I read this post about the Sthapana of Shree Brahmachaithanya Maharaj's Paduka at the residence on Mr. Arun Gangal and it reminded me of his recent visit to Blr and our home. He sang beautiful bhajans composed by himself and gave us a complimentary copy of his CD which was recently released. It amazes me to see such devotion in people.
He came at lunch time with Mr. Gurunath Kulkarni. I was unsuccessful in coaxing them to wait for lunch due to his plan of returning to Mumbai immediately.
I had a challenge, what do I serve to 3 surprise visitors? I had a Ragi flour packet lying around waiting to be transferred to a jar. That gave me an idea for making Ragi dosa with curd to give the tang.
They turned out darn good and made me happy that they are actually a lovely low-cal option. Yet Mr. Gangal had been fed to the brim by our doting Gurunath uncle and he hardly could oblige us. I served them with Chutney pudi and ghee as the Madras Cucumber Sambhar you see in the picture was not yet ready.
This is a good one and I recommend it.
Ingredients
1 cup Ragi flour
1/2 cup sour curd
1.5 cups water or more
salt to taste
Mix all the ingredients in a bowl. Make it the consistency of regular dosa batter or pourable, spreadable batter.
Heat a non stick pan. Pour a ladleful on the heated pan and spread into a round. Roast till the sides are crisp and separated from the pan. The underside golden brown. Roast it only on one side to keep it crisp. If you turn over it will become soft. In the picture you see the soft ones but my personal favorite are the crispies.
Serve with a chutney you like. A green chutney would taste and look great. I am getting ideas a Thecha would taste better! What say all ya South Indian influenced Maharashtrians? What you eat reflects what you are :D. To be fair you have the option of calling these crepes Nachani Dhirda. OK.
Heat a non stick pan. Pour a ladleful on the heated pan and spread into a round. Roast till the sides are crisp and separated from the pan. The underside golden brown. Roast it only on one side to keep it crisp. If you turn over it will become soft. In the picture you see the soft ones but my personal favorite are the crispies.
Serve with a chutney you like. A green chutney would taste and look great. I am getting ideas a Thecha would taste better! What say all ya South Indian influenced Maharashtrians? What you eat reflects what you are :D. To be fair you have the option of calling these crepes Nachani Dhirda. OK.
What a timely post! I needed sugar-free nachani recipes, and this reminds me of the lacy rice flour crepes my mum would make for a 4 o'clock snack. So now you know what I'm eating for tea time tomorrow!
ReplyDeleteEnjoy it Saee and Nachani will keep you filled until dinner time.
ReplyDeleteNice amalgamation of two cultures. It is a nice wholegrain option instead of plain dosa.I like the sound of Nachni Dhirda- 5 star name for ragi dosa.
ReplyDeletesusvaad actually thats a rustic name in Marathi, may be exotic :)!
ReplyDeletelooks good.. have a packet of ragi with me.. will try it out.
ReplyDeleteRaagi is a very new item in my kitchen and am ooking for recipes. this one sounds perfect. will definitely make it.
ReplyDeleteThanks for the recipe... enjoyed reading the context in which u made the dosas.... im subscribed!
ReplyDeleteThanks for the comment Sara, it would be good to see you often :)
ReplyDelete