Its not rare that we find young professionals slogging it out - away from their hometown, their comfort zone, and more importantly away from Mom's cooking (aka maa ke haath ka khana). While today's youngsters have better and more variety of eating options - to call food from outside, its not always feasible healthwise or economically. This week, you would see simple to make dishes or preps - not just for bachelors, but also for those living alone. Thanks to Valli, for this theme made me sit up and jot down so many ideas that Cooking for oneself can be both healthy and fun. Sending this to BM#49 under "Bachelor / cooking for one" series 🙂
A quick bachelor fix –
Dosa. There are thousands of varieties of dosa-
both fermented and instant like Wholewheat dosa, Brown Rice Dosa, Ulundu Dosa, Cornmeal Dosa,Set Dosa etc. But while cooking for oneself, time is a
premium. So, today’s dosa is an instant version - and can be had for both breakfast or a quick brunch. We
had it for a Sunday lunch along with Avial for a filling meal. Tastes best with
Idli/Dosa Molagapudi (spiced lentil powder). Hope you like the series this week.
Prep time :
10 mins | Cooking Time : 10 mins
Makes : 4
medium sized dosas / crepes
Serving suggestions : Any chutney or Molagapudi (spiced lentil powder)
Type : Breakfast, Cuisine : South Indian, Can be made vegan if required.
Ragi Rava
Dosa – Instant Dosa / crepes with finger millet flour and rava (semolina)
Ingredients:
- Ragi flour
(finger millet flour) – ½ cup - Rice flour
– ¼ cup - Rava /
Semolina – 4 TBSP - Sour
buttermilk – 2 cups (can substitute with plain water for a vegan version) - Salt – to taste
- Green
chillies – 2 (minced fine) - Coriander leaves - 1 teaspoon (optional)
- Hing /
asafetida – a tiny pinch - Oil – to
fry
Method:
- Sieve the
flours with salt. Add rava, green chillies, hing and mix well. - Slowly add
sour buttermilk in batches till you get a dropping waterish consistency , free
of lumps. Keep the batter aside for 10 mins. - Heat a non
stick tava and slightly grease with oil. - Measure out
a large ladle of batter and start spreading from outer to inner circles.
Drizzle oil around the sides. Let it cook on both sides (approx. 2-3 mins) - Flip and
serve immediately (this dosa doesn’t taste good when eaten cold)
Srivalli says
Oh how I love this series Kalyani, be it cooking for 1 or bachelor..love these ideas so looking forward to your series..I love dosas too and I have similar ones lined up myself!..your Ragi Rava dosa looks so inviting!
Priya Srinivasan - I Camp in My Kitchen says
Healthy dosa kalyani, i never tried adding rice flour and rava to the ragi dosa. Must be an interesting variation.
Kurinji says
healthy and yummy...
Narayan says
Really healthy and Yummy too
Sandhya Ramakrishnan says
Love the combination of ingredients Kalyani! I agree, bachelor or family, healthy eating is so important.
vaishali sabnani says
What a spongy Dosa..wow..Kalyani it's truly so so inviting, I guess I better improve my eating habits and start with ragi.
Srividhya says
Soft and spongy dosa. Very inviting.
Harini R says
Love the porous dosa, Kalyani.
Suja Ram says
This is our all-time favourite dosa.
Varada's Kitchen says
Nice combo. Very healthy.
Priya Suresh says
Very handy and soft spongy dosas, well done Kalyani.
Sneha's Recipe says
Wow a healthy and spongy dosa.
Pavani says
Ragi dosas came out perfect Kalyani. I'm going to try these.
Suma Gandlur says
Nice choice. I usually add some urad flour while making ragi dosas. Rice flour and rava make this dosa definitely crispier.