Ragi Dosa

Ragi is a very good source of fiber. It can be cooked in wide varieties and variations on its own or with other ingredients. In India,especially the South it is used mainly for its medicinal value as it helps reduce diabetes. My mom used to make Porridge (konji) with ragi when I fall sick. The grain can also be malted ( allowed to germinate and quickly dried before the plant develops) and taken as a nutritional drink,best especially for kids who have an aversion to the original ragi flavor.

I once made porridge for my kid when he fell sick....but just like any other kid he started doing all tricks to stay away from it. But,I know he likes dosa. So I tried making Dosa from Ragi flour and to my surprise he liked it better than the porridge and so is my hubby.And now, Ragi dosa has become a regular dinner at our home. Let me share the recipe with you.

INGREDIENTS :

1 cup Ragi flour
1/2 cup white urad dhal (whole ) - soaked in water for 2 hrs
4 tbsp rice flour
1 onion (chopped finely)
2-3 green chillies (finely chopped-optional)
salt to taste

PREPARATION :

1. Drain the water from the urad dhal and wash it 3-4 times in cold water and grind to a smooth batter by adding more cold water.
2. Mix the ragi flour with water until its a thick batter.
3. Add the urad dhal batter to the Ragi flour to get a dosa batter consistency (add more water,if required.The batter must not be too thick or too thin) , add the salt and mix well.
4.Heat the dosa pan and scrub it with a little oil.
5.Now pour a spatula full of batter on the pan and gently make a round out of it.
6.Add some chopped onions,green chilles and sprinkle a little oil on the dosa.
7.When this side is done (small holes will appear on the dosa and let stand for 1 min) turn it over.
8.let stand for 1 more min and transfer to the plate.
9.Serve hot with chutney,sambar or podi.

MAKES - 10-12 Dosas apprx.