Ragi Dosai (Fingermillet Crêpes)

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. 

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Ragi Flour and Walnut Laddu Recipe

Ragi Flour and Walnut Laddu Recipe

Description: 

         Healthy and delicious treat made with ragi flour, suitable for all ages.

RECIPE OF Healthy ragi ladoo

Ingredient Name	Quantity	Unit
Ragi flour	1	Cup
Dalia (Split and Roasted Chana Dal/Pottukadalai)	1/2	Cup
Walnut	1/2	Cup
Jaggery Powder	1 and 3/4	Cup
Melted Ghee (Clarified Butter)	1/2	Cup
Cardamom (Elaichi powder) Optional	few	Pinch

DIRECTIONS

1.    Fry the ragi flour in a hot pan for about 7-8 minutes or until the raw smell is gone. Cool it for a couple of minutes.

2.    In a food processor / (Indian) mixer, powder the Dalia and walnuts separately.

3.    Once the ragi flour is cool enough blend it together with the powdered jaggery, ground Dalia and walnuts and the optional spices. If using a food processor pulse it a couple of times or if using a mixer give it small runs.

4.    Transfer the mixture to a large bowl and add the melted ghee little by little just enough for you to be able to shape them into golf ball size balls.

5.    If the laddus crumble down while you are shaping them, it’s a clue that it needs more ghee. To make perfectly round laddu, take the mixture using your fingers and hold it tightly with your palm like making a fist. Once it is tight enough roll it lightly between both your palms to get a neat shape. Do not give too much pressure while rolling else it will crumble down.

6.    U can also try using badam and cashew instead of walnut.