17 November, 2016

Finger millet masala dosa | whole ragi masala dosay |

ರಾಗಿ ಮಸಾಲೆ ದೋಸೆ | ಇಡೀ ರಾಗಿ ಮಸಾಲೆ ದೋಸೆ |

One more recipe using whole Ragi/Finger millet. This time I tried varying the proportions of ingredients, changed making procedure, used different stuffing and its a huge hit !

The dosay/dosa turned out crispy & of course yummy. And also I made mixed vegetable Palya/subji in place of that regular onion-aloo Palya/subji. And also the red chutney spread inside dosay/dosa is replaced with curry leaves chutney powder. So the outcome is totally new, yummy, delicious Ragi masala dosay/dosa.

This time ie on 10/02/18, I made potato + Peas + Sweet potato + onion palya for stuffing, it was just perfect to go with this dosay, I have taken equal quantity of potato and sweet potato, rest followed the same method.

Ingredients : measuring cup used – 250 ml

For Dosay/Dosa :

Whole ragi / Finger millet – 2 cups
Black gram / Urad dal – 1 cup
Beaten rice/Poha – 1/4 cup
Fenugreek seeds – 1/2 tbsp
Bengal gram lentil – 1/4 cup (optional)
Salt to taste

For Batter :

Wash & soak everything, except salt for 6 to 8 hours
Grind everything together by adding salt & required amount of water, keep it covered for fermentation for 8 to 10 hours

For Palya / Subji :

Chopped….

Onion – 1 big
Spinach – 1/2 cup
French beans – 1/4 cup
Carrot – 1/4 cup
Broccoli – 1/4 cup
Cabbage – 1/4 cup
Green Peas – 1/4 cup………..Steam all the vegetables together except onion

Heat

1/2 tbsp oil,
add 1/4 tsp mustard seeds,
1 tbsp chana dal (bengal gram),
1 tsp black gram (urad dal),
1 tbsp green chilli paste
and few curry leaves
Now add Chopped onion and fry till translucent, add steamed vegetables, add salt to taste, Mix everything well, remove from the fire