Monday, March 1, 2010

Ragi & Urad(White Lentil) Dosai/Crepe


Finger millet/Ragi is an important staple food in parts of eastern and central Africa and India.

Ragi is praised for its unique diet for reducing weight (least fat containing grain) and also good for diabetes ,

hyper cholesterol and triglycerides. It is one of the most healthy foods due to to its rich content of nutrients.

Finger millet is especially valuable as it contains the amino acid methionine, it is also rich in iron and phosphorus.

Finger millet has high fibre content and the highest calcium content among all the food grains.

Generally, the whole grains are important sources of B-complex vitamins, which are mainly concentrated in

the outer bran layers of the grain.

Preparation Time – 25 Minutes

Cooking Time – 30 Minutes

Serves – 4 to 5


White Urad Dal – 1/2 Cup

Ragi Flour – 1 1/2 Cups

Green Chili – 2 or more to taste

Ginger – small piece

Curry Leaves - handful

Salt – 2 Tsp or more to taste

Oil – 2 Tsp

Mustard Seeds – 1 Tsp

Asafoetida – pinch




1) Soak Urad Dal for 2-3 hours. Rinse, drain and grind to fine paste adding ginger, green chili and curry leaves.

2) To this ground Urad Dal, add Ragi flour,salt and enough water to make a thin batter slightly thin

than Pancake batter.

3) Heat a pan, add oil and then mustard seeds and asafoetida and once the mustard seeds stop spluttering

add this to the dosa batter.

4) Heat an iron griddle, once it is hot take a ladle full of batter and make a thin circle and pour a tsp of oil

around it. Once it is well cooked, flip and cook the other side too.

5) Once both the sides are well cooked serve it hot with Chutney or Sambar of your choice.


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