I tried these Ragi Dosas for the first time last week........and I've already made them twice! they have become our favourite. So healthy too. 

I personally love Rava Dosas. So when I saw this recipe on Hebbars Kitchen which uses both Ragi flour and Rava in equal proportions, I immediately knew this recipe will be a keeper. They were so crispy and tasty with the ginger and onions.....smack! Can you believe its healthy???...........LOL!


ragi flour - 1/2 cup
rice flour - 1/4 cup
semolina/ rava - 1/2 cup
yoghurt - 1/4 cup ( see notes below)
ginger, grated - 1 tsp
green chilli, chopped - 1 
onion, chopped - 1/2
cumin - 1/2 tsp
curry leaves - 8
water - 1 and 3/4 cups
salt to taste
asafoetida - 1/4 tsp
whole pepper - 1/2 tsp (optional)
oil for making the dosas

  • In a bowl, mix together the ragi flour, rice flour and semolina. Add in rest of the ingredients including the vinegar if using. (except the oil)
  • Using a hand whisk, mix it well and fast. There must be no lumps. The batter will be watery.
  • Let it rest for about 15 minutes.
  • Take the dosa pan/skillet/non stick pan and heat it. the pan must be very hot.
  • Scoop up the batter in a glass or ladle and pour it onto the skillet starting from the outside making your way inward (same technique as the rava dosa)
  • There will be holes in the dosa. 
  • Drizzle some oil .
  • Once the dosa is cooked and becomes crisp, turn it over.
  • Cook for another minute and then fold and remove from the pan.
  • Serve hot with any chutney or sambar
  • If the yoghurt is not sour you can add 1/4 tsp vinegar to the batter.
  • If the yoghurt is sour then you can stick to the recipe .

This my entry for blogging marathon under the topic breakfast grains.
Check out what the other food bloggers are doing this blogging marathon #91



                       These overnight oats are probably done and dusted now. When this idea first came in, a few years ago it was religiously doing the rounds on everybody's instagram and facebook feeds. I'm not a very big fan of this to be frank, but it definitely works if you are one of those busy people who don't have time in the mornings to sit down to eat a good breakfast...........leave alone whip up a decent breakfast!!!!!!! 
                       Overnight oats are done and refrigerated the night before. it stays good for 5 days! So you can mix and match the toppings so you don't get bored! 

oats - 1/2 cup (I used quick cook oats. but any type of oats will do)
milk - 1 and 1/2 cup (see notes)
chia seeds - 4 tsps
ripe bananas - 2
cinnamon powder - 1 tsp
walnuts, chopped - 3 tbsps

  • Mash the bananas roughly if you prefer it chunky...... or smooth if you like it that way!
  • In a bowl mix the oats, milk, chia seeds, bananas, cinnamon powder and walnuts. 
  • Divide it into 2 jars. close and refrigerate overnight for breakfast the next day!
  • You can top with fresh fruit if you prefer just before you eat.

  • I used low fat milk for this recipe. but you can use any type of milk. almond tastes good too.
  • You can even use 3/4 cup milk and 3/4 cup yoghurt if you are a yoghurt person.

Sending this recipe to the blogging marathon under the topic 'breakfast grains'

check out what the other food bloggers are doing this blogging marathon #91


I've never made Idyappams at home thinking it will be a hard and tedious process. Since the time we've moved to Kuala Lumpur we've always bought from outside whenever we've felt like eating them. We've also bought Ragi Idyappams from the same shop. But they were always a very light shade of brown.....extremely pale!!!!!!!!!!and I just assumed that this was how they were supposed to look like....until I made my own. Mine were a rich, bright shade of brown. Man! nothing beats home cooked food right?

Let me brag about Ragi for a bit! Ragi also know as finger millet is a wonder grain. It is rich in fibre and also helps in weight loss. It is packed with calcium, good carbs, ammino acids and vitamin D. 
Ragi flour is prepared by crushing the dried grains, drying and then grinding them. It is more healthier if they are sprouted first before drying. Since Ragi is too small to be processed or polished its consumed in its purest form.
Ragi is loaded with calcium, helps controlling diabetes, reverts skin ageing, battles anemia, relaxes the body and helps in weight loss.

I'v learnt so much about Ragi that I'm definitely going to be using it on a day to day basis!
These Ragi Idyappams taste absolutely delicious eaten with just plain white/brown sugar and some grated coconut.... or it tastes amazing with some kurma. check out my Chicken Kurma recipe or if you are vegetarian then try out the Paneer Kurma.



Ragi flour - 1 cup
salt to taste
boiling water - less than 3/4 cup 

Equipments needed:
  • idli steamer or any steamer than can fit a flate plate inside.
  • idyappam plate as seen in the picture.

  • Mix the ragi flour and salt in a bowl.
  • Slowly add the boiling water and mix well with a spoon. Once its warm enough to handle, use your fingers just to get the dough together. No kneading is required.
  • Make sure to go slow with the water.  Add only what is required. The dough will be soft and smooth 
  • Take your idli steamer. Place water into the pot and place it on the stove to boil.
  • Take the idli plates and place a wet muslin cloth over it. keep it ready
  • Take your idyappam press and oil the insides.
  • Take some dough and roll it into an oblong shape (so it fits inside the press) with your hands. Then  place it into the idyappam press.Close and squeeze in a circular motion over the muslin cloth.
  • Place into the idli steamer and close and cook for about 8- 10 minutes till they are cooked and non - sticky
  • Repeat with the rest of the dough.

Made this recipe for the blogging marathon under the topic 'breakfast grains'.

check out what the other bloggers are cooking this Blogging marathon #91