HEALTHY RAGI DOSA

FRIENDS,

You know nowadays people are health conscious and so search for healthy and low-calorie recipes, and one of them is RAGI DOSA OR FINGER MILLET DOSA.

FINGER MILLET or RAGI is very small as mustard and is GLUTEN-FREE, HEALTHY WITH FIBER, AND IS RICH IN CALCIUM. These are less processed, so nutrition is intact in the outer skin. It has a low glycemic index. It has high protein and controls diabetes.

RAGI CAN BE USED IN DIFFERENT WAYS. You can make Ragi Dosa. Idly, Porridge, Malt, Upama, Roti etc.

Today I shall be showing you a very easy method of making RAGI DOSA, USING RAGI FLOUR, URAD DAL PASTE, and a few more ingredients to make it crispy and tasty.

INGREDIENTS NEEDED TO MAKE RAGI DOSA.

• Ragi flour-2 cups
• Rice flour-1 cup
• Maida-1/2 cup
• Rawa or Semolina-1/2 cup
• Whole urad-1 cup,
• Tuar dal-1 tablespoon
• Chana dal-1 tablespoon
• Fenugreek or methi seeds-1 teaspoon
• Water to soak and for grinding and mixing the flour to make batter for Dosa.

PREPARATIONS NEEDED FOR RAGI DOSA BATTER:-

• First, you must soak WHOLE URAD, after washing 2 -3 times in water. Add enough water to soak.
• wash and soak chanadal. toordal, and fenugreek seeds separately.(OPTIONAL).
• Leave it soaked for about 2-3 hours. Strain the water and grind to a fine paste. (can add a little water if needed.)

• Keep the ground urad dal aside.
• In a mixing bowl put other dry flour such as Rice flour, Ragi flour, maida, and Semolina.
• Add a little salt too.

• Now add the ground dal paste to the dry flour and start mixing

• Mix to smooth batter and now add the paste of chana dal, toor dal, and fenugreek seeds which were separately washed and soaked.
• After mixing all, cover it with a lid and keep it overnight for fermentation.

• The next day you will see that the batter is light, and foamy and is now ready for making Ragi Dosa.
• Now add 1 teaspoon full of salt and mix lightly.

making of Ragi dosa:-

• Take a Dosa tawa heat it and apply oil on it.
• Now take a tissue or cloth and wipe out the extra oil from the tawa.
• Reduce the heat of the hot tawa by wiping it with a wet cloth.
• Now spread a ladle full of batter evenly as thin as possible and put some oil with a brush.

• cover with a lid. after a minute, when you see the surface of the dosa, you will find the edges start browning.
• Now is the time to flip the dosa.

ENJOY HOT RAGI DOSA WITH BUTTER OR GHEE AND A HOT CHUTNEY OF YOUR CHOICE.

Please do try and comment, how was it?