Tuesday, November 29, 2016

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

Ragi Dosai, a healthy dosa recipe made from the finger millet flour. Finger millet is one of the healthy grains, in our childhood days , amma used to make 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. But now as I understood  the importance of whole  grains/ millet in our diet, I tried to include them as much as possible.

Traditionally ragi dosa is made from the whole finger millet, but here in this recipe, I have used the flour for a short cut method. It's such a simple trick to make the batter in minutes. Whenever i make idli/dosa batter, i used to soak a little extra urad dal for making this ragi batter. So I would be having two varieties of batter for the whole week and no need to worry about breakfast and dinner !! Every South Indian can understand me on how much it means to have a variety of batters on hand !! It would make life a lot easier !! 
Amma learned  this recipe from her sister and during one of our phone calls, she mentioned it to me and the next day itself I tried them and it was  so delicious. Ever since it has become a regular in my home. With this batter, you can make them as thin crepes or as thick pancakes.But i liked them as thin crepes and it tastes great with both chutney and sambar !! Now let's check out on how to make ragi dosa.
Definitely all millets are an acquired taste at least 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 with Ragi Flour

Preparation Time : 8 hrs for fermenting | Cooking Time : 15 minsMakes : 8 dosa 
Recipe Category: Dosa/Millet | Recipe Cuisine: Indian
ragi dosa, ragi dosai, finger millet dosa,finger millet, ragi dosa with ragi flour, traditional recipe Ragi Dosai, a healthy dosa recipe made from the finger millet flour.
Ragi Flour - 1 cup
Urad dal - 1/4 cup
Fenugreek seed - 1/2 tsp
Salt to taste
Oil for making dosa

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. If interested in instant ragi dosa without fermentation, check this out
For other millet dosa, try out this kambu dosa 
For varities of idli and dosa side dish, check out my collections
  • 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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