May 252015
 

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Finger Millet also known as Ragi or Manduwa or Maddua is a gluten free cereal which is very widely consumed in Uttrakhand where I live now. Other than Uttrakhand it is a popular millet used in South Indian Cuisine. It is a rich source of amino acid methionine. 

In Kumaoni Cuisine Maddua plays a very important role for it is used in variety of dishes. It is also believed to keep you warm in thick cold. So I  was tempted to try this super cereal and got its flour from the local market. I debuted my adventure with Ragi by making this Instant Ragi Dosa. I saw Malar Muthu’s post one fine day and could not resist trying it. It was quick and required no fermentation. Luckily I had Sambar and Coconut Chutney to accompany this. The dosa came out crisp and so delicious. Even my kiddo loved them to the core.

Directions:

1. In a bowl add urad dal or split black gram. Add water and let it get soaked for atleast an hour.


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2. Transfer the soaked lentils with little water in a blender. Make a fine paste.


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3. Transfer the paste to a larger bowl and add to it. Ragi Flour and Rice Flour.


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4. Add water and salt. Combine to make a dosa consistency batter. It should neither be thick nor thin.


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5. Heat a flat griddle or dosa tawa. Add oil. Wipe it with a kitchen towel.

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6. Add a ladle full of batter in the center and spread in circular motions evenly. Drizzle some oil on dosa and flip after 2-3 minutes. Cook on the other side.


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7. Serve hot with Coconut Chutney and Sambar.

You can even try this dosa with Tomato Onion Garlic Chutney.
Other dishes from South Indian Cuisine which you can try here: Curd Rice, Quick Rava Idli

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Instant Ragi Dosa | Instant Finger Millet Flour Crepes | Manduwa Ka Dosa
Yields 6
Healthy, Delicious and Crispy Dosas with Ragi Flour
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 Cup Ragi or Finger Millet Flour
  2. 2 tbsp Urad Dal or Split Black Gram Lentils
  3. 1/4 Rice Flour
  4. Oil, as needed
  5. Water, as needed
  6. Salt, to taste
Instructions
  1. In a bowl add urad dal or split black gram. Add water and let it get soaked for atleast an hour.
  2. Transfer the soaked lentils with little water in a blender. Make a fine paste.
  3. Transfer the paste to a larger bowl and add to it. Ragi Flour and Rice Flour.
  4. Add water and salt. Combine to make a dosa consistency batter. It should neither be thick nor thi
  5. Heat a flat griddle or dosa tawa. Add oil. Wipe it with a kitchen towel.
  6. Add a ladle full of batter in the center and spread in circular motions evenly. Drizzle some oil on dosa and flip after 2-3 minutes. Cook on the other side.
  7. Serve hot with Coconut Chutney and Sambar.
Notes
  1. You can make them crispier by using more oil.
Adapted from Malar's Kitchen ~ My kitchen Experiments
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. Malar Muthu says:

    Thanks for the special mention Anshu, so kind of you 🙂 I am so excited to see this 🙂

  2. You deserve it Malar.. after all it was your recipe and soo delicious 🙂

  3. Receipe r very nice