Ragi Adai dosai

Name: Ragi Adai dosai
Total time: 2400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup rice; 1/2 cup whole urud, skinned; 1/4 cup channa/chickpeas split; 2 tbsp horse gram; 2 tablespoons whole green gram; 1 teaspoon fenugreek; 2 cups finger millet /ragi whole grain; 1 teaspoon yeast; 2 cups spinach, finely chopped; 1 onion finely chopped; 1 inch ginger, peeled, chooped; 4 cloves garlic; 6 Dried spicy red chilies; 1/4 teaspoon asafetida powder; 1 tablespoon cumin seeds; required Oil (sesame seed oil; required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

# ML
Though small in size finger millet grains are loaded with healthy nutrients-- protein, vitamins B6, K, mineral sand also rich in fiber. It controls blood sugar, hence good especially for diabetic patients. It is also good for people with high blood pressure. I added veggies and spices to batter to enhance the flavor and nutrient contents. The silky soft adai dosa is full of nutrients and flavor. It is a hybrid; not thin like dosa, not thick like adai, somewhere in between. Make this easy to make, healthy, flavorful and aromatic ragi adai dosai, Share with friends and family

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

10 servings

1 cuprice
1/2 cupwhole urud, skinned
1/4 cupchanna/chickpeas split
2 tbsphorse gram
2 tablespoonswhole green gram
1 teaspoonfenugreek
2 cupsfinger millet /ragi whole grain
1 teaspoonyeast
2 cupsspinach, finely chopped
1onion finely chopped
1 inchginger, peeled, chooped
4 clovesgarlic
6Dried spicy red chilies
1/4 teaspoonasafetida powder
1 tablespooncumin seeds
required Oil (sesame seed oil
required Salt
main dish, lunch, dinner

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Steps

40 mins

1

Prepare a checklist. Place the necessary ingredients near the cooking area.
2

Prepare a checklist. Place the necessary ingredients near the cooking area. Soak urud, channa, rice, lentils/dals and fenugreek seeds with plenty of water, about 10c in a large bowl. Soak for at least 6 hours. I soaked it overnight.
3

Drain using a wire basket. Then transfer drained ingredients to a grinder, add enough water, grind with onions, garlic, ginger and chilies. Grind to make a coarse batter, does not have to be smooth as dosa batter. Transfer the batter to a bowl. If using the whole ragi grain, soak it separately for a couple of hours, then grind. Mix both batters. Use a large bowl. Add the yeast and mix together with clean hands. Keep in a warm place. The batter will ferment in 4 hours.
4

Add required salt and stir, add spinach, cumin and asafetidd. Batter is ready fro making adai dosai in a skillet I use cast iron skillet for making adai dosa, place the skillet on medium flame. When hot enough apply oil. Using a laddle take batter about a cup, spread it evenly on the skillet just as youn would for making dosa. Spread a tablespoon of oil over the adai dosa. turn after 2 mins. Both sides should be brownish. It may take 3-4 minutes to get the adai dosa completely cooked
5

Transfer the adai dosa to a serving plate. Always taste it. Serve it hot, tastes better when hot.. Serve with sambar, chili powder, curd or chutney. Jam can be served along with dosa for kids. I served with sambar and chutney

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Lakshmi Sridharan Ph D @cook_19872338

on May 16, 2023 20:57

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography