Dairy products such as milk and yoghurt are the first items that spring to mind when calcium is mentioned in context of our diet. The next on the list would be spinach and other greens. Most often overlooked and somewhere on the bottom of the list would be the small and humble ragi or finger millet. But this tiny wonder grain is a very rich plant source of calcium. Before the arrival of commercial infant formulas such as Cerelac, ragi flour was extensively used in the Indian diet for infants. People are slowly becoming aware once more of its benefits and including it in their diets.
Dosas are great light foods and can be made very healthy if one wishes. A lot of the ragi dosa recipes are made from the flour, sprouted or not. However, the shelf life of powders and flours are very short because the grain is broken open and sieved and stored, and this exposure to light and air hastens deterioration of its nutritive value.
Whole grains, on the other hand, can be stored for extended periods of time, and sprouting them before use enhances the availability of vitamins and minerals.
I submit my sprouted-ragi dosa recipe, a really frequent item on my menu, for theCalcium-Richevent hosted by Art Of Indian Cooking.