Ragi Dosa and Javalikayi Sagu ~ Combo Breakfast

We love our rustic Ragi dose with Javalikayi Sagu. I have tried various types of chutneys with ragi dose and I don't feel connected when I eat them together. Javalikayi Sagu and Ragi Dose is a very apt combination. You need to try it to believe it. 

What is Ragi? (For those who are very new to this millet)

Ragi or Finger Millet s an annual plant widely grown as a cereal in the arid areas of Africa and Asia. Earliest Karnataka civilisation shows it was grown in Hallur in the later Iron Age. It remains one of the main ingredients of the staple diet in Karnataka. Wikipedia

You can read Wiki and other websites to know the nutritional value of Finger Millet / Ragi. 

Javalikayi is Cluster Beans also known as Guar in Hindi. Read Wiki

Ragi Dose Recipe (Fermented Method) 

Urid Dal - 1 Cup 

Menthe Seeds - 1/2 tsp (Fenugreek seeds)

A fistful - Rice Flakes (Avalakki / Avval or Poha)

Ragi Flour - 3 cups

Rava - 1Tbsp (Semolina)

Soak Urid Dal, Menthe and Rice  and Poha in Water for 2-3 hrs. Grind with water to smooth batter. Add Ragi Flour and Semolina and mix well. Use water to mix flour and Urid Dal paste. Leave it for 6hrs to ferment.  Batter is ready to use. 

Instant Ragi Dose 

Ragi Flour -3 cups

Sour Buttermilk - ~approx100ml (Majjige)

Rava - 1 Tbsp

Salt to taste. 

Mix well and make dosas. 

You can use any method to make Ragi Dose. I prefer fermented method. 

 

 

Method: Dilute dosa batter by adding little water and salt. Batter should be easily spreadble when poured. Heat dosa girdle or non-stick flat pan. Smear the pan with oil. Pour a ladle full of batter and spread it evenly with the back of the ladle. Cover and cook dosa for a min. Pour a spoon of oil over dosa. Flip. Fry well on both sides. Serve with Sagu.

Javalikayi Sagu 

Ingredients :

Cluster Beans - 1 bowl of chopped beans (approx 250g)

Onion -1

Green Chili - 5 

Tamarind Juice - 1 Tbsp

Jaggery - little

Salt

For Grinding

Kadalepoppu (Fried gram)- 3Tbsp (2 fistfuls approx)

Coriander Seeds +Jeera+Black Pepper - 1Tbsp

Coconut (dried or fresh) - 2Tbsp

Oggarane :

Oil, Mustard, Curry Leaves and Turmeric

1. Clean and cut cluster beans into 1" pieces. Pressure cook for 1 whistle.

2. Heat a tsp of oil and add mustard, curry leaves and turmeric. Throw in onions and green chilies. Fry till onions get cooked. Add cooked cluster beans and 1 cup of water. If you have already cooked cluster beans in water then avoid adding more water. 

3. Powder all the ingredients under 'for grinding' list. Add little water at a time and grind to smooth paste. 

4. Pour this paste to cooked cluster beans. Add in tamarind juice, jaggery and salt. bring it to boil. Adjust flavors and serve.