Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. It’s a healthy South Indian breakfast.. Ragi is very rice in calcium and its good for women and children
1cup Ragi Flour (Finger Millet)
1/4 cup Rice Flour
1/4 cup Sour Curd
1½ cup Water
A pinch of hing (asafoetida)
Salt to taste
Cooking oil for shallow frying
Take a bowl and add in the ragi flour and rice flour.. Add in the hing (asafoetida) and salt . Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..
Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..
Batter should have pouring consistency like regular dosa batter . If required, add more water to get the required consistency…
Heat a dosa griddle over medium flame. Take a ladle of the ragi dosa batter and pour evenly all over the pan (from the 2-3 inches height) from center to the side in circular motion. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.
Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.
Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate and serve with coconut or garlic chutney