Ragi (Finger millet - http://en.wikipedia.org/wiki/Ragi) is very rich in Calcium and hence, given to infants as ragi ganji / ragi porridge (as early as 4 months old). People in South Karnataka consume ragi in the form of ragi mudde / ragi balls (remember our ex PM Devegowda ??) and ragi rotti. So, today I am going to share a very simple and easy-to-make recipe for ragi dosa. This recipe is passed on to me by my grand mother and my family loves to eat this.
Here we go:
Ingredients:
Urad Dal (Uddina Bele) - 1 cup
Fenugreek seeds (Menthya) - 1 table spoon
Ragi flour - 2.5 cups
Salt - According to taste
Method:
- Soak Urad dal and fengreek seeds for 2-3 hours
- Grind this into a smooth batter
- Sieve the ragi flour and add the flour to the batter
- Mix it properly. Avoid lumps
- Add enough water to make a smooth batter of pouring consistency
- Allow it to ferment overnight (6-8 hours)
- Add salt according to taste
- Now, the batter is ready for making dosas
- Serve it with a dollop of butter (or ghee) and chutney
Wow love the idea of ragi dosa, thanks for sharing,I sooo want to try this one.. sounds really yummy and healthy!
ReplyDelete@Ann,
ReplyDeleteThanks a lot for your comments. Do try & kindly let me know the outcome :)