Ragi also is known as Finger millet or Red millet is an ancient grain that first originated in South Africa and later came to India. In India, Karnataka is one of the top producers of ragi. In rural areas of South Karnataka, ragi is consumed as a staple. Ragi is very good for health.
Ingredients
3 cups ragi /Nachni / Finger Millet
1 cup urad dal
1 cup kusubalakki / boiled rice / ukda chaaval
1/2 cup sabudana / sabbakki
2 tsp methi/fenugreek seeds
1 cup fine Rava /semolina
Salt to taste
Oil for cooking dosa
Procedure
Soak ragi, urad dal, rice, methi seeds in enough water for 5-6 hrs, wash well.
Grind the soaked ingredients into a smooth paste, let it ferment overnight or 6-7 hrs.
Soak rava in enough water and keep overnight.
Next day drain water from the Rava and mix it with ground dosa batter, add salt to taste, mix well.
Heat Tava and make thin dosas, drizzle with oil and cook till it turns crisp and brown in colour.
Serve hot dosa with coconut chutney and potato sabzi and enjoy !!!
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