Soft & Spongy Bread- Ragi (Nachani/ Finger Millet) Dosa.

"Soft & Spongy Bread- Ragi (Nachani/ Finger Millet) Dosa" ... No wastage of food has always been my mantra and there is always a little bit of leftover pav/ bread at home … I prepared this delicious dosa with leftover pav though bread can also be used ... turned out soft and spongy and tasted great dunked in coriander chutney and a dash of karbeva chutney ... Yummilicious ... 

** Here is a simple dosa prepared recycling leftover pav/ bread. I cringe when people waste food and always advice all to never cook food in excess, our ancestors always advised ... pottantu yedechi jagu astana khavuche rabboka (in konkani) meaning one should stop eating when there is still space left in the tummy. The inner meaning of this sentence is never overeat and never waste food. Sometime it is inevitable that food does remain, which happens with all almost everyday as no one can cook precisely for the occasion demanded. But what we do with leftover food is definitely within our control. You can always use leftover food the next day by storing it in proper condition and reheating it well when needed. 

** However do not go to the extent of storing leftover food for days at stretch in fridge which is neither a good habit nor good for health. If your family is reluctant to eat the same dish the following day then recycle it into something new, most rice, roti, dry bhaji can be turned into something different. In case that is also not liked, then give it away in time before its spoilt. Never ever keep dishes for days and then give it away, that is definitely nor a sigh of humanity. If you don’t need it give it off immediately to needy, at least you will be filling someone else’s tummy. But chucking it into garbage is simply NO-NO. Food valued~ is food earned and we have learned a lot in those difficult 3 months of 2020, Never forget that. 

** Coming to Pav/ Bread there is always a few leftover slices in my home whenever we use them as the lot the comes in a pack is always in excess for the two of us. Also at times one never knows if a few extra servings will be needed and serving limited is not my style, I only believe in not wasting food, but when it comes to serving I believe in doing so wholeheartedly. The few slices are either recycled into croutons, upma if in more quantity, bread crumbs, bhakri, dosa, caramel custard etc. the list just goes on for sure as there are so many dishes that can be churned out and prepared tastily too. There are quite a few recipes posted earlier using leftover bread and this time I tried a variation by adding on ragi flour. 

** Here is my simple method of preparing "Soft & Spongy Bread- Ragi Dosa" … my style … 

** In a mixer grinder add in 2 Mumbai Pav/ Bread cut into pieces and grind to fine crumbs. You can replace the same with 3 large bread slices too (any brand will do). 

** Now add in 8 tblsp of chiroti (fine) rava, 2 tblsp of rice flour, 3 tblsp of nachani (ragi/ finger millet) flour, salt to taste and once again grind all till well mixed. 

** Add in ½ cup of curds, 1 cup of water to the above mixture and further grind to a smooth paste. Remove, pour into a vessel and leave it aside covered for 20 minutes. 

** After resting period, check consistency and add in more water if required to get a thick pouring consistency for preparing dosas and mix well for 2-3 minutes. 

** Note : For this dosa the batter should be thick, like that of Idly batter so do not add more water, if need be you can always add in when you check out after the first dosa. 

** To remove the dosa : Heat a non stick pan or iron tawa, till smoking point. Now lower the heat, add a tsp of oil+ghee mixture and spread well with a tissue paper, this method maintains just a thin film of oil+ghee on the tava. Excess oil gets absorbed by the paper and plz. do not rub the pan vigorously. 

** Now pour a large ladle full of batter (say about half a cup) at the center of the tawa, the batter spreads itself into a nice thick round shape, if too thick only then spread it a little bit with the bottom round surface of the ladle/ spatula. 

** Note : Like surnali batter, this one spreads itself and I have not spread it with ladle, as if it thins out the dosa does not turn out good, for best results keep it thick textured. 

** Raise the heat to medium, sprinkle some oil+ghee drops all round the rim of the dosa and also on the top of the dosa. This helps even browning of the dosa well. 

** When the dosa has cooked and is crispy browned on the bottom side, gently remove the dosa with the help of a flat spatula, gently flip it over and cook on the top side too. 

** Once cooked well on both sides as shown on the picture, remove and place it on a serving plate and then continue to remove the required number of dosas to be served. 

** "Soft & Spongy Bread- Ragi (Nachani/ Finger Millet) Dosa" is done and ready to be served. As the dosa is not spiced up, you will need to serve it hot with some spicy chutney or podi as is your family choice. I served it with coriander coconut chutney and karbeva chutney pitti and it tasted awesome. 

** Enjoy this Dosa with your family and friends and spread the message of saving food or about not wasting food too. It is definitely not about money but cultivating good habit in your family and to future generations, children always follow what they see through childhood when they turn adults. 

** This batter is not fermented and used immediately on preparation. I would not advice storing the batter in fridge for further use too, so avoid making large amount of the batter and prepare only that much how much is necessary/ needed. 

** The next time you have extra slices of bread, do not throw it away. Browse through and find new ways of using them, you will be surprised how well they turn out into.  

** I have already added a few and will be adding on more too, so do keep a keen watch out on my Blog for more and please do not forget to give me a feedback.