There has been a trend of late to include millets in our daily diet. Millets have been around for ages, all-over the world. In fact, the practice of consuming millets as part of the everyday food, is not new to India. Millets had been the major staple food in central & southern India and the hilly regions of Uttarakhand for centuries till the time of the Green Revolution. It is only after the advent of high-yielding varieties of rice and wheat during the 1970s, that millets got sidelined from our food basket. There are a variety of them that are grown in India, including jowar (sorghum), ragi (finger millet), korra (foxtail millet), sama (little millet), bajra (pearl millet) etc.
Ragi is a hardy crop that can grow in high altitudes & withstand harsh weather conditions, making it suitable for the Indian climate. Ragi is a whole grain that is gluten-free & a rich source of good carbs, Vitamin D & Amino acids! What’s more, it aids in weight loss 😀 But really that’s not the reason why i first tried the Ragi Dosa. MTR makes a mean version of it that’s dripping with ghee & sooooo delicious! So i decided to make these dosas at home (minus the bucket of ghee, of course). I served them with a delicious Tomato Chutney. Try it & it’ll be your new favourite!
Ragi DosaCourse: BreakfastCuisine: IndianDifficulty: Medium
Healthy, delicious dosas made of Ragi flour. Ghee adds excellent flavour to these.
Urad dal: 1/2 cup
Whole Ragi millet: 1 cup
Salt to taste
- Wash the ragi grains a few times under running water to get rid of the dust.
- Soak the urad dal & ragi separately for a couple of hours in sufficient water.
- Grind the urad dal with about 3/4th cups of water in a mixer to a smooth paste. Set aside.
- Grind the ragi with 1/2 cup of water in the mixer, to a smooth paste.
- Mix both the batter in a bowl. Add salt & mix well to combine.
- Cover the bowl & let the batter ferment in a warm place for 8 hours.
- Now the batter should have fermented & risen in volume. Mix well using a clean spoon. The batter should not be very thick. If it feels so, you can add some water to it.
- Now make delicious dosas by heating a tawa. Once it’s really hot, splash some water on it, reduce the flame to medium & pour a ladle of batter onto the tawa. Using the back of the ladle spread batter into a circular shape.
- Pour some ghee around the edges of the dosa (please be liberal) 😁
- Let it cook for 30 seconds until the sides are brown and the edges start to curl up.
- Flip carefully with a thin spatula, and cook the other side till done.
- The batter needs to ferment so give it time.
- If you’re a pro at dosa making, this will come easy to you. If not, a few attempts will give you the confidence.
- You can use a non-stick or a cast-iron tawa to make the dosas.
- Please. PLEASE be generous with ghee. It takes it to a different level altogether.
- The batter can be refrigerated for 2–3 days.
- Serve it with sambar/chutney. You can also add some sautéed onions & green chillies as a stuffing. YUM!!!