Instant Ragi Dosa recipe,How to make nachni dosa,Finger millet dosa

Want a healthy breakfast recipe ? If yes ,than the answer of your question is Ragi dosa!

 

 

 

Nutritious, high in dietary fibre, calcium and iron, ragi aka finger millet flour is gluten free, easily digestible with an earthy, nutty flavor.




Ragi dosa is one of the many different varieties of dosas you can find in Karnataka. This is an ideal gluten free breakfast.



Ragi is known as finger millet in English ,nachni in marathi/hindi Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also



 Ragi is popular down South and many families incorporate it in their daily meals in some form or the other.

These dosas are best enjoyed hot off the stove when they are slightly crisp.

this one is a quick recipe which doesnt need any grinding and soaking or fermenting . you can check out soft ragi idli recipe here



Ingredients

1 cup  ragi flour (nachni flour)
1/4 cup rava,semolina /sooji
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
1 onions finely chopped
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves
2-3  finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
Oil/ghee as needed
salt to taste
3- 3.5  cups water approximately



Method:

1.Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.




2.Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
3. Once dosa pan is really hot. Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to form a outer circle and then fill in the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.don’t pour over and over again.
4. Add a tsp of oil/ ghee over it.Cover it with a lid& let it cook in medium flame  for around 3 mts until the dosa browns to a golden colour. It takes some time in medium flame HAVE PATIENCE.
5. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so
6 flip dosa cook it for another 40 seconds .Remove to a serving plate and serve with sambar, chutney or podi of your choice.


Tips:
1.use a non stick pan preferably
2 Buttermilk is optional. Replace it with more water.
3 Grated carrot or grated fresh coconut make for a nice addition in above batter
4 batter for ragi dosa should not be thick like regular dosa but be thinner and pouring consistency just like rava dosa batter


 

Ragi Idli Recipe |Soft finger millet ,nachni idli| How to make Ragi Idli

Ragi Idli Recipe - The plain idli turned into a nutritious one with ragi flour.Its a healthy breakfast/Dinner recipe for diabetic & people who look for weight loss.

Ragi idli,dosa recipe using fermentation method was in my try list for long time.But this recipe is surely a welcome change as one can make soft idlis & crispy dosas as well..Do try this soft idli recipe.you will love it for sure.

These idlies came out so soft. Even made dosa by adding some more water to the batter, the dosa came out so crispy and delicious. I hope you will try this out and let me know how it turned out..

Source :yummytummyaarthi.com

Ingredients:

Rice - 1 1/2 cup ( I used idli rice)

Urad dal / Whole Ulundu Paruppu - 3/4  cup

Ragi Flour - 1.5 cup

Salt to taste

Water as needed

Baking Soda / Cooking Soda - 1/2 tsp

Oil for Greasing Idli Moulds

Method:

1. Wash and soak urad dal + fenugreek seeds for 4 hours. Wash and soak rice separately for 4-5 hours.
2. Grind urad dal adding water little at a time until smooth and fluffy. Remove and keep it in a vessel.
3. Grind rice adding water from time to time to a sightly coarse batter.
4. Now add the urad dal batter, ragi flour and salt to the rice batter and grind everything together until well mixed. The consistency of the batter should be similar to idli batter (neither too thick nor too thin).
5. Remove from the grinder and mix it well with your hands. Leave it to ferment overnight or for 7-8 hours. Use a big vessel to prevent it from over flowing as it will double while fermenting. Our Ragi Idli batter is ready.
6. Heat water in an idli vessel or steamer. Mix the fermented ragi idli batter well and pour a ladle of batter into the idli moulds and place it inside the steamer or cooker.
7. 
   
8. 
9. Steam cook for 10-12 minutes or until a toothpick inserted in the center of the idli comes out clean. Once done sprinkle water and remove from the mould after 2-3 minutes.

Tips:

1)The batter should be thick, not thin or runny.

2)Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.

3)Dont add too much baking soda than mentioned, or it will affect the colour, texture and taste of idlies.

4)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.

5)Dont steam the idli more than 15 mins, or it will dry up.

6) Ragi idli can be prepared with different methods.1st Method – Soak whole ragi grain – 1 cup, Idli Rice – 1 cup, Urad dhal – ½ cup, Fenugreek seeds – 2 teaspoons. Grind ragi and rice to a fine paste. Then grind urad dhal and fenugreek into smooth paste. Mix both these and add enough salt and make a batter. Keep it for atleast 8 hours for fermentation. Then make idli as usual.7) 2nd Method – Add a cup of ragj flour to the normal idli batter (about 2 cups of batter). Add a pinch of salt and ½ teaspoon “Fruit Salt” and mix it well and make idli.

8)With the same batter, we can make dosa also. Just add little water to the batter and make it slightly thinner than the idli batter. Heat Tawa and grease it. Pour a ladle of dosa batter and spread it to a thin circle. Pour a teaspoon of oil around the corners and cook for few seconds. Flip it over and cook other side also.

9) For variations,u can use whole ragi grains instead of flour.

10) If u want to try without rice,use 3: 1 ratio of ragi flour and urad dal.Add 2 tbsp of poha for softness.