Finger millet / Ragi is widely consumed in Karnataka, popular in rural Andhra Pradesh and Tamil Nadu. Mostly its used in porridge or Mudde / kali preparations. Due to its high nutritional content its getting significant importance recently and people have started inculcating it in many day to day dishes too. One easy way or i would say palatable way is to make dosas… which everyone will eat with no complaints what so ever. Here’s how i sneak in ragi flour…..
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|2 cup||Ragi flour|
|½ cup||Split black gram (ullundu)|
|1/2 teaspoon||Fenugreek seeds|
|2 tablespoons||Raw rice (pachai arisi)|
|¾ teaspoon||Salt (or to taste)|
|½ teaspoon||Ginger (finely minced)|
|1/ cup||Onions (finely chopped)|
|1 teaspoon||Cumin seeds|
|5 leaves||Curry leaves (finely chopped)|
|1 teaspoon||Green chili (finely chopped)|
- Soak split black gram with rice and fenugreek seeds for 6 hours and grind to smooth consistency.
- Mix ragi flour and salt to the dal to combine well.
- Let it sit to ferment for 4 to 5 hours.
- When done add asafoetida, chopped green chilies, ginger, curry leaves and cumin seeds.
- Add some water to bring it to dosai batter consistency.
- Scoop a ladleful of batter in the center of a hot tawa and spread in the form of a circular shape.
- Sprinkle some chopped onion, drizzle little oil and cook for few seconds over medium flame.
- When done, flip to other side and cook for some more time, flip again and fold.
- Serve hot with any spicy chutney or podi.
- Serve these immediately as they are good only when they are hot. After a while they become chewy and sticky. These dosais will be soft due to less rice, if you wish little crispy then use ( 1 cup ragi : 1cup rice: 1/2 cup urad) proportion.
- Yield: 8 approx.
- If using whole millet then use about 1 1/2 cups , soak overnight and then grind.
- This recipe is not an instant version, so..if you are in a hurry, skip the urad dal part, add little sour yogurt and rice flour to ragi, add desired garnishes and make dosai.