Thursday, 1 December 2011

Ragi Dosa

Ragi Millet has various names from all across the globe. This small food grain popularly known as Finger millet is also known as bulo (Uganda), nachini (Maharashtra), African millet, koracan, wimbi (Swahili) and ragi. The origin of this humble grain is believed to be from Uganda, or regions around that country, from where it was introduced to India about 3000 years ago.

Since it has served well the poor man, for it was then a staple food of farmers. It acts as a rich source of calcium and carbohydrates, and also proteins, trace minerals, iron, niacin (a vitamin of B-complex group), methionine (an essential amino acid).

Ragi Millet
Ragi Millet

It is a part of everyday diet in many parts across the globe, be it in the form of ragi porridge, soups, mixed with the flour for rotis, desserts like halwa, mixed with the dosa/idli batter, it is one of the weaning foods for babies (6-7 months onwards) and is also a good wholesome diet for diabetics. Thus, offering the user with benefits which would normally accrue to milk and its products.The calcium it contains is easily assimilated and helps strengthen the bones, keeping osteoporosis away.

Benifits Of Ragi Millet:
  • For the calorie watchers, this is just about what you are looking for as; it is very rich in iron and very low on fat and calories.
  • The leaf juice of this food grain is given to women in childbirth.
  • The plant is diaphoretic, diuretic and vermifuge. It is a ‘folk remedy’ for leprosy, liver disease, measles, pleurisy, pneumonia and small pox.
  • For those interested, ragi is fermented to make beer!
  • Ragi porridge is considered ‘cooling’ for the body.

Ragi Dosa
Ragi Dosa

If you like Dosa, then you will surely like this Ragi dosa too. I just used the regular dosa recipe but enhanced it nutritionally with Ragi flour. The taste is very similar to regular dosa though you get the hint of ragi while tasting it.

Urad Dal -   1 cup
Ragi Flour   - 2.5 cups
Fenugreek Seeds -  2 tsp
Salt To taste
Ghee / oil to cook the Dosa.

1.Soak the Urad Dal and fenugreek seeds for at least four hours. Then Grind it into a smooth batter.

2.Stir in the Ragi flour and salt. Set it in a warm place to ferment overnight.

3.To prepare Dosa, preheat a skillet. Pour a ladle full of batter right at the center of the skillet and spread it in a circular action starting from the center, fanning out to the edge of the skillet.

4.Put some ghee /butter/ oil on the dosa .Sprinke some onion and coriander on the dosa.roast the dosa till the broun lines appear on the dosa.

5.Once the Dosa is cooked it comes off the skillet pretty easily. Serve hot with the chutney of your choice.

Note: The batter stores well in the refrigerator for a week.

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