Barring from very few recipes, I would love to try new items all the time. One such barred recipe, that I keep repeating in my home is this Raagi Dosa. Its not only healthy, nutritious…we also happen to love its unique grainy-flavor. Personally I have my own reasons to fix dish quite often…Yes, you have guessed it correctly. The simplicity involved in preparing the batter. I don’t have to worry much about the grinding and stuff. So, whenever I bump into older people who love hearty breakfast, but yet scared to feast on idlies and dosas…I happily suggest this recipe. It may take a while for some people to adapt to whole-grains, but if they did so…they will be very pleased to make such lovely choice. After all this is so special and delicious.

Ingredients:

• Ragi/finger-millet flour, 1 cup
• Urad dal 1/2 cup
• Fenugreek seeds 1 spoon
• Salt
• Baking soda
• Oil for the crepes.

Method:

1. Soak the lentils overnight along with the fenugreek seeds. Wet-grind the same, next day. Add the ragi flour, salt and soda to it. Allow this to ferment…the batter rises to 2-3 fold, so leave enough room for it(I mean, use a wide and large vessel).
2. Heat up a griddle, make thin crepes…run few spoons of oil, cook both the sides.
3. Serve warm with chutney, podi or sambar. Enjoy it for break-fast or dinner.

Also Known As: Kezhvaragu Dosai. Raagi Dosai. Finger Millet Crepes.