Recipes
Multigrain Ragi dosa
The multigrain ragi dosa is a nutritious and healthy variation on the conventional South Indian dosa. Ragi, the major ingredient in multigrain ragi dosa, is a nutrient-dense millet strong in calcium, iron, fiber, and other essential nutrients.
Ingredients 8
- 1/3 cup of ragi flour (finger millet)
- 1 cup of multigrain flour
- ½ cup of coconut, grated
- 3 to 4 of green chillies.
- For seasoning:
- 1 teaspoon of coconut oil
- 1 teaspoon of mustard seeds (sarson/rai)
- Few curry leaves (kadi patta)
Method
- In a mixing bowl, mix the multigrain flour and ragi flour with a whisk or spoon.
- In a small blender, add the coconut and green chillies and give it a small blitz to combine the two. You can also add grated coconut and finely chopped green chillies to the batter as such.
- Add the crushed coconut mixture to the flours,
- Add enough water to make a batter of pouring consistency, not too thick, not too thin; more like rava dosa batter.
- Add salt to taste.
- Now heat a griddle/flat pan/non stick pan.
- Mix the batter with a ladle and pour the batter on the griddle.
- You cannot spread this batter on the pan; you need to just pour all around the pan, filling any gaps.
- Pour a few drops of oil around and over the dosa.
- Once the bottom of the dosa sets and becomes slightly brown and cooked, flip it and cook the other side.
- Cook till done and serve with coconut chutney or chutney powder or pickles.
- Batter can be stored in the refrigerator and used within a day or two.