We are starting the BM#49 Edition. I selected to make from the Indian Bread Baskets. While one would think of a bread basket mostly when dining out, which in turn has very limited choice in almost all dine outs, the variety that we have under this, is simply amazing.
So instead of going through the same old listed Indian Breads, I thought I would try out some new and not so often made breads. I am forever so fond of the Bread category and go overboard if I have to cook and blog about it. In that sense just 3 is so limiting. I wanted to try some different breads and the ones I made, everybody enjoyed at home.
When it comes to Indian
Flatbread, we include all breads both leavened and unleavened bread
using all flours, under which even the South Indian Dosas are included.
With that in thought, I decided to make these Ragi or Finger Millet
is from Tamil Nadu Cuisine, made with Rice, Lentils, spices etc. It's a
pancake/Crape made more thicker than the regular Dosas. The best part
of the Adai is that, it is mostly not required to ferment or even soak
more than couple of hours. One of the best Adais that Amma makes and one
I love is this basic Adai dish, there are so many memories associated
with it, so many childhood events that come to memory. Best will always
be how much my brother loves this. This was one dish we both love so
much and as I must have spoken so much about how I used to like quite
the opposite of what my brother likes, just to spike my Amma's ire, this
was one dish that I couldn't hold back my love.
And it was
decided I would make an Adai for this series. I selected to make Ragi
Adai and this was also more of the instant variety.
Ragi Adai | Finger Millet Adai | Kezhvaragu Adai
Ragi flour - 1 cup
Channa Dal - 1/4 cup
Yellow Moong dal - 1/4 cup
Dry Red Chilies - 3 -4
Cumin Seeds - 1 tsp
Salt to taste
For the topping
Onions - 1/4 cup
Green Chilies - 1 -2
Coriander leaves as required
How to make the Ragi Adai
Wash and soak the lentils in water for 30 mins.
Then drian water and grind to a smooth paste along with red chilies, cumin seeds.
Transfer to a bowl, add the ragi flour, salt and slowly mix in water to make a smooth lumpless batter. The consistency should be slightly on the thicker side, similar to dosa batter.
Let it sit for 10 mins.
When ready, heat a tawa, grease with oil and pour a ladleful of batter and spread evenly. Top with finely chopped green chilies, onions, coriander leaves. Sprinkle oil around and simmer. Cover with lid and cook for 2 -3 mins.
Flip on the other side and cook for 2 mins. The onions should be browned.
Serve with Curry leaf chutney.
Since this is a Adai variety, you will be making slightly on the thicker side. Even thin paper size dosas also turn out very good with this batter. You will have to make the batter more thinner.
Labels: 101 Dosa Variety, Blogging Marathon, Diabetic Breakfast Recipes, Dosa Varieties, Finger Millet Recipes, Health Diet, Instant Dosas, SBS 101 Dosa Varieties, Step by Step Recipes