RAAGI DOSA

Raagi or finger millet is especially valuable as it contains amino acid methioanine.From raagi flatbeads, dosa, puttu , laddu, idly etc, are made. I am making raagi dosa with little dosa batter added to it as it will give some softeness to the raagi dosa.

INGREDIENTS

Raagi batter 2 cups
salt,
dosa batter 1 cup

METHOD

for making raagi batter
Soak the raagi in water for 4 hrs or overnight and grind it.Ferment for 4 hrs.

Add the dosa batter in raagi batter and add salt as required.

Take a nonstick dosa pan and with a large tablespoon put the batter in the pan and spread it like a pancake.Add 1 tsp oil and when it is done turn to the other side then fold and serve.

This raagi dosa can be