Ragi Multigrain Dosa

This is my junior's all time favorite.. Main ingredient used here is Ragi  and multi lenthil.  Ragi is rich  in protein and minerals. Lowers bad cholestrol. Tasty and Healthy too.. You can also call it as Ragi Masala dosa.
Ragi, in English it is called Finger Millet Flour; Telugu- Ragulu; Tamil - Kizhvaragu; Hindi - Mandua.

Ingredients

1 cup - Urud dal/ BlackLlenthil - 
Handful/2tbspn. - Channa Dal /split chickpeas
Handful/2tbspn. - Toor Dal/ split pigeon peas 
Poha/ Flattened Rice -3/4 cup
Rice - 1 cup
Ragi- 2cups (You can use Ragi flour)
Fenugreek seeds - 2tbspn.
Salt as per taste
(Variations can be done with Rice and Ragi u can make Rice proportion 2 and Ragi  proportion 1)

Method:

1.Soak the above ingredients  for 7 to 8 hours.
2.Grind them into fine paste. Let the consistency of the batter be little thick. Dont make it watery.
3.Add salt and ferment the batter overnight.
4.Heat the tava on a medium flame, brush the tava with cooking oil/ghee. Then pour the batter into the tava.  Spread the batter evenly.
7. Flip them on the other side once u see it crispy

Serve it hot with  Veg Kurma/Saagu and Chutneys. Hope u enjoy them...

SET DOSA

SET DOSA
This dosa is quite popular in south india.It small in size, very soft and very tasty.
I always felt the following recipe, which I learnt from my mother is yummy compare to hotel one. Everytime it is a great hit! And my guests always enjoy them.
Hope you like it!
Ingredients:
2 cups of rice
3/4 cup of poha
1/2 tsp. of methi seeds
2 tblspn. of curd/yogurt
1tspn of salt
pinch of soda
For garnishing- 1 cup of grated carrot
1cup of chopped fresh corriander
Method:

1.Soak rice,poha and methi seeds for 4 hrs.
2.Grind them into fine paste. Let the consistency of the batter be little thick. Dont make it watery.
3.Ferment the batter overnight.
4.Before making dosas, beat the yogurt/curd and mix in the batter.
5.Add salt and soda.
6.Heat the tava on a medium flame, brush the tava with cooking oil/ghee. Then pour the batter into the tava. Dont spread the batter let it be thick and small in size(pulka size).
7. Flip them on the other side- once you see small pores and feel it is cooked.
Optional-Garnish with grated carrot and chopped corriander on the upper side. This dosa is very tasty and soft.
Serve it hot with veg kurma/saagu and chutneys.Hope u enjoy them...

IDLI & RAVA IDLI-SOFT N TASTY

Idli! -Soft N Tasty!
Is one of my favourite breakfast. I would prefer to eat anytime whether for breakfast, brunch, lunch or dinner. I relish my mother's idli with sambar,chutney and vada.
I prefer eating idli as i feel lite especially whenI am travelling. I always use to enjoy eating idli during my pregnancy. My native, Bangalore with lot of road side hotels like sasyahari and tiffin rooms have idli in their menu throughout the day.. they just taste good!
Everytime when i make idlis, I want to capture idli shots -but, by the time I capture- my casserole is empty hehehe...
So, next time I will defnetly capture and post the pics.

Here goes my recipe-

INGREDIENTS
1 cup of Urdhal
2 cups of Rice or Idli Rava
small cup of cooked rice
5 - 6 methi seeds
1 tspn of Salt
Pinch of Soda/Yeast

METHOD
1.Soak urdhal, rice and methiseeds seperatelyfor 6 to 7 hrs.
2.You can soak the cooked rice for 30 minutes before grinding.
3First grind urdhal into a fine paste. Then grind the rice, cooked rice and methi seeds
NOTE(If you grind rice coarsely - this will result into rava idli)
4.Let the batter consistency be thick. Dont make it watery.
5.Let the batter ferment overnight.
6.Just before cooking them you add salt and soda to the batter.
7.Apply ghee to the idli plates or pouches.
8.Pour the batter into idli plates/pouches. Cook for 12 minutes.

For Rava Idli -
If you are using idli rava. Just soak the idli rava for 1 or 2 hrs. After you grind urdhal with cooked rice and methi seeds, drain the idli rava and mix into the batter. Serve it hot with sambar, chutney and vada. Hope you enjoy them!