Friday, June 24, 2011
DIDEER RAGI DOSAE
The name suggests that it is an instant dosae prepared using ragi flour ( finger millet flour). I follow my mother's dictum - "Taleya paathu kallai podu!" to serve the dosaes really hot, thin and crisp !
'Sight the head and throw the stone' is a scarey but straight translation of the above dictum! It is a colloquial expression to say that the griddle should be set on the stove only when some one is ready to savour the dosae.
The batter should be mixed as and when required to get a crisp and delicious dosae.
Ragi flour - 2 cups
Rice flour - 2 tbsps
Salt - 1/2 tsp
Finely chopped onions - 1/4 cup
Finely chopped green chillies - 1 tsp
Finely chopped fresh ginger - 1 tsp
Cumin seeds - 1/2 tsp
Fresh coriander leaves - 1 tbsp
Chopped Curry leaves- 1/2 tsp
Oil - for cooking
1. Mix all the above ingredients with 2 cups of water to make the dosae batter. Add enough water to get the consistency of milk.
2. Grease the tava with 1/2 a tsp of oil and heat it.
3. Pour one tsp of batter on the tava to test the heat. The dosaes will come out very well once one or two dosaes are done and when the heat of the tava has reached the right temperature.
4. Take a ladle full of the batter and splash it on the hot tava with a swirling motion. Pour the thin batter in such a way that large gaps are formed in the dosae.
5. Pour more batter little by little to fill the larger holes.
6. Dribble 1/2 tsp of oil all over the dosae and around the dosae.
' MAKING OF THE DOSAE ' VIDEO RECORDED BY MY ENTHUSIASTIC NIECE.
7. The sides of the dosae will start curling upwards once it is cooked. Cook on the flip side for half a minute if you want to.
Remove the hot crispy wafer thin Dideer Ragi Dosae using a spatula .
Serve immediately with any one of your favourite side dishes.