How to Make Perfect The ‘nutritious’ ragi (finger millet) dosa

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, the ‘nutritious’ ragi (finger millet) dosa. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for The 'nutritious' ragi (finger millet) dosa. As a child, my mother tried to feed us the 'healthy cereal - ragi' (millets) She made us ragi porridge, in the summers to beat the heat, by boiling ragi powder in some water, cooling it, then adding buttermilk and salt, to it. Finger millet or Ragi as it is commonly known as, is an important cop grown and consumed in India. It is rich in minerals, calcium, dietary fibre and anti-oxidants.

The ‘nutritious’ ragi (finger millet) dosa is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. The ‘nutritious’ ragi (finger millet) dosa is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have the ‘nutritious’ ragi (finger millet) dosa using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make The ‘nutritious’ ragi (finger millet) dosa:

1. Make ready 2 cups ragi flour (flour of millets)
2. Take 1 cup rice flour
3. Make ready 1/2 cup buttermilk
4. Take 2-3 green chillies
5. Get 1/2 cup coriander, chopped
6. Make ready 1/2 cup onions, finely chopped (optional)
7. Make ready 1/4 teaspoon salt (to be adjusted as per ones taste)

With its properties including whole grain that is gluten-free, rich in fibre that helps with weight loss and diabetes. Ragi Idli and dosa, a healthy breakfast / dinner item made from finger millet, rice and urad dal. The 'nutritious' ragi (finger millet) dosa. These 'humble' ragi dosas, which can be had for breakfast or as a snack.

Steps to make The ‘nutritious’ ragi (finger millet) dosa:

1. Mix ragi flour with rice flour, finely chopped chilies, buttermilk, coriander and salt. Add some water to make a batter of pourable consistency.
2. If you prefer, finely chopped onions can be added too. I did not add onions as my mother in law does not prefer to have raw onions.
3. Ensure that the batter does not turn watery. Heat a griddle or tava, until it becomes hot. Add a drop of oil on it and spread it well all over the tava. Now, pour the batter with a ladle from the edges of the tava towards the center, thinly. Let it cook on medium flame for 2-4 minutes.
4. As it cooks, it will turn from a pale pinkish hue (colour of the batter) a light brown colour. Now carefully, turn the dosa on the other side and cook for a minute.
5. Remove immediately and serve this warm dosa with your favorite chutney. When warm, this dosa is crispy at the edges and can be savored plain too.

The 'nutritious' ragi (finger millet) dosa. These 'humble' ragi dosas, which can be had for breakfast or as a snack. These can be made quickly within a few minutes and paired with any chutney of one's choice. I paired it up with tomato chutney. The 'delicate' nutty taste of ragi is complemented and enhanced by the earthy flavor of.

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