What MADE my Sunday morning!

Ragi(Finger Millet) Dosa (Jugaadu)

Before talking about the recipe itself, a little intro about the Jugaad term. Most Indians would be familiar with this popular hindi slang "Jugaad" which roughly means get something done by some means or the others. Many times it is used in context with a job being done as best as one can, with least available resources. So this Friday evening I'm grinding some Urad Dal to make batter for Idly and realize a bit too late that the amount of Idly Rava I have is too less for the amount of Urad dal soaked. Question at hand : What do I do with the extra urad dal paste? Since I had a cold/cough, urad vada was ruled out(which did make me very sad! :( ). 

I saw some Ragi flour and decided to mix it with the urad paste to make a dosa batter without much thought and was pleasantly surprised at how the dosas came out today morning! Melt in the mouth and cooked very quickly. I made a quick chutney and we enjoyed it with a steaming hot cup of tea! Ahhh.... my sunday morning was made!! :)

So next time you are planning to make idly, put in that extra cup of urad dal and easily end up with another meal taken care of... Ragi being really healthy is an added bonus.

What you need :

1 cup urad dal - soaked for about 6 hours and ground to a paste

About 2 cups of Ragi(Finger Millet) flour - I don't know exactly how much I added as I just added enough to mix well with the urad paste with a little bit of water.

Salt

Sugar

1 tsp of oil

Procedure :

Mix the Urad dal paste and Ragi Flour well. 

Allow it to ferment overnight. Sometimes takes more time than that depending on the whether. 

You will know when its done when it smells slightly sour, has tiny-bubbly texture.

Once fermented, it can be stored in the fridge easily for a week or more.

To make Dosas : Mix in salt and about 1 tsp each of sugar and oil into the batter. 

Heat a non stick tava. Check by splashing some water on it.

Once it is hot, spread the batter quickly and lightly without pressing the batter on the tava. Keep the heat at medium to high.

Drizzle some oil. Once it turns crispy (took about a minute), turn it around and cook for another 30 seconds.

Serve hot with coconut chutney and a cup of tea/coffee! :)