Sihi Ragi Dose – Sweet Finger Millet Crepes (Vegan + Gluten Free + Refined Sugar Free)

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29.7.13

Sihi Ragi Dose - Sweet Finger Millet Crepes (Vegan + Gluten Free + Refined Sugar Free)

 

For somebody who is normally happy with a big mug of tea in the morning, I wake up starving for a big hearty breakfast these days. A little something small just doesn’t cut it anymore! I have always been a hot breakfast person and savory South Indian dishes are my idea of perfect breakfast.

Dosas or South Indian Crepes have been making a very regular appearance on my breakfast table these days. Other than being very tasty and satisfying, the fact that it only takes minutes to make if you have the batter ready is one of the main reasons why it’s my favorite. The most well known Dosa recipe is made up of rice and lentils, which are soaked, ground and fermented. There are hundreds of different dosa recipes here in Southern India. Some fermented, some not and some, where the whole grains are soaked and ground and others where just the flour is mixed with water. In my hometown vegetables and fruits are also used in several dosa recipes.

The recipe I am sharing today is Ragi Dose or Finger Millet Crepes. Ragi Dose is quite a popular dosa but most of the time it’s made using ragi or finger millet flour and is savory. Very rarely when people do use whole ragi in the recipe, lentils are also added to it. But this recipe is very different. This is how my mom makes ragi dose and I think it’s unique and delicious enough to make an appearance on ‘Love Food Eat’.

 

Sihi Ragi Dose - Sweet Finger Millet Crepes (Vegan + Gluten Free + Refined Sugar Free)

 

Before I talk about the recipe, let’s get to know a little more about health benefits of Ragi or Finger Millet to understand why it should be a part of my pregnancy series. If you have been following my blog, you will already know how much I love ragi. I have shared lots of Ragi recipes and talked about why it should be a part of your diet.

Lets go over it quickly once again shall we?

  • Good source of calcium – Amongst cereals, ragi is particularly rich in calcium, a mineral essential for good bone health. It is a very good source of natural calcium for growing children and adults, and strengthens your bone.
  • Energy – Finger millet is a good source of energy, as it contains the amino acid tryptophan that reduces the appetite. Besides, being high in fiber, it provides a feeling of fullness when consumed, and keeps the urge to eat frequently under control.
  • Beats high sugar and cholesterol – Ragi is beneficial for diabetics as well as those with high cholesterol, as the high fibre content of ragi makes it a food item with low glycemic index. That is, it results in slow increase in blood sugar level.
  • Good mix of amino acids – Due to a good amino acid mix in ragi, it is beneficial for tissue repair, relieving migraine, improving the metabolic rate of the body, optimal muscle coordination, and helps reduce the bad cholesterol (LDL-cholesterol). The amino acids lecithin and methionine eliminate excessive fat from the liver, and in turn reduce the cholesterol content of the body.
  • Good Source of iron – Being a good source of iron, it is beneficial of individuals with low haemoglobin level.

(Source)

 

Sihi Ragi Dose - Sweet Finger Millet Crepes (Vegan + Gluten Free + Refined Sugar Free)

 

Since ragi pretty much has everything that your body needs in pregnancy and more, it’s a great idea to eat it at least twice a week.  ‘Love Food Eat’ has many delicious ragi/finger millet recipes so experiment with them and enjoy.

Making this Ragi Dose or Finger Millet Crepes takes a little more effort that most other recipes you will find online. Whole ragi grains need to be soaked with rice overnight so it requires a little more planning as well. But the resulting doses or crepes are totally worth it. The texture and flavor of whole ragi ground is very different. It’s much more grainy and coarse and results in chewy dosas with the taste of ragi husk. This strong ragi flavor is balanced very well by the mild sweetness of fresh coconut and jaggery in the recipe. These sweet dosas or crepes taste great with a spicy coconut chutney or a dollop of fresh homemade butter.

 

Sihi Ragi Dose - Sweet Finger Millet Crepes (Vegan + Gluten Free + Refined Sugar Free)

 

Notes:

You can make the dosa with equal proportions of ragi/finger millet and rice also.

My mom uses white rice but you can make these with unpolished red/brown rice as well.

Increase or decrease the amount of jaggery in the recipe depending on how sweet you like your dosas.

You can use frozen coconut instead of fresh but let the coconut thaw and come to room temperature first before you grind it.

Skip the jaggery and add some green chili and ginger for a savory version of the same dosa.

You can make these dosas thin like a crepe or thick like pancakes.

Serve them with jaggery syrup, honey or maple syrup along with some fresh fruits on top if you like a sweeter breakfast.

Adding cardamom and coconut to the batter will make the dosa even more exotic!

 

Sihi Ragi Dose - Sweet Finger Millet Crepes (Vegan + Gluten Free + Refined Sugar Free)

 

Ingredients

  • 2 cups whole ragi
  • 1 cup raw rice
  • 1 cup fresh coconut
  • 3-4 tbsp powdered jaggery
  • Salt to taste
  • Coconut oil to grease the griddle

Wash and Soak the ragi and rice in 4-5 cups of water overnight.

Grind them with rest of the ingredients along with the required amount of water to make a batter of pancake batter consistency. Grind it into a smooth batter but remember it’ll still be slightly grainy because of the ragi in it. The batter doesn’t need to get fermented. You can use it right away.

To make the dose/crepes –

Heat the griddle well and grease it with some coconut oil. Pour a spoonful of batter right in the middle. Now with a circular motion, spread the batter evenly into a thin dose. Cook the dose for a couple of minutes and when it no longer looks raw, spray some coconut oil on top. Turn it over and continue to cook for a couple of more seconds. Serve immediately.

 

 

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