BM# 77: Week 1/ Day 1
Theme: Recipes with Whole Grains
Dish: Sprouted Ragi Dosa
We are starting a new edition of Blogging marathon today and my theme for the first week is ‘Recipes with Whole Grains’. First up is this Sprouted Ragi dosa that I made with whole ragi that my mom got me from India. Sprouted ragi flour (finger millet flour) is also available in India but I haven’t seen it in Indian groceries here in US.Recipe for this sprouted ragi dosa is from DK’s Chef in You. Like all traditional dosa recipes this one requires some planning ahead of time. Also since sprouting is involved, it needs another 12~15 hours more than the regular recipe. So first step is to soak ragi for 8~10 hours, then sprout it for another 8~10 hours. When you set the ragi for sprouting, then soak urad dal and rice. Alternately ragi can be sprouted ahead of time and stored in the refrigerator for up to 4 days. 1 cup of whole ragi yields 2 cups of sprouts. Sprouted whole grains are more nutritious — the sprouting process can help break down phytate, a compound in grains that inhibits iron and zinc absorption in the body, meaning we get more of these nutrients. Also sprouting can unlock more folate, beta-carotene and vitamins C and E.One thing I noticed with this batter is that it fermented beautifully in less than 10 hours and this was in pretty cold weather. My house is like an ice-box and it takes batters at least 24 hours to show any visible fermentation. I think adding sprouted ragi helped in the fermentation also.
These ragi dosas turned out crispy and delicious. The whole family enjoyed these delicious and nutritious dosas. Leftover batter would be great to make ponganalu the next day. Serve with your favorite chutney or podi.