Finger millet or Ragi (கேப்பை (அ) கேழ்வரகு) is used extensively in countryside to make dosas, porridge (கூழ்), roti, uppuma and kali (களி). It is rich in calcium, iron, vitamins, essential amino acids and dietary fiber. Finger millet is often included in weight loss and diabetic diets. Ragi flour can be used to make dosas (click here for the recipe), which are slightly thicker than regular dosas. However, you can mix it with semolina to make thinner dosas. Let us see how to make these dosas.
Ingredients: (makes approximately 8 dosas)
Rava or semolina (ரவை) – 1 big hollow ladle or 75ml measure
Finger millet flour/ ragi flour (கேப்பை மாவு) – 2 big hollow ladle or 150ml measure
All purpose flour or maida (மைதா மாவு) – 1 big hollow ladle or 75ml measure
Buttermilk – 1 big hollow ladle or 75ml measure
Jeera – 1 teaspoon
Salt – to taste
Cooking oil – for making dosas
|Ragi Rava Dosa (கேப்பை ரவை தோசை) served with coconut chutney|
Method: Mix rava, finger millet flour, maida and salt in a bowl with buttermilk and two tumblers (400ml) of water. Use a hand blender and mix very well taking care that lumps are not formed. Add jeera to the batter. The batter should be thin and of pouring consistency.
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