Super quick breakfast recipe. Kids often call it the “brown dosa”. Its light and healthy. I learnt this recipe from my elder sister. This doesn’t need potato masala, your favorite chutney alone works perfectly. You can experiment with other toppings like grated paneer, carrots etc. To make the preparation time even lesser, I generally mix the dry flours in a ziplock and refrigerate them for use at a later date. Then its only a matter of adding water and following through the rest of the recipe. For such quick recipes, affixing a small note on the packed flour mixture can make the entire process self-explanatory (ready-to-cook) for cooking-newbies too (I think you know who that usually is, hee hee …). You could make multiple such packs, each with “exact measured” quantity of flour mixtures for one time use. It’s a big time saver, believe me.
This dosa doesn’t need fermentation of the batter. To get a crispy dosa without breaking it, keep the batter aside for half-hour. Liberal use of onions, ginger etc enhances the taste of ragi flour.
- Ragi flour / ragi pindi / finger millet flour – one cup
- Rice flour / biyyam pindi – one cup
- Suji / bombay rava – half cup
- Grated ginger – half tsp
- Chipped green chillis – one tsp
- Finely chopped onions – half cup
- Chopped coriander leaves – two tbsp
- Chopped curry leaves – two tbsp
- Cumin seeds / jeera – one tbsp
- Salt – to taste
Mix all the above ingredients except oil in a big mixing bowl. Pour water and make a thin batter without any lumps ( approximately 5 to 6 cups of water ). Keep it aside for half an hour.
Heat a pan, once the pan is hot, smear little oil. With a ladle or small bowl pour the batter from the edges to center.
Smear little more oil on top of the dosa. Ones the base of the dosa is golden brown and it rises a bit on the edges its ready to be flipped and cook on other side. Ready to serve.