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.
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Servings
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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
Ingredients
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Instructions
- Wash and soak the rice, ragi, urad dal, and fenugreek seeds for 6 hours.
- Grind all the ingredients except salt to a smooth paste. Add salt, mix well and keep aside for 8 - 10 hours to ferment.
- 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.
- Serve hot with chutney.
- NOTE - I used Idli rice in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
