being very rich in calcium its excellent for women as well as for children. finger millet are rich in essential nutrients and fibre and good for both vegans and vegetarians. i have used here organic ragi flour and not the whole grains. however, these dosas can also be made by soaking and grinding finger millet grains.
- 1 cup idli rice/parboiled rice
- ½ cup urad dal/ husked black gram
- ¼ cup poha/flattened rice or sabudana/tapioca pearls
- 1 cup ragi flour/finger millet flour
- ¼ tsp methi seeds/fenugreek seeds
- ½ cup water for grinding urad dal or add as required
- ¾ cup water for grinding rice or add as required
- ⅓ to ½ cup water to be added later whiling mixing ragi flour
- 1 tsp rock salt or add as required
- oil as required
- Rinse and then soak the rice with poha or sabudana for 4-5 hours. rinse and soak the urad dal with the fenugreek seeds for 3-4 hours.
- Drain the rice & poha and then in a wet grinder, first grind the rice and poha, adding about ¾th cup water till smooth. a fine granular consistency is also fine.
- Pour the rice batter in a deep bowl. remove the batter clinging at the sides with a spatula and add in the bowl.
- Drain the urad dal. then in the same grinder grind the urad dal and methi seeds till you get a smooth and fluffy batter. add ½ cup water while grind the urad dal.
- Pour the urad dal batter in the same deep bowl. mix well.
- Add the ragi flour and ⅓ to ½ cup water. again mix very well. there should be no lumps in the batter. also add
- Stir in salt. close the bowl with a lid. not airtight but just kept over it.
- Keep the ragi dosa batter in a warm place for 8 to 9 hours or more till the batter doubles up and is well fermented.
- If the batter does not increase in volume, then just add 1.5 to 2 tbsp yogurt and ¼ tsp baking soda in the batter. stir and let it sit for some 30 minutes more and then proceed making with the dosas or idlis.
- Heat a iron griddle or tawa or a non stick pan. dip half of an onion in oil and smear the oil on the iron tava or griddle. if using non stick pan, then don’t smear oil.
- Pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.
- Let the one side cook. drizzle with ½ to 1 tsp oil on the top and sides.
- Flip and cook the other side of dosa till crisp and browned.
- Instead of cooking the dosa on both sides, you just cook one side.
- Once you spread the dosa batter on the hot tava. then sprinkle oil on sides and top.
- Cover the dosa with a lid and cook till the base gets golden and the top is also cooked.
- Remove and serve the ragi dosa hot with coconut chutney and vegetable sambar.