Ragi / Finger millet Dosa (Fermented)

Name: Ragi / Finger millet Dosa (Fermented)
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup (approx.200gm)Finger Millet/ Ragi/ Nachni grains; 1/4 (approx 40 gm) Cup Urad Dal; 1 tsp Fenugreek seeds; 2 tsp salt; 3 tsp Oil / butter/ ghee

Tasty Veg Cooking @india12345

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This Ragi Dosa Recipe is an absolutely delightful dosa made from finger millets with fermentation. It's gluten free & has no rice.
The high calcium and iron content in ragi is useful for the bone growth and overall development of the children.
Include this nutrient-dense millet in our diet.

Tasty Veg Cooking @india12345

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Ingredients

1 hour

3 servings

1 cup(approx.200gm)Finger Millet/ Ragi/ Nachni grains
1/4(approx 40 gm) Cup Urad Dal
1 tspFenugreek seeds
2 tspsalt
3 tspOil / butter/ ghee

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Steps

1 hour

1

In a large mixing bowl add ragi grains..Wash the Ragi thoroughly. Drain the water used for washing. Add 5 cups of water and allow it to soak for 8 to 10 hours or overnight.
2

Similarly rinse urad dal & methi seeds 2-3 times with water. Drain water. Add 4 cups of water & allow to soak for 8-10 hours.
3

After 8-10 hours, grind soaked ragi & methi seeds into mixie jar. Add 3-4 tsp water while grinding. Grind into fine paste. Transfer ground batter in a seperate bowl. Then grind soaked urad dali into fine texture & add this into ground ragi batter. Combine & mix both the batters.
4

Allow the batter to ferment for at least 8 hours. After 8-10 hours, the
batter have risen up beautifully with a bubbly, fluffy surface after fermentation. The risen batter has changed it's colour from its top surface. You can see the cha ged color in picture. Add 2 tsp salt & little water to make desired consistency. Mix the batter well.
The batter is ready to make dosa
5

Heat tava or griddle. Sprinkle little water on heated taw to make it's temperature normal. Smear with few drops of oil over tava. Wipe oil with tissue.
6

Now pour a laddleful of batter at the centre of tava and slowly spread it to a thin circle.
7

Reduce flame to medium, once dosa turns dry Or cooked on upper side, drizzle 1 tsp oil around the edges of dosa. This makes dosa crispy.
8

If you want more crispy dosa, cook dosa on low flame until it turns light brown & seperate it's edges from tava.
9

When done, flip the dosa, fold in half and serve hot with chutney or sambar. This dosa is gluten free, good diabetic snack as it has no rice. Also fibers in ragi helps into the weight management.