Instant Ragi Oat Dosai ( Finger millet and Oat crepe)

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Ragi or Finger millet is a very nutritive grain. Millet is said to be non acid forming food, so it is easier to digest and soothing.Millet is also a good source of fiber and protein. This is probably why ragi flour is used in making a kind of a porridge called kanji in south Indian households which is very healthy and filling. You can find more information on ragi/ finger millet here 

I have always known that ragi is healthy, but never really tried to include this important grain in my diet very much. The only times I remember having ragi is when I have had the aforementioned porridge/ kanji when I was younger and had my mother give this to me saying it is good for me:-) Now that I am trying so many different grains in my diet like oats and quinoa,  I decided to try this grain too and see if I could form a grown up perspective on it. 

After keeping the flour in my pantry for a good two weeks I finally came up with the plan to try and make instant dosai/ crepe with this along with one of my favorite grains, oats.So I proceeded with making up the recipe as I went and cautiously added the ragi flour constantly worried that this one was going to flop and mentally reviewing my other options if this did fail.Luckily the dosai was a hit at home and the ragi flour did not lend a very overwhelming flavor here, making this an ideal way to sneak in this healthy grain for picky eaters.

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Ingredients and Method to make Instant Ragi Oat Dosai (Crepe)

1 1/2 cups of oat flour (see notes)

1 cup whole wheat flour (atta)

1 cup ragi ( finger millet) flour

3 cups of water

salt to taste

handful of cilantro cut fine

for tempering

5 small Indian/thai variety of green chillies (cut very fine)

1 tsp oil

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

a little extra sesame oil or other oil to sprinkle on dosai

Mix together the dry flours in a large bowl.Add water slowly, about half cup at a time and keep mixing it  to make batter.

Heat oil in a pan add cumin seeds and green chillies to it. When the cumin seeds start spluttering add asafoetida to it and give it a quick mix and add this oil+cumin seeds+ chillies mixture to the batter.

Add salt to taste and mix well. Add cut cilantro to the batter and mix well.

Heat a griddle/ flat pan and pour a ladleful of the batter in the center and spread into a thin circle evenly.

Sprinkle a few drops of oil around the batter. Let it cook for a few minutes on medium heat and when the lower side starts browning flip the dosai/ crepe and cook the other side.

When the pinkish/ brownish spots appear on the other side remove from heat.

Serve hot with chutney of choice or molaga podi/ spice powder  or even just plain ketchup.

Notes

The tempering in this dosai is very important as it imparts the main flavor to the dosai, so if you skip the tempering it will change the flavor of the dosai considerably

For the oat flour I processed quick 1 min oatmeal (Quaker brand) in the blender till it turned to fine powder but if you have store bought oat flour that should work too.

If you are looking for instant dosa varieties, here are a few more....
 

Instant Multigrain Dosa ~ Savory multigrain crepes

Instant Ragi Oats Dosai ~ Nachani dosa ~  Savory Finger millet and oats crepe

Instant Buckwheat dosai ~ Kuttu atta dosa ~ Buckwheat flour crepes