Urad Raagi Dosa

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Raagi Dosa served with Potato Curry

I was happy when Madhuram announced the ingredient selection for JFI as Raagi. It had been a while since I cooked anything with this wonderful whole grain and this was an opportunity for me.

Raagi (Finger Millet in English) a whole grain rich in iron content. Finger Millet is a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk. (Source)

Back home in India, my MIL makes wonderful things with Raagi like Raagi Rotti, this Raagi Dose and also the best Raagi Mudde.

Note: The texture of this dosa is pretty much like a regular urad dosa, mainly because of the addition of Urad flour and flattened rice. However the dosa has a nutty and fibrous flavor of the Raagi along with mild flavor of Urad. This is a very healthy, nutritious and a filling dosa. I think this is a good one to try especially if you are new to eating Raagi.

This is my contribution to JFI-Raagi an event hosted by Madhuram at EgglessCooking. This event is a brain child of Indira @ Mahanandi.

Raagi Dosa served with Potato Curry

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Ingredients:

  • 1 cup Raagi flour
  •  1 cup rice flour
  •  1 cup urad flour
  •  Small handful of flattened rice/poha/aval (soaked for 20 minutes)
  •  Salt,oil

Method:

Dosa Batter:

  •  Mix the flours together, add water in intervals and stir well. Add water until it has blended and become a thick mixture. [Note: because of the urad flour it could stick and form blobs/lumps].
  •  Take this thick mixture, grind to a smooth batter along with soaked poha/aval, using some more water. (Grind just like you would for a regular Urad Dosa)
  •  Pour the batter in a vessel. Let the batter ferment for at least 6-7 hours in summer and about 24 hours in winter.

Making Dosas:

  • When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary. Add salt and mix well.
  •  Heat the iron griddle/flat pan or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
  •  Pour a ladle full of batter in the centre, spread with the back of the ladle from the centre, spreading the batter to form a circle.
  • Pour a tsp. of ghee or oil over and around it and cover this with a plate.
  • After a minute or so, check to see if the back of the Dosa is cooked. 
  • Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
  • Proceed making dosas similar way with the remaining batter.  Serve with chutney, subzi or with podi-oil.
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42 comments

  1. Gowri says:

    Hi RC,
    nice looking dosa. A good food blog with so many yummy recipes.
    Just want to clarify one thing.. It’s a myth that Ragi is diabetic people. And GI index is much more higher than legumes/grains/rice. GI Index in Ragi is 86. It shoots up your sugar level to sky within one hr.

  2. redchillies says:

    Hi Gowri,

    Thanks for the information and glad that you corrected me. I will modify my post and will do more research on GI index and Raagi.

  3. Madhuram says:

    That’s a very nice dish Supriya, without having to soak rice/urad dal. I have seen urad dal flour in Indian stores but was not sure what to do with it. Thank you very much for sending this entry.

  4. Gowri says:

    Thanks RC. I have one more thing to ask you.. I don’t know it’s my browser.. but I can’t see entire line of comments .. end part of each line is missing? Did you notice that one?
    I hope I am not bothering you.

  5. Asha says:

    Lovely Ragi dosas. I saw so many Ragi dishes, I had to make some Ragi Medde just for myself with half cup of Ragi flour, usually nobody likes it at home unless it’s masale Ragi rotti! 😀

    Great post. Pics are yummy looking as usual.

  6. redchillies says:

    Thanks again Gowri for taking your time to leave feedback. That helps me a lot. Which browser are you using? Also does it help if you re-size the browser? Currently I only have the IE browser and it appears fine. After I go home I will test on chrome and FireFox.

    Thanks again for all the information.

  7. Shri says:

    A very nice recipe!I should try cooking with the good stuff..
    In regards to your qn-You sure can send it!!Its not my joke, so no copyright issues there!:)My aunt sent it and I put it on the blog..So feel free to!!

  8. Desi Soccer Mom says:

    Supriya, ever since Madhuram announced her Ragi JFI I have been obsessed with finding ragi recipes. I have already started adding it to my idli dosa batter after the fermentation is done. Now, I wanna try your recipe, though I was wondering if I could use urad dal and ponni rice instead and grind it before fermenting the whole mix?

    Jaya, try adding the Raagi flour and then ferment them together. You could definitely use uraad daal and ponni rice. I had heard that recipe vaguely from an aunt of mine. She would use 1 cup urad daal + 1 cup raagi flour + 1 cup rice. Soak the urad and rice and grind it along with Ragi and then ferment. Hope this helps.

  9. indosungod says:

    Rc, absolutely delicious this ragi. My mom makes ragi dosai with whole ragi.

    I am surprised by Gowri’s comment from above. I was under the same impression as you were – that ragi was good for people with diabetes.

  10. indosungod says:

    After some research I realize that foxtail millet or cumbu is the one that is good for diabetes.

    Thanks for the information ISG. I did some research from my end too and saw that Ragi has a high GI similar to rice, jowar etc. I was intially surprised too as many in India with diabetes swear by Ragi, but i guess not. I need to find out more about this Foxtail millet.

  11. ujwal says:

    Good one Supriya.. have never had Ragi dosa’s. Back home amma makes ragi rotti.. which is a sweet dosa with banana etc.. I used to love that though.. And also ragi duddali

    Thanks Ujwal. You know I have not tried or tasted ragi with banana and also ragi duddali. You should post it sometime

  12. deepti says:

    What a healthy Breakfast 🙂 Thanks 4 sharing the recipe.
    The Presentation is Fabulous !!
    Keep adding more

    Thanks a bunch for the sweet words Deepti

  13. Keerthana says:

    Adding Urad flour is new to me. As you said it might have a texture like regular Urad dosas. I’m gonna try this. I usually add Ragi and rice flours.

    PS:I liked that plate and mug in the first pic 🙂

  14. Pooja says:

    thanks for posting this. It is a totally new recipe for me . Winter is such a good time to enjoy hot Dosa . I might make some next time I get some ragi floor .
    cheers!

  15. spice says:

    Looks good….I make same but use regular soaked urad dal…never tried urad dal flour….I’m also writting a post with ragi flour for maduram’s event…hopefully will post it by tonight…

  16. Usha says:

    Ragi dosai looks delicious ! My MIL was just telling me a traditional grind dosa variety with ragi, yours seems even simpler since it uses flour,bookmarked 🙂

  17. Priya says:

    Other than feeding my son when he was 6-12 months old, I have never used ragi for anything else..Your dosa tempts me to try it..Reg ginger juice for cough, I am really not sure if it works..I have seen people drinking milk mixed with a little turmeric powder for common cough.

  18. Soma says:

    I have never made anything with Ragi. Only because I have rarely seen it while growing up. I love the deep color it imparts to food.

  19. priya says:

    I make ragi dosa every now and then but have never used Urad dal flour although I always have it in stock with me. Will definitely give it a try.

  20. mahek says:

    hi
    I love your blog , I have added you in my links..
    This seems to be a great combination for the dosa
    I love your plate too , where did you get it from?

  21. redchillies says:

    Thanks Mahek for the kind words. I got these plates from Corelle. There is a Corelle store in the area that I live in.

  22. Dave says:

    Hi Prabha,May be due to the quality of rice/dhal. Moreover, veanydha dosa cannot be spread thin. If you try to spread it thin, you cannot and it will stick. Just wipe the tawa with little oil and pour the batter ( should be thicker as idli batter) and spread it thick. If you cannot get the dosa properly, then just add little rice flour and mix it well. Then you will be able to make the dosa properly.

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