A variety of grains are cultivated in India. The best way to taste and experience grain varieties is to travel through villages. Rice and wheat (which is what most people in the city consume) is a luxury for most villagers. Villagers survive on cheaper millets such as bajra (pearl millet), jowar (sorghum), nachni (finger millet/ragi), etc. Generally labeled as food for the poor, these humble yet powerhouse grains rich in minerals are the secret to the villagers’ health and longevity. These grains are diabetic-friendly and gluten-free too!
Ragi is staple food of many villages in south India and Maharashtra. Ragi is the first solid food that is given to most South Indian kids. Ragi is rich in calcium and an excellent source of fiber. Most families living in villages include ragi in some form or the other in their everyday meal. Authentic Karnataka ragi recipes include Ragi Mudde and Ragi Roti. Bakhri of Maharashtra is an equivalent of ragi roti of Karnataka. City markets have sophisticated items like ragi cookies, biscuits, khakra, and even ragi puttu powder! Popped ragi powder called ragi huri hittu is also something found in city markets and can be used to make sweets. Ragi malt drink is a popular in many Udupi restaurants. Ragi dosa is also popular although not very commonly seen in restaurants.
One way of making ragi dosa is to get readymade ragi flour from the market and make instant ragi dosas that do not require fermentation. But I wanted to make it using whole grains and try sprouting the grain. The process is time consuming but the taste and feeling of satisfaction makes it a truly worthy experience. Sprouting ragi takes roughly 32 hours (depending on the climate in your region). This dosa batter needs fermentation. So plan for your sprouted ragi dosa at least 2 days in advance.
Ragi – 1 cup
Raw rice – 2 cups (I used unpolished red raw rice)
Urad dal – 3/4 cup
Salt to taste
For Mixing In Batter:
Chopped onion – ½ cup
Green chilly – 2
Curry leaves – 2 sprigs
Cumin seeds – 1 tsp
Coriander leaves – 1/2 cup
Cooking Oil as needed
Wash and clean the ragi grains in water. Soak the grain overnight/8 hrs in a wide mouthed vessel. Colder climates may need more soaking time. After 8 hrs of soaking, remove excess water. Close the vessel using a thin wet cotton cloth. Leave it to rest for 10-12 hrs or up to 24 hrs. Within 10-12 hrs, you will notice sprouts appearing. The length of the sprouts will depend on the climate in your region. Since it’s cold at this time here, I could get only tiny sprouts.
Roughly 6 hrs before you want to make the batter, soak 2 cups of raw rice and 3/4 cup of urad dal separately. After 6 hrs, drain excess water. When your ragi sprouts are also ready, it’s time to make the batter.
Grind the urad dal to a smooth paste. Then grind raw rice and sprouted ragi and mix with ground urad dal. Add salt. Mix well using your hand (this aids in fermentation). Leave undisturbed overnight (8-10 hrs). Fermentation causes batter to rise. Ensure that you choose a vessel that has some space to allow the batter to rise. After 8-10 hrs the batter would have risen and is ready to be used.
Chop onions, curry leaves, coriander leaves, and green chilies finely. Add to the sprouted ragi dosa batter. Crush cumin seeds and add it to the batter. If you like the plain variety, you could avoid this step. Mix well.
Heat an iron griddle. When the griddle is adequately hot, turn fire to low, pour a drop of oil on the griddle, and spread it around using a cotton cloth. Take a ladle full of batter and using the flat bottom part of the ladle to spread the batter. Close the dosa on the griddle using a lid. Since raw rice is used in this batter, closing it with a lid aids in dosa getting cooked faster and makes it soft yet crispy. Turn the heat up to medium and cook the dosa for about half a minute. Remove the lid. When you see that the dosa edges have turned crisp and leaves the sides, drizzle half a teaspoon oil and flip over. Cook the other side for about half a minute. Remove from fire. Serve with sambhar, chutney, or podi. When served with sambhar, sprouted ragi dosa becomes a healthy and wholesome meal. Try experimenting and including this poor man’s grain in your diet. Benefits are many!
Never knew Ragi was gluten free.Thank you for this detailed information on Ragi. Have given it to my children as their first food, but have never gone back to this wonder food after that. Will surely try and make ragi dosa frequently!
That’s good, Asha. Nice to hear you will include it in your diet more frequently. You can also grind the soaked ragi and not wait for it to sprout. 🙂