Fermented Ragi Dosa Recipe
Fermented no-ragi dosa with urad dal and finger millet, perfect for a wholesome meal.
Servings: 12 pieces
Calories:
Equipment
- 3 Bowls
- 1 Non-stick tava/skillet
- 1 Kitchen turner
- Plates
Ingredients
- 1 cup urad dal
- 2 cups ragi Whole Finger Millet, Nachni
- 1 teaspoon fenugreek seeds
- 1 teaspoon Salt
- Oil to drizzle
Instructions
Making the Batter
- Rinse the urid dal, soak the urid dal and fenugreek seeds in a bowl with water. Soak for 2-3 hours.1 cup urad dal, 1 teaspoon fenugreek seeds
- Soak the Ragi in a separate bowl for 2-3 hours. Transfer the ragi to a fine sieve and rinse it thoroughly with water.2 cups ragi
- Drain the urid dal and grind it with about 3-4 tablespoons of water to make a smooth, fluffy batter. Transfer to a wide bowl and set aside.
- In the same blender jar, add the drained ragi and grind to a coarse paste using water.
- Transfer the ground ragi to the bowl of ground urid dal. Mix well, breaking up the lumps.
Fermenting the Batter
- Cover the bowl with a lid and set aside to ferment. Place the bowl in a warm place and let the dosa batter ferment for 6-8 hours.
- After 6-8 hours, the fermented batter's volume will have increased and become bubbly.
- Mix, then add salt to your batter. Add water as needed to adjust the consistency of your batter. Your batter should drop in thick ribbons. It should not be too thick or too thin.1 teaspoon Salt
Cooking the Ragi Dosa
- Heat a non-stick pan or a cast iron of pan. Add a ladleful of batter to the hot pan. Using the back of the ladle, gently spread the batter into a round pancake.
- Drizzle ¼ teaspoon of oil. Cook on a low flame for about 40 seconds, until the sides are slightly browned.Oil
- Flip the ragi dosa and cook until slightly brown. (about 30 seconds).
- Transfer to a plate and continue making the next dosa.
- Serve the warm dosa with chutney, potato bhaji, chutnipudi and ghee.