WOYP Day #35 Ragi Tomato Onion Dosa

This dosa is made with a combination of flours you might already have in your pantry and the humble tomato. The best part is no one can guess there is puréed tomato in the Dosa batter. Ragi Tomato Onion Dosa turns out crisp, studded with roasted onions, it’s a party in the mouth! This is an instant Dosa which means no soaking, grinding or fermenting, more reason to make this right away! :D 

Ragi or Finger Millet is highly nutritious - rich in fiber, calcium, amino acids and Vitamin D. Keeps you full longer which means you are snacking less between meals! 

Ragi Tomato Onion Dosa: 

You will need:

1 cup Ragi flour
3/4 cup Rice flour
3/4 cup Fine semolina (fine Sooji/Chiroti Rave)
Few curry leaves, finely chopped
1/2 cup Chopped tomato
3 Green chilies, chopped
1” piece Ginger, chopped
Salt to taste
Water as needed

1/2 cup chopped onions
1/4 cup chopped cilantro

 
Purée tomatoes, green chilies and ginger into a smooth paste. Whisk together the Ragi flour, rice flour and Semolina in large bowl. Add cumin seeds, salt and finely chopped curry leaves. Add the prepared purée. Using a whisk add little water at a time and combine into a lump free dough. Add about 3 cups of water to make a thin batter. 

Heat a crepe/dosa pan and apply oil. Sprinkle a tablespoon of onions and little cilantro. Pour 1/2 cup of batter evenly over the onions. Drizzle little oil, cover and cook on high for 2-3 minutes. Remove cover and continue to cook until the Dosa crisps up. Remove from heat and serve hot with Coconut chutney.

WoYP Day #24 - Sabudana Paddu with Tomato Onion chutney

Paddu (Gunthpanganalu/Paniyaram) are dollops of batter cooked in a paddu pan (Aebleskiver pan). Paddu is primarily savory and is seasoned with onions, grated carrots, chana dal. Paired with a spicy chutney, these Sabudana paddu make for a good breakfast or light evening snack.These are crisp on the outside and soft on the inside. 

I made a spicy Tomato Onion chutney, this goes well with dosas, chapatis, puris or paddu. Sabudana paddu is made with 3 main ingredients - Sabudana, Rava & Yoghurt. The recipe can be easily doubled. 

Sabudana Paddu
Adapted from here

You will need:

1/2 cup Sabudana (Sago pearls)
1/2 cup Rava (Semolina)
1/2 cup plain Yoghurt
Water as needed
Salt to taste
1-2 tsp Fruit Salt
1 tsp Green chili paste
2 tbsp Chopped cilantro
1 onion finely chopped
2 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Chana dal

Wash and drain Sabudana. Pour enough water to cover the Sabudana on top by 1/2”. Soak overnight or for at least 4 hours. The Sabudana should have absorbed all the water and would have fluffed up.

In a pan, heat the oil. Add the mustard seeds and when it begins to splutter add the chana dal. Sauté until the chana dal is browned lightly. Now add the chopped onions and sauté until soft. Add the semolina and roast until fragrant, about 2 minutes. Turn off heat and allow to cool completely.

Once cooled, add the soaked sabudana, chopped cilantro, salt to taste and the green chili paste. Now add the measured quantity of yoghurt and combine. It will be a thick batter. Add 2 tablespoons of water at a time to make a slightly thinner batter. Set aside for 15 minutes.

Check for consistency again and add more water if needed. Now add the fruit salt and give a quick stir to lighten the batter.

Heat a Paddu pan, pour oil in all the cavities. Drop a spoonful of batter in each cavity. Drizzle with more oil, cover and cook on medium heat for 2 minutes. Flip the paddu with a spoon and cook on the other side for another minute. 

Take care not to burn and adjust heat according to the pan you use and your burner. Remove with a spoon and serve hot with a robust Tomato Onion chutney.

Tomato Onion Chutney: 

 

You will need:

2 cups chopped Tomato
2 cups chopped Onions
1 tbsp Oil
2 tsps Urad dal
6 dry Red chilies (Byadige & Guntur)
Salt to taste
2 tsp Tamarind pulp
1 tbsp Jaggery, powdered

For seasoning:

Saute 1/2 tsp Mustard seeds, few curry leaves, 1/4 tsp asafoetida in little Oil.

Heat oil in a pan. Add urad dal and dry chilies. Saute until urad dal is fragrant and light brown. Add the chopped onions and saute until soft and translucent. Add the chopped tomatoes and cook until soft. Stir in the tamarind pulp and jaggery. Season with salt to taste and cool completely. Blend this to a smooth paste once cooled.

Transfer to a bowl and add seasoning on top. Serve with hot Paddu. Leftover chutney can be stored in air tight container for up to a month. Always use a clean dry spoon to prevent spoilage.

WoYP Day #19 Instant Spinach Onion Dosa

This dosa batter does not require soaking or grinding and is instant which means you can have crispy, healthy dosas ready in under 30 minutes. We all need such recipes in our arsenal for busy times. 

You will need:

2 cups Rice flour

1 tsp Cumin seeds

2 tsp Salt

2 tbsp Semolina (Sooji/Rava)

3 1/2 - 4 cups Water

Oil

1/2 cup chopped onion

To grind:

1 large bunch Spinach, washed

4 green chilies

1/2” piece Ginger 

Blanch spinach in hot water, cool and grind to a smooth paste with green chilies and ginger.

In a large bowl, combine rice flour, semolina, cumin seeds, salt and the prepared puree. Add 2 cups water and whisk to make a thin batter with no lumps. Add more water if needed. The consistency should be thin. if batter is thick you will not get lacy,crisp dosas. Set aside for 20 minutes.

Heat a large dosa (crepe) pan. Apply oil generously using a pastry brush. When hot, sprinkle a tablespoon or two of chopped onions on the pan. Pour 1/2 cup - 3/4 cup batter evenly over the onions. Spread a teaspoon of oil on top. Cover and cook on high heat for 3 minutes. Remove lid and continue to cook until the dosa is crisp  and browning on the edges. 

Remove gently and serve with chutney. Repeat the process to make more dosas.

These are best eaten hot and right after they are made. 

Easy Coconut chutney: 

1/4 cup split Dalia (Roasted Bengal gram - pappu)

1/2 cup fresh grated coconut

3 green chillies

A handful fresh cilantro

3-4 large mint leaves

1 tsp Tamarind pulp/paste

1 tsp Jaggery 

Salt to taste

Seasoning:

Heat 1 tsp oil in small pan. Add 1/2 tsp Mustard seeds and few curry leaves. Add a pinch of hing (asafoetida). 

Grind above ingredients into a smooth paste using water as needed. Transfer to a bowl. Top with prepared seasoning, stir to combine and serve.