Ragi Dosa | Nachini Dosa | Finger Millet Crepe

Ragi also known as Nachini | Finger Millet | Kayppai | Panjapulle has lot of iron and calcium in it. So Amma makes it a point that we introduce this healthy millet atleast twice in a week.

Delicacies like Ragi Sweet Kooyu, Ragi Savory Kooyu, Ragi Sweet Dosa, Ragi Idli...can be made. Today we made Ragi Dosas...crisp and these are the dark and handsome ones!

Ingredients:
1 cup Ragi Flour
1/4 cup Urad Dal
Oil
To taste Salt

Method:

• Soak urad dal for 1 hr. Then grind it to make a smooth paste.
• Add ragi flour and salt to the urad dal paste and mix well adding water to get a dosa batter consistency.
• Keep aside to ferment  overnight or atleast for 8 hours before making the dosa.
• Place a non-stick dosa tava on the gas on a high flame and when the tava is hot, reduce the flame to medium.
• Wipe the surface of the tava with a wet cloth and then spread the ragi dosa batter to make dosa.
• After about 2 minutes, flip the dosa to the other side.
• After a minute, the other side also would be cooked, flip it again and fold the dosa into half while on the tava itself and then transfer to the serving plate.
• This will make 7 Dosas.
• This dosa can be served with any Sambar, Podi | Chutney | Thogaiyal and/or Pickle.

We had this with Molga Podi.

We used:
a. Til Sona Oil

b. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.