The recent economic downturn has the rest of the world in jitters that Americans might just change their spend thrifty ways, thus clearly illustrating that the health of the world economy is strongly linked to American consumers' pocketbooks. This does not mean that the net zero savings rate is no cause for worry but before flinging mud, it is time the rest of the world stops to think. Americans don't have to be lonely in carrying this undue burden, citizens of China and India are competing with Americans in this arena pretty well. I have not visited China so don't know for sure but Indians don't seem to be any lower in their materialistic pursuits. The spending has clearly left the Americans with an abysmally low savings rate and comparing to the Chinese who have an extremely high savings rate and economists are of the opinions that neither trend is good for the health of the respective economies. But where is the middle ground and who is going to change? That is clearly something to think about.
Ragi Dosai
But with Ragi dosai there is nothing to think about, no fermentation is required so can make start making dosais right after the batter is ready. Using whole ragi gives it the intense brown color and also makes the dosais much softer and moister than using ragi flour.
Ingredients
1. 1 Cup of Whole Ragi kernels
2. 1/4 Cup Rice
3. 1/8 Cup Urad dal
Soak the above and grind with water to a consistency as that of idli batter.
4. 1/4 Red onion
5. tsp cumin
6. a few curry leaves
7. Blend the above rougly and add to the batter just before starting to make dosais. (Adding the onion mixture does not keep the batter in good condition for long so add them to just the right amount of batter to be used)
8. Salt to taste
Ragi Dosai with Tomato Chutney
Method
1. Heat a griddle , add a laddle of batter and spread it to a circular shape using the back of the laddle
2. Spray some oil on the edges, when it starts to brown, flip and cook on the other side.
3. Serve with chutney of choice.
Whole Ragi
Very healthy food for everyone, especially for kids.
ReplyDeletethats one healthy dish :)
ReplyDeleteISG, I enjoy your social commentary as much as gazing at your dosai. In this house at least, we don't have enough disposable income to go around being big spenders, regardless what Mr. Bush may espouse.
ReplyDeleteHope you're enjoying a great weekend. I have some ragi flour but haven't dared mix it up yet. You always inspire me :)
Made Beet dosa last week, beautiful to look at and tasty too, thanks Indo!:)
ReplyDeleteRagi dosa was my grandfather's fave!!
Lucky for me, I have no money to spend :D so I don't have to deal with these difficult questions. But certainly it seems like moderation is the key (with money, as with every other aspect for life). I enjoy your musings, Indosungod.
ReplyDeleteRagi is one ingredient that I have never really gotten to know...your dosa looks so appetizing and nutritious.
My husband loves ragi.Thanks for sharing
ReplyDeleteI have never had ragi, so no idea what this would taste like... but you sure are keeping it interesting with your variety of no rice dishes... :)
ReplyDeletemy mom use to make these dosas with ragi flour ,nice recipe
ReplyDeleteNice write up Indo...enjoyed reading it. Ragi dosa looks very nice. I make adai with ragi flour but rarely. I know its healthy ...have to add it to the menu atleast once in a month.
ReplyDeletebeetroot dasais too look very attractive.
Looks really healthy! I'd probably have to use ragi flour as I haven't seen ragi kernels here. Thanks! :)
ReplyDeleteISG, what do whole ragi kernels look like?
ReplyDeleteShyamala, whole ragi looks like mustard seeds in size and shape but the difference being they are brown in color. I have uploaded a picture to the post(not a great one) but hopefully will give you an idea.
ReplyDeleteISG,
ReplyDeleteRecently I got ragi flour and tried making dosa with it. It was an utter flop. Can you give me any tips to make good dosas with that flour? Truly appreciate your help.
Your dosas looks picture perfect. Wish I could make them too.
Kribha, you need to mix the Ragi flour with left over idli batter in an approximate ratio, Ragi:Idli batter :: 2:1
ReplyDeleteor add chapathi flour or rice flour, it is difficult to use just ragi flour and make dosais.
Thankyou so much ISG. I'll try it out with wheat flour soon.
ReplyDeleteHi ISG,
ReplyDeleteSo if we do not find ragi kernels and only have ragi flour, we have to mix Ragi flour with idli batter or can I use
1. 1 Cup of Ragi flour
2. 1/4 Cup Rice
3. 1/8 Cup Urad dal
and follow the instructions in the rest of your recipe?
thanks
Anon, it would have been good to know your name. I usually use idli batter while using ragi flour. reduce the ragi flour by 1/4 so for the rice and urad dal measurements you would use 3/4 cup ragi flour. Give it a try and see how it works out. If the dosai is too thick and rough add a 1/4 cup of wheat flour.
ReplyDelete