Keppai/Ragi Dosai/Finger Millet Dosai

 

Ragi/Keppai Dosai/Finger Millet Dosa
 

 

 

Ragi is a wonderful cereal grain, which has numerous health benefits. It's rich in iron, calcium and dietary fibre. It gives a feeling of fullness, so weight watchers can conveniently consume Ragi.



Ingredients:


Ragi flour/Keppai maavu - 2 cups
(Both Baba's & Alagappa's are equally good)

Black gram/Ulundu/Urad dhal - 1/4 cup

Fenugreek Seeds/Vendhayam - 1/2 tsp.

Finely Chopped Curry leaves - 1 tbsp.

Salt - to taste.

 

Ready made Ragi flour

Method:

Soak Ulundu/Urad dhal and fenugreek seeds/vendhayam for half an hour, and then grind it with water in a mixer. Add Ragi flour, salt and enough water; grind again until they're well combined. Store it in a box; leave it to ferment for 6 to 8 hours. To expedite fermentation, you can add mor/butter milk/ 2 tsp. yoghurt mixed well with water. Now the batter/Mavu is ready to make Dosai. Before making Dosa, add the finely chopped curry leaves. This makes the Dosa even healthier.


Alternatively, you can take Ragi/Keppai flour and combine with half cup of Idli Mavu/batter, yoghurt and salt. (but, when you have time, try to follow the method stated above, for tastier dosas)


Ragi/Keppai flour - 2 Cups

Idli Mavu - 1/2 Cup

Butter Milk/Mor - 1/2 cup. (Or)

Yogurt - 1/4 Cup
(blended with water)

Finely Chopped Curry leaves - 1 tbsp.

Salt - to taste


Combine all the above and leave for at least 1 to 2 hours, before making Dosai.


 

Ground Ulundu/Urad and fenugreek seeds

 

Combined Ragi/Keppai and ulundu/Urad dosa batter

   

Ragi/Keppai Dosai in the making

When the Maavu/Batter is ready, make Dosa in a pan add one teaspoon of oil, cover it, when it becomes crispy, serve hot with Chutney/Sambhar/Kosamalli.
However Tomato, Chilli Chutney makes the best combination ever.
I tried with Mint & Coriander Chutney, which you can find in my Chutney varieties, it goes very well with Ragi Dosai.

Keppai/Ragi Dosai with Chilli/Milagai Chutney!