Ragi (Finger Millet is a nutritious grain and a staple food in many of the South Indian states. It is generally milled into flour and then used for making ragi dosa, ragi roti, etc Ideal kids and for diabetic patients
- 1 cup Ragi Flour (Finger Millet)
- 1/4 cup Rice Flour
- 1/4 cup Sour Curd
- 1 Onion, finely chopped
- 1 Green Chilli, finely chopped
- 1 tablespoon finely chopped Coriander Leaves
- Freedom refined sunflower oil, for shallow frying
- 1½ cups Water
- Salt to taste
- 1/4 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 5-7 Curry Leaves
- 1 teaspoon Freedom Oil
- Mix ragi flour, rice flour, chopped green chillies and curds in a large bowl
- Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have thin pouring consistency like buttermilk.
- Add chopped onion and coriander leaves and stir to mix well
- Heat 1-teaspoon oil in a small pan for tempering. Add mustard seeds.
- When they begin to crackle, add cumin seeds and curry leaves. Remove pan from flame and pour tempering over batter.
- Heat dosa tawa/griddle over medium flame.
- Stir the batter before making each dosa.
- When tawa is medium hot smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Do not spread the batter.
- Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown 9 it will take approx. 1-minute over medium flame)
- Serve hot with any chutney or dry aloo curry