Ingredients
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1/2 Cup Ragi (Finger Millet)
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1/2 cup (Skinless Lentils) Urad Dal
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1/2 cup Moong Sprouts
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1 Tsp Fenugreek Seeds (Methi Dana)
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Water (as required)
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Oil (to make dosa)
About
Ragi dosa is a nutritious South Indian pancake made from ragi flour, also known as finger millet flour. The batter is prepared by mixing ragi flour with water and allowing it to ferment overnight. It’s then cooked on a hot griddle to form thin, crispy dosas. Ragi dosa is gluten-free, high in fiber, and rich in calcium, making it a healthy breakfast option. Serve with chutney or sambar for a flavorful meal.
Steps
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1
Done
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Soak 1.5 cups of Ragi and 1/2 cup each of Urad Dal, Moong, and 1 tsp Methi Dana in water for 5-6 hours. |
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2
Done
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Grind soaked Ragi and dal separately into smooth batters in a mixer jar, adding a little water as needed. |
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3
Done
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Transfer the batters into a mixing bowl and mix well by hand. |
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4
Done
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Allow the batter to ferment for 5-6 hours or overnight. |
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5
Done
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After fermentation, add salt to taste to the batter. |
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6
Done
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Heat a dosa pan, spread a little oil, and pour the batter to make thin dosas. Tip: Preheat the pan on high flame, then reduce to low before pouring the batter for crispy dosas. |
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7
Done
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Serve the healthy and delicious dosas with chutney. |
