Ragi dosa is a healthy and delicious breakfast dish, in my previous post i had posted instant ragi dosa recipe , today i am sharing fermented ragi dosa recipe, made with ragi flour, urad dal and fenugreek (methi). An easy to make recipe with simple ingredients. Ragi/finger millet is a healthy grain which is rich in essential nutrients and fiber. Ragi dosa is crispy and soft tasty dosa, a healthy breakfast to start your day.
Organic Ragi flour (Finger millet) – 3 cup
Urad dal – 1/4 cup
Fenugreek (methi) – 1 tsp
Salt to taste
Rinse urad dal and methi, soak it for 3 to 4 hrs.
Blend soaked urad dal and methi seeds in a mixer jar to a super fine paste by adding enough water to grind and keep ready.
Take a vessel add Ragi flour in it, add enough water and mix to a batter similar to regular dosa batter consistency as there is no lumps in it, add blended urad dal paste, mix properly, set aside covered for fermentation for minimum 10 hrs
Next morning the batter rises in quantity, add salt to taste, mix properly. Heat a flat pan, grease it with oil,
Take a ladle of batter, pour it on the center of the pan and spread it gently to a circular shaped thin dosa, sprinkle oil on it, cook in a medium flame.
When the base turns golden brown, flip it to the other side for 1 or 2 min, remove it to a serving plate
Serve hot with chutney.
Always prefer to add less quantity of urad dal in preparation, if you prepare for 1 cup of Ragi flour, soak 1 tbs of urad dal and 1/4 tsp of fenugreek seeds and follow the same procedure.
Uchellu chutney is a perfect combination for Ragi dosa
To read the recipe pls click on the link below –