Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, the ‘nutritious’ ragi (finger millet) dosa. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
The ‘nutritious’ ragi (finger millet) dosa is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. The ‘nutritious’ ragi (finger millet) dosa is something which I have loved my entire life.
South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal. Having Idli / Dosa batter at home equals peace of mind. It comes in handy whenever you are running late, tired, not in a mood to cook, busy…… Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour.
To get started with this recipe, we have to first prepare a few ingredients. You can cook the ‘nutritious’ ragi (finger millet) dosa using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make The ‘nutritious’ ragi (finger millet) dosa:
- Make ready 2 cups ragi flour (flour of millets)
- Prepare 1 cup rice flour
- Make ready 1/2 cup buttermilk
- Take 2-3 green chillies
- Get 1/2 cup coriander, chopped
- Prepare 1/2 cup onions, finely chopped (optional)
- Prepare 1/4 teaspoon salt (to be adjusted as per ones taste)
It also helps in weight loss & controlling diabetes. This fermented ragi dosa is a healthy way to include this millet into our diet. I like the fermented version for millet dosa rather than instant dosa because the. Ragi, besides being known as finger millet, is also known as African finger millet, red millet, aracan millet, koracan & dagusa.
Steps to make The ‘nutritious’ ragi (finger millet) dosa:
- Mix ragi flour with rice flour, finely chopped chilies, buttermilk, coriander and salt. Add some water to make a batter of pourable consistency.
- 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.
- 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.
- 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.
- 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.
Besides this, finger millet is used to make porridge, puddings, idlis, dosa, laddus and, even, beverages. Finger millet is know as Ragi in Kannada and Hindi, kezhvaragu or keppai in Tamil, ragulu in Telugu and koovaragu in Malayalam. It is a highly nutritious millet. Consumption of Ragi can reduce the risks of fractures and. Since ancient times, ragi (finger millet) has been a part of the Indian staple diet, especially in Southern Karnataka where it is eaten as a wholesome meal.
So that is going to wrap it up with this special food the ‘nutritious’ ragi (finger millet) dosa recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
