Stuffed Methi Dosa

All of you know the fundamentals of making a normal Dosa. The usual formula is 3 parts Boiled rice, 1 part Raw rice, 1 part Urad dhal. Take Rice: Urad dhal in the ratio 4:1. Soak this mixture for atleast 3 hours and grind. To this add a spoonful of soaked menthi and grind till the flour gets soft. Add required salt to the flour paste and allow it to ferment overnight.

The demo of Dosa preparation is shown in the video clip. Further to this, you may place the required quantity of masala stuff and roll it over the pan. For crispy outcome, apply oil around the dosa circumference. For health conscious people, please add little oil. You can try adding any available stuff and the steaming soft menthi Dosa is ready.

For dosa or idly, the ratio for rice:urad dhal varies for mixie and wet grinder. The result is best with wet grinder because heat produced during grinding is absorbed by stone and quantity is more whereas the heat produced in mixie jar heats up the dough and may not be soft comparitively. So the texture and softness is best with wet grinder. If quantity is less go for mixie.

Sambar, coconut / coriander chutney, tomato gravy, chilly powder with oil, curd are some recommended side dishes.

Ragi biscuit

Ragi is very rich in protein, carbodhydrate, fibre and all other nutrients found in other grains. It reduces the metabolic activity of converting into energetic calories and the body sustains hunger naturally.

It is common to eat ragi as 'kali' balls /ragi mudha /dosa/ malt. How would it be to take it as crispy bisucits, sugary or salty? Just so simple.

Take 2 cups of ragi flour and mix 1 cup of icing sugar. Add little warm water and required quantity of butter and make the dough. Avoid baking soda because this will bake your stomach too. Add a spoon of powdered cardamon powder for fragrance. If consistency is not arrived, add two spoons of wheat flour and one spoon of maida to the mix. This acts as binding agent.

Now flatten ragi dough with medium thickness. Take a sharp edge cup or any material to cut it into circles or squares. Preheat your oven and bake the biscuits on a plate at 250 degrees. When the product is ready, its healthy aroma will fill your house. Consume these biscuits along with milk or any hot drink for evening tiffin. The taste resembles 'butter biscuits'.

For diabetic people, replace sugar with required quantity of salt and serve with diluted butter milk or kanji.

Onion rice Rolls

If fried rice or pulav or brinji or onion rice is leftover for the day, don't waste it. You can shift it to another mouth watering delicious crispy snack. Wondering how?

To the leftover rice, add coriander, ginger paste, little garam masala and sonf (sombu), reheat and give a face lift. Now knead a dough mix with required maida with one portion of rava and small amount of oil and salt. Then divide into small balls and press it into thin layer so as to get get a crispy touch.

Now on the circular flattened dough, place the rice mixture in the middle, close one side first and roll it firmly. Paste the ends with water and fry it till the colour turns golden brown. This is exactly the way you do samosa or singada. Really it's delicious with tomato chutney. Hmm...!

Please note that the leftover rice for the preparation should not be stale or watery. It has to be upto the healthy consumption standard.

See you again with a new dish. Take care.