RAGI DOSA - FINGER MILLET DOSA

     Recently there have been a lot of talkings about these small grains - "Millets". These long-forgotten small grains are finding their popularity for their nutritional value. These grains were known only in our geography lessons where we learn about regional crops - Corn, Barley, Jowar, Millet etc., I had always wondered what was 'Thenum Thinai Mavum', when I heard it in a Tamil Folk Song for which we danced during our School Days. My Mom never cooked these Millets except Ragi/Finger Millet at home.
   My Mom uses Ragi extensively, she makes Ragi Porridge for breakfast and it is still a routine at my Mom's place. I usually make Ragi Porridge twice a week for breakfast. But never ever occurred that could cook something else out of these finger millets except going to the extent of making "Ragi Vadai". My Mom always gives me a batch of freshly ground Ragi flour when I go home.
     Millets were introduced to me by my 'SIL' Nithya,  4 years back when I visited India she bought me a few packs of these Millets and also had taught me how to cook Pongal with it. Since then I always bought a batch of these Millets whenever I visited India. During my last visit, I bought some whole Finger Millets along with other Millets like Thinai, Samai, Kuthiraivali etc., Recently I found them in the nearby Indian stores that I really stocked up few Millets and have been making a wide range of dishes out of Millets.
    I tried making Ragi Dosa with whole Ragi Grains and not with Ragi Flour.  Earlier attempts with Ragi flour didn't yield me with crispy Dosas which is my mentally satisfying benchmark for Dosa/Adai.  So I tried making Ragi Dosa from scratch, by grinding Ragi & Urad Dhal, as of for making normal Dosa and substituting Ragi with Rice. Also, you don't need much of soaking time for this Batter.  If you planning this Ragi Dosa for Dinner, you can soak it up first thing in the morning, it just needs a couple of hours for soaking.  As the number of ingredients were less, I ground the batter in a Blender.  Leave the batter aside to ferment for just 6-8 hours and there you go with a foamy textured batter ready for dinner.
     The climatic condition in the region I live though tropical and hot doesn't felicitate fermentation process.  So I usually add Salt to Idli/Dosa/Appam Batter just before making Dosas. Add Salt & thoroughly mix the Batter before making Dosas. Pour a ladle full of Batter over the Dosa Griddle & spread the batter evenly around the Dosa Griddle. Drizzle a few drops of Ghee or Oil and cook until it turns crispy. And there you go with a crispy thin Ragi Dosa ready to be served along with any Chutney or Curry of your choice.



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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 1-2 Hours
Fermenting Time - 6-8 Hours
Cooking Time - 20 - 30 Minutes


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 HOW TO COOK RAGI DOSA - FINGER MILLET DOSA

RAGI DOSA - FINGER MILLET DOSA

 

INGREDIENTS :

For Ragi/Finger Millet Dosa Batter :

Ragi/Finger Millet - 2 Cups
Blackgram Dhal/Urad Dhal - 1 Cup
Salt - To Taste
Oil - To drizzle over Dosa

METHOD :

For Ragi/Finger Millet Dosa Batter:

RAGI DOSA - FINGER MILLET DOSA BATTER

 

• Clean, & Wash Ragi/Finger Millet 2-3 times or until water runs clear.
• It may contain dust & small particles, make sure to remove them. 
• Clean & Wash Blackgram Dhal/Urad Dhal 2-3 times or until water runs clear.
• Soak Urad Dhal & Ragi/Finger Millet for about 2-3 Hours.
• Soak both the ingredients separately.
• Drain and grind the soaked Urad Dhal in a Blender/Grinder adding about 1 - 11/2 Cups of cold water at intervals.
• Once the Urad Dhal turns fluffy and is ground into a fine paste, remove it from the blender and keep it aside.
• Grind the Ragi/Finger Millet in a Blender/Grinder adding about 3/4 - 1Cup of water at intervals.
• Grind it into a smooth batter.
• Pour the ground Ragi paste to the Urad Dhal and mix it thoroughly.
• Leave it aside & Allow the batter to ferment for about 6-8 hours.
• Once the batter has fermented, add salt and give a thorough mix.
• The fermented batter would have increased in volume and would have a foamy texture.
• The batter shouldn't be thick.
• The consistency of Ragi Dosa Batter should be like that of a Dosa/Appam Batter.

RAGI DOSA - FINGER MILLET DOSA (FERMENTED BATTER)

How to Cook Ragi/Finger Millet Dosa:

• Heat the Dosa Griddle on a high flame and then lower the flame to low.
• Smear the Griddle with Oil.
• Thoroughly mix the Ragi/Finger Millet Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium-low while cooking Ragi/Finger Millet Dosa.
• Drizzle few teaspoons of Oil over the Dosa.
• Cook the Ragi/Finger Millet Dosa on a low flame until it is cooked.
• Flip the dosa and cook until the Dosa turns into light brown in colour.
• Carefully remove the thin & crispy Ragi/Finger Millet Dosa from the griddle.
• Serve Ragi/Finger Millet Dosa along with your choice of Chutney/Sambar.
• Ragi/Finger Millet Dosa goes well with Coconut Chutneys, Allam Pachadi(Ginger Chutney) Groundnut Chutney etc.,

 

RAGI DOSA - FINGER MILLET DOSA

NOTES:

• The ingredients should be finely ground into a thin batter.
• Adding Salt initially slows down the fermentation process, so I usually add it just before making Dosas. 
• Adjust according to the climatic condition of the region you live in.
• If you have any leftover batter leave it in the refrigerator.
• Use the batter within two days. 
• Can also use sprout the Ragi/Finger Millets and then grind it into a batter.