Finger Millet [Ragi] Dosa
![Finger Millet [Ragi] Dosa](https://angadiz.com/wp-content/uploads/2020/10/Ragi_Dosa-e1618432078763.jpg)
Finger Millet or Ragi is widely used in South India which is high in calcium and iron. It has many health benefits for infants, lactating mothers, and people suffering from diabetes. Ragi Dosa is one healthier option that can be served for breakfast and lunch. I have used moong dal in my recipe which makes dosas crispy and tasty.
Crispy Ragi Dosa Recipe | Finger Millet Dosa Recipe
Ingredients
- 1 Cup Urad Dal(Split Black Gram)
- 1 Tbsp Methi Seeds(Fenugreek seeds)
- 3 Tbsp Moong Dal(Yellow Lentils)
- 2 1/2 Cups Ragi Flour(Finger Millet)
- 2 1/2 Cups Water
- 1 1/2 Tsp Salt
- 2 Tsp Oil
Instructions
- In a mixing bowl, add urad dal, methi seeds, and moong dal. Rinse 3 to 4 times and add fresh water.
- Cover and soak the grains for 5 to 6 hours.
- Transfer to a blender jar, add water as required, and blend the soaked grains until smooth and bubbly.
- Transfer the batter to a large bowl and add ragi flour, and water. Stir and mix the batter well until no lumps are seen.
- Cover the bowl and allow the batter to ferment for 8 to 10 hours.
- During the cold days, allow the batter to ferment in the preheated microwave for 8 – 10 hours (Preheat the microwave for 2 minutes)
- After fermenting, the batter is almost doubled. Add salt and mix well.
- Heat a griddle or iron tawa and spread some oil in a circular motion ( I use a fork and an onion halved in half to spread the oil. I have seen my grandmother and my mom using this method for decades on cast iron tawa to avoid sticking)
- On medium high heat, gently pour 1 ladle of batter and thinly spread the batter in circular motion.
- Sprinkle some oil. Using a stainless steel spatula, flip the dosa when holes (air pockets) are formed.
- After a few seconds, flip again and serve hot with chutney.
Video
Notes
- During the winter season, allow the batter to ferment in the preheated microwave for 8 – 10 hours (Preheat the microwave for 2 minutes).