Rava Ragi Dosa

Have you ever seen the Dosa walas on side roads, how quickly they make perfect spiral crispy dosas.. Just in seconds.. Have you noticed how they oil the griddle first and then dampen it with a wet cloth or piece of paper.., Well !! I was never known to this technique, untill my friend showed me the same method at her place while she was preparing Dosa for her cute baby.. This was really amazing to see how crispy dosas take shape at home without much use of oil.

This recipe of Dosa is taken from the Book of Tarla Dalal ''Calcium Rich recipes''.. It has a number of recipes for all age groups and cuisine, calcium rich recipes prepared by various methods and ingredients. Try that small pocket book, you will be amazed by the simplicity of the recipes. These Dosas are very crisp and tasteful, even can be eaten on their own with Tea as a snack. 

Ragi is a natural fiber rich flour with a coarse texture and stony flavour. Its good in controlling Cholesterol and aids weight loss as well. Surprisingly, its not that common in Delhi Side, I never knew about it until I came across Maharasthrian cooking. I have no idea why is it so, may be coz in north we are more inclined towards vegetables and non-veg rather than using flours unlike South and Middle India where most of the part of food is consumed as flours. Anyways, I sincerely believe we should adopt as many cooking styles we can , to extract goodness and nutrition out of nature.

Ingredients:
1. 2 cups Semolina, Sooji
2. 1/2 cup Rice flour
3. 1/2 cup Ragi flour
4. 1 cup Yoghurt
5. 1 cup Water
6. 1 Large onion, chopped
7. 2-3 green chilies, chopped small
8. Handful of curry leaves, chopped
9. A pinch of Asafoetida
10. Salt to taste
11. 1 tsp Baking Soda
12. Oil for shallow fry
13. 1 tbsp Ginger paste

Method:
Mix everything together and keep aside for atleast 1 hour. Stir and adjust water to make medium consistency batter.
Grease a non stick Tawa with oil. Pour a spoonful of batter in the center of the griddle. Spread it in oval or round shape. Drizzle some oil around the edges ( that will work for the first batch, after 2-3 dosas you dont need to pour in more oil )

Cook for 2-3 min till it gets crisp and golden in colour.
Remove from the flame, stuff with potato filling or enjoy with Chutney..