Raagi/Finger Millet dosa is made of raagi flour and it is good for health. Raagi is known as one of the healthy grain. Raagi Dosa is good to have for breakfast and if you have a habit of eating snack. (Snack time in the evening).
I have used Raagi/Finger millet flour and little rava/semolina with water. Just used little coriander leaves to add upt the taste.
Let us see some benefits of eating Ragi in our diet.
Ragi is known as one of the wonderful grain because of its nutritious value. It is loaded with calcium, iron and dietary fiber. It has a good source of unsaturated fat and good for weight loss. It helps to digest the food we eat and makes you feel full. It helps to reduce the bad cholesterol levels in our body. Ragi is good for people who suffer from anemia. It regulates the blood sugar level. It is gluten free and very good for babies. (Baby food). It is good for diabetic people also.
Lets see the recipe now.
Ingredients:
Raagi flour : 1 cup
Rice flour or Rava : 1/2 cup ( I have used medium sized rava/semolina).
Coriander leaves : 2 to 4 sticks
Salt : to taste
Oil : 3 to 4 Table spoons
Water : 2 cups
Method :
1. Wash and cut coriander leaves into thin.
2. Take a big bowl and add ragi flour, salt and rava. Mix it nicely and prepare batter with required water.
3. Let it rest for 10 minutes. Add cut coriander leaves and mix it well.
4. Keep a tava/dosa pan on the fire. Heat tava. Sprinkle little oil. Clean it with a kitchen tissue.
5. Now mix the ragi dosa batter and take a ladle of dosa batter and spread it on the tava.
6. Sprinkle oil on the top and let it cook of 1 to 2 minutes on low and medium flame. Cover with lid and cook.
7. Flip dosa and cook for 20 seconds. Dosa is ready to serve.
8. Serve with any side dish you have prepared. Put a spoonful of ghee/butter before serving.
9. Repeat the same with remaining batter and prepare dosas.
Note :
Prepare dosas on slow flame . Cover the lid so that dosa will not get white patch on the top. Use of little more oil will increase dosa taste. Adding any grated vegetable/leaves is optional. You can use onions also. Cook on low and medium flame. Let the flame be low while you put the dough on the tava. It helps to spread the dough easily. Do not put oil first because the dough might stick to the pan or you can not spread it as thin. I have used Non stick
Time : 30 Minutes
Serves : 3 to 4.
Let us see some benefits of eating Ragi in our diet.
Ragi is known as one of the wonderful grain because of its nutritious value. It is loaded with calcium, iron and dietary fiber. It has a good source of unsaturated fat and good for weight loss. It helps to digest the food we eat and makes you feel full. It helps to reduce the bad cholesterol levels in our body. Ragi is good for people who suffer from anemia. It regulates the blood sugar level. It is gluten free and very good for babies. (Baby food). It is good for diabetic people also.
Lets see the recipe now.
Ingredients:
Raagi flour : 1 cup
Rice flour or Rava : 1/2 cup ( I have used medium sized rava/semolina).
Coriander leaves : 2 to 4 sticks
Salt : to taste
Oil : 3 to 4 Table spoons
Water : 2 cups
Method :
1. Wash and cut coriander leaves into thin.
2. Take a big bowl and add ragi flour, salt and rava. Mix it nicely and prepare batter with required water.
3. Let it rest for 10 minutes. Add cut coriander leaves and mix it well.
4. Keep a tava/dosa pan on the fire. Heat tava. Sprinkle little oil. Clean it with a kitchen tissue.
5. Now mix the ragi dosa batter and take a ladle of dosa batter and spread it on the tava.
6. Sprinkle oil on the top and let it cook of 1 to 2 minutes on low and medium flame. Cover with lid and cook.
7. Flip dosa and cook for 20 seconds. Dosa is ready to serve.
9. Repeat the same with remaining batter and prepare dosas.
Note :
Prepare dosas on slow flame . Cover the lid so that dosa will not get white patch on the top. Use of little more oil will increase dosa taste. Adding any grated vegetable/leaves is optional. You can use onions also. Cook on low and medium flame. Let the flame be low while you put the dough on the tava. It helps to spread the dough easily. Do not put oil first because the dough might stick to the pan or you can not spread it as thin. I have used Non stick
Time : 30 Minutes
Serves : 3 to 4.
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