Ragi or finger millet is extremely rich in Calcium, iron and protein. The millet which gives you a brown flour is very nutritious and is often given to children. Due to its coarse texture, it is often avoided in daily cooking, but due to its excellent health benefits, it is coming back to our tables. It is also rich in fiber and helps keep you full for longer. It is commonly used in cuisines of Maharashtra and Karnataka. Though not glutinous like wheat flour, just like bajra, maize or jowar flour it can be made easier to cook by using hot water to knead its dough. I used to feed ragi gruel to my sons when they were babies.
I had earlier shared the recipe of Ragi chilla which is quite simple too. This is an easy to cook recipe of Ragi Dosa that does not take much time either.
Makes about 10 dosas
Ragi flour 2 cups
1 cup curd
1 inch ginger
2-3 green chillies
6-8 cloves garlic
1 chopped onion
1 tsp. cumin seeds
2 sprigs curry leaves
1 tsp. finely chopped coriander leaves
Salt to taste
1 chopped onion
Take ragi flour in a large bowl. Add curd, cumin seeds and water to form a thinnish consistency paste without lumps.
Now make a paste of coconut, curry leaves, green chillies, ginger and garlic in a blender. Add it to the ragi batter. Add salt. Add some more water to make a runny batter for dosa. You could alternatively finely chop the green chillies, garlic, ginger and curry leaves. I like to blend curry leaves as it has great health benefits and we do tend to discard it otherwise.
Leave it aside for about half an hour. When ready to make the dosa, add chopped onion and coriander to the batter.
Now heat a griddle/tava. Spread one tsp. of oil on it. Now spread out the dosa batter just like you would while making other dosa. Cook on both sides till well cooked. It has a dark, chocolatey look. Serve hot with sambhar and coconut chutney as the perfect breakfast that keeps you satiated for long. Enjoy!