Ragi is a popular cereal in South india and has many health benefits. It is one of most nutritious millet and is easy to digest as well. Ragi is rich in calcium, fiber, protein, iron and also gluten free. Ragi is called Kezhvaragu or aariyam in Tamil, Ragi in Telugu and Kannada, and Madua or Mangal in Hindi.
It has a better glycemic index and hence is suitable for diabetics.
Ingredients:
Finger millet / Ragi flour – 2 cup
Urad dhal – ½ cup
Fenugreek seeds – ½ tsp
Salt – to taste
Directions:
Wash & soak urad dhal and fenugreek seeds in water for an hour.
Grind both the ingredients together into fine paste by adding water.
Add ragi flour into the grinder along the urad dhal batter and allow to grind till it completely mixed properly. ( this step is for even mixing of ragi flour)
Transfer it to a separate container; add salt and mix well.
Allow to ferment for nearly 8 to 10 hours or overnight.
Once it is fermented, mix the batter well before preparing dosas.
(The consistency should be little thin than idli batter; so add water if required before preparing dosa.
Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.
Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
Check side dishes for Idli / dosa varieties.
Grind both the ingredients together into fine paste by adding water.
Once it is fermented, mix the batter well before preparing dosas.
(The consistency should be little thin than idli batter; so add water if required before preparing dosa.
Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
Check side dishes for Idli / dosa varieties.
Wow... Healthy one. Expecting more Healthy variety recipes.
ReplyDeleteI have found doing the same in 2 steps worked better with my kids... Step 1) Soak, grind and ferment (for 6 - 8 hours) the urad daal separately, and then as step 2, Mix the Raagi flour with water in a separate bowl, and let it sit for just about 15 mins, and then add it to the previously fermented Urad daal This decreases the sometimes sourness/sour smell of over fermented flavour of Raagi (more palatable to my kids! :))It appears that Urad daal takes much longer to ferment than Raagi. The batter prepared in this way can be used for a few days if refrigerated after each use.
ReplyDeleteThank you,i will try this method also.
ReplyDeletehi poornima
ReplyDeletedid you add rice to make it crisy as seen in picture, because i tried dint come as shown in pciture
No tara, I didn't add rice at all.Don't prepare the batter very thick like idli batter,batter have to be in pouring consistency.Try to prepare thin dosa.Try this and let me know.Thanks for tried my recipe.
ReplyDeleteok poornima will try the same way , seconldy if you can advice me some diet plan for weight loss + diabetes would be a great favour, i m suffering from both @ 32 .
ReplyDeleteTara,Send your mail address to my id poornimaporchelvan@yahoo.co.in.We will discuss.
ReplyDeleteRagi conedosa looks amazing.
ReplyDeleteI tried this Dosa, it turn out well. crispy too. Thanks for the healthy recipe.
ReplyDeletehealthy dosa
ReplyDeletevery superb.....i tried.....
ReplyDeleteHi...useful recipe. But could lemme know on how to use whole grain ragi instead of ragi flour? Have u tried this recipe that way?
ReplyDeleteno yaar, i will let you know after i tried.
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I love your dosa recipes. they are too good.
ReplyDeleteI tried ragi dosa from ur recipe, it tastes awesome and yummy. my hubby likes it very much and he appreciated me a lot. i had a same cripsy dosa like yours. thanks a lot. this s d first time im seeing ur blog. great going.. happy cooking..!!
ReplyDeleteThank you geeth for trying this recipe and also for sharing your feed back here.
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