Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, the ‘nutritious’ ragi (finger millet) dosa. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Ragi dosa is a good and healthy breakfast recipe. The good ness of ragi also known as finger millet is well known. This can be served with any chutney and. South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal.
The ‘nutritious’ ragi (finger millet) dosa is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. The ‘nutritious’ ragi (finger millet) dosa is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Take 2 cups ragi flour (flour of millets)
- Make ready 1 cup rice flour
- Make ready 1/2 cup buttermilk
- Prepare 2-3 green chillies
- Get 1/2 cup coriander, chopped
- Prepare 1/2 cup onions, finely chopped (optional)
- Take 1/4 teaspoon salt (to be adjusted as per ones taste)
Finger millet originated in Africa and has been cultivated for many thousands of years in Uganda and Ethiopia. In India, the crop was probably. Eleusine coracana, or finger millet, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. Ragi recipes - Nachni or Ragi is one of the most commonly used millet in Indian cuisine especially in dry regions of Andhra Pradesh, Karnataka, Maharashtra and Ragi is the kannada name to red millet often referred as finger millet in English.
Instructions 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.
Eleusine coracana, or finger millet, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. Ragi recipes - Nachni or Ragi is one of the most commonly used millet in Indian cuisine especially in dry regions of Andhra Pradesh, Karnataka, Maharashtra and Ragi is the kannada name to red millet often referred as finger millet in English. They are known as ragulu in telugu, kezhvaragu or keppai in. Ragi or finger millet is a healthy millet which has more calcium helps in strengthening the bone. It also helps in weight loss & controlling diabetes.
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