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.
CourseBreakfast
CuisineIndian
Servings
5Servings
Servings
5Servings
Ingredients
1 1/2cupsRaw rice
1/2cupRagi/Finger millet
3/4cupSkinned whole urad dal
1/2cupCooked white rice
1teaspoon Fenugreek seed
2 1/4 – 2 1/2cupsCold water
1pinchYeastoptional
Saltto taste
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.