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.
  • CourseBreakfast
  • CuisineIndian
  • 1 1/2cups Raw rice
  • 1/2cup Ragi/Finger millet
  • 3/4cup Skinned whole urad dal
  • 1/2cup Cooked white rice
  • 1teaspoon Fenugreek seed
  • 2 1/4 – 2 1/2cups Cold water
  • 1pinch Yeastoptional
  • Saltto taste
  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.

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