Diabetic-friendly, no rice, crispy ragi dosa. Usually, we add little rice along with the ragi to get the crispy dosa. Instead of rice, I have added barnyard millet and it turned out to be super crispy. From the picture below you can see how crispy dosa has turned.
As we have not added rice, even the diabetic person can have extra dosa without any guilt. Instead of regular oil, use cold-pressed oil or homemade ghee, which is good for diabetics. I did not add any baking soda while making the dosa and still it turned out so crispy. You can consume millets in moderate portions only, about 2 to 3 times a week. Both finger millet and barnyard millet have numerous health benefits.
Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. Antinutrients in millet block your body’s absorption of certain minerals, though this is unlikely to affect you if you consume a balanced diet. Soaking and sprouting may reduce this grain’s antinutrient levels. (Source: Healthline)
The same quantity of ingredients can be used to grind in both the mixer and grinder. While grinding it in the mixer add all and grind it to smooth paste by adding ice water, as the mixer turns hot easily. If you are grinding in the grinder first grind the poha, then add the remaining ingredients and grind it to smooth paste. In the grinder, we can use normal water. Yes, you need not grind millet separately and urad dal separately in the grinder. Everything can be ground at a stretch in the grinder, as we grind it in the mixer. Now let us see how to prepare this recipe.
- 1.5 cup Finger Millet/Ragi
- 1/2 cup Barnyard Millet/Kudiraivali
- 1/2 cup Urad Dal/Uluttam Paruppu white whole
- 1/4 cup Poha/Aval/Puffed Rice
- 1/2 tsp Fenugreek seed/vendayam
- salt to taste
- Wash 3 to 4 times and soak finger millet, barnyard millet, urad dal, and fenugreek seeds together in a vessel for 3 hrs. Soak poha separately in another bowl for 15 mins.
- Once soaked. drain the water completely. In a mixer, add finger millet, barnyard millet, urad dal, poha, fenugreek seeds, and grind to a smooth batter by adding ice water little by little. Transfer the batter to a bowl.
- Add salt and mix it thoroughly. Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the video.
- Transfer the required amount of batter into another bowl. You can adjust the batter by adding water if it is a thicker consistency. dosa batter should be slightly thinner than the idli batter.
- Heat a pan and pour a ladle of batter and spread it in a circular motion as shown. Drizzle a spoon of oil/ghee. Let it cook on low flame till it turns crispy.
- Once cooked, flip the dosa to another side and let it cook until this side turns crispy. Drizzle a spoon of oil/ghee on this side too.
- Now flip it one more time and let the dosa cook on low flame until it turns golden brown and crispy. Now fold the dosa and serve hot with sambar, chutney, or any side dish of your choice.
- Use good quality finger millet, barnyard millet, and urad dal.
- Instead of poha, you can also replace it with cooked rice.
- Fermentation is important to get crispy dosa.
- As we are grinding in a mixie, it very often gets heated. So add ice cold water to grind the batter.
- You can use this same batter to make idli, uthappam, or paniyaram too.
Crispy and healthy ragi dosa is ready to relish.
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Wow ! it looks delicious i loved this Ragi Dosa , Thank you for giving the procedure on making this recipe.
Thank you for stopping by 🙂