As a child, my mother tried to feed us the ’healthy cereal - ragi’ (millets) She made us ragi porridge, in the summers to beat the heat, by boiling ragi powder in some water, cooling it, then adding buttermilk and salt, to it. Well, as kids this tasted, so ‘out of the world’, for us. Even now, during the summers, my mother makes this ‘cooling and filling’ gruel in the evenings and both my parents sip it at a leisurely pace. Watching them follow this simple routine, in an unhurried manner, gives me immense happiness and satisfaction! Growing up, I slowly realized the benefits of our ancient forgotten grains. And try to include ‘ragi’ in my diet on a frequent basis. The ‘humble’ ragi dosas, can be had for breakfast or as a snack wherein the delicate nutty taste of ragi is complemented and enhanced by the earthy flavor of coriander leaves. It takes a seasoned palate to admire the subtle taste and goodness of these simple and rustic dosas.