How to make ragi dosa, Multigrain dosa, Finger millet(ragi)-oats-flattened rice (red poha) dosa,Breakfast ideas for kids, Healthy and diabetic friendly recipes.
Whole grains come with a wealth of benefits and some versatile features to be added into any form of dish. After the multigrain breadsticks, when the next theme for our healthy wellthy cuisines was complex carbohydrates, I was excited to include one of my most favourite forms of dosa- ‘Ragi-Oats- Poha dosa’.
Ragi /finger millet is one of the healthiest and tastiest options for a breakfast recipe. Also it is a good source of carbohydrates, Iron and Calcium. Similarly Poha /flattened rice is a staple breakfast in many states of India. Oats, also known as ‘westerners poha’, is a quick cooking ingredient for busy mornings. A very important common feature in all these three power packed foods is their complex carbohydrate nature. Complex carbs are 2-3 chains of simple carbs linked together. Because of this complex nature, during digestion, the chain is broken and the carbs are slowly released, giving a sustained sugar supply to the body over a longer period of time. Compared to complex carbs, simple carbs as in sweets or processed flours, give an immediate spike in sugar levels, thereby putting the insulin secreting pancreas under immense stress. This is particularly important in diabetics, who already have a compromised insulin secreting/acting capacity. Cutting the long story short, complex carbs=more satiety (fullness of stomach) with small portions= less incidence of binging and vice versa. Hence , adding them in our meals, especially in breakfasts will do a world of good for diabetics as well as non diabetics alike.
Not only this, the whole grains are loaded with minerals and vitamins, good sources of iron and calcium plus they are locally available at cheap prices. With these golden benefits in mind, I explored quite a few variations of using ragi and poha in everyday food. I started with adding ready made ragi powder to the standard dosa batter, and gradually modified to include more of whole grains. This is a very simple and straight forward recipe, equal quantities of urad dal, poha, oats and ragi flour. If you are not sure of the quality of ragi powder, then soak 1 cup of ragi grains in water overnight, blend it in a mixer jar with little water, strain and collect the liquid. You can add the liquid to the fermented batter in the morning before making dosas.
Recipe for making Ragi-Oats and Poha dosa:
- Urad daal (black gram)- 1 cup
- Oats ( I used quaker oats)- 1 cup
- Red poha (flattened rice)- 1 cup ( you can also use white variety)
- Ragi (finger millet) powder- 1 cup
- Methi (fenugreek ) seeds- 1 teaspoon
- Salt- 1 teaspoon
- Soak urad daal and methi seeds in sufficient water for 3 to 4 hours.
- Just half an hour before grinding urad daal, wash the poha twice with water. Soak together poha and oats in sufficient water.
- Drain off water from urad daal and soaked oats-poha. Grind them all together till they form a smooth paste. You can add little water to adjust consistency.
- Finally add ragi powder and salt, and blend into a uniform batter.
- Take out the batter in a vessel and keep it covered overnight or atleast 7 to 8 hours for fermentation.
- Once the batter is ready, heat a non stick skillet, apply few drops of oil and spread well.
- Add a ladle of batter and spread like a dosa. Add few droplets of oil all around the dosa.
Once bubbles appear on the surface of dosa, using a wooden spatula, carefully flip it and allow it to cook for few more minutes.
- Once done, serve it hot with coconut chutney or any chutney of choice.