Tuesday, November 29, 2016

Ragi Dosai | Finger millet Dosa | Kezhvaragu Dosai | Ragi dosa with ragi flour

Ragi Dosai/Dosa an easy crepe made with finger millet. In our childhood, amma made adai ,puttu and kanji using ragi flour and she found it very difficult to make us eat those things.Later she totally stopped making them because none of us in home liked them much.
After marriage, when i started to cook on my own, i was very much concerned about the ingredients & their nutritions,so i started to include millets in our day to day cooking. Now ragi adai ,kanji and puttu are the regular breakfast in our home. This dosa recipe, amma learned from her sister and during one of our phone calls, she mentioned to me and the next day itself i tried them and it's so delicious. You can make them as thin crepes or as thick pancakes.But it liked them as thin crepes and it's so crispy & tasty.
Definitely all millets are acquired taste atleast to me.So try to include little by little in the beginning. Click on below image to see the detailed recipe for other ragi recipes.

Ragi Dosai

Preparation Time : 8 hrs for fermenting | Cooking Time : 15 minsMakes : 8 dosa 
Recipe Category: Dosa/Millet | Recipe Cuisine: Indian
Ingredients
Ragi Flour - 1 cup
Urad dal - 1/4 cup
Fenugreek seed - 1/2 tsp
Salt to taste
Oil for making dosa

Procedure
Soak urad dal and fenugreek seed in water for 30- 45 mins. Once the dal is well cooked, drain the water and add into mixie jar along with enough water.Grind into smooth batter in mixie/blender. Measure and take ragi flour in a bowl and add water enough water into it and make a thick batter.Now add the urad dal batter along with salt into ragi batter. Mix it well.Cover it with lid and let it ferment.In the next morning, the batter would be risen wonderfully.With the laddle, mix the batter, if needed add some water and making as pouring consistency.Heat the dosa pan, add a laddle pull of batter and spread it in circular motion.Sprinkle some oil on the edges of the dosa.Let it cook for 2 mins.Then flip the dosa and allow to cook on other sides too. Remove it on the plate and serve it your favorite chutney.Tasty, crispy & healthy Ragi Dosa is ready.
Notes:
  • Fermenting time varies depends on the temperature where you live, if you live in cold place, put it in oven for overnight with lights on. I do the same every time to  ferment the batter and it works like a charm.
  • If you live in hot places, 6 hrs itself is enough to ferment.
  • This dosa stays soft even for 2-3 hrs.
  • To enhance the taste, use ghee instead of oil.

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