Ragi is rich in calcium and extremely good for vegans and vegetarians. It is the best source of calcium. 100 gms of ragi contains approx 350 mg of calcium. We make ragi dosas very regularly at home to get our required calcium intake. Women should have a good amount of calcium in the diet as with age and deficiency of calcium, the bones become porous and cause problems. This recipe is from my mother. Very simple to prepare and goes very well with the Tamarind Cilantro Chutney that I had posted earlier.
Ragi Flour (Red Millet/ Finger Millet) – 2 cups
Urad Dhal - 1/2 cup
Fenugreek seeds – 1 tsp
Salt according to taste
Soak the urad dhal and fenugreek seeds for 45 minutes and grind the same like we do for our regular dosas adding water in a mixer. Next mix the ground urad dhal, ragi flour and salt together. Add water and mix everything well. The batter should be slightly thin than the regular dosa batter. Keep this batter covered overnight.
In the morning mix the puffed up batter very well. On a medium hot tava pour the batter with a help of a ladle and spread it slowly.
Sprinkle some oil on top. Flip and cook the other side. Serve hot with chutney or sambhar.
The above picture shows the ragi dosa served with the Tamarind Cliantro chutney.