DISH NAME : RAGI DOSA (FINGER MILLET CREPES)

Preparation Time : 40 minutes +soaking+fermenting.

Cooking Time : 40 minutes

Description

Dosa is a crepe, usually made in a well seasoned iron pan. You can also make it in a non-stick pan.
Ragi is known as finger or red millet in English. Ragi plant is found in Asia & Africa. In India, ragi is mostly grown and consumed in Karnataka, Andhra Pradesh & Tamil Nadu. It was found in a study that women in Southern states of India had comparitively low incidence of osteoporosis. This was due to the consumption of ragi in these states. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. In Nepal this drink is known as Chhaang or chang. Ragi is rich in calcium, vitamins, minerals and fiber. In comparison to rice and wheat it is also quite high in protein.

Note

1) A particular type of rice specifically used for making idlis is usually used. In case of non availability, white raw rice may be used.
2) Black gram whole dal is prefered to split black gram dal.
3) Black gram dal should be ground to a fine paste.
4) Usually idli/dosa batter is ground in a wet stone grinder. This will not make the batter hot. In case of using a blender/ mixie, i usually add cold water from fridge. Or keep the soaked dal and rice in fridge. Blend keeping time intervals in between, so that the batter will not be hot.
6) The mixie / blender makes the urad dal hot when ground. While warmth encourages the growth of the bacteria, heat kills it. A very hot environment can make the batter sour too soon and the taste will not be good. Also idlis may not be soft.
7) Cooked rice can be substituted with equal qty thin beaten rice/ rice flakes.
8) Ragi takes longer than usual to ferment. It took around 10 hours in humid climate.
10) I used whole finger millet. In case of non availability, use the same qty of ragi flour. In that case after grinding rice well, add flour and enough water and grind to blend well.
11) I usually add salt, 30 minutes before making idli or dosai. Mix well.
12) Spreading the batter in concentric circles will require patience and expertise. so initially do not make too thin dosas.

Method

1) Soak finger millet and rice in water for about 4 hours or overnight.
2) Soak black gram dal for 2 hours.
3) Grind dal to a fine paste and keep aside.
4) Grind rice and millet to a fine paste. in the last grinding, add cooked rice.
5) Remove the batter and mix with the dal. Batter should neither be thick nor as thin as crepe batter. Keep to ferment for about 10 hours or more in cold climates.
6) Heat a pan, smear little oil. You need not smear with oil in a non stick pan. Pan should be medium hot. Too hot a pan will not allow the smooth spreading of batter. Pour a ladleful of batter in the middle of the pan and spread with a light hand to make a circle. When it's half-cooked, add clarified butter. adding butter is entirely optional.Cook till desired crispiness. With a spatula, carefully loosen the dosa & take it out gently.

Serving Suggestions

Serve with chutney or sambar.