Healthy Ragi Dosa (finger millet)!
What is Ragi? Ragi is red in color and known as finger millet. Today will share a simple recipe which would make your dosa healthy, nutritious and flavorful. People of all ages could eat and benefit from this dosa.
For people who don’t know what is dosa? Lemme help you Dosa is a fermented crepes made from soaked rice and black lentils (urad dal). Dosas hails from South-India and is famous across India. Today you get varieties of dosas like Schezwan dosa, Noodles Dosa, Chinese Dosa, Pav Bhaji dosa and so on the list is endless. My mouth is salivating talking about Dosas. Dosas are served with green chutney and red chutney. Red chutney is spicy and green chutney is mild spiced. I prefer the coconut chutney whether green Or white I love it. Today I made both red chutney, green chutney, sambar and potato vegetable. Why Ragi? Ragi is rich in calcium and iron hence Ragi.Moreover it makes my dosa yummy and healthy. You could skip ragi however I always make ragi dosa as my hubby eats them without getting fussy. Also I am satisfied he ate something healthy. I will try some other version of ragi dosa soon. Also will come some interesting recipes to beat heat. Planning to make more juices, shakes etc. For now let’s check the recipe.
Notes for Ragi Dosa Recipe:
- I have used organic ragi flour you could use normal ragi flour.
- You could make ragi idlis, uttapa, masala dosa whatever you wish to make.
- If you making idlis then keep the batter consistency thick else it would not cook properly if it’s thinner consistency.
Please find Ragi Dosa Recipe details listed below:
- 2 cups old rice
- 1 cup white urad dal (split black gram)
- 1 cup organic ragi flour
- ½ cup yogurt
- 1 cup water while soaking the rice + 4 tbsp water while grinding
- salt as per taste
- To make dosas (crepes)
- 2 tbsp oil
- Wash the rice along with urad dal . Soak in 1 cup of water Or add more if required. Soak all of them overnight.
- Next day grind them into a smooth batter. Add some salt and little water while grinding them. Now mix the ragi flour along with yogurt. Give a nice whisk ensuring batter is smooth and lump free.
- Place the batter into a humid place covered with a lid. Allow to rise to double up it can take about 3 hours Or more. If the weather is hot it will rise up sooner if cold it might take a few more hours. Once it doubles up place them in fridge otherwise the fermentation and rising process will be continued. This might spoil your batter. Check the consistency of batter it shouldn’t be too thick Or too thin for dosas.
- Take a non stick pan and keep on high heat. Once the pan is hot reduce the heat to medium. Dip a small bowl Or spread the batter gently. Swirl the batter gently in round Or oval shape with the help of spatula. Spread few drops of oil around the edges of batter. Alternatively you could add a tbsp batter and swirl it with the pan holder shaping round.
- Cook the dosa from both sides until brown and crispy. If you want soft and fluffy dosas make them like uttappa. I prefer crisp and thin wafer
- dosas. Make how much you wanna make. Keep rest of batter into the fridge.
- Serve hot dosas with chutney and sambar.