February 12, 2008

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.


amna said...

i love tomato-onion chutney! raagi dosa is something my grandmom used to make when i was young :)

Finla said...

I've never used ragi flour.
Driving 200 km to go to a place for dinner sure then you are a reall foodieeee :-)

Srivalli said...

Raaga, that plate looks yummy...I always love ragi dosa..and with a twist it looks great!

Chitra said...

Looks so lovely. Will definitely try one day :)

Asha said...

Ragi dosa looks good, but that chutney is scene stealer!! Almost fit for Valentine's day if you had made it heart shape!!:)))

TBC said...

Raaga,I've never used ragi. This sounds really good and is a great way to start off the day. :)

vimmi said...

The dosa looks great.
Our weekends are the same. We have brunch at around 11-12 and then no lunch. Phir shaam ko Bhuk lag jati hai.

Envy u. Eating at a dhaba. Yum yum.

Richa said...

hey, how hv u been??
lovely breakfast combo :)

Anonymous said...

Wow! what a good way to put ragi to use! Thanks Raga for the ragi doddak
Just a doubt, what is 'cream of wheat'?
Thanks again,

Lakshmi said...

Hi Raaga, I love raagi dosa/doddak. It is a good way to start a day with Ragi.

EC said...

Whats cream of wheat ??? Never heard of it before...the combination of dosa and chutney would have been wonderful

Sia said...

u used ragi to make dodhak? smart girl:) it looks good raaga but chutney looks even better:)

Archana Doshi said...

i make ragi dosa's as well, very similar to your recipe.I dont add the coconut, but add ginger instead. But i like the addition of coconut. I will try this addition next time.

Suganya said...

You have so many recipes for dosas, Raaga. You may want to start a 101 series :). Thanks!

Kribha said...

Last time I tried ragi dosa it was an utter flop. Yours look good. Next time I'll check your recipe first before trying.