Ingredients:

Boiled Rice – 1 cups

Cooking Rice/Raw Rice – 1/2 cup

Toor, Channa and Urad dhal – each 1/4 cup

Pepper -1 1/2 tsp

Jeera – 1 tsp

Dry Red Chili – 3-4 nos

Green Chili – 2-3 nos

Asafoetida – 1/4 tsp

Salt – to taste

Curry and coriander leaves -1 cup

Pepper Jeera Adai

Method:

1. Soak all rice and dhal together for 2-3 hrs.

2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.

3. Get them grounded to a fine batter.

4. Prepare fine adai dosai and serve with jaggery.

This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.

Ingredients:

Ragi – 1 cup(ragi grain)

Oats -1/2 cup

Green Chilli – 2

Badam and cashew scrapings – 2 tablespoon

Salt – to taste

Water – as required

Oil- little

Method:

1. Soak the ragi grain in water overnight.

2. Grind ragi along with oats, chilli and salt into a fine paste by adding little water.

(Dosa batter consistency)

3. Spread the dosa batter in dosa pan and sprinkle cashew and badam scrapings over it.

4. Do not cook it on both sides.

5. When the lower side is cooked, then fold it in such a way that scrapings do not fall as well the dosa is finely cooked.

Ragi Oats Dosa

Note: If you want to prepare this dosa instantly, you can use ragi flour. but using the whole ragi grain or sprouted ragi is more healthy.

This dosa can be had by anyone irrespective of age group. Even dieting people can have this dosa.

The taste of this dosa is enhanced when you add the badam and cashew scrapings.