Healthy and Nutrient Rich Ragi Set Dosha Recipe the Softy and spongy ragi set dosha can be enjoyed as a breakfast or as an early light dinner in your weight loss journey naturally fermented millets are a good source of vitamin b12 they are also easy to digest and light on the stomach do try to include whole grains like millets in your weight loss diet as there are rich source of essential vitamins minerals and fiber so lets get started with the recipe to make ragi set dosa into a bowl i add in 1 cup of ragi ragi or finger millet is a whole grain and it is completely gluten free its rich in fiber and the high fiber helps to keep you feel fuller for a longer time and thus helps in weight loss and weight management its packed with calcium good carbs amino acids and vitamin d ragi has a good source of iron thus ideal for those with iron deficiency anemia it is also one of the very few natural sources of vitamin d hence when you are using ragi do try to include a good source of healthy fat for better assimilation of vitamin d which is a fat soluble vitamin into this i add in half cup split whole urad dal whole black urad dal has the skin which makes it high in fiber however if you dont have black urad dal at hand you can use skinless white urad dal instead 2 teaspoon fenugreek seeds also known as methi seeds or uluba in malayalam add in some water and i went to wash and rinse this a couple of times or until the water runs clear i bought the raggy locally hence there may be sand dirt or dust particles so i went to wash and rinse it thoroughly once rinsed i add in some more water and i allow it to soak for about six hours longer soaking period is ideal when you are using millets as it will help to release the phytic acid content in millets so always try to soak millets for at least six hours before using them also longer soaking will help with easy fermentation so i went to soak it for about six hours its about six hours now since the ragi and the dals has been soaking so i went to rinse it a couple of times and then i went to add it into my blender jar add the rinsed ragi and dals into the blender jar into this i add in 3-4 cup of water the water should be just above the ingredients so anywhere between 3 4 to 1 cup of water will be ideal into this i add in pink himalayan salt as needed and i went to grind this to a fine dosa batter consistency pour the blended batter into a bowl with my hand i mix this really well for about two to three minutes this will help with easy fermentation note that i have not added any poha or rice in the dosa batter so this step is highly important you need to mix this with your hand for about two to three minutes just take the dosa batter and squeeze and squish with your hand this will really help in easy fermentation so do not skip this process also note that the batter is neither too thin nor too thick it is of pourable consistency so this is how the batter for set dosha should be and now i went to cover it with a lid note that i am not using a tight lid because we need the wild airborne yeast to help with the fermentation process so do not use a tight lid i am just placing a lid over the bowl i went to allow it to ferment for about eight to ten hours or overnight fermentation time will also depend upon the climate of the place you live in and the next day morning the batter is nicely fermented you can see how airy the batter is its perfectly fermented this batter will also keep good in the refrigerator for a couple of days you can see how perfectly the batter has fermented note that i did not use any rice or poha while grinding this batter the batter did ferment really well without using any rice or poha naturally fermented foods are easy to digest they help to maintain your gut health and to keep the gut flora healthy they are also a good source of vitamin b12 so do try to include fermented foods in your diet for your better health this fermented dosa batter is ideal to include in diabetic diet thyroid and pcos diet in weight loss diet or if you simply wants to eat healthy i make a chutney to go with the ragi set dosa and to make the chutney protein rich i add in three tablespoons of putta garlic also known as puri kadala in malayalam to make it vitamin c rich i have some salted amla and i take one amla i slice the amla into the chutney grinder instead of salted amlas you can use fresh amla or dried amla in this chutney into this i add in two green chili green chili you can increase or decrease as per your taste three to four shallots i prefer to use shallots in my recipes as they are a good source of iron and folate they are also high in antioxidants and also a good source of prebiotics half to 3 4 cup of grated coconut oil as needed 1 4 cup water pink himalayan salt as needed and now i went to blend this into a fine chutney pour the blended chutney into a serving bowl there is some residue chutney in the chutney grinder i add in a couple of splashes of water and i wash down the chutney into the bowl this way you can make sure that you are not wasting even a tiny bit of the chutney give this a good mix i dont prefer to heat the coconut chutney i like to have it raw like this but i will be giving a thud cut to this this is the consistency of the chutney i prefer if you prefer slightly thinner chutney you can add in a couple of tablespoon extra water make sure you are using filtered water when you are making the chutney for tadka i heat one teaspoon of wood pressed coconut oil once the oil is heated i add in half teaspoon mustard seeds once the mustard seeds starts to splutter reduce the flame to the lowest add in two whole red chillies i breake into smaller pieces and adding in four to five shallots sliced a sprig of fresh curry leaves i tear the curry leaves and adding in so that the flavors are released allow the shallots to turn light golden color pour the tadka over the chutney and my healthy coconut chutney is ready to serve to make the ragi set dosa i heate my cast iron tawa and i greasing it with food pressed gingerly oil gingerly oil is also known as sesame oil or nalana in malayalam reduce the flame to the lowest and then pour in one to one and a half ladle full of the dosa batter and lightly spread it out just in half teaspoon wood pressed sesame oil one to two minutes later open the lid you can see that the ragi said dosa has come out perfectly you can see the bubbles in the dosa that shows the fermentation is nicely done and once done transfer to a plate repeat the same thing with the rest of the batter let me show you how soft and spongy the set dosha is you can see the bubbles on top which shows that it is nicely fermented so guys do try this healthy ragi set dosha recipe and let me know how it turned out.. take care..
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