Many of my Indian friends come from different parts of India and with so much diversity I’m fortunate to be exposed to be multiple facets of the rich Indian culinary. This recipe comes from special friend, Geeta who happen to be an expert and has a good hand with the whims and wham of cooking healthy, yet delicious meals.When I wanted to cook something from Andhra (a Southern State of India) I was preparing myself to cook something very spicy as Andhra cuisine is famous for its red-hot chilli spiciness that one can expect their eyes to water just by looking at the dishes. With much thought I called in a favor from my friend to suggest something nice that I can serve my family without flagging a protest. Not only did my friend suggest the recipe but also she made few of these yummy dosas for me to sample. Did I mention its very sweet of her to do that and with every bite I was determined to try the recipe and share them here.
Ragi aka Finger Millet is known for its high protein content and I remember my mom forcing me to gulp them down my throat as porridge. I don’t think I can force my kids to eat anything and I personally don’t like the porridge so in order to spare them from the torture I find these crepes/dosa seems to be a healthy alternative for my family to enjoy without any fuss.
Mix ragi flour, semolina (rava), all purpose flour, rice flour, buttermilk, water, salt, cumin seeds, green chillies, coriander leaves, curry leaves with enough water to make a watery batter. The batter should somewhat resemble that of thin buttermilk consistency. Cover and let the batter aside for about 30 minutes.
Heat griddle (non-stick works best) on high. When the griddle is sizzling hot, pour the batter from the edges and fill in the center. The method is that of a rava dosa and not the traditional dosa. Pour oil and let the dosa/crepe cook and get crisp on the edges about 3 to 4 minutes. Don’t flip, carefully using a flat ladle remove the crepe and serve hot with your choice of chutney. Enjoy!!!
- Ragi Flour [Finger Millet flour available in Indian Stores] -- 1 cup
- Semolina [Rava, Coarse kind] -- 1 cup
- Maida [All Purpose Flour] -- 1/2 cup
- Rice Flour -- 1/2 cup
- Buttermilk [I used Kiefer for more protein] -- 1 cup
- Water -- as needed
- Salt -- to taste
- Cumin Seeds -- 1 tsp
- Green Chillies -- 2 (finely chopped)
- Coriander Leaves -- 2 Tbsp (finely chopped)
- Curry Leaves -- few sprigs (broken into small bits)
- Oil -- as needed
- In a large bowl mix ragi flour, semolina, maida, rice flour, butter milk, cumin seeds, green chillies, coriander leaves, curry leaves, salt, and water to make a thin buttermilk like consistency batter. Cover the batter and let aside for about 30 minutes.
- Heat griddle (non-stick works best) on high. When the griddle is sizzling hot, pour the batter from the edges and fill in the center. The method is that of a rava dosa and not the traditional dosa. Pour oil and let the dosa/crepe cook and get crisp on the edges about 3 to 4 minutes. Don't flip, carefully using a flat ladle remove the crepe and serve hot with your choice of chutney. Enjoy!!!
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