I can’t even begin to summarise the health benefits of this wonder grain – Finger millet or Ragi as it is known in India. Its gluten free, packed with Calcium, good carbs, ammino acids and vitamin D.
Moringa or drumstick leaves on the other hand, are full of iron, protein, anti oxidants, has 7 times more vitamin C than oranges and 15 times more potassium than bananas.
Read up on google for the entire health benefits of both, and I can assure you, you would not want to waste any time in making this a staple in your diet.
For now lets just talk of this yummy dosa.
Ingredients for dosa:
- Urad dal 1/2 cup
- Whole moong dal 1/2 cup
- Finger millet 1 cup( if this is not available and you are using the flour use about 11/2 cup)
- Methi seeds 1/2 tsp
- Garlic 2 cloves
- Ginger 1/2 inch
- Curry leaves of 2 – 3 sprigs
- Green chillies 2
8. Moringa leaves a handful, washed and chopped
9. Salt to taste
10 some wild for making dosa.
Preparation for Dosa :
- Take the whole moong dal, wash and soak in a bowl for 5-6 hours. Drain the water completely and keep covered for it to sprout.
- In another bowl take urad dal, finger millet and methi seeds, wash and soak for 3-4 hours. Drain the water and keep aside. The same water can be used when blending, so save it.
- In a blender take this soaked mix, add garlic, ginger, green chillies, curry leaves and the moong dal which would have started to sprout by now. Add salt and a little of the saved water at a time to blend into a smooth paste of medium consistency.
- Keep in a warm place for 5-6 hours to ferment and rise. Ideally I prep for it during the day, blend by evening and leave it to ferment overnight, and make dosas for breakfast the next day.
- Before making dosas, chop the fresh moringa leaves and add it to the batter. I have a moringa plant at home that provides the leaves mostly so I don’t have to depend on the availability in the market.
- Take a seasoned iron flat pan on medium flame and pour a ladle full of batter in the centre. Now work your way gently but swiftly. Move the ladle that’s touching the batter in the centre lightly in a circular motion and work your outside. Imagine a circle that gets bigger and bigger. Phew, Cant explain it better than this !
- Brush it with oil, and turn over once to cook on both sides. Similarly make the rest.
Ingredients for peanut garlic chutney :
- Roasted, skinned peanuts 1 cup
- Garlic 5-8 cloves
- Curry leaves 3-4 sprigs
- Salt to taste
- Tamarind pulp 2 table spoons
- Fresh red chillies 2 ( u can take green too )
Add all the ingredients for the chutney in a blender and blitz into a coarse paste. Temper it with some chana dal, mustard seeds and curry leaves in 1 tsp of oil.
Relish fresh crispy flavourful dosas with a chutney of your choice !
Eat, Enjoy, Express !!