Ragi-Peanuts-Soy Dosa


I have a certain weakness for South Indian food. This goes back to the time when, as a five-year-old, I found a very close friend in Lakshmi, a Tam-Brahm girl. She used to bring Idlis and Dosas and Upma to school in her small lunch box, and we used to share meals. The taste that I developed for South Indian cuisine back then has only got stronger over time. Now, besides making the regular fare, I experiment a bit, too. And what better than Dosas and Idlis to experiment! πŸ™‚

I made this healthy Dosa using Ragi (a rich source of Calcium), Peanuts and Soy Milk. It was an experiment, but it turned out great! Have it for breakfast, as this is a tasty and healthy way to kickstart your day. Here’s the recipe:


1 cup Ragi flour
Half cup soy milk
Half cup yoghurt
Half cup finely ground peanuts
1 teaspoon fruit salt
Half teaspoon ground black pepper
Salt to taste
2 tablespoons vegetable oil


Add soy milk to the ragi flour and mix well. Whisk the yoghurt and gently fold into the batter. Add the fruit salt, mix well and keep aside for 5 minutes. Now, add the ground peanuts, salt and pepper and give one final mix. Heat a griddle and spread the batter in a circular motion. Drizzle a bit of oil on the dosa and loosen the edges with a spatula. When it start turning golden brown, turn it over and cook the other side for 2 minutes. When done, fold into half and serve hot with Sambhar and Coconut Chutney.

Eat, drink and be merry! πŸ™‚

PS: Ragi flour can spoil even the best of your nonstick pans. So please don’t try making a paper dosa. Keep it a little thick, as it is easier to cook.


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