Hi Divya, Since then have you found any online resources to buy whole ragi grains? I would appreciate if you could share. We do get the flour in our stores close by, but I am looking for the grains

Nope, I sadly havent found any sources :( --DK

I was told by my doctor that Ragi is the best for my Diabetic Grand Pa and I was curious to know more and I landed to the below site on Ragi Nutrition. Added to how good it is, your article just makes it even better. I will surely try this recipe and come back on how it went. Thanks a million. I would suggest to add the link to ragi's nutriton so that all ignorant people know how good Ragi is. :-P

May I know only sprouted raagi flour having calcium?not the normal raagi flour ?I brought udupi raagi flour from Indian grocery shop it shows calcium0%.can you pls confirm.

i make ragi dosa. but my preparation is totally different. We get readymade ragi powder. I mix this powder along with dosa (Rice & Urad dal) paste + some curd. I also put the mixture made of small ginger piece, 5-6 small onion, kadi patta, full red chllies into this paste) salt to taste. keep it for 1-2 hours. then make dosa. here you get delicious dosas.

:roll: Ragi sweet: 11/2 cup water,15 grams brown sugar,1/2 cup ragi flour *1. boil water with brown sugar *2.pour ragi flour slowly and stir at same time (if you got strong rolls, after half boiled and cool down put in mixer) and back on fire to full boiled time: 12 to 15 minutes----enjoy :-P :-P :-P

We make ragi kolaputtu also.We eat that with coconut milk,jaggery and coconut scrapings. Try it. You'll love it.

Hi :) , This is a really nice recipe for sprouted ragi. However, I have been wondering.. first we sprout the ragi to release the enzymes, then we roast it on very very low heat to prevent killing the enzymes. But finally to make the dosai, we cook it on the griddle. This cooking destroys the enzymes. So, it looks like all the effort taken to preserve the enzymes are futile as the enzymes are killed in the final cooking process. I would highly appreciate your thoughts on this. Thank you and keep up your good work.

I would call it Ragi Adai! Lovely recipe.

I found whole raagi at the Whole Foods Market. You could give it a try :) Here is a link to the store website: http://www.wholefoodsmarket.com/ Only thing is, it looks white as the outer skin is removed.

Hi Chef :) , I liked your Ragi Dosa recipe; will try it sometime. I have listed your blog site on my site - http://walk-with-chef.blogspot.com/2010/03/1-2-3-flours-dosas.html. Pls visit. Thanks and regards, Asha

Thanks Asha for linking my Dosa recipe. All the best with your blogging and may the blogging bug catch you with the same ferocity as it did to rest of us :) --DK

You are simply awesome. :) Warm regards

Funny comments about how husbands see sprouts. The green color of mung dosa 'pesarattu' puts Balaji off. He thinks of it as some algae like dish. Can't wait to try sprouted ragi dosa..Great going !!

He doesn't eat brussel sprouts too. He tells that it looks like a baby of a big cabbage and he doesn't feel like eating it.

That's a great explanation Dhivi. I'll try to put some sense in to him. I too was guessing so about the ragi posts. Thanks.

Nice recipe and really healthy. Have booked marked it.

You've been awarded! :) Check it out on my blog.

Hi Good recipe.I am going to look on the internet for whole ragi.I guess if we stuff it with paneer/tofu and veggies it would make a great meal too. Madhuram..my dad is also the same way with sprouts..according to him it is like bringing something to life and then killing it.. 8-O ...I was raised that way,but now I eat it-it's very healthy and I need the nutrition.. Geetha

Good one Dhivi. I was also going to make something like this but without sprouting. You know why? Mr.S is so quirky that he doesn't eat sprouts. You should hear the reason, he believes that eating sprouts is equal to eating meat because it has life in it. If sowed the sprouts will grow into plants, so he doesn't eat it. I really wish some Hindu scholar can give some clarification for this. So whenever I sprout something I only eat it. Actually I felt so bad for eating sprouts for 2-3 years and did not eat it but have started again. You are not sending it to the event? Very bad! :cry: Did you check my yesterday's post? I have started another blog. It's been in my mind for months now, finally got to it.

Well, then he shouldnt be eating many many things - like vegetables! Did he realize they all are seeds grown into plants?? You are just plucking those plants and cooking them for consumptions...they are living things too! At the end of it (unless your food is a byproduct which does not kill the source like milk), you end up eating some living thing or the other. That's why its simple for me - I do not Vouch vegetarianism in my sight, saying that meat eaters are killing living things - wrong definition for me (since plants are living things too) - I just do not eat things which gives out blood and whose screams of agony can be heard by me....in one way its a good things that humans cant hear plants screaming in pain...!!!! That way I related so much to the movie Avatar where the norm is to say 'I am sorry, may your soul rest in peace' to animals which they kill for food....otherwise they hurt nothing else - be it plants or animals. They hunt to survive.. ..anyways..I wanted to do a consolidated post for Raagi sweetie and put all my ragi in one page. Makes it easier isnt it? But either ways will send in my entry soon....Hugs

Loved the idea of sprouting the millet. I simply soaked and had ground the ragi for my tomato utthappam. This adds more nutrition. Next time on I shall follow this. I carry the grain from home:(

Same here too, hadn't seen Ragi for years before I found a pack of "Raggi" flour in a Indian grocery store. I was deliriously happy although I have yet to find whole Ragi but I am happy with flour. Always loved Ragi dosa. We just use Ragi flour, salt and a bit of buttermilk, mix and make'em. Your version is healthier with sprouted Ragi, looks so delicious. Looks like everybody is going back to India forever except you and me? :D Have a great weekend. See you next week. Hugs.

Dahling,I just had this for my breakfast.I use inatant batter made with ragi flour and rice flour with the additional ingredients like carrots,onions and chillies.DELICIOUS :P :P :P I have NEVER EVER seen Ragi there

D.K., wonderful to see this recipe using sprouted raga grain here this evening! I've never ever had the pleasure of the ragi. I hope to find some here soon.

Awesome doasa DK.. I have a bag of sprouted ragi flour from India, do you think I can use it to make this dosa??

Hey Pavani - Lucky you! Gawd! I am so J now ..:). I guess the flour should work...or you can always make the traditional way of making ragi dosa using those sprouted flour.

Healthy dosa!