Ragi (Finger millet) Dhokla

Today my recipe is Ragi (Finger millet) dhokla. Till now i made ragi idly, dosa, noodles, upma and soup. This is my sixth recipe with ragi (finger millet). We all know very well about Ragi (Finger millet) has lots of nutritional values. It is one of most nutritious millet and it is easy to digest as well. Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. This helps in controlling blood sugar level in condition of diabetes. Ragi is an extremely nutritious cereal and is very beneficial for maintaining a good health. If consumed regularly, Ragi could help in keeping malnutrition, degenerative diseases, so that i prefer to make different ragi recipes with yummy taste. I made ragi dhokla this is very easy to make and tasty too. Even kids are also like to eat this. I made it with ragi flour and fresh curd. Both ragi and curd are reduce the heat in the body so this is very helpful in summer for every one.You can cut it into different shapes (cookie cutters) for ur kids so they enjoy eating dhokla.This is very ideal snack for evening time. I hope you like it too............ Enjoy cooking...........

Ingredients:

Ragi (Finger millet) flour - 1 cup

Fresh curd - 11/4 cup

Baking soda - 1/4 tsp

Ginger paste - 1/2 tsp

Green chilli paste - 1/2 tsp

Coriander leaves - few

Cooking oil - 2 tsp

Grated coconut - 2 tsp

Salt to taste

For the tempering:  
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Curry leaves - few

Green-chilli, cut into slices - 2

For garnishing:
Coriander leaves - few
Grated coconut - 2 tsp

Method of preparation:

1. Dry roast the ragi flour on medium heat for few minutes till the raw smell goes away.
2. Take a bowl add ragi flour, green-chilli paste, ginger paste and fresh curd and mix well to get batter with dropping consistency or  like normal dhokla batter.
3. Ferment the batter for 2 hours. After fermentation add baking soda and salt and mix well, immediately pour this batter in the plates (greased with oil/ghee) and steam on high flame for 10 minutes. Let it cool for 5 minutes.
4. Demould the dhokla and keep it aside.
5. Prepare the tempering by heating the oil, adding the mustard seeds, jeera, curry leaves and green-chilli and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
6. Sprinkle with chopped coriander leaves and grated coconut. Cut into desired shapes.
7. Now yummy and healthy ragi dhokla is ready to eat with coconut chutney or tomato chutney.