Ragi is known as finger millet in English and Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.Today I am sharing 3 recipes for ragi or finger millet dosa. You can choose whichever is comfortable for you. The first one is prepared by grinding urad dal and mixing ragi flour, the second one is instant ragi dosa and the third one is made with leftover idli batter.
Recipe #1 (Picture above)
How to prepare Ragi dosa
Whole Urad dal - 1/2 cup
Ragi flour- 4 cups (You will get it ready made- I use anil ragi flour)
Salt as needed
Oil for making dosas (sesame seed oil preferable)
Wash and soak urad dal for 2-3 hours. Grind well until smooth and fluffy. Keep aside for 3 hours to ferment.
Then add ragi flour, salt needed and mix well so that there are no lumps. Add water if required to get dosa batter consistency.
Heat a dosa tawa, take a ladle of ragi dosa batter and spread it in circular motion. Drizzle a tsp of oil around the dosa. Do not spread too thin like paper dosa.
Once it gets cooked, flip it over to the other side. Let the other side get cooked. Once cooked remove and serve hot with coconut chutney or sambar. This dosa will be very soft and delicious.
Instant Ragi dosa
Ragi flour - 1/2 cup
Onion finely chopped - 1/4 cup
Green chilli - 1 finely chopped
Coriander leaves -finely chopped -1 tbsp
Curry leaves - few tender ones
Water - 2 1/2 cups
Oil for making dosa
Mix ragi flour with hot water until there are no lumps. Then add onions, green chillies, coriander leaves, curry leaves and salt needed.
The batter should be thin like rava dosa batter.
Heat dosa tawa, pour the batter from the outer corners of the tawa and fill the inside of the tawa just like rava dosa. You cannot spread this batter like normal dosa.
Drizzle a tsp of oil around the dosa. It will take time to get cooked, so have patience.
Once cooked flip it over to the other side and let the other side get cooked.
Remove from tawa and serve hot with chutney. This dosa will taste good only if taken hot from the tawa.
Ragi dosa with leftover dosa batter
For 2 cups of dosa batter, mix 3/4 cup of ragi flour and make dosas as usual. Refer How to make Dosa for detailed instructions, recipe and pictures.
Note - I used ready made ragi flour.
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