Ragi Doddak with Onion Tomato Chutney

Leisurely breakfasts are always pushed to the weekend. In our house, a weekend breakfast usually turns out to be brunch. We're so full (and tired) after eating (and making) something elaborate that we don't feel like lunch. On good days, we have a snack at 4 or 5 in the afternoon. On others, the breakfast is expected to take us all the way to dinner without as much as a little whimper. Last Saturday was one such. One such bad day, I mean. Breakfast ended at 1 p.m. We had tea and cookies at about 4.30. After which we drove 200 km, with another couple, to Karnal to have dinner at a Punjabi haveli style Dhaba called Haveli. Now, I am certain. I had this lingering doubt, but not any more. We must be "foodies", mustn't we?

Konkani breakfast numbers include a Doddak. I had posted the cream of wheat version earlier. The other version, made of wheat flour, also ranks highly on my list of breakfast favourites. On Saturday, I modified the wheat flour version to make use of some ragi flour that I'd asked a dear friend to bring along from Chennai. I also wanted to try out a chutney that I've eaten at many restaurants. I used my imagination to create the chutney to go with the dosa. And I'm so happy to know that this recipe's a keeper.
Ragi Doddak:

1/2 cup Finger Millet (Ragi) Flour

1/2 cup Wheat Flour

2 tbsp Cream of Wheat (Rava/Sooji)
2 tbsp Coconut, scraped

1 tsp Green Chilli Paste
1/4 cup Coriander, chopped
Salt to taste
Oil for frying

For the tempering:

1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves

Prepare the tempering in a small kadhai and transfer the contents to a mixing bowl. Add the remaining ingredients except the oil and mix well using a little water. (The batter should not be too watery. It should be a little thicker than dosa batter.)

Spread the dough onto a hot griddle and pour a few drops of oil on all sides. Make a slit in the centre using the spatula and pour a few drops into this slit. (This helps the oil reach the centre and aids in crispening that portion.)

Turn over and allow the other side to crispen as well.

Onion Tomato Chutney

1 Onion, diced

3 Tomatoes, blanched

1 tbsp Coconut, scraped

3 Green Chillies

1" piece Ginger

Salt to taste

For the tempering:

1 tsp Oil

1/4 tsp Mustard Seeds

1/4 tsp Cumin Seeds

1/4 tsp Asafoetida

7-8 Curry Leaves

Grind all the ingredients for the chutney together.

Heat the oil for the tempering in a kadhai. Add the mustard and cumin seeds. When the mustard splutters, add the asafoetida along with the curry leaves. Pour the ground mixture into the oil and cook for a couple of minutes.

I tried both these dishes for the first time on Saturday and I must say I was very pleased with the way they turned out. Finger millet or Ragi is considered very healthy. More details can be found here. Substituting the coconut chutney with an Onion Tomato chutney was another healthy move. And this is off to Suganya who is hosting this month's WBB, my dear friend Nandita’s initiative.