I am back again with another millet recipe. This is no fancy recipe. Those who know to cook with millets and have been doing the same would definitely be aware of this. As far as I know, ragi is one of the very common millets that people have been using, due to its availability as flour and in whole millet form. From North to South India, people have been using ragi in many forms based on their cuisine. ragi roti, ragi balls, ragi koozh, ragi dosa, ragi puttu, ragi Kanji, ragi cutlets, and whatnot. I usually stock up ragi flour in my pantry as and when I finish off the packets. My weekly wet grinder works usually include any variety of millet dosa along with the regular idli batter. One such frequent additional batter I make is for the Ragi Dosa. Ragi is rich in amino acids and protein. The health benefits of this brown colored goodness are limitless, that it is offered as food for small babies. To pen a few, ragi aids in maintaining cholesterol controls diabetes and important weight loss. Ragi is also a wonderful grain for lactating mothers. Having said all these benefits of ragi, make sure to include them to your diet often. I have used ragi flour for this dosa based on availability. If you find whole finger millet/ ragi in your part of the world, you can soak them and grind along with the above-mentioned ingredients.
- In a wide bowl soak rice for 4 hours. Soak the Urad dal and fenugreek seeds separately in another bowl for 3 hours.
- Drain water and grind the urad dal to a smooth consistency. Remove from the mixer/ wet grinder and continue to grind the rice after washing it.
- Remove them from the grinder and add to the urad dal. Before washing off the grinder, add the ragi flour and grind for a couple of minutes with little water.
- Transfer them to the rice + urad dal and add the required salt and combine them. Allow them to ferment overnight.
- Once they have fermented enough, heat a dosa pan and make dosas in a circular motion as we do for regular dosas. Drizzle little oil to the dosa.
- Flip over the other side and cook until done. Remove from the dosa pan and serve hot with spicy chutney of your choice. We had them with coconut- garlic chutney.
- It is good to make thick dosas with ragi batter rather than crispy ones. Ragi dosas taste great when they are served a little thick and hot.
- If you are using the ragi millet instead of ragi flour, soak them along with rice for 4 hours and grind along. Make sure to wash this a couple of times additionally.