Special Ragi Dosa

If you are not a fan of regular ragi dosa, you will love this special ragi dosa. This dosa is made with rice, urad dal, finger millet, fenugreek seeds, etc.

 

Print Recipe
Special Ragi Dosa
If you are not a fan of regular ragi dosa, you will love this special ragi dosa. This dosa is made with rice, urad dal, finger millet, fenugreek seeds, etc.
Course Breakfast
Cuisine Indian
Servings
Servings
Ingredients
  • 1 1/2 cups Raw rice
  • 1/2 cup Ragi/Finger millet
  • 3/4 cup Skinned whole urad dal
  • 1/2 cup Cooked white rice
  • 1 teaspoon Fenugreek seed
  • 2 1/4 - 2 1/2 cups Cold water
  • 1 pinch Yeast optional
  • Salt to taste
Course Breakfast
Cuisine Indian
Servings
Servings
Ingredients
  • 1 1/2 cups Raw rice
  • 1/2 cup Ragi/Finger millet
  • 3/4 cup Skinned whole urad dal
  • 1/2 cup Cooked white rice
  • 1 teaspoon Fenugreek seed
  • 2 1/4 - 2 1/2 cups Cold water
  • 1 pinch Yeast optional
  • Salt to taste
Instructions
  1. Wash and soak the rice, ragi, 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 tablespoon = 15 ml, one teaspoon = 5 ml.

Leave a Comment

Your email address will not be published.

*