RAGI THOSAI AND PEANUT CHUTNEY

Black dhal or black gram is a type of bean mostly cultivated in Southeast Asia. The fermented version of this bean is used as a batter for idly and thosai. The health benefits include – high antioxidant and anti-inflammatory properties, rich in fibre, plant protein, calcium and iron, regulating sugar levels and preventing cancer.

Ragi flour, also known as finger millet flour, is a nutritious, gluten-free flour. The health benefits include – high calcium content, regulates sugar levels, plant-based iron source, supports healthy digestion and protects the heart.

Peanuts are a nutrient-dense powerhouse, whose health benefits include supporting the heart, regulating sugar and cholesterol levels, prevents gallstones.



Ragi Thosai Ingredients: 200g Ragi flour, 100g rice flour, 150g urad dhal/black dhal, 50ml ghee, water.
 

Ragi Thosai Method:
1. Soak the urad dhal/black dhal for 8 hours or overnight and grind it using less water.

2. Add the Ragi flour, rice flour, ground urad dhal/black dhal and water and mix the batter well until a slightly
    watery mixture.

3. Leave the mixture to ferment for 8 hours.

4. Heat a non-stick pan and make the thosai.

5. Sprinkle some ghee while cooking the thosai to enhance crispiness, add flavour and prevent sticking.
 
 



Peanut Chutney Ingredients: 150g roasted peanuts, chilli powder, ½ onion, I garlic, ½ mustard seeds, ½
                                                                          ginger, curry leaves, water, salt and oil.


Peanut Chutney Method:
1. Add roasted peanuts, chopped onions, chopped garlic, chopped ginger, salt and chilli powder into a blender
   with 50 ml water and blend the ingredients into a paste.

2. Heat a pan and add oil, then add mustard seeds and the curry leaves.

3. Stir the curry leaves and mustard seeds well for 1 minute.

4. Add the blended peanut paste and cook for 3 minutes on medium flame.

5. Dish out and enjoy with the Ragi thosai.