Raagi or finger millet is widely grown in the southern part of India, mainly in the state of Karnataka which accounts for almost 60% of the country’s production (thanks Wikipedia!). Raagi is well known for its nutritional value. It is a rich source of iron, calcium and fiber. Its also supposed to lower cholesterol and is good for people with diabetes. Its one of the first solid foods that is served to an infant in the form of porridge (bolu, as its called in Konkani). There are many dishes prepared with raagi like raagi mudde, rotis, bhakris, etc. This recipe was given to me by my Mother-in-law and in Rajesh’s house, this dosa is eaten with freshly churned butter.
- Udad daal (split black gram with skin removed) - 1 cup
- Raagi flour - 1 cup
- Rava (cream of wheat) - 1/2 cup
- Salt to taste
- Onion, small - 1
- Cilantro - 2 tbsp
- Green chillies - 3 (or depending on your taste)
Soak udad daal in water for 4-6 hours or overnight.
Blend to a smooth paste in a blender adding little water to facilitate the blending process.
In a wide bowl, put in the raagi flour and rava. Add little water and mix well so that there are no lumps.
To this, add the blended udad daal and salt to taste. Mix well. More water can be added if required to bring it to dosa batter consistency.
Finely chop the onion, cilantro and green chillies and mix to the above batter.
Heat a tava or a griddle. Spread a ladleful of batter on the griddle in a circular motion, also pour/spray a tsp of oil around the edges of the dosa and let it cook for a minute, then flip the dosa over and let it cook for a few seconds and serve.
Serve hot with chutney or sambar or just plain butter as is how its eaten at my house here. My personal preference is peanut chutney than butter.
- This is one of those dosas which are meant to be on the thicker side. My daughter likes them to be a little on the thinner and crispier side, so I add a little more water to the batter and make it crisp just for her. Thin or thick, its totally upto you and how your family likes it.
- You can also omit the use of onions, cilantro and green chillies if there are little kids in the house who do not like spicy dosas.