Ragi Adai Dosa

# of servings:  4	Soak Time:  Overnight (or) 4 hrs
Preparation Time:  10 mins	Cook Time:  20 mins

With little planning (to soak), these protein-rich dosas can be made very quickly.  The batter doesn't need fermenting and incorporates veggies too.  Rich in nutrients, low in sugars, these dosas are certainly big on taste! 

Ingredients:

• Ragi flour - 1.5 cups
• Tur daal - 0.5 cup
• Channa daal - 0.5 cup
• Green gram daal - 0.5 cup
• Urad daal - 0.25 cup (optional)
• Finely chopped onions (or) white pumpkin (or) cauliflower (or) cabbage - 2 cups
• Green chili paste - 2 tsp
• Ajwain seeds - 2 tsp
• Salt
• Chopped coriander (or) dill leaves (or) pineapple sage - 2 fistfuls
• Fruit salt/baking soda - 0.25 tsp 

Method:

• Wash and soak all the daal together for 4 hrs (overnight is fine too) 
• Drain the water and rinse the daals again
• Place the ragi flour in a blender jar along with salt
• Add a cup of water and pulse it to make a paste without lumps
• Pour it into a vessel and add the soaked daal to the same jar
• With very little water, coarsely grind the daals 
• Add the coriander/dill/sage to the blender jar and pulse it just a couple of times to incorporate them without grinding the leaves smoothly 
• Add this to the ragi flour batter
• Finely chop the onions or cauliflower or cabbage or white pumpkin (along with skin) 
• Add them all to the batter along with ajwain seeds
• Add a little water to make the batter to the required consistency. (Shouldn't be too runny or too chunky)
• When ready to make the dosas, add the fruit salt/soda in a ladle
• Add a tbsp of water and mix it with a finger
• Mix this well into the batter
• Heat a pan on medium heat and spread a tsp of oil
• When it is heated, pour a ladle full of batter and spread it evenly
• Cover and cook for a minute
• Open the cover, drizzle half a tsp of oil/ghee and cook to the desired level of roasting
• Serve hot with chutney, ghee, butter or yogurt

Tips and Tricks:

• Pulsing the coriander (or any other) leaves in the blender itself gives a finely chopped feel and saves time.  Be sure to not run the blender too much or the batter will turn green
• Adding fruit salt/soda just when before making the dosas will keep the dosas fluffy and soft
• Though optional, adding the urad daal makes the dosas softer
• Adding onions, cauliflower, cabbage or white pumpkin gives body to the dosas and makes them fluffier, nutritious and delicious
• This batter doesn't need fermenting but can definitely be used the next day if leftover

Pictures: 

Final Outcome: