Ragi dosa

Ragi is commonly known as finger millet. Ragi flour is made into flat breads, including thin, leavened dosa and thicker, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yogurt.

In India, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.

In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially iron andcalcium. Home-made ragi malt is a popular infant food.Well ,lets talk about ragi malt in another post ,for today its ragi dosa .

This is generally a regular dosa with added flavour and nutrition of ragi .



Lets start cooking ................

INGREDIENTS

• 255 gms   / 2 cups  rice
• 60 gms /1/2 cup urad dal /mash dal/black gram
• 2 tbsp / 20 gms  ragi pearls 
• 1 cup  /150 gms cooked rice 
• a pinch bicarbonate of soda
• salt to taste 

METHOD

1. Wash and soak rice ,urad dal and ragi pearls together for 6 -7 hours .
2. Add the cooked rice to the soaked ones and grind in batches to a smooth batter .
3. Add bicarbonate of soda ,mix it and place it in a warm place to ferment preferably over night .
4. In the morning add salt ,stir it .
5. Heat a dosa pan or a flat griddle or tava on medium heat  and grease it .
6. Place a ladle full of   batter and spread it in the shape of a circle.
7. Drizzle some oil and remove it when the edges are golden .
8.  Your ragi dosa is ready  to be served with chutney or sambar.

NOTES

1. You can increase your quantity of ragi pearls if you wish for a dark coloured dosa.
2. I usually use my oven to place the batter to ferment .
3. For a perfect dosa its all about ratio 1:4 ,4 parts rice 1 part urad dal .
4. Better the fermentation better the dosas.
5. You can even use a small bowl or katori to spread the batter on tava.
6. If you want to make the dosa at night soak it early morning and grind it in the afternoon.

Yummily,