Urad dal, whole or otherwise – 1 cup
Methi Seeds – 1 tsp
Ragi flour – 2 cups
Salt to taste
Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency. Your dosa batter is ready.
I tried the ragi roti, (not the lazy one) and it turned out yummy. Thanks. I plan to imorovise by adding chillies, coriander, ginger and salt as I do for ordinary parantha.
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among veg, there is classification as heat-causing and ‘cold-causing water based . so also in grains some are gas-causing. likewise, is there any millets to be avoided by cold prone/gas prone persons or had in moderation because of its nature?pls clarify
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please send me the information about the millets that a o+ve person should have?
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there is nothing like blood group specific preferences for millets – these grains can be used by one and all irrespective of their individual blood group.
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Sir as per Dr Yellappa ReddY sir of Bangalore we need to purchase about 10 different millets fro your org.MR.Lokanathan of Ecology dept will be arriving to your office on 3/6/2011 to collect the millets.
Thanks
Laksh
Project Officer
Agastya International Foundation
Bangalore
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