Introduction

If you’re a fan of South Indian cuisine, you’re in for a treat with Ragi Dosa, a delightful and healthy twist on the traditional dosa. Made from ragi (finger millet), this nutritious crepe is not only delicious but also packed with essential nutrients. Ragi, known for its high calcium content and rich fiber, makes for an excellent breakfast or dinner option. Let’s dive into the recipe and learn how to make these crispy, flavorful crepes at home.

Ingredients

For the Dosa Batter:

• 1 cup Ragi Flour (Finger Millet Flour)
• 1/2 cup Rice Flour
• 1/4 cup Urad Dal (Split Black Gram)
• 1/4 teaspoon Fenugreek Seeds
• Salt to taste
• Water as needed

For Cooking:

• Oil or Ghee (Clarified Butter) for cooking the dosas

Optional Toppings:

• Finely chopped onions
• Green chilies
• Fresh coriander leaves
• Grated carrots

Instructions

Step 1: Preparing the Batter

1. Soak the Urad Dal and Fenugreek Seeds:
   • Rinse the urad dal and fenugreek seeds under running water.
   • Soak them together in enough water for about 4-5 hours.
2. Grind the Dal:
   • Drain the soaked urad dal and fenugreek seeds.
   • Grind them into a smooth paste using a blender or wet grinder, adding water as needed to achieve a batter-like consistency.
3. Mix the Flours:
   • In a large mixing bowl, combine the ragi flour and rice flour.
   • Add the urad dal paste to the flour mixture.
   • Mix well, adding water gradually to achieve a batter consistency similar to regular dosa batter. Ensure there are no lumps.
4. Fermentation:
   • Cover the bowl with a lid or a clean cloth and let the batter ferment in a warm place for about 8-10 hours or overnight. The batter should rise and become slightly frothy.

Step 2: Making the Dosas

1. Prepare the Griddle:
   • Heat a non-stick or cast-iron griddle (tava) over medium heat.
   • Once hot, lightly grease the surface with oil or ghee using a kitchen towel or a halved onion.
2. Pour the Batter:
   • Stir the fermented batter well.
   • Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thin crepe.
3. Cook the Dosa:
   • Drizzle a few drops of oil or ghee around the edges of the dosa.
   • Cook until the edges start to lift and the bottom turns golden brown and crispy.
   • Flip the dosa and cook the other side for a minute if you prefer, although ragi dosas are often cooked only on one side.
4. Optional Toppings:
   • If using toppings, sprinkle them over the dosa before it fully cooks. Press them lightly with a spatula so they adhere to the batter.
5. Serve:
   • Fold the dosa and serve hot with coconut chutney, sambar, or any chutney of your choice.

Tips for Perfect Ragi Dosas

• Consistency of Batter: Ensure the batter is neither too thick nor too runny. Adjust the water quantity accordingly.
• Fermentation: Proper fermentation is key to fluffy and flavorful dosas. In colder climates, you can place the batter in a pre-warmed oven (turned off) to aid fermentation.
• Greasing the Griddle: Avoid using too much oil while greasing. A light coating is sufficient to prevent sticking and achieve crispiness.

Conclusion

Ragi Dosa is a fantastic way to incorporate the goodness of millets into your diet. With its nutty flavor and crisp texture, it’s sure to become a favorite in your household. Plus, it’s versatile enough to be paired with a variety of accompaniments, making it a perfect meal for any time of the day. Give this recipe a try, and enjoy a healthy, delicious South Indian treat right at home!