Ragi Roast Dosa
In India, ragi/ finger millet is one of the commonly used nutritious and healthy cereal and were staples in our traditional diet and recently has made a comeback. It’s very much suitable for kids too and they’ll definitely like this ragi roast dosa. I make it mandatory to have this super grain once a week, considering its health benefits. We can make porridge, dosa, adai, sevai (noodles), cookies and crackers out of it. Ragi is gluten free and the good thing is , since it’s too tiny to be polished or processed it is mostly consumed in its purest form.
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🔸 Ragi flour ( sprouted is preferable ) – 1 cup
🔸 Semolina / rave/ sooji – 1/2 cup
🔸 Red chilli powder -1/2 teaspoon
🔸 Finely chopped curry leaves – 1 tablespoon
🔸 Jeera -1/2 teaspoon
🔸 salt and crushed pepper for seasoning
– Ina mixing bowl, add all the ingredients and have a gentle stir and then add required water to make it as a flowing or watery consistency, so that only we can make light and crisp dosas. Allow it to rest for 15 to 20 minutes.
– Heat a cast iron or thick bottomed tawa and smear some oil. Pour the watery mixture and spread it and pour some oil round the edges, and allow it to roast in medium flame and flip it after a while.
-Serve hot with sambar or any spicy chutney or podis. Even its good with yogurt spiced with green chutney.