Ragi dosa is healthy breakfast from south indian cuisine made with finger millet. Ragi is the best source of calcium, ammino acid and vitamin D. Ragi is a whole grain that is gluten free and is rich in fiber that helps for weight loss and diabetes. Like regular dosa, ragi dosa goes well with coconut chutney, sambar , tomato onion chutney or with idli podi
Ingredients
1 cup Ragi
1/4 cup urad dal
1 tbsp methi seeds
Salt to taste
Water as needed to grind the batter
Method
Wash urad dal, methi and ragi throughly and soak for at least 3 to 4 hours
Drain them and rinse. blend the dal and ragi with water as needed
Transfer this to a bowl. Ferment this batter for 8 hours
Mix this well with little salt. and water and bring to desired consistency. For thin dosas make the batter slightly thin
Heat a pan and pour 1 laddle of ragi dosa batter and spread it as you like thick or thin. Drizzle some oil. When the sides leave the pan flip it and cook on the other side
Serve ragi dosa with chutney or sambar
Usha's Kitchen 