Ragi Dosa Recipe | Finger Millet Dosa

Ragi Dosa

Ingredients:

• ragi/fingermillet - 1 cup (200g)
• urad dal - 1/4 cup (50g)
• fenugreek seeds - 1 tsp(5g)
• cooked rice - 2tbs
• salt as needed
• ghee for roasting

Method

• soak rinsed ragi, urad dal and fenugreek seeds in water for 2 - 3 hours
• grind them together along with cooked rice and enough water into a fine paste
• pour the batter into a big vessel
• cover and keep in a warm place for fermentation (10 - 12 hours)
• add salt as needed and mix well
• heat up tawa on medium flame and pour batter using a ladle
• spread the batter thinly
• sprinkle some ghee on top
• when one side is roasted flip and roast other side also
• once it is done remove from heat and repeat the same with the remaining batter
• health and tasty breakfast is ready
• serve hot with your favourite chutney and sambar 

Soft Vattayappam Kerala Style With Rice Flour

Vattayappam

Ingredients

• rice flour - 2 cups (300g)
• sugar - 3/4 cup (170g)
• coconut milk - 21/4 cup
• active dried yeast - 1 tsp
• salt - 1/2 tsp
• cardamom powder - 1 tsp

 Method

 step 1 : kappi kachal ( rice cream )

• take 1 tbs rice flour in a saucepan
• add 1 cup of water 
• cook this on low medium flame,until thickened, with continuous stirring
• when it is ready, turn off the flame and allow it to cool down

 step 2 : activate yeast

• add 1 tsp yeast in 1/4 cup water along with 1 tbs sugar and mix well
• keep this aside until frothy (about 6 - 7 minutes)

 step 3 : prepare batter

• mix together rice flour, salt, sugar, activated yeast, cardamom powder and warm rice cream
• now add in the coconut milk in batches and make a thick batter of flowing consistency
• now grind this in a mixer jar for about 30 seconds to make vattayappam more soft and fluffy

 step 4 : proofing

• pour the batter in a big vessel and keep this in a warm place for fermentation(4 - 5 hours) 
• fermentation time may vary depending on weather conditions

 step 5 : cooking

• boil water in a steamer
• grease a round shaped tin with oil or ghee
• collect the top portion of fermented batter using a ladle and pour into the tin
• fill up to 3/4 - 1 inch
• steam this for 5 minutes on high flame and and then on low medium flame for 5 minutes - total cooking time 10 minutes  
• once it is done remove from heat and allow this to cool completely before remove from tin
• repeat the same with the remaining batter
• soft vattayappam is ready to serve
• you can have it along with tea/coffee or gravy

Banana Bread Recipe | How To Make Perfectly Moist Banana Bread

Banana Bread

 Ingredients

• over ripe bananas - 3 (400g)
• all purpose flour - 2 cups ( 250g)
• baking powder - 1 tsp
• baking soda - 1/4 tsp
• salt - 1/4 tsp
• eggs - 2
• sugar - 3/4 cup(180g)
• veg. oil - 1/2 cup (120 ml)
• milk - 1/4 cup (60 ml)
• vanilla essence - 1/4 tsp
• cashew - 1 cup (100g) 

 Method

 prepare loaf tin

• tin size - 10x4.5x3 inches
• brush oil and flour the tin
• remove the excess flour and keep this aside

  prepare batter

• mix together flour,baking power,baking soda and salt and keep aside
• in a separate bowl, peel bananas and mash them with a fork
• in an another bowl beat eggs until pale and frothy
• add in sugar and beat well
• add in oil and vanilla essence and combine well
• add mashed bananas, milk and flour mix
• fold in gently
• add in cashews and combine well
• transfer this into the prepared tin

 baking

• bake this in a preheated oven at 170 degree Celsius for 60 - 65 minutes or until a toothpick inserted at the centre of the cake came out clean
• once it is done remove from oven and let it cool in the tin for 10 minutes
• then remove from tin 
• cut the cake when it is completely cool