Ragi Dosa Without Rice | How to Make Fermented Finger Millet Dosa | Startup Cooking

 RAGI DOSA WITHOUT RICE | 

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ragi dosa

Ragi dosa are delicious, healthy and nutritious  dish made with whole ragi millet, whole urad dal and fenugreek seeds. Ragi is also known as finger millet or red millet or nachni in most Indian languages. This recipe is so simple and easy to prepare like regular idli batter.

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ragi dosa

Ragi Dosai recipe is a South Indian delicacy which is a very good breakfast option for everyone. It goes well with  coconut chutney, tomato chutney, peanut chutney and onion chutney, etc.,

Ragi dosa  is light and crispy, which is very healthy breakfast contains enormous amount of fibre, iron and calcium. This is purely a vegan and gluten free recipe, hence it can be consumed by everyone. Millets are super natural foods for weight loss also. 

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Health Benefits of Millets

  1. Millets treats coronary artery disorder.
  2. Helps in weight loss.
  3. Reduces risk of colon cancer.
  4. Helps to decrease high blood pressure.
  5. Helps in preventing Celiac disease.
  6. Controls diabetes.
  7. Good source of Antioxidants.
  8. Helps in slowing down muscle degradation.
  9. Aids in sleep.
  10. Helps in relieving menstrual cramps.
  11. Aids breask milk production.
  12. Improves skin elasticity. source - netmeds

Ragi helps in strengthening bones in kids and it has lots of health benefits and prevents obesity. This ragi dosa is a perfect healthy nutritious morning breakfast for kids. Follow my step by step photo recipe to prepare Ragi Idli. If you like this recipe share it, twee it and pin it. Please do try and post your comments.

More Millet Recipes

ragi dosa

RECIPE FOR RAGI DOSA

Coarse       : Breakfast / Dinner

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 1 day

Cook Time : 4 min

Total Time  : 1 day 4 min

ragi dosa

INGREDIENTS

  • 4 cup finger millet (ragi)
  • 1 cup whole urad dal
  • 1/2 tsp methi seeds
  • 1/4 cup red poha - optional
  • salt to taste
  • water - as needed - for batter
  • oil - for making dosa

PROCEDURE

  • wash finger millet and whole urad dal in running water for 4-5 times
  • soak finger millet for 5 hours in enough water
  • add fenugreek seeds in urad dal and soak for 5 hours in a separate bowl
  • rinse and soak thick red poha with 1/2 cup of water for about 20 minutes before grinding
  • now add soaked urad dal in wet grinder
  • grind to a smooth, light and fluffy batter, sprinkle water at regular intervals
  • transfer the batter into a bowl
  • in the same wet grinder, add soaked finger millet and along with red poha (if using)
  • add little water and grind to a smooth paste
  • transfer the millet batter into the urad dal batter bowl
  • add salt and mix well
  • cover with lid
  • allow the batter to ferment for 5-8 hours (you can see the raised fermented batter and the froth appears on the top)
  • mix the batter well
  • heat a cast iron pan
  • pour a ladle full of batter and spread the batter in a circular motion
  • drizzle a tsp of oil and cook for 1-2 minute and the edges turn light golden brown
  • flip over to other side and cook evenly
  • healthy and tasty ragi millet dosa is ready
  • serve hot with coconut chutney, sambar or onion chutney
  • Enjoy!

NOTES
  • you can make thick uthapams by adding chopped onions, green chillies, curry leaves and coriander leaves
  • use stainless steel containers for fermentation and storage
  • the batter can be stored in refrigerator for up to 2 days
ragi dosa


Ragi Idli With Step By Step Photo Recipe


take whole finger millet


wash and soak in enough water for 5 hours


wash and soak the whole urad dal and fenugreek seeds in 
water 5 hours


grind whole urad dal in wet grinder, sprinkle water at regular intervals


batter should be smooth, light and fluffy


transfer the batter into a bowl


add whole ragi millet


add water at regular intervals


grind to a smooth paste


add ragi batter into the urad dal batter


add salt


mix well with your clean hands, then ferment for 8 hours


batter is ready


batter should not be too thick nor thin


pour a ladle full of batter and spread the batter in a circular motion


drizzle a tsp of oil and cook until the edges turn golden brown


flip over to other side and cook evenly

ragi dosa

serve hot with coconut chutney, sambar or onion chutney

ragi dosa

Ragi Dosa


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