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London-based Parna shares the virtuosity of Finger Millet or Raagi. Know more about the super cereal, exclusively in Different Truths.
There is a lot of awareness among people these days to consume whole grains because of their health benefits. Basically, a whole grain is one which contains all three parts of the kernel – the bran, germ, and endosperm, whereas r
The most common way of consuming Raagi is by the Raagi flour. Though there are many recipes of Raagi flour available for e.g., Steamed Raagi balls, Raagi porridge etc, my favourite one is Raagi Dosa.
So here I present the recipe for the same.
Ingredients:
- 3 tbsp Raagi Flour
- 2 tbsp of gram flour (besan)
- 1 tbsp rice flour
- 1 tbsp semolina (sooji)
- 2 tbsp curd
- Coriander leaves
- Small piece of ginger
- 1 green chilli
- 1 tsp olive oil
- Salt as per taste
Directions:
- In a bowl mix the Raagi Flour, the gram flour, the rice flour and the semolina.
- Mix the curd with it.
- Slowly add water and make a smooth batter without any lumps.
- Add salt, chopped coriander, ginger, green chillies to the batter
- Heat a non-stick fry pan and smear it 1-2 drops of olive oil.
- Add a ladle full of batter to the hot pan and spread it round to form the dosa.
- When one side is done, flip it over to cook the other side as well.
- Once done, serve hot with Sambhar and chutney.
©Parna Mukherjee
Photos by the author
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