Ingredients and Method to make Quinoa Ragi Dosai
3/4 cup quinoa
3/4 cup brown basmati (or any other brown rice)
3/4 cup rolled oats
3/4 cup white basmati rice (or any other short grained white rice)
1 cup cooked brown basmati rice (or any other cooked rice)
1/4 cup ragi flour (Finger millet flour)
salt to taste
a few drops of sesame oil to shallow fry the dosai
In a large container, soak the first four ingredients in sufficient water for at least 3 hours.
Grind the soaked grains in a blender/mixer in batches, along with cooked rice and ragi flour into a smooth and thick blender.
Place batter in a large container at least double the size of the quantity , add salt to taste and mix well.
Allow the batter to ferment for five to eight hours. Remove, mix again, add water if required to get pouring consistency. Err on the side of a thicker batter, because that can be corrected easily, if your batter is very thin making it thicker is a little more tricky. You can either use this batter immediately or you can store in the refrigerator for a few days and use when required.
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Heat a large heavy flat non stick pan/ griddle/ tawa. If you are using an iron tawa prepare the tawa by pouring a few drops of oil and smearing it on the tawa evenly. Pour a little batter in the center and quickly spread it into a thin circle. Pour a few drops of sesame oil around the spread batter and on the side facing upwards.
Allow it to cook until the lower side is slightly brown, flip over and cook the other side, until the other side gets a few brown spots.
Remove from heat and serve with either this or this spice powder / chutney of choice/ or sambar
Yield will vary and will depend on the quantity of batter used in making each dosai
