Quinoa Ragi Dosai (Quinoa with finger millet Savory Crepes) and a riddle

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Before moving on to today's post, here is a simple riddle I came across, that I thought might interest you.....
What English word retains the same pronunciation even after you take away four of its five letters?

I am looking forward to seeing your guesses in the comments below.And I will publish the correct answer in my next post....

Moving on, after trying this quinoa dosai, this quinoa adai and this quinoa and flax uthappam, I thought it would be interesting to see how quinoa paired with ragi (finger millet). To know more about the health benefits of quinoa check this post. On a whim I started on this dosai and found that ragi and quinoa really paired well together. This dosai had a very soft texture and with all the healthy grains, it makes a great breakfast, or snack or even a light dinner.

Update: I am moderating comments on this post and will publish the ones with the right answers when I post the answer to the riddle in my next post.



Here is another view of this dosai.....

 

Click here for a printable view of this recipe

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