RAGI-WHOLE WHEAT DOSAS / FINGER MILLET -WHOLE WHEAT CREPES

Ragi aka Finger Millet  is one of the best  natural protein sources, and it is rich in amino acids, Calcium and Iron.
Whole wheat flour aids in weight loss, reduces risk of metabolic syndrome, lowers diabetes risk, helps prevent gall bladder stones and promotes gastro intestinal health.
To these two nutritious flours, some rice flour has been added, and people will ask you whether it is Rava Dosa.
Please refer here for the 13 varieties of Dosas I have posted so far, and refer here for the 11  chutney varieties

Ingredients

Ragi / finger millet flour - 3/4 cup

Whole wheat flour - 3/4 cup

Rice flour - 3/4 cup

Salt to taste

Jeera / cummin seeds - 1 tsp

Oil as needed to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Prep time: an hour for the batter to rest; Cooking time: 30 mts

Yields 7 dosas

All three flours measured, salt and jeera added. Add enough water to make it a thin batter, whisk well to avoid lumps. It is good for the batter to rest for 1-2 hours before you make the dosas.

Dosa batter taken in a cup, poured from corners to the center, just like rava dosa

Keep on high flame for the first 2 minutes, pour oil around the dosa, then on medium flame, and finally when the dosa is flipped over, keep the flames on the lowest. There is actually no need for any oil.

You can see the dosa rising above, inviting you to lift the dosa and turn the side over

Serve the crisp, paper thin, hot dosa with chutney or sambar of your choice. I have served with Puli keerai.

This post first appeared in www.malpatskitchen.com

Notes

* Onions can be chopped fine, first sprinkled on the hot tawa, then the dosa batter is to be poured. This increases the flavor of the dosas.

Categories: Dosa Varieties, Healthy Cooking, Millet Recipes, Ragi recipes, South Indian Breakfasts, Tiffin Varieties