A nice Ragi Dosa and some piping hot Carrot Poriyal are sure to make your day. Let’s see how you can make them.

Ragi Dosa

Ingredients:

• 1 cup ragi flour or sprouted ragi flour – 150 grams
•  ¼ cup besan (gram flour) or rice flour
• â…“ to  ½ cup finely chopped onions
•  ½ teaspoon finely chopped ginger or  ½ inch ginger
•  ½ teaspoon chopped green chillies or 1 green chilli or serrano pepper, chopped
• 8 to 10 curry leaves chopped
• 3 tablespoons chopped coriander leaves (cilantro)
•  ½ teaspoon cumin seeds
• 1 pinch asafoetida optional
• 3 tablespoons fresh grated coconut or desiccated coconut
•  ½ cup buttermilk or  ¼ cup curd (yoghurt) mixed in  ¼ cup water
• 1.5 cups water or add as required
• Salt as required
• 2 tsp oil or ghee

Method:

Step 1: Take ragi flour and besan (gram flour) in a mixing bowl or pan. You can even use rice flour or chickpea flour instead of besan.

Step 2: Add finely chopped onions, finely chopped ginger, chopped curry leaves, chopped green chillies, chopped coriander leaves, asafoetida, cumin seeds, grated coconut and salt as per taste.

Step 3: Add buttermilk and 1.5 cups of water. To make the buttermilk, stir briskly  ¼ cup curd with  ¼ cup water.

Step 4: Mix very well with a thin batter.

Step 5: Cover and let the batter rest for 15 to 20 minutes.

Step 6: Heat a hot Tawa and sprinkle it with some water.

Step 7: Give the batter a good mix and pour it on the pan with a ladle.

Step 8: Cook it till crisp.

Carrot Poriyal

Ingredients:

• 1 tsp moong daal
• 1 cup freshly chopped carrot
• 1/2 teaspoon mustard seeds
• 1/2 tsp urad daal
• 1 pinch asafoetida or hing
• 1 dry red chilli
• 5 – 6 sprigs of curry leaves
• 1 pinch turmeric powder
• 3 tsp freshly grated coconut
• 2 – 3 green chillies
• 1/2 tsp cumin seeds
• Salt to taste

Method:

Step 1: Soak moong dal in water for 10 minutes, drain and keep it aside.

Step 2: Put grated coconut, green chillies, cumin seeds and 1 tsp water in a grinder.

Step 3: Heat oil in a pan and put mustard seeds and hear them sizzle. Add the urad daal next.

Step 4: Add curry leaves, dry red chilly and curry leaves next.

Step 5: Next, pour the rinsed moong daal and add turmeric and finely chopped carrots and stir.

Step 6: Add 1/3 cup of water and salt to taste and let it cook.

Step 7: Add the ground coconut paste next, mix well and cook on a low flame for a minute.

Step 8: Serve hot with a side of ragi dosa.

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