Instant Ragi Dosa: A Nutritious, Heathy Alternative to a Dosa Breakfastby Idfreshfood Pvt Food makes up a big part of our culture and it’s o
Crispy, brown ragi dosas are making their way into the urban kitchen as we are slowly reminded that grandma, indeed, always knows best. Ragi, also called finger millet or nachni is a nutritious grain which is popular in Maharashtra, Karnataka and Andhra Pradesh. Whole ragi has been extensively cultivated, milled and consumed in India for years. But over the last few decades, it has unfortunately inherited the ‘poor man’s food’ tag. This misconception may have originated due to the marketing and consumerism associated with the Green revolution that witnessed the mass production of wheat and rice.
However, ragi is a must-eat cereal for everyone, especially because of their high nutritional value. It has a low glycaemic index which makes it an excellent alternative to other popular carbs like rice or wheat, has a high protein content and it loaded with all the goodness of calcium and iron. It’s not surprising that it is a favourite of diabetes patients and young kids.
If you are in the mood to have a crispy and crunchy ragi dosa as an alternative to the regular dosa, then instant ragi dosa batter will come to your rescue. (The same batter will also give you fluffy ragi idlis and can be served with a tangy tomato or spicy coconut chutney of your choice.) Here is a recipe for a ‘darshini’ style savoury breakfast ragi dosa.
1. In a large bowl, pour in the instant ragi batter to which you add chopped green chillies, some water and some salt. Mix well and keep it aside for 30 minutes to settle. The batter should have pouring consistency, like that of buttermilk. Adjust the quantity of water to get the required consistency.
2. Add finely diced onions and chopped coriander leaves and stir to mix well.
3. For the tempering, in a small pan, heat a teaspoon of oil and add mustard seeds. When they begin to pop, follow that up with cumin seeds and curry leaves. Remove pan from flame before the curry leaves look like they will burn and pour it over the resting batter.
4. Then, heat a dosa girdle and when it is medium hot and spread some oil on the surface.
5. Stir the batter before making each dosa and pour a ladle-full it over the tawa, starting at the centre and working outwards in circular motions. Since the ragi dosa batter has a runny texture, it might have some empty gaps in between when spread. This is fine as it allows it to cook evenly.
6. Drizzle some oil around the edges and cook for about a minute, until the colour of top surface turns a toasty brown.
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Created on Feb 11th 2019 00:31. Viewed 436 times.