Monday, January 25, 2016

Ragi Dosa Recipe - How To Make Ragi Dosa - Fermented Ragi Dosa

Ragi is known as finger millet in English, Kezhvaragu in Tamil and nachni in hindi. 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. It is said to be a poor man’s grain since it is cheap and highly nutritious. The most interesting fact is that this grain needs no fertilizer and no pesticide while growing up. Rarely do they get infestations. In such cases very minimal quantities of pesticides are used. This is one of the main reasons why it is preferred by most people especially in small towns and villages. Now, here comes the recipe


Ragi - 1 cup
Idly rice - 1/4 cup
Whole urad dal - 1/4 cup
Methi seeds - 1 tsp
Salt as per taste


Wash and soak all the ingredients together for 6-7 hours or overnight.

Grind it to a smooth batter adding little water needed. This doesn't require as much water as we use for our regular idly/dosa batter. Once ground, add needed salt and mix well.

Keep the batter in a warm place for 8-9 hours so that it gets fermented. Prepare dosas just as you make regular dosas.

Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.

When the corners start lifting up, flip it over to the other side. Let the other side also get cooked.

Then remove the dosa from the tawa and serve hot with any Chutney or Sambar of your choice.

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