Monday, May 23, 2016
Dr. Mantena's Special - Ragi Dosa
Dear Friends! I am back with yet another South Indian
delicacy as today's 'Dr. Mantena's Special - Ragi Dosa.' It is very popular in
Karnataka, Tamil Nadu and southern parts of Andhra Pradesh. The unique feature
of Ragi Dosa is its nutrition quotient and the crispy-crunchy taste of Dosa.
Finger millet or Ragi is a rich source of Calcium, Iron, Fiber and other
nutrients. It is usually a heavy food and takes long time to digest. One or two
Dosas provide you the energy for the whole day.
I had been to Bellur Village of Karnataka and happened
to eat a crispy Ragi Dosa at Kamat Restaurant. The dosa was so delicious that I
always visit Kamat for Ragi Dosa every time I go to Bellur.
I published few varieties of dosas in my previous blogs
and were very popular among health aspiring readers and followers of Dr.
Mantena Satyanarayana Raju. The major reason for success of Dr. Mantena's
kitchen is it's unique way of cooking healthy food on the guidelines of Dr.
Raju's cooking style. Usually dosas are made adding plenty of oil and masalas. Ragi
dosa is normally made with lot of oil. I took every possible step to make this
dosa healthy without losing its authentic taste. We enjoyed it very much and I
hope you will also try it out and do send your feedback. So without making any
delay let's go into the details of ingredients and making of Dosa.
Ingredients:
Ragi / Finger
Millet Flour - 2 Cups
Brown Rice Flour - 1 Cup
Black gram - 1/2 Cup
Yoghurt - 1 Cup
Water - 3 to 4 Cups
Procedure:
1. Soak half cup of black grams for 3 to 4 hours and
grind into fine paste as shown in the picture below. The quantity multiplies to one cup after soaking.
2. Take two cups of ragi flour in a bowl, add a cup of
rice flour, grounded black grams, yoghurt in it. Stir well and mix all these
flours adding 3 to 4 cups of water. Cover the lid and let it ferment for 6 to 8
hours. Soak overnight if planned to make a breakfast. Some people make instant
dosas without fermenting but I prefer to ferment as the batter becomes sour
enhancing the taste of dosa. Adding yoghurt to the batter adds extra tinge to
the taste.
3. Once the batter is fermented, put on the stove and
let the non-stick pan to heat for a while. Pour the batter in the middle of the
pan with a ladle and rotate in a circular motion as shown in the picture below.
4. Now cover the lid and let it cook for some time. As
we are not going to cook on the flip side, covering the lid will help in
cooking dosa on both sides.
5. Here comes the crunchy, crispy, delicious and
healthy ragi dosa ready to be served with chutney. Try this at home and do send
me your comments. Keep watching the space for more updates.
# posted by Ram Godar : 8:21 AM
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