Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, the ‘nutritious’ ragi (finger millet) dosa. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal. Having Idli / Dosa batter at home equals peace of mind. It comes in handy whenever you are running late, tired, not in a mood to cook, busy…… Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour.

The ‘nutritious’ ragi (finger millet) dosa is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. The ‘nutritious’ ragi (finger millet) dosa is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have the ‘nutritious’ ragi (finger millet) dosa using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make The ‘nutritious’ ragi (finger millet) dosa:

1. Make ready ragi flour (flour of millets)
2. Prepare rice flour
3. Make ready buttermilk
4. Get green chillies
5. Make ready coriander, chopped
6. Take onions, finely chopped (optional)
7. Prepare salt (to be adjusted as per ones taste)

It also helps in weight loss & controlling diabetes. This fermented ragi dosa is a healthy way to include this millet into our diet. I like the fermented version for millet dosa rather than instant dosa because the. Ragi, besides being known as finger millet, is also known as African finger millet, red millet, aracan millet, koracan & dagusa.

Instructions to make The ‘nutritious’ ragi (finger millet) dosa:

1. Mix ragi flour with rice flour, finely chopped chilies, buttermilk, coriander and salt. Add some water to make a batter of pourable consistency.
2. If you prefer, finely chopped onions can be added too. I did not add onions as my mother in law does not prefer to have raw onions.
3. Ensure that the batter does not turn watery. Heat a griddle or tava, until it becomes hot. Add a drop of oil on it and spread it well all over the tava. Now, pour the batter with a ladle from the edges of the tava towards the center, thinly. Let it cook on medium flame for 2-4 minutes.
4. As it cooks, it will turn from a pale pinkish hue (colour of the batter) a light brown colour. Now carefully, turn the dosa on the other side and cook for a minute.
5. Remove immediately and serve this warm dosa with your favorite chutney. When warm, this dosa is crispy at the edges and can be savored plain too.

Besides this, finger millet is used to make porridge, puddings, idlis, dosa, laddus and, even, beverages. Finger millet is know as Ragi in Kannada and Hindi, kezhvaragu or keppai in Tamil, ragulu in Telugu and koovaragu in Malayalam. It is a highly nutritious millet. Consumption of Ragi can reduce the risks of fractures and. Since ancient times, ragi (finger millet) has been a part of the Indian staple diet, especially in Southern Karnataka where it is eaten as a wholesome meal.

So that’s going to wrap it up for this exceptional food the ‘nutritious’ ragi (finger millet) dosa recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!