Ragi dosa – this recipe of ragi dosa is a fermented one and made like the regular fermented dosas. ragi or finger millet is a healthy grain and i do include them wherever i can, like in making chapatis, dosa and idlis.
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.
(measuring cup used, 1 cup = 250 ml)
- 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.