Ragi (or finger millet) was never my favourite grain. Amma used to try to feed us the Ragi Mudde aka Sankati (finger millet roundels) or Ragi rotti (flatbread of finger millet). While the latter gained acceptance slowly (thanks to her packing it religiously every week for our school lunch boxes, where you had no option but to...errr..eat), I still found every excuse under the sun to avoid Ragi Mudde. No amount of entreaties or threats worked for this - its quite an acquired taste to eat Ragi. Now, I do eat this with some grudge and my waistline thanks me for this versatile and calcium rich grain, although my favourite would remain Ragi Sevai (or Finger Millet String hoppers). Linking this to PJ who is hosting my event “My Health, My Way” – Theme :Calcium Rich recipes
All this blabbering for what, one might wonder. Mom made this amazing steamed Ragi Dosa (without a drop of oil) while I was (read am) convalescing from the birth of my little one. Contrary to popular preferences of eating crsipy Dosas, I somehow prefer my dosas soft and fluffy (like the Set Dosa or even Poha Dosa- another two of my favourites) and this Steamed Ragi Dosa fit the bill perfectly. Served with a generous helping of coconut chutney and Molagapudi, this dosa has my vote on the perfect morning breakfast. Linking it to Blogging Marathon after yesterday's Zero Oil Palak Paneer. Check the other marathoners here.
Soak time : 4 hours | Grinding + Fermenting time : 9 hours
Makes : 15 - 20 dosas
Difficulty Level : Medium
- Ragi (wholegrain form) - 1.5 cups
- Bajra - a handful (optional but recommended)
- Idli Rice / Boiled rice - 1/2 cup
- Brown Rice - 1/2 cup
- Urad Dal (split black gram) - 1/2 cup
- Methi Seeds - 1 tsp
- Salt - to taste
Soak the rice & other grains along with methi (fenugreek seeds) separately for 4 hours.
Grind to a smooth paste as for any Dosabatter
Let the batter ferment overnight or for minimum 8 - 10 hours
Once the batter rises next day (or after fermentation), beat the batter well. Add salt to taste (See Notes below for more info)
Heat a tava (skillet) to medium.
Pour a ladleful of batter in the centre and spread to a slightly thickish dosa (like Poha Dosa)
Cover with steam and let cook for 1 - 1 1/2 min
Remove the lid and flip over to cook for next 1 min
Once the dosa is cooked, serve hot with any chutney and / sambhar of your choice
- This method is the longish but healthier version of Ragi Dosa. Instant Ragi Dosa does not contain bajra or Urad dal, and also requires oil as a cooking medium, whereas this can be steamed.
- If its winter / cold weather and batter does not rise, preheat your oven for a few mins and switch off. Keep the batter in a covered vessel in the oven but with the light on. This helps in fermenting. Last option (but not recommended) is addition of cooking soda once the batter rises (or doesn't rise). Mix well once you add soda and make dosa as detailed above