Ragi or Finger millet is one of the healthiest cereals. In my attempts to eat and feed healthy, I have begun cutting short on rice and other “white” carbs that we consume on a regular basis and replace them with high energy, high fiber and healthy carbs. Being South Indians, Dosa or Idli is a staple at our home. I would be relaxed knowing that I have something to fall back to especially on busy weekdays – I mean the ready to use idli-dosa batter. I do make Multigrain Dosa on a regular basis and that still has rice but in limited quantity. This Ragi dosa that I tried out recently is a cross between the usual dosa and the instant ragi dosa. I followed my instincts while preparing the batter and it worked out really well. Once I saw how good the dosas turned out to be, I quickly clicked some pictures and that’s why I do not have step by step pictures for this post. I shall update the same very soon!
To make Ragi Dosa
What I used –
- Urad Dal, ½ cup
- Ragi Flour, 2.5 cups
- Rice Flour, ½ cup
- Salt, as required
- Oil, 1-2 tsp (optional)
- Water, as required
How I made –
1. Soak the urad dal in enough water for atleast 4 hours. Grind it into a smooth paste by adding enough water, in a mixer grinder. Scrape the urad dal batter into a large bowl.
2. Add Ragi flour, rice flour and required salt. Using your hands, mix everything really well with no lumps. If the batter is too thick, add some water so that it’s free flowing. Set it in a warm place for fermentation for atleast 6hrs. The batter would have puffed up.
3. To prepare the dosa, heat a flat pan (a dosa tawa) on medium heat. Take a ladle of the prepared batter and pour it in the hot tawa. Spread it into a thin circle and cook on medium heat until the top is cooked. If required, sprinkle a few drops of oil on the sides. Flip it to the other side and cook for 10 secs. Remove onto a plate.
4. Serve hot with any spicy chutney. I served it with my spicy onion chutney.
- The ratio of the urad dal and ragi flour is 1:6. Since I was making the batter in mixer grinder, I used only half the quantity of urad dal.
- The soaking of urad dal and the fermentation do take up time but yields fail proof crispy dosas.
- I used store bought ragi flour and it worked well. If you can find a flour mill, making ragi flour fresh would be great.
- The addition of rice flour is to get additional crispness.
- The dosas turn out crisp as it is and if required, oil can be used while cooking.
- Make sure the batter is of pourable consistency and the tawa not smoking hot when making dosas.