Raagi Dosa with Egg Roast

Raagi dosa as I call it, is made with Raagi and wheat flour. My concept of Raagi flour was to be used to prepare baby food which we call 'kurukku' and even I loved the leftovers of that 'kurukku' because it was so sweet like any kheer. I had seen my grandma and aunt making it for my cousin brother when he was a baby. And when I had my son and I went to India for vacation my grandma made the same for my son too. Anything other than Raagi was really out of question for me and this Raagi dosa evolved out from my mother-in-law who was bit diabetic and a person who avoid eating rice at night. So on a normal India call to my mother-in-law I  asked her what did she made for dinner and she told me she had made Raagi dosa. So she gave me the recipe of this Raagi dosa and from then I started making this dosa regularly whether it is for breakfast or dinner with a bit of variation. Even me and my hubby is not fond of eating rice at night, so this is a better and healthy substitute for rice or for those who go lazy to roll the chappathi for dinner(of course we all have some of those lazy days to make dough, roll out the roti and make rotis out of it).

                                        

Ingredients for Dosa:-

Raagi flr- 3/4 cup
wheat flr- 3/4 cup
salt - 2 tsp
Jeera/Cumin - 1 tsp
water 3 cups (u can add/reduce water as needed, batter should be of normal dosa batter consistency)

In a bowl add ragi flour and wheat flour and mix well with a spoon. Add water and keep mixing so that no lumps are formed. Add in salt and Jeera and mix well. Heat a non-stick pan, pour a laddle of batter and spread in a circular motion to make a nice round dosa, drizzle oil if necessary(I did not use any oil). Let it cook for few seconds or a minute till they turn light brown color. Fold it into half and take out from the pan. Make required amount of dosas like this and serve hot with egg roast..

Ingredients for Quick n Ezee Egg Roast:-

Boiled eggs - 5(make slits on each egg using a knife)
Onion - 2 big( finely sliced)
Tomato - 1(finely sliced)
Green chillies -3(sliced into half)
Ginger - 1 tbsp finely chopped
Turmeric pdr- 3/4 tsp
Chilly pdr - 2 tsp(u can add/reduce it according to your spice level)
salt to taste
curry leaves - a sprig
oil- 2 tbsp

In a frying pan add oil and saute onion, ginger, green chilly and salt. When onion turn light brown add tomato and saute for a while. Add turmeric powder, chilly powder and some more curry leaves and stir for 2 mins. Add eggs and mix it well with masala(check for the salt in btw). Cover the pan with a lid and let it cook for 5 mins in low flame. Switch off the flame and serve hot with Raagi dosa/chappathi. Garnish with few more curry leaves and coriander leaves if desired...

Note:-Without adding wheat flour Ragi dosa will be very sticky and might not come out clean from the tava. Adding cumin seed is optional, I add while making most of the dosas.