Raggi Dosa Recipe:
Ragi also known as finger millet is a good source of calcium and it helps improve bone strength. It controls diabetes and aids in weight loss. Mostly,seen as an healthy option, I prefer making it as part of my breakfast routine. I have shared here two dosa variations using ragi.
Ragi dosa : variation 1
1 cup Ragi powder
1/2 cup curd
1/2 cup rava
1/4 cup wheat
Salt to taste
1 cup finely chopped onions
3-4 finely chopped green chilies
1. Mix all the powders ragi, wheat, rava in a bowl. Add curd, salt and water to it – to get a batter of very thin consistency like buttermilk. Keep aside.
2. Mix onions and green chilies in a bowl. Keep aside.
3. Heat tawa and grease oil on it. Sprinkle one tbl spn of onion chilli mix onto the tawa.
4. Take batter in a laddle and pour from one side to inside of the tawa just like we do for rava dosa . Once we pour the batter, it would spread by itself because of its thin consistency.
5. Cook for a minute or so, on both sides so you get nice crispy dosa. Slightly add oil to the edges of the dosa, so that its easy to flip to the other side.
6. Now your delicious, flavourful Ragi dosa is ready to be served with chutney & sambar
Note: The batter can be spread without the onion chilli mix. Dosa flips easily without sticking. The pic given is without the mix. But, the taste is absolutely great with the onions. I tried both.
Ragi dosa : variation 2
1 cup ragi
1/4 cup urad dhal
1/2 tspn fenugreek seeds
Salt to taste
1. Soak urad dhal along with fenugreek in water for 2 hrs
2. Blend the soaked urad dhal & fenugreek to a fine paste in a mixer.
3. Add enough water to ragi powder and stir well to get dosa batter consistency. Now add the urad paste & salt to the ragi batter – stir well. If needed add some more so that it’s of the normal dosa batter consistency.
4. Heat tawa and grease with oil. Pour a laddle full of batter onto the center of the tawa and spread from center to outside edge of the tawa in circular motion( just like how we spread the normal dosa).
5. Spread few drops of oil around the edges of the dosa so that it would be easy to flip over. Cook for a minute or so on both sides.
6. Now your Ragi dosa is ready to be served hot. Tastes good with mint or tomato chutney.