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You are here: Home / Kids and Infant Corner / Ragi Brown Rice Dosa Batter | Whole Grain Finger Millet Dosa

Ragi Brown Rice Dosa Batter | Whole Grain Finger Millet Dosa

May 20, 2015 By Sangeetha Priya 6 Comments

Tiffin aka Dosa is a daily supplement like sugar and salt intake in South Indian Kitchen hence, instead of white I mean basic Idli Dosa Batter this Ragi Brown Rice Dosa Batter is very healthy and nutritious with addition of Ragi /Finger Millet and Brown Rice. It’s time to pack up things for 2 months vacation in homeland. I am very much excited to see Parents, Family and Friends after 2 years…I drafted few posts since we booked ticket, So I have scheduled few of them and you can expect delay in replying to your queries; Thanks for understanding the same. I will come up with some interesting recipes in near future. Coming to today’s recipe note this batter is good only for Dosa and not for idlis. Kids damn sure like this crispy dosa and unless you tell they never know that it has millet in it πŸ™‚

Ingredients

Brown Rice or Kerala Matta Rice -2 Cups
Idli Rice – 2 Cups ( Replace with Millets)
Whole Ragi/Finger Millet – 1.5 Cups (You can use Ragi Flour refer the method section for more details)
Urad Dal – 1 Cup (Good Quality) or 1.25 Cups
Fenugreek – 1 Tbsp
Salt – As Needed

* The above proportion works only for Crispy Dosa and don’t try idlis with it…

Method

  • Wash two kinds(Pic 1) of rice and soak overnight or 8 hours atleast.
  • Check Ragi for small stones, remove if any(Pic 2), wash and soak along with rices.
  • So allow them to soak well for overnight or 8 hours at least.
  • 3 hours prior to grinding soak urad dal and fenugreek seeds (Pic 3).
  • Grind dal in the first batch to smooth and fluffy consistency.
  • In grinder the urad dal proportion is 5:1 or 6:1 for very good quality urid dal.
  • In Mixie / Food processor 4:1 ( for good quality) or 3:1 works.
  • Grind rice separately to slightly coarse consistency (Pic 4).
  • Add salt and allow the batter to ferment at least 4-5 hours (Pic 5).
  • Later make soft or crispy dosas as you prefer (Pic 6)…
  • Serve them with any tangy spicy chutneys , here i have served with Coriander Chutney, Radish Sambar and Coconut chutney.
  • If using Instant Ragi Flour grind the rice and urad dal, then add ragi flour and salt to it mix well and allow 6-8 hours fermentation.

Notes

  1. I use whole Ragi/Finger Millets brought from India and sometimes I buy from near by Indian stores in US.
  2. For more Millet Recipes check HERE.

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Filed Under: Idli Dosa Varieties, Idli Dosa Varieties, Kids and Infant Corner, Kongunadu Recipes, Millet Flour Recipes, Millet Idli Dosa Varieties, Millet Recipes, Multi Grain Idli Dosa Batter Recipes, Ragi Recipes, Traditional Kongu Foods Tagged With: brown rice dosa batter recipe, Diabetics Corner, healthy multi grain dosa batter variety, Healthy Recipes, Homemade, how to grind healthy whole grain ragi for dosa maavu, Millet Recipes, nachuni finger millet dosa batter recipe from scratch, nitha kitchen recipes, ragi brown rice dosa batter recipe, ragi idli dosa maavu recipe, Ragi/Fingermillet Recipes, Traditional Kongu Foods

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Reader Interactions

Comments

  1. Mullai Madavan

    June 1, 2015 at 9:56 pm

    Crispy, healthy ragi dosa! Nice clicks too Sangeetha!

    Reply
  2. Kushi S

    May 27, 2015 at 11:04 pm

    healthy crispy and Yummmmy dosa. I am big dosa fan and will definatley try this out πŸ™‚

    Reply
  3. Sona S

    May 22, 2015 at 9:15 am

    crispy and healthy dosa, looks delicious too..

    Reply
  4. beena stephen

    May 22, 2015 at 6:06 am

    Delicious and healthy dosa

    Reply
  5. Mayuri Patel

    May 21, 2015 at 7:59 pm

    ragi and brown rice dosa look good. Hubby said he use to have the kerala rice when he was in Mangalore studying and loves it.

    Reply

Trackbacks

  1. Kongunadu Peanut Chutney Verkadalai Chutney Recipe | Nitha Kitchen says:
    December 28, 2020 at 6:45 pm

    […] Peanut chutney with Ragi Dosa […]

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