My theme for this week is 'Bookmarked Recipes' and I decided to keep it simple this time around. With thousands of bookmarked recipes, it is practically impossible to make just 3, so I picked an ingredient and found 3 recipes from my bookmarks and that made thing simple and less stressful.
Ragi flour is my ingredient and the first dish I made are these Ragi adai from Valli's blog. Adai are almost instant dosas made with a mixture of different lentils. Here ragi flour is used along with lentils and rice.It is a great way to incorporate ragi flour into the diet because the taste of ragi is subtle and even kids would love these dosas. Valli's recipe had a spicy, onion & green chili topping, but I skipped it and made mine without. We still loved these adai with some chutney, they are very filling and delicious.
Recipe adapted from here:
Ingredients: Makes 8 medium size adai
Ragi Flour - 1cupChana Dal - ¼cup
Moong dal - ¼cup
Rice flour - ¼cup
Dry Red Chili - 2~3 (add more if you like your adai spicy)
Cumin seeds - 1tsp
Salt - to taste
Optional add-ins:
Onion - ¼cup, finely chopped
Green Chilies - 2, finely chopped
Curry leaves - 8~10, chopped
Cilantro - 3tbsp, finely chopped
Method:
- Wash and soak lentils for at least 30 minutes. Drain the water and grind to a smooth paste along with red chilies and cumin seeds.
- Transfer to a mixing bowl, add the ragi flour, rice flour, salt and enough water to make a smooth lump-free batter. Consistency should be similar to dosa batter.
- Let it sit for 10~15 minutes.
- Heat a tawa, pour 1~2 ladle-full batter and spread it out evenly. Sprinkle the toppings evenly on the top, if using and press lightly. Drizzle some oil around and cook covered for 2~3 minutes.
- Flip and cook on the other side for another 1~2 minutes.
- Serve hot with any chutney.
Lets check out what my fellow marathoners have cooked today for BM# 50.
