Ragi Dosa

Craving dosa but want to have a healthy meal? Ragi Dosa is your answer - this is a popular, healthy dosa made using finger millet. Serves as a great breakfast meal. Recipe below! :)

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Prep Time: 24 hours Cook Time: 30 minutes

Ingredients (yields 10-12 dosas):

1 cup whole urad gota/dal

3 cup ragi flour

1 1/2 cup water

Salt to taste

Oil

How to make?

Step 1:

Add 3 cups of whole urad gota to a large pot and rinse thoroughly a few times. Soak the urad dal in water for approximately 8-10 hours.

Step 2:

Drain the water completely from the dal. Add the soaked dal in a blender along with 1/2 or 3/4 cups of water. Blend until smooth, frothy, and bubbly.

Step 3:

Add 3 cups of ragi flour, 1/4 cup water, and salt to the blender. Mix well and blend until smooth.

Step 4:

Pour the batter in a large bowl. The consistency of the batter should be such that it coats a spoon dipped in it. Ensure that the batter is not too thick or runny.

Step 5 :

Cover the bowl and ferment in a warm place until the batter rises and turns bubbly. The fermentation process can take anywhere between 5-16 hours depending on the temperature. To ferment in colder regions, preheat the oven at the lowest setting for 10 minutes, turn off the oven, and keep the batter inside with the oven light on.

Step 6:

Fermentation test: To check if your batter is properly fermented, drop a spoon of batter into a bowl filled with water. Well fermented batter will float.

Step 7:

Ready to make the dosa? Take some fermented batter, add some water as needed to make it of pourable and spreading consistency.

Step 8:

Add a few drops of oil to a non-stick or iron pan, rub well with kitchen tissue, making sure there is no excess oil on the pan.

Step 9:

Heat the oil on medium heat. If using an iron pan, sprinkle few drops of water and check if it is hot and ready - you will hear and see a sizzle if it is ready.

Step 10:

Once ready, pour a ladle full of batter in the center of the pan. Spread the batter from the center in a circular pattern across the entire pan. Let the batter cook for a minute. If the edges of the dosa begin to come off the pan, flip the dosa and cook the other side.

* You can also stuff the dosa with potato sabzi!

Your dosa is ready to be served with chutney!