Ragi Dosa
Grandpa was a master of all trades; he didn’t stop with farming, but he also owned a grocery store with the primary goal of helping other small farmers who might not have the luxury of time/money to travel nearby towns to get their grocery needs fulfilled. I used to help him during the weekends. I would watch farmers exchanging the ragi crop for grocery items. Curious as to why my grandpa would accept ragi instead of money, I pestered him with many questions. I recall him telling me about the millet’s many health benefits and how it was looked down by many as only poor people’s food. I didn’t pay lot of attention, until I moved to USA and was forced to eat more calcium after pregnancy; yes, ragi is a very rich source of calcium supply and dosa is a perfect to eat calcium. That’s exactly what gave birth to this recipe. Hope you like it. Ragi also helps manage diabetes and is easy to digest.
Desika Products:
Ragi Flour, Urad Dal, Peanut Oil
RECIPE FOR RAGI DOSA:
Ingredients:
Ragi Flour- 1 cup
Urad - 1/2 cup
Salt as needed
Instructions:
Wash & Soak Urad for 1 hour.
Take a wide bowl mix ragi flour with water and bring it a thick paste like consistency.
Drain the water from urad & grind it into a smooth paste
Now combine both ragi and urad paste mix well and ferment it overnight
When you are ready to make Dosas next day morning add salt and adjust the consistency of the batter by adding little water if needed
Heat up the Dosa tawa and start making Dosa’s , add oil around it and cook both sides.
You can make this dosa’s as thin as you would like it be.
My family likes this with mint chutney, and I prefer peanut chutney or tomato thokku !
Tips & Tricks:
if you like really crispy Dosas add 1/2 teaspoon methi seeds with urad when soaking
This Dosa are easy to make and will not break or need more oil like instant ragi dosas