25 January, 2019
Whole Ragi Dosay | Finger Millet Dosa |
ರಾಗಿ ದೋಸೆ | ಹುದುಗಿಸಿದ ರಾಗಿ ದೋಸೆ |
A very healthy, filling, full of fibre, diabetic friendly dish made using finger millet/ragi as a main ingredient, which is very suitable for breakfast or brunch.
In this recipe I actually most of the times use whole black gram/uddina kalu/sabut urad which is also full of fibre along with ragi.
I have posted many recipes using finger millet/ragi here on my blog… such as ragi flour dosa , ragi rotti , ragi soup , sprouted ragi ganji , ragi mudde , whole ragi idly , ragi masala dosay , ragi set dosay , beetroot ragi rotti , ragi button idly , ragi rave dosay , beetroot ragi mudde ,whole sorghum/jowar-ragi dosay
Ingredients : measuring cup used – 250 ml
- Ragi/finger millet – 1 cup
- Split or whole black gram – 1/4 cup
- Sago/sabbakki/sabudana – 1/4 cup
- Split bengal gram/Kadale bele/chana dal – 2 tbsp
- Fenugreek seeds/methi dana/menthya – 1 tsp
- Salt to taste
- Water to grind
- Oil to roast the dosay
PROCEDURE :
- Rinse well and soak all the ingredients, except salt in enough water for 6 to 7 hours ( below I have posted both the pics of using either white urad or sabut urad
- Drain all the water (or you can keep the same water to grind if using potable water) and grind into a smooth paste using sufficient water
- Transfer to a container, cover and keep it overnight or 8 to 9 hours for fermentation
- OR
- Soak everything at night, next morning grind them into smooth batter and make dosay
- Heat the tawa, pour a ladle full of batter, spread evenly into thin circle, smear little oil and cook on both the sides
- Serve with any kind of chutney or any accompaniment. Today I have paired this Whole ragi dosa or fermented batter finger millet dosa along with aloo gojju and tomato chutney
