Ragi Dosa

Most of the people know what Ragi (Finger Millet) is, by the famous Ragi Mudde. Well, for people who didn't know this, Ragi is not only consumed in the form of Mudde but also as dosa & malt (with water, milk or buttermilk).

Ingredients:
1 cup Urad dal
2 1/2 cups Ragi flour
1 tbsp salt
Oil for cooking

Preparation:

• Soak urad dal for a couple of hours & grind to smooth paste.
• Mix Ragi flour with ground urad dal paste, add water if required to make batter.
• Store this mix overnight to ferment.
• Heat tava, pour batter to make dosa.
• Apply little oil & cook turning sides.

Optionally, you can add chopped onions & green chillies to the batter, just before making dosas.
Serve with chutney and/or any side dish.

Bread Bonda

It's a heavy snack. If you eat it late in the evening it can fill your stomach & leave no room for dinner.

Ingredients:
5-6 slices of bread
Oil for frying
Salt
For stuffing:
2-3 potatoes - boiled & mashed
1 onion - chopped
2-3 green chillies - chopped
1/2 tsp jeera powder
1/2 cup coriander leaves - chopped
1 tbsp lemon juice
1 tbsp oil
For batter:
1 cup besan/gram flour
1/2 tsp ginger-garlic paste
2 pinches of Ajwain
3/4 - 1 tsp chilli powder

Preparation:

- Stuffing:

• Heat oil in a pan.
• Add chopped green chillies, onion & saute.
• Add mashed potatoes, salt, jeera powder & mix it well.
• Add chopped coriander leaves, lemon juice & turn off heat.
• Mix it well & make into small lumps - ready to be stuffed.

- Batter:

• Add besan, salt, chilli powder, ajwain.
• Heat a tbsp of oil & add to the mixture.
• Add water, mix & make batter.

- Bonda:

• Heat oil in a deep pan for frying.
• Dip slice of bread in water, squeeze out the water keeping bread slice between your palms.
• Place potato stuffing in the bread slice, cover it up round.
• Roll stuffed bread in batter and put in oil.
• Fry them till golden brown.

Serve with tomato ketchup or chutney.