Ragi (Finger Millet) Dosa

Ingredients

• Ragi Flour

  Udupi

  1 cup or 120g

• Black Gram Lentils Curry, Dal Bukhara

  Dal Bukhara, Kitchens of India

  1 cup or 250g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Curry

  HP

  1g

• Canola oil

  1 tsp or 5g

• Salt

  Table

  1 tbsp or 18g

Directions

1. 1. Put both the flours in a deep vessel and add water slowly, mixing continuously, to make a dosa-like batter (When a spoon is dipped into the batter, it should thickly coat the spoon). 2. Allow the batter to rest for 2 hours. 3. Add the coriander leaves, cumin seeds, salt, and hand-torn curry leaves to the batter. Make dosas, using oil as required, on a hot dosa tawa (flat pan). (Use ghee instead of oil for a richer taste.)
2. ● For a sweet ragi dosa, add jaggery* and cardamom* to the batter before letting it rest for 2 hours. Also add grated cashews and grated coconut instead of the seasonings and curry leaves. ● Coarse black gram flour can be replaced with idli* flour. To omit the 2 hours rest time in step 2, add ¼ cup sour curd to the batter. Allow it to rest for 15-20 minutes and then proceed with cooking. ● Make your own ragi flour: this can be done by dry-roasting the ragi on a pan and then grinding into a flour in a food processor. A more nutritious flour can be made from sprouted ragi. (See ‘Sprouts – the Power Food’ in the ‘Techniques’ section.) Dry roast, cool and then grind into a flour.