Thursday, October 7, 2010

Instant Ragi Oat Dosai ~ Nachani dosa ~ Savory Indian Millet and oat crepes

Ragi or Finger millet has some amazing health benefits, some of which I have already mentioned in this post.
One of my favorite ways to try and incorporate this cereal grain in our diet is by using it in dosais( savory crepes) and idlis (steamed cakes). As I have already mentioned my preference for dosai over idli in the past, I will not go into that again :-)

I often make variations of dosai for weekend breakfasts or light dinners. This variation of ragi dosai, in addition to being healthy and tasty has one more thing in its favor, quick preparation. The batter for this dosai can be ready in under fifteen minutes and then it just needs to be shallow fried, making this an ideal breakfast item in my book. If you are looking for ways to include both oatmeal and ragi in your diet, this dosai may be what you are looking for.....

On an unrelated note, in the recent past, I have been on a mission to update pictures in some of my older posts.  The latest post that managed to snag my attention and get an updated picture is this sweet potato roti. Have a peek at it if you have a minute :-)

 Instant Ragi Oat Dosai ~ Nachani dosa ~ Savory Indian finger millet and oat crepes

Click here for a printable view of this recipe

Ingredients and Method for Oat Ragi Dosai
1 1/2 quick oats powdered fine
3/4 cup medium semolina (rava)
3/4 cup rice flour (chawal ka atta/ arisi maavu)
1/2 cup finger millet flour (nachani/ ragi flour)
salt to taste

2 tsp coconut oil (or any other flavorless oil, see notes)
4 Thai or Indian variety green chilies cut fine (or to taste)
3/4 tsp cumin seeds (jeera/jeeragam)
3/4 tsp mustard seeds (rai/kadagu)
1/8 tsp asafoetida powder (hing)

a few drops of sesame oil to shallow fry the dosai.

Dry roast the quick 1 minute oats for a minute or two. Cool to room temperature and powder fine using a spice grinder / blender.

In a large bowl, mix together oat flour, rice flour, semolina , ragi flour and salt to taste. Add water one cup at a time and mix well, making sure no lumps are formed. The batter needs to be a little thick not too runny. If in doubt err on the side of getting a thicker batter, it can be corrected more easily later by adding a little more water.

Heat oil in a small pan. Add mustard seeds, when it begins to splutter, add cumin seeds. When it begins to sizzle, add green chilies and asafoetida powder. Stir a few times and pour the entire seasoning on the batter and mix well.

Heat a griddle/ flat pan/ tawa , when it is hot, pour a ladle of batter in the center and quickly spread into a thin even circle. Pour a few drops of sesame oil around the outer circle of the dosai and a couple of drops in the center.
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When the lower side is golden brown, flip over and cook the other side until it gets brown spots on it. Remove and serve hot along with chutney of choice/ sambar/ flax molaga podi (spice powder)/ Traditional molaga podi 

Proceed with the balance of the batter in the same manner. Balance of batter can be refrigerated for upto a week and used as needed.

I used coconut oil in seasoning and found it added a light hint of coconut flavor that I enjoyed in this dosai. It can be substituted with any other oil if you do not want or like the slight hint of coconut in your dosai. 
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