RAGI-POHA DOSA, how to make finger millet-flat rice crepes

Benefits of this millet RAGI aka Fingermillet are ineffable, it is loaded with Calcium, protein, minerals and vitamins.
*A specific amino acid, present in Ragi helps in weight loss.
*Increases bone strength.
*Controls diabetes.
*Reduces cholesterol.
*Aids relaxation.
*Treats anemia.
*Increases lactation, helps digestion.
*Is a very effective anti-aging millet.
Please check out my other Ragi recipes:
Ragi muddhe, Ragi rava dosa and Ragi-whole wheat dosa
Now, here is a variation of Dosa, with this millet, ground urad and poha. It was very good, crisp and yum!!

Ingredients

Ragi flour - 1 1/2 cups

Whole urad dhal - 3/4 cup

Poha- 1/4 cup

Methi/fenugreek seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner

Soaking time: 2 hrs;  Prep time: 15 mts;  Fermenting time: 8-9 hrs;

  Cooking time: 3 mts for each dosa

Yields 10 dosas

Urad dhal, poha and methi seeds taken in a bowl

and soaked for 2 hours

After soaking

Take ragi flour in a vessel, add salt to taste

Add 1/2 - 3/4 cup water and whisk it without lumps, leave it aside.

The soaked urad, poha and methi ground to a fine paste

then, added to the ragi batter

and mixed well, and left for fermenting., If you want to make for dinner, grind around 8 in the morning, let it ferment during day time. If you want to make for breakfast, grind in the evening and allow to ferment over night

Heat a tava, pour the batter in the center (like the regular dosa) and spread to the sides. Keep on medium flames, drizzle some oil around.

Dosa flipped over, and the bottom side is getting roasted.

Serve with coconut-coriander chutney, molagappodi and Radish sambar

This post first appeared in www.malpatskitchen.com

Categories: Accompaniment & dips, Dosa Varieties, Millet Recipes, Ragi recipes, South Indian Breakfasts, Tiffin Varieties