Instant Ragi Dosa Recipe Using Leftover Idly Batter

Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. If you have some left over idly batter then this ragi dosas are quick and easy to prepare. You can also check the other method of preparing ragi dosas here

Ingredients

Dosa batter - 1 cup
Ragi flour - 1/2 cup
salt and water as needed

Method

Mix the ragi flour along with the dosa batter and add required amount of salt and water. The batter consistency should be similar to our regular dosa batter.

Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.

When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.

Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.

Check out the other method of Fermented Ragi Dosa where ragi is soaked along with idly rice and urad dal, ground and allowed to ferment.

Ragi Dosa Recipe - How To Make Ragi Dosa - Fermented Ragi Dosa

Ragi is known as finger millet in English, Kezhvaragu in Tamil and nachni in hindi. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also. It is said to be a poor man’s grain since it is cheap and highly nutritious. The most interesting fact is that this grain needs no fertilizer and no pesticide while growing up. Rarely do they get infestations. In such cases very minimal quantities of pesticides are used. This is one of the main reasons why it is preferred by most people especially in small towns and villages. Now, here comes the recipe

Ingredients

Ragi - 1 cup
Idly rice - 1/4 cup
Whole urad dal - 1/4 cup
Methi seeds - 1 tsp
Salt as per taste

Method

Wash and soak all the ingredients together for 6-7 hours or overnight.

Grind it to a smooth batter adding little water needed. This doesn't require as much water as we use for our regular idly/dosa batter. Once ground, add needed salt and mix well.

Keep the batter in a warm place for 8-9 hours so that it gets fermented. Prepare dosas just as you make regular dosas.

Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.

When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.

Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.

Instant Millet Flour Dosa - Easy Millet Dosa Recipe

 I bought this Instant Millet Dosa flour few months back and tried making dosas for breakfast. I made few adjustments with the suggested making method printed at the backside of the packet and it turned out good. So, here is the recipe!

Ingredients
 
Millet Flour - 1/2 cup
Rice Flour - 1/4 cup
Big Onion - 1 small sized finely chopped
Curry Leaves - 1 tbsp, finely chopped
Coriander leaves - a fistful, finely chopped
Green Chilli - 1, chopped finely
Ginger - 1/2" piece, peeled and chopped finely
Cashews - 8-10, chopped finely (optional)
Water - 3/4 to 1 cup(adjust)
Oil - for preparing dosas
Salt - to taste

Method

1. In a mixing bowl - add millet flour and all the ingredients except water and oil. Mix well. Now add water little by little and mix well using a whisk. Set aside for 30 mins. Then add more water and make a thin batter as we make for rawa dosas.
2. Heat a dosa pan. Once the tawa is hot enough, take a laddle full of batter and start pouring it in a circular motion starting with the outer corners towards the center. Keep pouring until it fills the whole skillet. 
3. Cook in medium flame.The dosa should be thin so don't pour over then we will get thick dosas. Drizzle oil and cook until the top looks cooked.Fold and serve hot with any spicy chutney or simply with idly podi.

Notes

• The batter should be very runny. Adjust the water measurement as per the right consistency.
• Also you should not spread the batter as we do for regular dosas, the laddle should not touch the dosa tawa itself. Hold the laddle about 10 cm height above the dosa tawa and start pouring.
• Always use a deep curved laddle while pouring as it holds more and will cover the puter circle fully in one go.Then again you can take the batter another time to fill in the center areas.
• It is very important that the dosa tawa should be really hot. When you pour you should see the batter spreading by itself with tiny holes in it that the right contistency of the batter and it shows the dosa tawa is perfect for making dosas.
• You can even pour few drops of water to check if the dosa pan is hot.If you hear a bold shh sound then the dosa tawa is ready.
• After you make 2-3 dosas check the batter, if it becomes thick adjust by adding little water. Remember to mix the batter well everytime you prepare a dosa.

Sponge Dosa - Soft Sponge Dosai Recipe

Bored of preparing the regular dosa varieties? Try this sponge dosa, it is very soft and spongy and stays like that even after 4-5 hours of preparation. It tastes great with any chutney varieties. You don't have to add any cooking soda/baking powder for this recipe.

Ingredients

Idly rice - 1 cup
Poha - 1/2 cup
Urad dal - 1/4 cup
Fenugreek seeds - 1 tsp
Salt as needed

Method

Wash and soak rice, urad dal and fenugreek seeds for a minimum of 3 hours. After 3 hours, wash poha and add it in the mixer. Then add the soaked ingredients, grind to a smooth batter adding required amount of water. Transfer to a wide vessel, add salt, mix well and allow to sit overnight to get fermented.

In the morning, you can use this batter for preparing soft and spongy dosas. Heat a tawa, pour a ladle of this batter, add few drops of oil and cover with a lid. Cook until u hear a SSS sound or until one side of the dosa turns golden brown in color.  Now, take out the dosa from the tawa. You don't have to cook the other side as we are cooking this keeping covered.  Just make sure you keep the flame on medium throughout the process. These dosas are crispy outside and super soft inside. Yumm!

Poori/Puri Recipe - How to make puffy Poori

Poori is a yummy breakfast recipe that is loved by everyone irrespective of their ages. My mom used to make this for all sunday breakfast. The peas masala that she makes as a side is an ultimate combo. All my school friends love the combination. At times my mom used to prepare this specially for them. After marriage I had not prepared it often, but now since my little one loves it I have started making it frequently. That too a puffy and soft poori is a bit tricky one to prepare. Consistency of the dough, rolling the poori, oil temperature are the key things to be noted down. Now to the recipe!

Ingredients

Wheat flour - 1 cup
Oil - 1 tsp (optional)
Salt - as needed
Warm Water - as needed, 1/3 cup approximately is what I used

Method

1. In a wide boil add the flour, salt and oil and mix well.  Add warm water little by little and knead to a soft dough. The dough should be little stiffer than the chapati dough, but not too stiff. Knead the dough well for few mins, this makes the dough smooth and soft. Do not allow the dough to sit for a long time as we do for chapati. Start making balls and roll them immediately
2. Divide the dough into small equal portions and make balls out of it. Roll them evenly into circles. Do not roll them too thin, else the pooris will not puff up. Keep the rolled dough in a paper or plate without overlapping and keep covered
3. Meanwhile heat oil for deep frying. Check the temperature of oil, put a small piece of dough. It should rise immediately, that's the correct temperature. Now start making poori's.
4. Drop the rolled dough gently by sliding on the sides of the pan, after a second, press it with a slotted ladle. It will puff up, now flip it to the other side and allow to cook for few seconds. Remove and lower the flame till u drop the next poori .Drain in a tissue paper. Keep the flame in medium high and repeat the same for remaining pooris. If you feel the oil temperature is too high, switch off the flame for few seconds and turn it on.

 

Colorful Dosas For Kids

Kids usually love the food on their plate to be colorful and attractive. Even a regular dish presented in an attractive way will make them finish their plates in minutes. I tried this color dosas for todays evening snack. All you need is some coriander leaves, a tomato and few ladles of dosa batter. You can also use boiled carrots or beetroots for a nice orange and purple color dosa. Make it much more attractive by serving them in different shapes.

Ingredients

Dosa batter - 2 big laddles
Coriander leaves - a fistful
Tomato - 1, small
Oil - few drops for making dosas

Method

Take a ladle of dosa batter in a mixer and grind it along with coriander leaves. Check for salt and add more if required. Heat the dosa pan and prepare green dosas.

Similarly, take a ladle of dosa batter and tomato in the mixer and grind well. Check salt and prepare orange dosas.

You can prepare mini sponge dosas or make them in the size your kid would love. Goes well with regular coconut chutney or with any tangy chutneys.

Rava Dosai

Rava dosai is a very tasty and crispy dosai that can be prepared instantly. It is very easy to prepare. This tastes good when taken hot.

Ingredients

Rava/Sooji - 1/2 cup
Maida/All purpose flour - 1/2 cup or a little less than 1/2 cup
Water - 2 cups approximately
Cilantro/Coriander leaves - 1 tbsp, finely chopped
Salt as per taste

For the seasoning

Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Whole black pepper - 1 tsp
Curry leaves - one strand 
Dry red chillies - 2 (adjust as per taste)
Green chillies - 1, finely chopped (adjust as per taste)
Ginger - 1 inch piece, finely chopped
Cashews - 6-10, broken into small pieces
Oil - 2 tsp
Asafoetida as per taste

Method

1. Combine rava and maida together. Add 1 cup of water and mix well without forming lumps. Allow to sit for 30 mins.
2. Add the remaining water and salt. Mix well. The batter should be very thin like buttermilk. Only then the dosa's will turn crispy.
3. Now heat 2 tsp of oil in a small pan and do the seasoning with all the ingredients mentioned. Add this to the rava dosa batter.
4. Heat a dosa pan. Once the tawa is hot enough, take a laddle full of batter and start pouring it in a circular motion starting with the outer corners towards the center. Keep pouring until it fills the whole skillet. 
5. Drizzle a tsp of oil all around the dosa. Rava dosa usually takes a longer time to get cooked. So wait until it turns all golden brown and the corners start lifting up slightly.
   
   
6. Flip over to the other side, drizzle few more drops of oil and allow to cook. Hot and crisp rava dosa is ready to be enjoyed with coconut chutney/tomato chutney and sambar.
7. Remember to mix the batter well everytime you prepare a dosa. Or the rava will settle down at the bottom. The batter will turn thick after preparing 2 or 3 dosas. Add little water again and mix well and then prepare dosas.

Tomato dosa

I prepared this tomato dosa for Prajwal's snack box recently and he loved it for its attractive color and taste. I have not made it spicy as this is a kid friendly version. You can make it more spicy by adding green/red chillies accordingly to suit your taste buds. Saute and grind the chillies along with the tomato mixture.

Ingredients

Dosa batter - 1 cup
Tomato - 1, large and ripe, chopped
Onion - 2 tbsp apprx or 1/2 an onion, chopped finely
Garlic - 2 or 3, chopped finely
Jeera - 1/2 tsp
Asafoetida - 1/2 tsp
Coriander leaves - 1 tbsp
Salt and oil as needed.

Method

1. Heat a pan, add a tsp of oil. Once the oil is hot enough, add the cumin seeds and allow to splutter. Add the garlic flakes and saute for a min, followed by onion. Saute until the onion turns transparent. Then add the chopped tomatoes and saute until the raw smell goes off. Add the coriander leaves and asafoetida, mix well and turn off the flame.
2. Allow this to cool down completely and grind to a smooth paste. Add salt as per taste, but keep in mind that the dosa batter already would have some salt.
3. Mix the tomato paste along with the dosa batter and stir well.
4. Now that the tomato dosa batter is ready, heat a skillet, pour a ladle full of batter, drizzle few drops of oil along the sides. Cook on both sides. Goes well with coconut chutney. 

Godhumai Rava Upma - Wheat Rava Upma

I haven't heard of wheat rava until I got married. Even after that I was not aware of the recipe and I did not take interest in learning that too. Once my sis was telling me the benefits of this wheat rava and only then I was attracted towards it. Then I learnt the recipe from her and now it is one of the regular breakfast recipes in our home. Pressure cooking this makes the work much easier and faster!

Ingredients

Wheat Rava - 1 cup
Onion - 1
Green chilli - 1 or 2, slit lengthwise
Vegetable of your choice - carrot, beans, green peas(soaked), cabbage etc
Water - 2 cups
Salt, hing as per taste

To temper

Oil, mustard seeds, channa dal and curry leaves as per taste

Method

1. Heat oil in a pressure cooker, do the tempering and then add green chilli and then onion and saute until it turns translucent.
2. Then add all the vegetables one by one, saute for a minute. Add hing, salt and water and allow bring it to a boil. 
3. Then add the wheat rava, close the lid and pressure cook for one whistle and simmer for 2-3 mins. Once the pressure releases give a quick stir. Serve hot. 
4. This doesn't require any side dish, can be had as such. Also tastes good with coconut chutney or any pickle of your choice.

Nutritional Information

Wheat is a cereal grain. Whole wheat products have increased fiber and nutrients compared to their refined wheat counterparts. Fiber is essential to our health because it has shown to reduce the risk of diabetes and heart disease, lower blood cholesterol, control blood sugar levels and help relieve constipation. Whole wheat is rich in B vitamins, vitamin E and has less fat content. Also whole wheat is a very good source of  minerals like Manganese and Selenium. Hence when cooked along with the vegetables we get added nutrients

Wheat Dosa

Wheat dosa is one of the instant dosas you can prepare when you are in a hurry. I learnt this from my mom. She used to make it crispier like Rava dosas, ofcourse spooning some extra drops of oil. But I always prefer less oil, so I don't mind my dosas to be soft as they would still taste good. Soft or crisp is upto your choice..

Ingredients

Wheat flour - 1 cup
Rice flour - 1 cup(optional)
Water - 4 cups approximately
Salt and hing as per taste

To Temper

Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Pepper - 1 tsp (optional)
Curry leaves as per taste
Green chillies -2 finely chopped
Ginger - small piece finely chopped

Method

1. In a bowl mix together wheat flour and rice flour. Add salt and hing.
2. Add water little at a time and mix well so that there are no lumps. Use a whisk or egg beater for a better result.
3. Do the tempering and pour it into the dosa batter.The batter should be watery and thin for crispy dosas or you can prefer to keep it in medium spreading consistency, the dosas will not turn too crispy but still will taste good.
4. Heat a skillet and pour a ladle full of batter and cook on both sides drizzling few drops of oil.

** Reduce the quantity of water to 2 cups if you are planning to omit rice flour.

Nutritional Information

Wheat is a cereal grain. Whole wheat products have increased fiber and nutrients compared to their refined wheat counterparts. Fiber is essential to your health because it has shown to reduce the risk of diabetes and heart disease, lower blood cholesterol, control blood sugar levels and help relieve constipation. Whole wheat is rich in B vitamins, vitamin E and only has approximately five percent fat. Also whole wheat is a very good source of minerals like Manganese and Selenium.

Adai Dosa

I have tasted adai only in my college hostel. But I haven't liked the taste much. But VJ loves it. So I learned this recipe for him and started liking it, both for its actual taste and its nutritious contents. It is a protein packed wholesome breakfast which keeps you energetic throughout the day.

Ingredients

Raw Rice - 1/2 cup  
Idli Rice - 1/2 cup  
Channa dal - 1/4 cup  
Urad dal - 1/8 cup  
Toor dal - 1/8 cup
Moong dal - 1/8 cup
Red chillies - 3  
Ginger, garlic, onion, green chillies, salt, hing, curry leaves, coriander leaves as per taste
(Garlic and onion are optional)

Method

1. Wash and soak the rice,dals and red chillies together for 2-3 hours. Grind along with ginger and garlic into a coarse and thick batter. The batter need not be as smooth as the dosa batter.
2. Add chopped onions, green chillies, curry leaves, coriander leaves, salt and hing and mix well.
3. Heat a skillet, take a laddle of batter and prepare dosa's. Drizzle few drops of oil and cook on both sides. Healthy adai dosa is ready. 

Goes well with any kind of chutney or Tomato Pickle. But the best combination for this dosa, as I am told is Avial.You can also grind the onion along with the batter instead of chopping and adding them. 

Nutritional Information

Adai is a savory pancake made with lentils and rice. Lentils are considered wholesome as they include all the beneficial nutrients like  fiber, protein, minerals (potassium, calcium, zinc, niacin) and vitamins, and are still low in calories and contain virtually no fat.

Oats Uthappam

Oats are considered a very healthy food. So how about a healthy and fiber rich oats dosa for breakfast?

Ingredients

Oats - 1/4 cup
Rava - 1/4 cup
Curd - 1/2 cup
Cumin seeds - 1/2 tsp
Onion - 1, chopped finely
Green chilli - 1, chopped finely
Grated carrots - 2 tbsp
Grated ginger - 1 tsp, approximately
Curry leaves - one full strand, chopped finely
Coriander leaves - a handful, chopped finely
Salt and hing as per taste

Optionally you can also add fried cashew nuts to the batter as you do for rawa dosa.

Method

1. Powder the oats finely. Alternately, you can dry roast the oats, cool down and grind it to a coarse powder for added flavor.
2. In a bowl mix oats, rawa, curd, cumin seeds and salt and set aside for half an hour. After half an hour add the other ingredients (onion, green chilli, grated carrots, ginger, curry leaves and coriander leaves) and mix well. Add water to make it to an adai batter consistency.
3. Heat a tawa, once it is hot enough, take a laddle full of batter and spread it to a thick circle as you would do for uthappams. Drizzle some drops of oil, cook on both sides and enjoy with any tangy, spicy chutney or coconut chutney. Handle the uthappams very carefully while flipping on sides as they may break apart.

Nutritional Information

Researches reveals that including oats in your regular diet provides you a wide range of important health benefits.Oats have a high fiber content, well-balanced protein and essential fatty acids. They are also a good source of essential vitamins such as thiamin, folic acid, biotin, pantothenic acid,vitamin E and minerals like zinc, selenium, copper, iron, manganese and magnesium. Oats helps reduce hypertension or high blood pressure and have been linked with longevity and general good health. So EatMoreOats!

Pesarattu or Moong Dal Dosa

Pesarattu or moong dal dosa is a popular breakfast recipe of Andhra Pradesh. Pesarattu is prepared by soaking and grinding the green moong dal. Green moong is packed with proteins which makes it wholesome and a filling breakfast. You can make the batter thick or thin depending on your taste buds. Both ways the dosas tastes good.

Ingredients

Whole Green Moong Dal - 1 cup
Rice Flour - 1 tbsp (Optional)
Onion - 1
Green Chilli, Curry leaves, Corriander leaves, salt and hing as per taste

Method

1. Wash and soak the moong dal for atleast 4-5 hours. Drain the water and grind it to dosa batter consistency
2. Chop the onions, green chilli, curry leaves and corriander leaves to very small pieces and mix along with the batter. Add in the salt, hing and rice flour if desired. Batter is ready
3. Heat a skillet, take a laddle full of batter, drizzle few drops of oil and cook on both sides. Healthy pesarattu is ready to serve with any kind of chutney!.

Nutritional Information

Green moong dal is a rich source of low-fat protein and fiber which helps one to lower the high cholesterol level in the blood system. Rich in minerals such as calcium,magnesium, potassium, B vitamins and an appreciable amount of Vitamin C. It fills you up, satisfying your appetite. Including this bean regularly in your food helps you stay healthy and resistant to common weaknesses.

Corn Poha/Aval Upma

I love this corn poha very much. Simple and quick breakfast that can be prepared in minutes. The sweetness of the corn, the spiciness of the green chillies, the aroma of the garlic and onion, the crisp dals and the poha altogether tastes heavenly. You can also add vegetables of your choice like Carrot, beans, Capsicum,  boiled corn/peas/Chick pea, fried peanuts, paneer etc. and make variations to the dish. Cut the vegetables into very small pieces. Just cook until they are half done and add the poha. Crunchiness of the vegetables along with the soft poha gives you an excellent taste!!

Ingredients

Thick Poha - 1 cup
Onion - 1
Green chilly - 1 or 2, cut into thin slices

Boiled corn kernels - 1/4 cup
Salt, Hing and Turmeric Powder as per taste

To Temper

Oil, mustard seeds, cumin seeds, channa dal, urad dal, curry leaves, red chillies as per taste.

To Garnish

Corriander Leaves and Lemon juice

Method 

1. Wash and soak poha in water for 5 mins. Drain the water and keep aside. 
2. Heat oil in a pan and do the tempering, add the green chillies and onion one after the other. Saute till the onion turns golden brown.
3. Add the cooked corn, poha, salt, turmeric powder and hing and give a good stir.
4. Switch off the stove and add the lemon juice. Garnish with coriander leave. Keep covered and let it sit for 5 to 10 minutes so that all the flavors blend together. Poha tastes good with coconut chutney, tomato chutney, or even just with fresh curd and pickle.

Nutritional Information

Poha is a light and easily digestible low calorie breakfast cereal. Poha or Beaten Rice mainly contain carbohydrates and protein, later in small quantity. They are low in lactose, low in fat and hence good for heart and blood sugar. Don't forget to serve it with lemon as it is the vitamin C present in lemons that aids the absorption of iron from the poha.