Kezhvaragu/Ragi /Keppai/ Finger Millet Dosai
One of the most nutritious and healthy cereal. Some of the benefits of kezhvaragu are
- It is rich in protein
- It is a good source of minerals which includes calcium, iron, potassium and phosphorous which helps to maintain our bone density and a good health
- Rich in dietary fiber
- It helps to control the blood glucose levels (diabetic)
- These are rich in anti-oxidants which helps to prevent from cancer
- It reduces the bad cholesterol (Triglyceride) which reduce risk of cardiovascular disease
Dosa’s are the most favorite food to all the kids at home especially for teenagers.The thin and crispy edges is such a visual treat. here is the recipe for making thin and crispy dosai.
Ingredients:
- Par boiled rice – 3 cups
- Urad dhal -1cup
- Fenugreek seeds-1 Tblsp
- Kezhvaragu mavu/fingermillet Flour -1cup(I don’t get a chance to experiment with whole Finger millet,so im using finger millet flour)
- Salt-as req
- Ghee/ Gingelly oil – for greasing
Procedure:
IDLI-DOSA Batter Procedure
- Soak the rice, urad dhal and fenugreek seeds and whole finger millet (if) separately for about 6-7 hours
- Grind the urad dhal and fenugreek seeds first and allow it to grind atleast for 15-20 mins, in between scrap the edges once in a while add water as req
- Once the urad dhal mixture grinded well take out the batter and keep in a wide mixing bowl
- Now take the equal portions of rice and whole kezhvaragu/ finger millet (if you are using the whole grain then you have to add at this stage) grind it well
- Always grind small portions for best result. Do not over crowd the grinder.
- Now add the second batch of the rice and kezhvaragu/ finger millet mixture allow it to grind for some more time.
- Once the batter get ready then add salt as req and mix well with your hands and allow it to ferment atleast for 7-8 hrs.
- If you are using kezhvaragu/ finger millet flour add at the final stage, while mixing the urad dhal and rice batter with salt we have to add the fingermillet flour and mix it well till it reaches the idli batter consistency
- The very next day morning/ after 7-8 hrs you will get a fluffy fermented IDLI-DOSAI Batter
- For Dosas we have to beaten well the fermented batter then take a ladle full of batter and pour into a pre heated tawa and spread out evenly in a clock wise direction to attain the exact circular Dosa Shape.
- Then add a tsp of ghee/ gingelly oil over the dosai and the sides of the tawa
- Close it with a lid for 2-3 mins
- You will get a crispy-tasty Kezhvaragu/ finger millet Dosai. Njoy will sambar or any chutney.
Note
- For Dosa/Dosai the batter should be little thin than idli so that you can make it dosas very thin and evenly.
- For idli we always scoop the batter from the Fermented top portion
DOSAI VALUE ADDITIONS:
- Butter Dosai – Use butter instead of oil
- Ghee – Use Ghee instead of oil
- Podi Dosai – sprinkle some Idli Podi over the dosai at the finishing end
- Masala dosai – add a spoon full of Potato Masala at the finishing end
- Onion dosai – sprinkle some finely chopped small onions at the initial stage
- Podi onion dosai – sprinkle some finely chopped onion and Idli podi at the intial stage.
