Finger millet or Ragi is very nutritious. This ragi dosa with ground batter turns out very crispy and tasty and is good for people with diabetes too.
Ingredients:
Urad Dal – 1/2 cup
Idli Rice – 1 cup
Whole Grain Ragi – 1 cup
Fenugreek seeds – 1 tsp
Salt – to taste
Water – 1 1/2 cups for grinding
Preparation:
Wash and rinse the the whole ragi seeds and rice. Soak it together with 4 cups of water for 4-5 hours. Also, wash the udad dal and soak it with 1 1/2 cups of water for 4 -5 hours.
Drain the water and in a mixie or wet grinder, grind the ragi and rice together to a fine paste, adding 1 cup of water, little at a time. Next , add the udad dal and grind it to a smooth paste. Add enough water (around 1/2 cup) to the batter while grinding. As udad dal grinds, it will turn fluffy and soft. Remove from the grinder/mixer and transfer to a vessel.
In a wide tall vessel, combine both the rice and the udad dal batter and mix it together with clean hands. The vessel should be tall and slightly wide as the batter will rise while fermenting. I always add salt to the batter before fermenting it.
Cover it with a lid and ferment overnight or for 8 hours.
Once fermented and risen, mix very gently to combine.
To make the dosas, heat a pan or iron tava. When it is hot, turn the flame to medium and grease the pan with oil. Pour a ladleful of batter on it and using a circular motion, spread into a thin dosa. Drizzle oil on all sides.Cover it and cook for 2 minuts. When it turns golden, flip and slightly cook on the other side also.
Serve with any chutney of your choice
Meal Haven 