RAGI DOSA
Ragi or finger millet is one of the most nutritious and healthy cereals. IMPORTANCE OF RAGI FOR THE GROWTH OF THE CHILDREN The high protein content makes this finger millet a very important factor in preventing malnutrition. It is also rich in potassium, phosphorus, iron and calcium. Calcium Is the key component in maintaining bone density and health.So as we have learned about the nutritious value of ragi, the next big task is to make the children to eat ragi dishes. Let's start with ragi dosa, as dosa always tops their favourite list. RAGI DOSAINGREDIENTS Ragi flour-2 cups Water- as much as needed Idly batter-1/2 cup Onion-2 finely chopped Green chili - 2 finely chopped Ginger - a small piece Curry leaves - few Salt to taste METHODMix the ragi flour with water till it comes to dosa batter consistency. It should be watery without any lumps. Add some salt to it. Keep it aside for half an hour for fermentation.Add the finely chopped onions and green chilli to it. Also add the grated ginger and the curry leaves to enhance the flavor.Finally add the regular idly batter to it and whisk it well to avoid the lumps. The key for the crispy dosa is the watery consistency.Now the batter is ready. Take a laddle full of batter and pour it first in the outer circle of dosa tawa and then cover the remaining area. Sprinkle oil over and round the dosa. The dosa should be thin and crispy like rava dosa. No need to flip the dosa. Fold it once cooked and serve hot.
- Ragi or finger millet is one of the most nutritious and healthy cereals.
- The high protein content makes this finger millet a very important factor in preventing malnutrition.
- It is also rich in potassium, phosphorus, iron and calcium. Calcium Is the key component in maintaining bone density and health.
- So as we have learned about the nutritious value of ragi, the next big task is to make the children to eat ragi dishes. Let's start with ragi dosa, as dosa always tops their favourite list.
RAGI DOSA - INGREDIENTS
- Ragi flour-2 cups
- Water- as much as needed
- Idly batter-1/2 cup
- Onion-2 finely chopped
- Green chili - 2 finely chopped
- Ginger - a small piece
- Curry leaves - few
- Salt to taste
- METHOD
- Mix the ragi flour with water till it comes to dosa batter consistency. It should be watery without any lumps. Add some salt to it.
- Keep it aside for half an hour for fermentation.
- Add the finely chopped onions and green chilli to it.
- Also add the grated ginger and the curry leaves to enhance the flavor.
- Finally add the regular idly batter to it and whisk it well to avoid the lumps. The key for the crispy dosa is the watery consistency.
- Now the batter is ready. Take a laddle full of batter and pour it first in the outer circle of dosa tawa and then cover the remaining area. Sprinkle oil over and round the dosa.
- The dosa should be thin and crispy like rava dosa. No need to flip the dosa. Fold it once cooked and serve hot.
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