Finger Millet & Courgette Pancake
don’t judge these dosas by their looks; they are uber delicious and uber healthy
Ragi (finger millet) by its very nature is deep red in colour so whatever you make from it turns out dark.
Unlike most traditional dosas, the batter for these doesn’t need to be fermented. You can make it ahead of time if you like (this is what I did) but not absolutely necessary.
My recipe includes finely grated courgette to boost the nutritional value. Having tried both with and without extra vegetable, I can honestly say that there isn’t much difference in terms of taste so it is not like courgette is coming in the way of enjoyment. Addition of courgette and onion means you are getting two of your five-a-day without much effort.
A couple of points about making and timing. These dosas require a bit of time, patience and a gentle hand. Even if you pour a thick layer of batter, by the time they cook they become crêpe-like slender. Cooking time will depend on the type of pan you are using (non-stick, cast iron, seasoned, unseasoned). I made mine in a non-stick pan and noticed that cooking time reduces as you go along.
The quantity given below turned out 3 dosas.
Enjoy with some South Indian style chutney.
1/2 Cup ragi flour
2 Tablespoons quick cooking/instant oats
1 Large onion
3-4 Fresh green chilli
Fresh ginger the size of your thumb
10-15 Fresh curry leaves
250 Grams yoghurt (preferably tangy/sour)
1 Tablespoon oil
Salt to taste
- Peel, wash and finely chop the onion.
- Wash and finely grate the courgette.
- Wash the curry leaves.
- Wash and finely slice the chilli.
- Peel, wash and finely grate the ginger.
- Take a large mixing bowl and add the ragi flour, quick cooking oats, finely chopped onion, curry leaves, grated courgette, sliced chilli, grated ginger, yoghurt and salt to taste.
- Mix well and add about 1/2 cup of water.
- Once again, mix well and check for consistency. Yoghurt, courgette and onion should release sufficient moisture of their own but if you feel the need, add a bit more water gradually. You should end up with a thickish batter, not a thin one.
- Take a frying pan with a lid and heat it.
- Once the surface of the pan is hot, lower the heat and pour a couple of ladlefuls of batter.
- Spread it across the surface of the pan.
- Now add drops of oil all the way round the edge of the dosa.
- Cover and cook on low heat for 20 to 25 minutes.
- Uncover and loosen the edges with a palette knife (or an equivalent). Don’t be in a rush to flip over. Only if the dosa comes off the edges easily should you turn it over.
- Cook the other side for 20 to 25 minutes.
- Once again flip over so that the original side is face up. Fold in half or quarter and remove to a plate.
- Do the same with the remaining batter. The next couple of dosas should take less time but check with a palette knife before turning over.
- In my non-stick, unseasoned pan, the first dosa took a long time to cook. Depending on the type of pan you are using, you may wish to check whether the under side is done after 10 to 15 minutes. The time I have given is indicative.