Monday, 12 September 2011

Ragi Dosa

Ragi also known as Finger Millet or African Millet, is highly nutritious and is very easy to digest. The fact that this millet does not contain gluten makes it an wonderful alternative for people with diabetes. Ragi is rich in calcium, fiber, protein, iron and other minerals.

Ragi aids in bone development, reduces high glucose levels in blood, aids in weight loss, lowers blood cholesterol and has many more health benefits. Its good to include ragi in some form or other atleast once or twice in a week if not on daily basis. A word of caution for people suffering from kidney stone. High intake of Ragi is not advised for such people.

Ragi is called Kelvaragu in Tamil, Ragi in Telugu and Kannada, and Mangal in Hindi.

Now to the recipe.

  • Ragi flour - 2 cups
  • Sour Curd - 1 cup
  • Rice flour - 2 tbsp
  • Soya flour - 1 tbsp (optional)
  • Onions - 1, very finely chopped
  • Green Chilli - 2, very finely chopped
  • Curry leaves - few, very finely chopped
  • Coriander - few sprigs, finely chopped
  • Ginger - 1" piece, finely chopped
  • Salt - to taste

Beat the curds well.

Whisk the ragi flour into the curd.

Whisk the rest of the flours into the above mixture.

Add the chopped onions, chillies, ginger, curry leaves, coriander and add salt. Whisk well.

The consistency should be of a oothapam batter. If needed add a little water.

Heat a tawa and pour a laddle full of the batter and shape into dosa. Drizzle a little oil.

Once done from one side, flip and cook for few seconds.

Remove to a plate and serve hot with chutney or podi of your choice. Tastes utterly delicious even without a side dish.

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