Ragi/finger millet- Finger millet is especially valuable as it contains the amino acidemethionine.
- Ragi (kannada,Telugu)
- Mandia (Oriya)
- Taidalu (Telangana)
- Kezhvaragu(கேழ்வரகு), Aariyam (Tamil)
- Panjapul or kooravu ([Malayalam])
- Mandua (in some parts of north India)
- Nachani नाचणी / Ragee रागी (Marathi)
- Naglee નાગલી(Gujarati)
Ragi flour - 2 cups
Urad dhal - 1/2 cup
fenugreek seeds - 1/2 tsp
Salt as needed
For crisp ragi dosa:
Ragi flour - 2 1/2 cups
Urad dhal -1/2 cup
Raw rice - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt as needed.
Wash and soak Urad dhal( raw rice if making crisp ragi dosa along with fenugreek seeds...grind together) ....to it add fenugreek seeds to be saoked along for 1 - 2 hours... later by adding very little water grind urad dhal to a smooth paste. In a mixing bowl take ragi flour and add some water to form a paste like... to it add the ground urad dhal and salt... mix well and allow it to ferment over night...
Heat a tawa/griddle and take a ladle full of dosas and spread... spray some oil on top and cook both sides... serve with any type of chutneys.
In this picture I have tried crispy ragi dosa.
Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.