Ragi Dosai

#KaezhvaraguDosai #KaevuruDosai : Today morning I was grinding urad dhal for Idly.
It was so fluffy and seemed to be more than required amount.
So I took 2 hand full of maavu and preserved in fridge.
I usually make vadai with urad dhal. But today I tried this dosai with ragi flour.

Ingredients :
urad dhal                      : 2 hand full ( aprox. 3/4 cup )
ragi flour                      : 3/4 cup
Wheat flour                  : 1/4 cup
Salt                              : 1/2 tsp
Little sour curd can also be added if you like that taste.

Method to make maavu :
Mix all the ingredients adding water to get dosai consistency.

Keep aside.

Ingredients to spread on dosai :
onion                             : 1 big size ( chopped nicely )
coriander leaves              : as you wish
curry leaves                    : 7 to 8
Venthaya keerai               : 1/2 cup ( thinly chopped )
green chilly                      : 1 or 2  nicely chopped [ optional ]

Mix all the above ingredients in a bowl.

Method of making dosai :
Keep a tawa on stove over medium flame.
Spread little oil over it and make dosai from outer to inner.
Now spread the onion mix over it evenly.

Sprinkle drops of oil over the dosai.
Turn the other side and cook well.
Now hot and healthy dosai is ready.

Have ragi dosai with green coriander chutny, poondu milagai podi or with coconut chutny. 

Other dosai recipes you might like to try

Masaal Dosai

Kevuru Dosai 1

Rawa Dosai

Oats Dosai

Bajra dosai

Vengaya Vadagam Thuvaiyal

#VengayavadagamThuvaiyal or #VengayavadavamThuvaiyal or #VadavaThuvaiyal : VengayaVadagam or VegayaVadavam ( Dried small onion )  is a preserve of small onions with commonly used condiments.

We used to make these vadagam or vadavam during Summer season and use it for tempering sambar, kuzhambu and koottu.
Thuvaiyal prepared from vadagam [ vadavam ] is hot favorite of all and tastes very very good.

Ingredients :
Vengaya vadagam                           : 1/2 ball broken ( approx 3 tsp )

Tamarind                                        : a very small ball
Coconut scrap                                : 4 tblsp
Red chilly                                      : 2 ( adjust )
Salt                                                : 1/4 tsp ( adjust )
Oil                                                 : 2 tsp

Method :
Keep a kadai on a stove over slow flame with 2 tsp of oil.
When the oil becomes hot add red chilly and the vengaya vadagam.
Keep stirring till the vadagam becomes crisp & well roasted and gives out nice aroma.
Transfer into a mixer jar and then add other ingredients also.

Grind well without adding water.
Then add little water and grind to thicker than chutney consistency.
Transfer into a clean dry serving bowl.

A very good side dish for pongal but comes next only to coconut thuvaiyal.

Take hot white rice in a plate. Put 2 to 3 tsp of this yummy thuvaiyal. Add a tsp of gingelly oil.

Mix well with hand. Relish with any sambar especially with raddish - drum stick sambar. mmmm...ah what a taste!!!



Goes well with comfort food idly, all time favorite dosai 


and also curd rice.





Other chutney varieties you might like to try            

Maangai Chutney	Vengaya Chutney	OnionRed Chutney
Kadalai Chutney	Paruppu Thuvaiyal

For other Chutney varieties

Chutney/Thivaiyal Recipe

Poondu Milagai Podi - wet

#WetPoondumilagaipodi is a very very spicy sauce/chutney prepared using fresh garlic and red chillies.
Its very very hot & spicy with strong flavor of garlic.Those who like the sharp distinct flavour of garlic will definitely fall in love with this sauce/chutney. I have used red chilly available in Raipur, Chattisgarh. It look colorless, thin and short in size but very very spicy. 
Now over to the recipe

color depends on red chilly

Ingredients :
8 - 10	Red Chilli
8 - 10 cloves;	Garlic
20	Curry leaves [ optional ]
1/2 Tsp	Salt [ adjust ]

Method :
Take red chilly and salt in a blender jar.
Run for a minute to grind coarsely.
Now add garlic and curry leaves ( if taken ).
Run for few seconds.
Add 2 tblsp of water and grind well.

If needed add some more water and grind into a fine paste.
Transfer into a bowl.
It can be stored in fridge for a week.

This poondu milagai podi along with gingelly oil goes well with idly, dosai, appam and also for kanji dosai & neer dosai

You might like to try

Bhringaraj Chutney

Brinjal Chutney

Muttaikos Chutney

red chilly sauce

red garlic sauce

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index