RAGI DOSA (SECOND METHOD)

Ragi or finger millets it is known as has got  many health benefits.  It is high in protein hence  makes finger millet a very important factor in preventing malnutrition. The cereal can be an especially good source of protein for vegetarians because of its methionine content that constitutes about 5% of the protein.

It is rich source of minerals. Cotain calcium, phosphorous, potassium and iron and specially for people who might be at risk of osteoporosis or low hemoglobin levels.

The  increase in cases of diabetes has led to a great demand for foods containing complex carbohydrates with high dietary fiber levels and beneficial phytochemicals. Phytochemicals are a varied group of chemical compounds derived from plants, which are considered to be important factors in our capacity to combat disease. All these components are usually found in the outer layer of the grain or the seed coat, and so, it is generally a good idea to consume whole grains. 

 Finger millet controls blood glucose levels, and hyperglycemic and oxidative stress.  Finger millet is also rich in antioxidants.   Further, it also reduces bad cholestrol, prevents cardiovascular disease.

I have posted dosa and uttappa made out of ragi.  But this dosa is bit different from the earlier post as I have included rice and urid dal in it.

Let us look at the  recipe now:

  

Author: Raji Ramakrishnan

Cuisine: South Indian

Category: Breakfast recipes

Ingredients:

¼ cup	Urid dal
¼ cup	Rice flour
2cups	Ragi flour
	Salt
Pinch of	Fenugreek powder
Oil	For making dosa

 Method:

1.  Soak the urid dal for half an hour. Grind to a smooth paste.

2.  Add the ragi flour and rice flour, salt and fenugreek powder in it.  Add water mix well to form  a dosa consistency batter and keep for fermentation for 4-5 hours or you can make it immediately.

3.  Heat a non stick tava.  pour a laddlelful of batter in it and spread wait for some time, the sides will start leaving the tava.  drizzle some oil.  flip it if you want or can remove and serve.

How to serve:

serve hot with sambhar and chutney.

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