I've posted my version of whole grain ragi dosa before. This is just another variation of the same, having added a bit of bajra (pearl millet) too to the batter. Since I had little bit of each and needed to clean out my stock, I just mixed them up. And gave me something new to post about, so that I could send in a recipe of my own to the JFI Ragi event, hosted by Madhuram at Eggless Baking. Jihva for Ingredients was started by Indira of Mahanandi almost two years ago.
There's hardly any effort required to make this healthy whole grain meal. I wrote about this recipe about two years ago; I had deviced it myself so long ago when I struggled to figure out a low-glycemic diet for my family. I make it very often now. Click here for the detailed version and to see what my research about ragi revealed as far as nutrition goes.
In brief, just soak the listed ingredients for several hours. I usually do this the night before. Then I grind them into a smooth batter and let it ferment for about 6 to 10 hours (depending upon the room temperature). The batter is ready by evening and we have this for supper. Leftover batter is inevitable when making it in the quantity I have measured out. We have it the next day too for one or two meals, varying the taste by adding onions and shredded vegetables and chopped herbs, and serving the dosa with different side-dishes and chutneys.
It's so easy, just try it out someday. It's great for those with diabetes, who need to boost their nutritional intake, and for those who cannot stand food with gluten in it. Since it has already been pre-digested (through bacterial fermentation) it is a food that doesn't tax the digestive system too much. Hence it is great to have after a day of heavy eating or just for people who prefer their supper light.
As always, where my cooking is concerned, the measurements are approximate and can be changed to suit individual needs. One shouldn't hesitate to experiment with the proportions of the ingredients, at least as far as my recipes go.