Ragi Dosai

Being a great fan of the millet RAGI, I would call RAGI as the 'king of millets.'

The color of the millet fascinates me and also as a health freak I have started including ragi atleast twice in our  weekly menu planning. Ragi, is rich in iron and vitamin D and said to be good for bone health. 😍😍

Understanding the science behind cooking and preparing meal for our family and loved ones gives pure bliss and satisfaction. I am a great fan of food channels that give healthy recipes. Nisha Homey's channel is one such. I have got this video from the same channel. I simply follwed the clear steps explained by her, except that I have doubled the amount. It came out so good. I was able to make both ragi oothapam and crispy ragi dosas from the same batter. We enjoyed the dish with simple coconut chutney🤗🤗😍😍😋😋

Ingredients:

Ragi - 2 cups

Black urad dhal (split) - 1cup

Fenugreek seeds - 1 and half tsp

Salt - as per taste

Method:

Pre Preparation:

Soak ragi, dhal and fenugreek seeds together in a wide bowl for about 6 hours. I soaked it for 8 hours.

Grind them by adding enough water in to smooth batter and add salt.

Mix them well with hands and give few whisk with hands. (This step is more important for proper fermentation).

Allow it to ferment overnight or atleast for 6 hours.

Preparation:

Mix the batter well and make ragi oothapams or crispy dosas from this batter.

This recipe was an ultimate hit in our home and my son loved eating the dosas with tasty coconut chutney. (I made tomato chutney as side dish)

Do try this recipe and no rice or poha need to be added while soaking or grinding.