Friday, March 30, 2012

Ragi Dosa With Spicy Onion Chutney

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BM#14: Day7: "Last but not the least" post for this month's BM run dears.. So enjoy! It is Friday night and it is movie night. Hubby has gone to read bedtime stories for my little son and put him to bed. So I am quickly typing away for this post so I can go pick a movie to watch.
Ragi Dosa is a simple one to make. And it tastes a little better than mud. One might wonder how I can be so sure..Well, when I was young, I have eaten mud(I was partial to Red soil and Clay soil), brick and then some. It continued till I was in sixth grade. And I was doing it without the knowledge of my parents. 
So I know.  To offset the taste of Ragi, one needs a super spicy chutney. And this is where the "Spicy Onion Chutney" comes to play. 

For the Dosa Batter:
  • 3 Cup Finger Millet/Ragi Flour
  • 3/4 Cup Shelled Whole Black Gram/Urad Dhal, soaked in water for 3-4 hours
  • 2-3 Cups Water for grinding + mixing
  • A pinch of Baking Soda
  • Salt as needed
  • Add the Ragi flour to the wide bowl. Grind the black gram to a fine paste with little water.It gets ground pretty quick and doesn't need much water. Pour it into the bowl.  Make a batter that is neither thick nor runny.Add a pinch of soda(in winter) and little salt. Stir and let it ferment overnight.
  • The fermented batter swells a little bit and has an aroma.  
  • Take a portion and add water. The batter should be runny but thicker than buttermilk. 
  • Grease a tava lightly with oil. Pour a ladle of batter and spread it in a circular motion as you would for the pancake. Spray oil around the edges and over the batter. Cook for a minute on medium flame and flip. 
  • Fold and serve with spicy onion chutney and cooling yogurt.
  • The ratio for Ragi Flour to Black Gram is 4:1. Don't go overboard with the gram, because it makes the batter stick in the tava/griddle.
  • While the batter doesn't have to double in volume like a normal dosa batter post fermentation, it is better to wait until it is properly fermented(with it telltale odor). Else the batter will stick to the tava/griddle.

Fiery Onion Chutney: 
  • 2 Medium Yellow Onion, Finely chopped
  • 1 Stalk Curry Leaf
  • 6-8 Tbsp Olive Oil
  • 1 Tsp Mustard seeds
  • Water as needed
  • Salt as needed

For the Masala:
  • 7 Dry Red Chili
  • 6-7 Small Garlic Cloves (Refer the picture. If using big cloves, use 3)
  • 1 Very Ripe Medium Tomato
  • 1 Stalk Curry Leaf
  • 2 Grated Coconut Balls/ 4 Tbsp Grated Coconut
  • 1/2" Ginger
  • 1-1/2 Tsp Coriander Seeds
  • 1" Tamarind, seed removed
  • Add all the ingredients under the Masala section into a blender.
  • Grind it to a gritty mixture(90% ground).
  • In a pan, heat the oil and add mustard seeds. When they start sputtering, add the chopped onions and curry leaves. Saute till browned.
  • Add the ground masala paste to the pan and stir well.
  • Add the water and salt as needed. Lid the pan and let it cook on a low-medium flame. Stir periodically.
  • About 15-20 minutes later, the mixture starts coming together and a thin coat of oil separates from the  mixture. 
  • The chutney is ready. Serve with warm Ragi Dosa.

Other Ragi Specialities from my kitchen: Ragi Hoppers:
Savory Ragi Noodles:

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  1. Wow that's one tempting those cute little side dishes..:) glad that you joined us..

  2. too good. i love the way you detailed the steps. I do make Ragi Dosa. For sure Ragi noodles is new to me.

  3. Thank you for an onion chutney. I like to have different chutney with my dosai. I like you recipes with ragi. The noodles are very innovative.

  4. lovely dosa.. my mom would make them! I loved the clicks & the cute bowl :).. great dosa's CL !!

    Ongoing Event : WTML

  5. the Dosa looks amazing and also loved all the other dishes

  6. Healthy rago dosas and awesome spicy onion chutney...mouth watering combo.

  7. I am yet to make this version of Ragi Dosa.Sounds very tempting. Good pictures too!

  8. wow...u done this all perfectly. n the pics r very clean n cool.iam sure u n ur family enjoyed allot..this.vl follow ur recipe surely dear..

  9. Delicious platter.Those side dish cups looks very cute :)

  10. Looks yum and I am drooling. here but I dont know if itis the dosa or the side dishes.:D Maybe both .

  11. in the picture you used skinned urad dal. but you wrote whole urad dal. traditionally was whole urad dal that had its black skin used for ragi and red rice dosa? given they are black and red would there be any conflict? also is salt needed i would think it would hinder fermentation? or does the salt help fermentation?

  12. @Anonymous: In indian stores they sell whole black gram 1.minus the shell and 2.with shell intact. When I meant shelled whole black gram i meant #1.

    The reason why I have used Urad dhal is because it acts as a fermentation agent. As you can see, i haven't used yeast or anything of that sort for the batter.

    "Iodized salt" hinders fermentation. So use rock salt or uniodized salt before fermentation. Else wait till the batter ferments and then use any salt. Afterall, we need a little salt for it to taste good.

    Hope this helps!


Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)