This ragi dosa recipe is from Amma's kitchen and she makes it at least once in two weeks. She used to soak the urad dal in the evening and grind the batter in mixie before bed. Next day for breakfast we used to have this dosa with small onion chutney, the best combination. Let's see the recipe.
Ragi Dosa - Fermented Finger Millet Dosa
Prep time
Cook time
Total time
Healthy fermented ragi millet dosa with urad dal and ragi flour.
Author: Kalyani
Recipe type: Breakfast
Cuisine:South-Indian
Makes :
12 dosas
Ingredients
- Urad dal - 1/2 cup
- Ragi flour - 2 cups
- Water - as required
- Salt - to taste
- Oil - as required
Preparation :
1. Soak urad dal in water for at least 3 hours.After 3 hours,grind the urad dal in a blender by adding water little by little till fluffy and bubbles appears. It took approximately 1 cup of water to grind.Transfer the grinded batter to a vessel. Measure 2 cups of ragi and add it to urad dal batter along with salt. Mix it well with your hand. Let the batter ferment for at least 8 hours or overnight.
2. The batter would be raised well in the morning as shown in the picture and the consistency of the batter will be like our regular Idli dosa batter. Add little water before making dosa's if it is too thick.
Procedure :
1. Heat a dosa tawa, add a laddle of batter to it and spread it thin or thick as per your preference. Cook until brown for three minutes and flip the dosa. Cook for another two mintutes and remove from tawa. Repeat the same process for the remaining batter.
The healthy and tasty breakfast is ready ! Serve with sidedish of your choice.
Notes :
1. Refrigerate the left over batter and use with in two days.
2. You can grind the same in grinder.