Ragi or Finger Millet Dosa
Ragi or finger millet is a very healthy grain which is loaded with calcium and iron. Both nutrients are extremely crucial and beneficial for our bodies. Ragi malt or drink was a regular part of our (my siblings and I) childhood as our Amma got the ragi and painstakingly washed, air-dried, made powder or flour out of it and stored in airtight container to be made into ragi malt for all of us.
Ragi dosa is now a regular part of our diet owing to how easily it can be made and also because of the health benefits it has to offer. Organic ragi flour is easily available in Indian grocery stores. The batter is also ready instantly as there is no soaking, grinding or fermenting. This is the very reason the dosa can be made quickly even on a busy morning for breakfast.
I love ragi dosa anyday or anytime. Hubby was initially resistant to try because it was never a part of his diet growing up. But now that he did he is a true fan and suggests making this dish on a regular basis. Niki is still trying to get accustomed to the taste, hopefully someday she will like it…
I serve this dosa with any kind of chutney I have on hand or even chutney powder. It tastes good with ketchup on days I do not feel like making chutney.
Try making this once and you’ll want to make it again and again…
Yields 8-10 dosas
About 30 minutes
- 1 ½ cups ragi flour
- ¼ cup rice flour
- Salt to taste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ¼ cup onion, chopped finely
- 2 green chilies, chopped finely
- 1 tsp ginger, grated
- 4 tbsp cilantro, chopped finely
- 3-4 cups of water
- Oil to make dosa
Mix all the ingredients except oil and make a thin batter.
Heat a griddle on medium high flame and spread some oil. Pour a ladleful of batter and splash to make dosa covering the whole griddle.
Add ½ -1 tsp oil and cover with a lid and let it cook for 1½ -2 minutes. Take the lid off and using a spatula try to loosen the edges.
Make sure the dosa feels crisp, it might take 30 seconds more depending on the flame.
Lift the dosa with a spatula fold in half and place it on a plate.
Repeat with remaining batter and serve hot with chutney of your choice.
Notes: Ragi is bland so add more spice or green chilies depending on your taste.
Each time you make dosa make sure you mix the batter well as it tends to clump.
Adding rice flour gives crispness to the dosa.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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