Last Updated on September 27, 2013 by Babita
I love raagi dosa. Raagi is actually a finger millet, a type of cereal, which is very popular in the state of Karnataka. It looks like mustard seeds but is reddish brown in color. Raagi is considered very healthy because of its nutritional properties. It has good source of protein, iron and calcium and is used to make puddings, porridge, chapattis as well as dosas and idlis. Even though raagi is local to our South Indian cooking my mom never used it to make dosa.
I remember she used to make raagi puddings and we used to hate it. I still don’t like the texture of that pudding. When my older one “TEE” was a baby she was very picky and fussy eater. My mom made raagi pudding for her all the time to make up for the loss in nutrition. Today both “TEE” and “S” hate raagi pudding (yeah, I know I am in the — “what goes around, comes around situation”). So instead I make raagi dosa for them. They love it and for the first time ate it with maple syrup. I don’t mind as long as they are getting the benefits of good nutrition. I made these today for their lunch and am waiting for their return from school for their reviews (as a lunch option). In the meantime check out the recipe and enjoy! FYI: For those of you who are not familiar on how to spread dosa evenly, I have a video of the same at the bottom of the post. Make sure you check it out.
Ingredients:
1 cup urad daal (split black grams, it actually is white in color)
1 cup rice
3 cups of raagi flour
salt as per taste
water as required
Preparations:
- Soak urad daal and rice for 3 to 4 hours.
- Grind them together with a cup and half of water for around 15 – 20 minutes
- Add raagi flour and blend all 3 into a smooth batter.
- Pour this batter into a large bowl or a stock pot and allow it to ferment overnight.
- Next Day mix the batter again one time.
- Heat a frying pan with a little a bit of oil.
- Pour a spoonful of batter to the center of the pan and spread it around with the back of the spoon like a crepe.
- Serve it hot with coconut chutney or tomato chutney
Useful suggestions:
- When it ferments the batter literally double or triples up in quantity. So it is important to use a large container.
- Both my girls don’t like coconut chutney because I make it spicy. For them I serve dosa with maple syrup. They love the taste and frankly speaking so do I.
- Raagi flour is found in most of the Indian stores.
- Usually dosas are thin like crepe, but you could pour this batter in a pancake type consistency and add all kinds of chopped vegetable in them.
- Whole urad daal is actually black in color, hence the name black gram. After it is split and polished it retains its white color. This lentil too is widely available in all Indian stores.
- For recipe for coconut chutney click on the LINK HERE.
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I have never heard of raagi before, though I’m not well acquainted with Indian fare, so that would make sense. I’ll have to try it from the pros in a restaurant, first, I think – pretty sure I’d botch it myself! 🙂
This recipe reminds me of something my grandmother in Spain used to make when I was a little girl. They were called Filloas, I believe.
i kn how yummy this is…i’ve had the opportunity to taste the ones ur Mum has made so 😀
No deepa, You don’t have to add anything additional to ferment it. The urad daal helps in fermentation. Trust me, this whole batter ferments really well.
Good I will try it
Seems good.. I never heard of it before but I want to try it some time. hopefully.. soon.
I would just love to try this out! Not sure I can find the ingredients though…you wouldn’t be able to switch them out with another would you?
Never heard of it before. Will have to ask my husband if he has had it. Thanks for sharing.
Something new and different to try. Looks like it will be a pleasure to eat. 😉
Hey babita…dont you need to add anything, like eno, to make it ferment better?this grainy texture comes without any additives?
My daughter is a vegetarian so makes these kind of dishes. Not sure if she has made this but I’m sure if she hasn’t she might enjoy this one as well. She’s always looking for new recipes. Thanks for sharing.
This looks very good! I have never tried this before but I would love to!
I love love love Indian food !!!
I haven’t ever tried Raagi before, but your picture makes me want to purchase some and try it.
I have several friends who LOVE Indian food, as does my husband. I need to start trying some myself.
I have never heard of raagi dosa before. But it sure does look quite delicious.
I think I tried Raagi before, may be I just do not remember the name,but it was yummy and I liked it. Love your pic, makes me hungry now.
I heard of Raagi when I was in India for 6 weeks. This recipe looks interesting I will try it out and let you know what I think!
Aren’t we all in the ‘what comes around’ stage when we have kids? I totally had to laugh on that one. 🙂 Thanks for sharing your recipe.
Oh this sounds nice – I have to admit I have never tried raagi before.
Both of them loved it, especially with the maple syrup…
I am really starting to do more with Indian food and flavors. I love them but my bf not so much 🙁
Will love to know if the kids loved it. It looks delicious and as you said it is healthy, I really want to give it a try.
I love trying different international meals. Unfortunately, my small town does not have any indian food stores.
Never hear of Raagi before. But, thanks for sharing your recipe it looks good.
I have never heard of raagi before, but I really love Indian food, so I would love to try it out and experience its taste. Thanks for inspiring me to try something new. 🙂
my husband has been loving raagi cereal (plain) as of late. i wonder if my kids would eat raagi dosa.
Amanda I think your kids will love it with Maple syrup..
I love this recipe, I have to ask where would you get raagi flour from. I love trying different foods.
Karen, you will find raagi flour in most Indian shops.