As I already said in my Ragi Semiya Upma, I started preparing my Ragi recipes. So today I am here with Instant Ragi Dosa. This Dosa can be prepared in many different ways as per our taste. If you have Ragi flour in hand, this can be made in a jiffy. This one one of the easy way of preparing. My lil one also loved the taste and my hubby too said, he liked it very much.
Preparation time: 08 min | Cook Time: 5 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: South Indian
Ragi flour - 1 cup
Wheat flour - 1/4 cup
Rice flour - 1/4 cup Onion - 1 (Chopped finely)
Green chillies - 2 (Chopped finely)
Cumin seeds - 1/4 tsp
Salt as per taste
Curry leaves - few
Coriander leaves - few
Water - 2 cups ( + or - )
1. Mix the Ragi flour, rice flour, wheat flour and add the green chillies, curry leaves, onion, cumin seeds, salt and coriander leaves. Add water and mix it without any lumps and prepare as a dosa batter consistency.
2. In the Dosa pan, add a tsp of oil and add one spatula of batter and make a dosa form. When it got cooked, flip to the other side and cook.
Tomato thokku is one of my favorite thokku from my childhood days till now. After the preparation I used to take a spoon and lick it always and my Mom used to scold me for that. This can be eaten with any kind of main dishes like Dosa, Idli, chappathi or even with rice or curd rice. I have a post already with Thakkali Thokku with different preparation style. Try this and let me know your comments.
How to make Thakkali Thokku
Preparation time: 15 min | Cook Time: 35 min | Yields: 350gms
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Ripe tomatoes - 1 kg
Dry red chillies - 7 to 8 (adjust according to spiciness of chillies)
Mustard seeds - 1/5 tsp
Fenugreek seeds - 2 tsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt as per taste
Gingelly Oil - 6 tbsp
Jaggery - 1.5 tbsp
Curry leaves - 2 springs
Asafoetida - 1/4 tsp
1. Take the tomatoes and wash them.
2. Cut then into small pieces as shown below.
3. Fry the chilli till light brown or until they become crispy. ( When you try to break the chilli, it should break the chilli, it should break easily ). Keep it aside.
4. Fry the fenugreek seeds till light brown. If you smash it with a spoon it should break immediately.
5. Using a food processor powder the red chillies and fenugreek seeds. Keep it aside.
6. In a pan or kadai, add the oil. When it is hit, add the mustard. When the mustard splutters, add the curry leaves together with asafoetida.
7. Add the chopped tomatoes. Start cooking them without adding any water.
8. When they are half cooked, add the chilli powder, turmeric powder and salt.
9. When the tomatoes are cooked nicely, add the powder which we made. Add 1 tsp first and after 5 min, check for the taste. If it is not bitter, add some more.
10. Add the jaggery at this stage. This step is optional but thokku will taste great when you add jaggery.
11. Keep on sauting the tomatoes, till oil oozes out.
12. Switch off the stove and transfer the content to an air tight container.
1. Adding jaggery increases the taste and if suppose your thokku is but spicy or bitter, it equalizes it.
2. Jaggery can be relaxed by sugar.
3. I sometimes dry fry 1/4 tsp mustard seeds and grind along with chili and fenugreek mixture. You can try, if you want.
4. If your tomatoes are not tangy enough, you can add tamarind pulp as per the taste.
5. Always use dry spoon to take the thokku.
6. This can be kept for a month in fridge, if properly stored.
7. Try to use gingelly oil ( nallennai), for better taste.