Ragi Polo (Dosa)

Raagi (Finger Millet in English) a whole grain rich in iron content. Finger Millet is a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk. 

Ragi Dosa or Ragi polo (Konkani)  is a healthy breakfast & very easy to make too. The chana dal & feenugreek added in the making of dosa gives it the aroma of masala dosa. It gives a crispy texture when the dosa is ready. You can serve it along any chutney of your choice or even make potato baji/Sambar

 Ingredients:

     1 1/2 cup Raagi flour
     1 cup rice flour
     1 cup urad dal (soak for 6-8 hours)
     1 tbsp Feenugreek seed (soak this along urad dal)
     1 tbsp chana dal (soak this along urad dal)
     Small handful of flattened rice/poha/aval (soaked for 20 minutes)
     Salt to taste, Ghee

Method:

Dosa Batter:

• Grind the urad dal along Feenugreek seeds & chana dal. When the batter is smooth fine paste, add the ragi flour and rice flour, add consistent water and make the batter propotionate to dosa batter.
•  Pour the batter in a vessel. Let the batter ferment for at least 6-7 hours in summer and about 24 hours in winter. [Mangalore weather needs 6-8 hour, as we don't experience winter here, due to humid weather ;) ]

Making of Dosas:

• When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary. Add salt and mix well.
• Heat the iron griddle/flat pan or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
• Pour a ladle full of batter in the centre, spread with the back of the ladle from the centre, spreading the batter to form a circle.
• Pour a tbsp of ghee or oil over and around it and cover this with a plate.
• After a minute or so, check to see if the back of the Dosa is cooked.
• Turn with a spatula when crisp and flip onto the other side. Let this side cook for about 20-30 seconds.
• Proceed making dosas similar way with the remaining batter.  Serve with chutney, or sambar.