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 because of 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.
Ragi Dosa Recipe | Savoury Finger Millet Pancake
- 1.5 cups Ragi flour finger millet flour
- 1/2 cup Rava or semolina
- 1/2 cup rice flour
- 1 cup curd
- 1 inch ginger
- 2 green chillies
- 3-4 cloves garlic
- 1/4 fresh coconut grated
- 1 chopped onion
- 1 tsp. cumin seeds
- 2 sprigs curry leaves
- 1 tsp. finely chopped coriander leaves
- 1 tbsp. chopped dill leaves optional
- Salt to taste
- Oil to fry
Take ragi flour, rava and rice flour together. Mix is well with curd and water and leave it aside for 10 minutes.
Now blend together ginger, garlic, green chillies, curry leaves and coconut in a blender.
Add this to the millet mix.
Before starting to prepare dosas, add the finely chopped onion, dill leaves and coriander leaves. Thin down the batter which must have become thicker by now.
It must be of a runny consistency just like rava dosa batter.
Heat a tava/griddle/pan.
Smear oil. When the pan is hot, spread out the batter to form a thin crust on the tava.
Sprinkle some more oil on top.
Cover and cook on medium high flame till the bottom is crispy.
You don't need to cook it on both sides.
It should look completely brown like chocolate.
Now take it out and serve hot with chutney or sambar. It is crispy and tasty.
You can skip dill leaves if you don't have it though I think it adds a distinct taste.
You don't need to ferment the batter.
After making dosas, store the remaining in the fridge. Don't allow it to ferment.
These dosas are really filling and surprisingly tasty too.
Serve with any chutney or sauce you like. Goes well in the kids tiffin too.
It tastes best hot but tastes good even at room temperature.
Blender ginger, garlic, chillies, coconut and curry leaves.
Add it to the ragi, rava and rice flour with curd batter. Add salt. Add some more water to make a runny batter for dosa. Keep aside for 10 minutes. 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 10 minutes. When ready to make the dosa, add chopped onion, dill leaves 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 covered 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!