Ragi (also called Finger Millet or Nachni) is very rich in proteins and is the best food for weight control. It also lowers Cholesterol levels in the body and helps in diabetic control. So, any dish made using Ragi is bound to be a very healthy dish.
We will see how to make use of Ragi in making tasty dosas. The traditional way of making the dough for Ragi Dosa is to soak Rice, Ragi and Urad Dal in water, then grind them and ferment the batter for 7 to 8 hours and then use it. I shall explain the method at a later time. At present, we will see how to make the Instant dosa which does not require fermentation.
Ingredients:
Ragi (Finger Millet) flour – 1 cup
Semolina (Fine Rawa / Sooji) – 1 cup
Sour Yogurt (Curd) – 1 cup
Water – 1 cup (adjust as required)
Carrots – 1 grated
Green chillies- 2 chopped
Mustard seeds – 1 tbsp
Cilantro – 1 tbsp
Eno Fruit Salt – ¾ tsp
Salt – to suit taste
Baking (Cooking) Soda – ½ tsp
Method:
Dry roast the Sooji for 2 to 3 minutes in medium flame.
Combine the Roasted Sooji, Ragi Flour and Salt. Mix well.
Whisk the Yogurt (Curd) smooth. Add the above mixture and mix well.
Add water little by little and mix well to make an Idli batter. Allow resting for 20 to 30 minutes.
Add grated carrots and chopped cilantro.
In a separate pan, heat oil. When hot, add mustard seeds and chopped green chilies.
Add this to the batter.
Mix well once again. Add Eno Salt to the batter and mix well till it turns frothy.
Add water, if the batter is too thick, to get the dosa batter consistency.
Heat a Dosa pan or griddle in medium flame. Spread Oil on the surface of the pan. Stir the batter well and pour a ladle of batter on to the pan. Start pouring from the outer edge and move towards the center in a circular motion. If there is a gap in between, fill it with the batter.
Drizzle a spoon of Oil around the edges and cook till the color of the Dosa changes to brown at the bottom.
Flip it to the other side and cook the other side also for few more seconds till the Dosa becomes crispy.
Transfer to a plate and serve with Chutney or Sambar etc.
Note:
Do not tend to spread the batter.
Mix the batter every time for each Dosa.
The pan must be really hot while pouring the batter on to the pan. And thereafter, cook the Dosa in medium flame.
After removing one Dosa, ensure that the pan is really hot before pouring the batter for the second Dosa.
Since the batter is watery, it will start running to the center of the pan if the pan is not hot.
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