Friday, August 19, 2016

Ragi Dosai | Fermented Ragi Dosa Recipe | Finger Millet Dosa Recipe | Stepwise Pictures | Gluten Free and Vegan Recipe

Ragi Dosai |Ragi Dosa

Hi Supermoms,

Ragi Dosai/ Finger Millet Dosai is made from naturally fermented Ragi Batter . ☘☘
Ragi ,  the finger millet  is full if nutrients especially calcium , potassium and iron. So if your haemoglobin levels are always on the down scale , you know what to include in your diet . 

As Ragi is the richest source of calcium among plant foods, it helps strengthen bones. It is an excellent source of natural calcium for children and aging people.  It helps jn maintenance of bone health in adults. Thus ragi helps keep bone problems at bay and could reduce risk of fractures as well.
For the weight watchers , here is an interesting fact about Ragi -Ragi contains an amino acid, Tryptophan which reduces appetite. It has a much higher amount of dietary fiber compared to white rice and other grains. It is also a low fat cereal and most of the fats are in the unsaturated form. This makes it the best choice in grains for people trying to lose weight. 
Info source :

Will continue more about ragi in my coming posts . As the colour( and the taste) of the dosai is not so inviting for kids  , I have added loads of cashewnuts, onions , green chillies , moringa leaves that elevates the taste . It is really delicious .

Ragi Dosai | Fermented Ragi Dosa Recipe :

Preparation time : 3 hours + 6 hours fermentation 
Cooking time :2-3 minutes per dosa
Makes : 25-30 dosais
1 cup = 250 ml cup

Ingredients :

For the batter:

5 cups ragi flour ( lightly roasted and cooled)
1 cup urad dal /husked black gram
1/2 teaspoon fenugreek seeds/methi seeds

Salt to taste. 

For adding in the batter ( without tempering):
3 onions ( finely chopped)
3 green chillies
1/4 cup grated coconut(optional) 

For tempering :

2 teaspoon sesame oil
1/2 cup drumstick leaves / moringa leaves( optional)
1 teaspoon channa dal
1 teaspoon mustard seeds
10 cashew nuts
1 sprig curry leaves

For greasing and cooking dosai:

1 tablespoon sesame oil 

Method : 

1. Wash and soak urad dal for 3 hours and grind them to a smooth batter using the soaked water.
2. Mix lightly roasted ragi flour in 3 cups of water ( adjust)  without any lumps. 

3. Mix the ground urad batter , add salt and allow it to ferment for 6-8 hours.

4. Just before making Dosai, temper with ingredients given under ' For tempering '  and add it to the batter. 

5. Heat a tawa over low flame and grease it with sesame oil. 
6. When the tawa is hot and ready, pour a ladle full of batter in the centre of the tawa and spread in circular strokes just like regular dosai. 

7. Spoon few drops of oil on the sides of the dosai.
8. Close and cook with a lid for 2-3 minutes on low to medium flame.

Note : This time will vary depending upon the thickness of the dosai . 
9. Flip the dosai and cook on the other side for another one minute and transfer it to the serving plate.

10. Repeat the procedure for the entire batch.

Your healthy and tasty ragi dosai is ready ! Serve it with your choice of chutneys and sambar. They taste good even with milagai podi or with jaggery.

I served the dosai with coconut chutney. Wholesome, nutritious and yummy!!

Ragi Dosai | Ragi Dosa

Happy Cooking !

With love,



No comments :

Post a Comment

Your comments here...

Related Posts Plugin for WordPress, Blogger...