Ragi Dosa

RAGI DOSA

S.NO	INGREDIENTS	QTY	UNIT
1	Ragi Flour	200	gm
2	Rice Flour	100	gm
3	Curd	25	ml
4	Green Chilly (chopped)	1	Medium size
5	Coriander leaves (Chopped)	1	Tspn
6	Onion (Chopped)	1	Small
7	salt	To	Taste
FOR FRYING
8	Mustard Seed	10	gm
9	curry leaves	10	pcs
10	Asafoetida	a	Pinch
11	Jeera	10	gm

METHOD:

* Mix ragi, rice flour together. Add salt, chopped coriander leaves, green chili, chopped onion, mix it well.

* Add curd and water to make consistence as dosa batter .Keep it a side for at least 30 minutes..

For Tadka-

* Heat oil in a pan. Add mustard seeds, curry leaves make a nice tadka. Add it in to ragi flour batter, mix it well. Dosa batter is ready.

* By using the round flat kattorie spread the batter on the hot tawa cook it for 2 minutes.

* Roll the dosa serve with the accompaniment of sambar and chutney. It can be stuffed with potato masala.

* Tawa should be at right temperature once you add water to the tawa it should form bubbles that is the right temperature.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

PARSLEY POORI

PARSLEY POORI

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Fine Chopped Parsley	40gm

METHOD:

* Sift flour add salt, Fine Chopped Parsley, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala. 

Spinach Poori (Palak Poori)

SPINACH POORI (PALAK POORI)

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Spinach Puree	50ml

METHOD:

* Sift flour add salt, Spinach puree, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

POORI BHAJI

POORI BHAJI

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
Bhaji
5	Boiled potato	125gms
6	Onion chop	25gms
7	Tomato cubes	20gms
8	Cumin seeds	2gms
9	Whole garam masala	2gms
10	Red chilly powder	5gms
11	Jeera powder	2gms
12	turmeric powder	1gms
13	Corinader powder	2gms
14	Salt	to taste
15	Chopped coriander	2gms
16	Oil	2tsp

METHOD:

1) Sift flour add salt, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

2) Divide into small individual balls.

3) Using roller flatten the dough to 10cm diameter.

4) Deep fry them on the oil.

BHAJI

Heat oil in a pan, add whole garam masala, Jeera, ginger, green chili, then add chopped onion sauté it well.

Now add the turmeric powder, red chili powder and coriander powder  then add  chopped tomato cook it well.

Add the mashed potato mix it well, mix it with Jeera powder, chopped coriander leaves, add seasoning and check, serve hot with the poories.