Ragi is known as Finger Millet. Ragi is a whole grain and it is gluten-free. This grain actually originated from Africa. It is rich in calcium and fiber, which helps with weight loss and controlling diabetes. It’s good for the skin and the presence of antioxidants helps with fighting anxiety and depression.
I made this recipe with ragi flour. Either you can make the ragi flour at home from the whole grain or you can buy it from outside. Making ragi flour from direct whole grain is slightly a different process. I haven’t tried that. My mom usually makes the flour in bulk and pack it for me.
If you want to make this recipe for breakfast. You might need to start the work at least 8 hours before or the previous night, the batter needs to get fermented before making the dosa. Instead, having regular dosa, this would be a nice change and a healthy breakfast. It’s not that difficult. It’s a quite simple recipe.
- Ragi flour – 2 cups
- Urad dal – 1 cup
- Idli / Dosa rice – 2 cups
- Fenugreek seeds – 3 tbsp
- Water – to make the batter
- Salt – required a level
- Oil – to make dosa
Get all the ingredients ready.
First soak the urad dal, fenugreek seeds and rice for 2 hrs.
After soaking, rinse the rice and urad dal well. I usually grind the batter in a wet grinder, I don’t use a mixer jar for this. If you are used to making in the mixer jar. It’s also good to go. First, let’s grind the urad dal and fenugreek seeds. Add a bit of water and grind the urad dal and make a smooth batter out of it.
Once the urad dal is done, next grind the rice. When the rice is in halfway, Now take ragi flour in a mixing bowl. Add a little bit of water make a smooth paste out of it.
Now add that ragi flour also into the ground rice. Add water accordingly and make a smooth batter. When the rice batter ready.
Add salt and urad dal batter into it. Mix everything well. Make a thick batter and store it in a bigger mixing bowl for overnight or minimum of 8 hours. The batter will get fermented and the quantity of the batter would become more in the morning.
In the morning the batter is fermented perfectly. Now add some water and make a thin batter. Do not add too much water. Consistency of the batter is important to get a perfect crispy dosa.
Heat the pan, pour one ladle of batter on the pan and spread it evenly and thinly.
After a 30 secs, spread the oil on the dosa and flip it, cook on the other side.
Once it is done, transfer to a plate. Serve this hot, crispy and yummy ragi dosa with tomato or coconut chutney.
Happy Cooking 🙂