Multigrain Rawa Dosa

2 cups wheat semolina/rawa (not dry roasted or soaked)
3/4 cup ragi flour
1/2 cup rice flour
2 cups curd, whipped to a liquid consistency

For garnish

1 tsp ghee or butter
1 green chilly chopped
1 tsp cumin
3 tsp coarsely chopped cashewnuts
Curry leaves
Chopped coriander

Mix the rawa, flours and curd adding only a bit of water as needed to make a smooth thick batter. Add salt and let it stand for half an hour, an hour if possible.

Heat the ghee in a pan, make a tadka with the garnish ingredients except for the coriander and stir in into the batter. Add the coriander. Adjust salt and we are good to make dosas.

Evenly spread out a ladle-full of batter on a hot pan into a thin pancake. These dosas don't need to be covered to be cooked, just wait to flip over until it begins to get lifted from the sides.

Serving idea:

Add crushed black pepper to the batter. And top dosas with sweet mustard sauce. Green fresh coconut chutney is my favourite with this dosa.

Banana and tender coconut smoothie

Another tender coconut smoothie.

2 bananas
2 tbsp curd/yoghurt
3/4 cup tender coconut
Cocoa powder to taste

Blend all in a blender until smooth. I had some raisins soaking overnight. They were deseeded and added for extra nutritional punch. Garnished with chocolate mocha cocoa powder. This makes for two small servings but is considerably filling.

Fig and tender coconut smoothie

A cup of cut figs - about two whole figs
Half a cup of tender coconut
Half a cup of yogurt
8-10 raisins and sultanas
1 1/2 generous tsp of dry date powder (or almond?)

Blend all in a blender. Add half a teaspoon of sugar if you must. Honey would be a healthy substitute.

The tender coconut and yogurt help cool the body temperature and are excellent for acidity amongst other benefits. The other ingredients are all very nutritious but I am too lazy to list them here.