For the final day of first week Blogging Marathon 31, under the theme mini servings, I made these mini ragi uthappam topped with carrot and beetroot for our breakfast today. After visiting Uzhavar Unavagam in Madurai started a few years back by the then Collector Sahayam, I have started making dosas with ragi flour, maize flour and kambu flour. There is a chart in the palce mentioning about the advantages of eating these type of foods instead of the normal dosas and idlis made with rice. These are highly nutritious and even my daughter eats them with out any complaint. I usually gring urad dhal until light and fluffy and add the flour to it and leave it to ferment overnight. the dosas come out very thin and crispy and go very well with sambar and chutneys.
Urad Dhal-3/4 cup
Ragi Flour- 500gm
Grated Carrot and Beetroot
1. Wash and soak urad dhal for 15 minutes.
2. Grind it in a wet grinder for 30 minutes until the batter is light and fluffy.
3. Mix ragi flour with water to make a thick paste.
4. Add it to the urad dhal batter in a large vessel along with salt.
5. Cover and set it aside overnight for fermentation. Ensure that the vessel is large enough so that the fermented batter doesn’t overflow.
6. The next day, whisk the batter vigorously. IT should be fluffy after fermentation.
7. Heat a tawa.
8. Pour a small spoon of batter on the tawa. Leave a little space between the discs.
9. You can make 7-8 uthappam on a single go.
10. Top the uthappam with a little grated carrot and beetroot.
11. Drizzle oil on the sides.
12. When the bottom is cooked, flip the uthappam and cook the other side also.
13. Remove to a serving plate.
14. Serve along with chutney or sambar and enjoy!!
The ragi dosa batter.
Grated carrot and beetroot.
Drop spoon full of batter to make discs on the tawa.
Top with the carrot and beets.
Flip when one side is done.
Serve with chutney.
Close up look at the nutritious dosas.