Godhumai, kezhvaragu dosai / Whole wheat and ragi dosa

 

This is an easy to make dosai and tastes very yummy with coconut chutney. I make it with whole wheat flour and ragi. Whole wheat flour is very rich in protein and fiber. It is also a rich source of calcium, iron and selenium. Ragi or finger millet is also rich in fiber and an excellent source of amino acid methionine. It is also high in Iron and calcium. Both ragi and wheat are very good for young children and for everyone else too. Here comes the recipe for this very tasty and healthy dosa :

 

Ingredients :

Wheat flour- 1 cup

Ragi flour- 1 cup

Onion- 1 no (medium sized)

Green chillies- 4 nos

Cumin seeds- 1 tspn

Asafoetida- few pinches

Curry leaves- 10 leaflets (minced finely)

Oil for frying

Salt to taste

Method :

Cut onions and green chillies into small pieces. Mix wheat and ragi flour in a bowl. Add  onions, green chillies, minced curry leaves, cumin seeds, asafoetida powder and salt to the flour mixture. Now mix everything well with your hand and add enogh water to get a dosa batter consistency. You can immediately make dosa with this batter. Take a laddle full of batter and spread it well on a heated pan. Apply  a teaspoonfull of oil along the sides of the dosa. When one side of the dosa is cooked turn to the other side and cook until done. Serve with coconut chutney.

Taste enhancing tips for this recipe : Use only whole wheat flour. That makes all the difference. I get a good whole wheat flour here in Germany. Even our Indian brand atta (Pillsbury) is not good. I feel they are more like maida and you need a real whole wheat flour for getting that rich taste and wholesome feeling. Do not try to make the dosa too thin. Make it a bit thick. Thats how I make and I love that soft texture  of this dosa.  Happy cooking !!!