Healthy & Crispy Ragi Dosa - A nutritious breakfast delight!
Ragi dosa is a dosa made with finger millets. Dosa is a South Indian dish made with lentils and rice. Dosa is a crepe but it is crisp, and made with fermented batter. Ragi dosa is another crepe from South India made with finger millets or Ragi.
Ingredients
- 1/2 Cup Ragi/Finger Millet
- 1/4 Cup Urad Dal
- 1/4 cup Poha /Flattened Rice
- 1 tbsp Fenugreek Seeds
- 2 inches Long Ginger
- 1/2 tsp Cumin Seeds
- 2 Green Chilli
- Salt to Taste
Instructions
- Wash ragi until clean.
- Add urad dal, poha and fenugreek seeds.
- Wash them again.
- Soak it for 4 to 5 hours.
- Grind it to make smooth batter.
- Transfer the ragi dosa batter into a bowl.
- Allow the batter to ferment for 8 to 10 hours.
- Just before making dosas add salt and mix it well.
- In a blender jar add green chilli, ginger and cumin seeds. Blend it coarsely.
- Add the chilli, ginger paste to the ragi dosa batter.
- Mix it well and make dosas.
- Heat dosa tawa, sprinkle little water.
- Pour a ladleful of ragi dosa batter and spread it across the tawa.
- Let the dosa cook for a minute.
- Add oil over the dosa and let it cook for a minute.
- Flip it and cook for another minute or less than it.
- Serve ragi dosa with peanut chutney or onion chutney.
Notes
Wash ragi well as it may contain sand and dust.
Soaking time may vary depending on the place you reside, if it is cool place soak for 2 or 3 hours extra.
Increase the measurements if making for more than 6 people.