Ragi Dosa makes a good breakfast, even for weight watchers, and a diabetic diet.
We can prepare simply the Ragi Dosa by mixing the ragi flour with water for dosa batter consistency and some salt to taste. But I prefer it good with urad dhal(black/white lentil) since it adds more health value such as helping in good digestion, a protein source, boosts heart health and provides high energy.
Ingredients:
Dry Ragi Flour - 4 cups
Urad dhal - 1 cup
Methi (Fenu greek) seeds - a fistful (Optional)
Salt - 3 tsp (If necessary, add it before preparing dosa)
Water - to required consistency
Procedure:
- Soak Urad dhal and methi seeds for atleast half an hour, if you are using a wet grinder to grind it. Otherwise, let it soak for atleast 3 hrs, if you are using a mixer grinder to grind it.
- When the dhal is ready for grinding, in a batter mixing bowl, add ragi flour and water. mix them well without lumps and to a batter consistency. Not watery.
- Wash dhal and grind till fluffy.
- Add ground dhal to ragi batter.
- Add some salt and mix them.
- Cover it and keep it aside for fermentation (could take 8 hrs). I used to put it in the oven with the oven light switched ON, since the fermentation process needs wright temperature. Even in winter, it will be done.,
- When the batter is fermented, it looks more fluffy, filled with air inside, which gives good crispy dosas.
- Prepare Dosa as usual.
- If urad dhal is not been used, ragi dosa can be prepared instantly, by mixing water to batter consistency and adding required salt to taste.
- Ragi Dosa tastes good with potato chutney, brinjal(egg plant) chutey mainly.. This is my favorite combination, since my grandma and mother used to serve us more often with these combinations. Also can be served with tomato chutney, coconut chutney, sambar, or other curry/kulambu varieties..
- Kids would love to eat crispy ones..
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