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.
1 1/2cupsRaw rice
3/4cupSkinned whole urad dal
1/2cupCooked white rice
1teaspoon Fenugreek seed
2 1/4 – 2 1/2cupsCold water
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.