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!
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
1 cup Ragi Flour
1/4 cup Urad Dal
Oil
To taste Salt
Method:
We used:
a. Til Sona Oil
- 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
About C R Meena
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