Ragi is a popular cereal in South india and has many health benefits. It is one of most nutritious millet and is easy to digest as well. Ragi is rich in calcium, fiber, protein, iron and also gluten free. Ragi is called Kezhvaragu or aariyam in Tamil, Ragi in Telugu and Kannada, and Madua or Mangal in Hindi.
It has a better glycemic index and hence is suitable for diabetics.
Ingredients:
Finger millet / Ragi flour – 2 cup
Urad dhal – ½ cup
Fenugreek seeds – ½ tsp
Salt – to taste
Directions:
Wash & soak urad dhal and fenugreek seeds in water for an hour.
Grind both the ingredients together into fine paste by adding water.
Add ragi flour into the grinder along the urad dhal batter and allow to grind till it completely mixed properly. ( this step is for even mixing of ragi flour)
Transfer it to a separate container; add salt and mix well.
Allow to ferment for nearly 8 to 10 hours or overnight.
Once it is fermented, mix the batter well before preparing dosas.
(The consistency should be little thin than idli batter; so add water if required before preparing dosa.
Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.
Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
Check side dishes for Idli / dosa varieties.
Grind both the ingredients together into fine paste by adding water.
Once it is fermented, mix the batter well before preparing dosas.
(The consistency should be little thin than idli batter; so add water if required before preparing dosa.
Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.
Remove dosa from the pan and serve hot with any spicy chutney or sambar.
Check side dishes for Idli / dosa varieties.
