Monday, 22 April 2013

Ragi Dosa

I came across this recipe in Raks Kitchen. Thought of immediately trying this. I believe this would be an apt recipe for people who are thinking of losing that extra flabs and also for people affected with diabetes since ragi (finger millet) has more fibrous content. I have seen ragi flour being given for small kids of 6-8 months. They make kanji (porridge) out of this and give it to the kids. My first attemp with ragi was ragi puttu which all of us liked. This is my second trial and it was an instant hit.

Ragi flour - 75 grams (1/2 cup)
wheat flour - 35 grams (1/4 cup)
rice flour - 10 grams (2 tbsp)
Onion - 50 grams (1 no)
Green Chilly - 10 grams (3 nos)
curry leaves - few
Salt - to taste
Buttermilk - 20 grams (4 tbsp)
Oil - to grease


  • Take ragi,wheat flour, chopped onions,green chilli, torn curry leaves, salt in a bowl and add enough butter milk or water to make thin batter.
  • Heat dosa pan, drizzle with oil and pour as we do for rava dosa,drizzle some more oil and cook both sides in medium flame.

Serve hot with your favourite chutney! Tangy,hot or simply coconut chutney or milagai podi!

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