Instant Ragi Dosa / Finger Millet Crepes

Ragi or Finger Millet or Nachni is a fibre rich low carbohydrate millet used widely in India in different forms.

Ragi is used as malt  in the preparation of health drink mixed with milk ,yogurt or boiling in water. Ragi flour is used in the preparation of Instant Dosas or Rotis /Bhakris (flat breads) and the famous Ragi Mudde of Karnataka. 

Ragi dosai can be made the traditional way by soaking the whole ragi grains for 5 to 6 hrs along with udad dhall and grinding the batter which on fermentation can be made as dosas .

Instead,if we are pressed for time, then this instant ragi dosa comes to rescue . I make instant Ragi most of the times as I have ragi flour handy at home.  Since ,there is a divided vote for Ragi Rotti and Ragi Dosa at home,these two recipes keep featuring on win win basis . The days hubby isn't going to have lunch or dinner at home,I make myself Ragi Rotti or Mix Millet Rotti and the other days ,I make these crispy and lacy instant Ragi dosas . 

You can stuff potato masala inside this and make Ragi Masala Dosa too.

Ragi is low in carbohydrates and rich in fibre and amino acids its perfect for people with Diabetes.  Also as it is high in potassium, pls exercise caution in consumption of ragi if you have kidney disorders .

It can be incorporated in a daily diet for weight watchers as well.

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Preparation Time : 20 mins

Cooking Time : 10 mins

Makes : 7-8 Dosas

Complexity: Medium

Ingredients

1 cup Ragi flour
1/2 cup wheat flour
1 tbsp Rice flour
2 tbsp Rava / Semolina
2 tsp ginger and chilly paste (Take about 3-4 green chillies and a small piece of ginger & grind )
2 tsp jeera / cumin seeds
chopped corriander leaves / cilantro
pinch of asafoetida
salt

Note-

  Jains can skip the ginger and use only green chilly paste.

Finely chopped onions and grated carrots can also be added to the batter to make it all the more tasty

Method

• In a mixing bowl,mix all the above ingredients,add sufficient water to form a batter.
• Batter should be lump free and of Rava Dosa Batter consistency i.e. the batter must be runny and not thick. 
• Rest the batter for about 15 20 mins.Stir well again and add a little water is batter is too thick. The ragi will absorb the water ,so we need to add some extra water and adjust the consistency. 
• Heat a tawa/griddle.
• Take a ladle full of this batter and spread it from outside to inside.  You need not pour the batter in the center and move it in circular motion .

• Drizzle a little oil and cook.Flip over and cook on the other side until done.

• Serve hot with coconut chutney or tomato chutney. Tastes well with plain curd/yogurt.