Breakfast, Dosas, Everyday Simple Recipes, Millet Recipes, South Indian, Tiffin, Vegan

Sprouted Ragi Dosa

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.

Ragi dosa

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.

For Batter:
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

For Dosa:
Cooking Oil as needed

Sprouted RagiSprouting Ragi:
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.

IngredientsRoughly 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.

Making 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.

BatterChop 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.

Making ragi dosaMaking Dosa:
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!

Dosas, Everyday Simple Recipes, Kerala Recipes, Millet Recipes, Snacks, Sweets, Tiffin, Vegan

Sweet Multigrain Dosa

This multigrain sweet dosa is similar to my previous sweet dosa post. I found a packet of wheat bran at the health store and was thinking of ways of adding this fiber to my diet. Tried mixing it with the chappathi dough. That resulted in slightly stiff rotis because of the fiber content. Maybe if you add lesser quantities of bran, rotis might turn out to be softer. But when I can use the bran to make a sweet item, why not?

Making sweet dosa is very easy and I do not stick to fixed proportions. The quantity of jaggery can be the same as the amount of flour you take. Add little portions of wheat flour, wheat bran, rice flour, and ragi flour to melted jaggery and the batter is ready. I also added some jackfruit jam. This is an optional ingredient. You can throw in anything that you think will enhance the taste of this dosa.

Wheat flour – 1 cup
Ragi flour – 1/2 cup
Rice flour – 1/2 cup
Wheat flour – 1/2 cup
Jaggery – 1-1/2 cup
Water – 3 cups
Elaichi powder – 1 tsp
Ghee/cooking oil – 1 tbsp

spread batter on tawaMelt jaggery in water and strain it. Add all the flour, elaichi powder, and mix well. Wheat bran tends to thicken your batter. If the batter is very watery, the dosa may stick to the pan and you may have difficulty removing the dosa from the pan. This batter is better suited to make pancake-style dosas.

Heat a tawa on medium flame. Spread small portions of the sweet dosa batter to make slightly thick and small dosas. Drizzle ghee/cooking oil around the dosa. Let it cook for a minute. Flip using a spatula and cook the other side for around a minute. Sweet fibrous multigrain dosa is ready. If you want a pancake style dosa, you could drizzle honey on the dosa while serving although this is really not required.

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Breakfast, Dosas, Everyday Simple Recipes, Indian, Millet Recipes, Snacks, South Indian, Tiffin, Vegan

Bajra Dosa

A healthy, nutritious, protein dosa made from sprouted bajra.


sprouted bajra and urad dalFor batter:
Bajra whole grain (millet, kambu): 2 cups
Urad dal: 1 cup
Salt to taste

For dosa:
Gingely oil/groundnut oil : 1 tsp

Preparation Time: 24 hrs.

Cooking Time: 5min.

Wash and soak bajra overnight/8 hrs. Drain the water and leave it as is for half an hour to one hour. Take a clean cotton cloth and put the bajra in this cloth and cover. Sprinkle water on this cotton cloth and ensure that it is wet. After about 12-15 hrs, you can see nice sprouts. Soak urad dal in water for about 4 hrs. Grind sprouted bajra and urad dal together to make a fine paste. Add salt and water and dilute. The batter should be of the normal dosa batter consistency. You can ferment the batter if preferred.

Place the griddle on the stove. Heat griddle and pour about a full ladle of batter on to the griddle. Spread the batter around carefully using the bottom of the ladle. Cook in medium flame for about 30-40 sec. When the edges get crisp, pour 1 tsp oil, and flip over the dosa. Lower the flame and cook for around 15 seconds. Remove dosa from the girdle. Protein dosa is ready. Serve with hot sambhar or chutney.

Bajra is packed with nutrients and minerals. Sprouted bajra dosa is rich in proteins and is good for the colon. This is a very good way for vegetarians to include protein in their diet.

You can make this dosa without sprouting the bajra also. The taste remains more or less same, only the nutrition quotient will be less compared to the sprouted dosa.

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