edges with gingely oil. Let it cook for 2 minutes, flip and cook for another 2 minutes. Remove it on to a serving plate, serve along with sambar & chutney.