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 (dosa picture above)
Wash and soak urad dal for 2-3 hours. Grind well until smooth and fluffy. I used the wet grinder for grinding urad dal.
Then add ragi flour, salt needed and mix well so that there are no lumps. Add water if required to get dosa batter consistency. Keep aside for 4-5 hours to ferment.
In case, if you want to make dosa on the same day without fermenting, you can add a little sour buttermilk to needed batter and use for that day.
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.
Add finely chopped onions and green chillies to the dosa batter to make the dosa more delicious.
Note (Updated) – I have used the wet grinder for grinding urad dal, so the batter was fluffy and had volume. If you grind urad dal in mixie – the measurement is – For 1/4 cup urad dal + 1/2 tsp fenugreek seeds (soaked for 2-3 hours and ground in mixie) – add only 1 cup of ragi flour. Ferment and make dosas. Another tip – Refrigerate the soaked urad dal and then grind.
Instant Ragi dosa
Mix ragi flour with needed 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.
Those who have difficulty in preparing this rava dosa style ragi dosa can prepare like regular dosas. Add less water and make small regular dosas. You can also add a little rice flour if needed.
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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