Ragi Sweet Dosa

                                                                          Ragi or Finger millet is especially valuable as it contains the amino acid Methionine, which is lacking in the diets of hundreds of millions of the poor who live on

starchy staples such as cassava,plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes,puddings or porridge.  The straw from finger millet is used as animal

fodder.  Ragi is cleaned , dried and powdered. This ragi flour is used to make different dishes.

Nutritional value of Finger Millet per 100g 

Protein 7.6g

Fat 1.5g

Carbohydrate 88g

Calcium 370 mg

Vitamins - A: 0.48mg

Thiamine (B1): 0.33mg

Riboflavin (B2): 0.11mg

Niacin: (B3) 1.2mg

Fiber 3g

Ingredients

1 cup ragi flour

1/4 cup wheat flour

3 lumps of jaggery

Ghee

Method

                  Mix ragi flour and wheat flour in a bowl. Pour thick jaggery syrup (cooled) to the bowl through a sieve to remove impurities if any. Mix well. If necessary add water to the mixture. The mixture should not be too thick or loose. Keep a non-stick dosa maker over a low flame . Pour 1 spoon of mixture to it and make it round like a dosa. Cook both the sides. Apply ghee on the surface of dosa. Transfer it to a plate.  Repeat the process with the remaining mixture.