Ragi Dosa | Finger Millet Dosa | Healthy Recipes

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!

Note –

• 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.