Sunday, 6 June 2010

Ragi dosai

In the “black is beautiful and dark is nutritious” series, the addition is the ragi dosai.

We get our ragi from the weekly market, we let it dry on the terrace, and then have it milled .

Onions are cut and fried with mustard and dal and the ragi powder is mixed with water to a watery paste, salt and chilli powder are added.

The frying dosai kallu is used , and the ragi dough is spread to have a thin dosai.

It goes well with practically any side dish or none at all, as I had this morning.

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