Ragi Dosa

Ragi dosa is a fermented dosa made with finger millet, urad dal, and rice. This dosa is very healthy as it is rich in calcium, iron, dietary fiber, and protein.

you can make both idli and dosa with this recipe. The leftover batter can be refrigerated for about 2 days.

Ragi dosa

 

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Ragi Dosa
Ragi dosa is a fermented dosa made with finger millet, urad dal, and rice. This dosa is very healthy as it is rich in calcium, iron, dietary fiber, and protein.
Ragi dosa
Course Healthy Recipes
Cuisine Indian
Servings
servings
Ingredients
  • 1 cup Ragi/Pearl millet
  • 1/2 cup Raw rice
  • 1/2 cup Skinned whole urad dal
  • 1/2 cup Cooked white rice
  • 1/2 teaspoon Fenugreek seed
  • 1 3/4 - 2 cups Cold water
  • Salt to taste
Course Healthy Recipes
Cuisine Indian
Servings
servings
Ingredients
  • 1 cup Ragi/Pearl millet
  • 1/2 cup Raw rice
  • 1/2 cup Skinned whole urad dal
  • 1/2 cup Cooked white rice
  • 1/2 teaspoon Fenugreek seed
  • 1 3/4 - 2 cups Cold water
  • Salt to taste
Ragi dosa
Instructions
  1. Wash and soak the ragi, rice, urad dal, and fenugreek seeds for 6 hours.
  2. Grind all the ingredients except salt to a smooth paste. Add salt, mix well and keep aside for 8 - 10 hours to ferment.
  3. Heat a pan and pour a spoonful of batter into it. Spread the batter evenly in a thin circular shape. Allow it to cook on medium-high heat until golden brown. If it looks raw, flip it over and cook for a few more minutes.
  4. Serve hot with chutney.
  5. NOTE - I used Idli rice in this recipe.
  6. One cup = 250 ml, one teaspoon = 5 ml.

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