RAGI FLOUR / FINGERMILLET FLOUR DOSA

Ragi or Finger millet is a gluten-free grain with host of health benefits. There are different methods of preparing this dosa. The one I have elucidated here is the instant version and is quite easy to prepare. If you prefer paper-thin dosa,then you can avoid adding onions as it hinders movement of batter. 

Ragi flour dosa with mint chutney

 INGREDIENTS

 

RAGI / FINGER MILLET FLOUR- 1 1/2 CUPS 

RICE FLOUR- 1/2 CUP

 

SOUR BUTTERMILK- 2 1/2 CUPS 

CHOPPED ONIONS- 2 NOS

CHOPPED GREEN CHILLIES- 2 

GINGER GRATINGS- 1 TSP

CUMIN SEEDS-1 TSP

SALT TO TASTE

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

PROCEDURE :

1. In a wide bowl, add ragi flour,salt flour,salt,cumin seeds,chopped green chillies,ginger gratings,asafoetida and mix well.

2. Sour buttermilk gives a nice flavour to this dosa. Hence,ensure that you have enough stock of the same.

 

3. Add in onions,curry leaves and whisk to a smooth batter of dosa batter consistency.

4. Allow the batter to rest for thirty minutes.

5. For best results,you can always use non-stick tawa. I always prefer iron tawa ; as I can't relish dosa without oil. Hence, I always use oil generously in preparing dosa.

 

6. Heat the tawa. Spread the batter on it. Drizzle some oil on the surface and sides and cook on both the sides.

 

7.Slide the dosa off the tawa and serve with chutney / sambar.