Ragi or finger millet is a healthy millet which has more calcium helps in strengthening the bone. It also helps in weight loss & controlling diabetes. This fermented ragi dosa is a healthy way to include this millet into our diet. I like the fermented version for millet dosa rather than instant dosa because the fermented dosa is soft, tasty and healthy too.
This ragi dosa recipe is from Amma's kitchen, and she makes it at least once in two weeks. She used to soak the urad dal in the evening and grind the batter in mixie before bed. Next day for breakfast we used to have this dosa with small onion chutney, the best combination. Let's see the recipe.
Fermented Ragi Dosa - Finger Millet Dosa with Urad Dal Dosa
Healthy fermented ragi millet dosa with urad dal and ragi flour. Preparation Time: 3 hrs soaking + 8hrs fermentation
Ingredients
- Urad dal - 1/2 cup
- Ragi flour - 2 cups
- Water - as required
- Salt - to taste
- Oil - as required
Instructions
- Soak urad dal in water for at least 3 hours. After 3 hours, grind the urad dal in a blender by adding water little by little till fluffy and bubbles appear. It took approximately 1 cup of water to grind. Transfer the grinned batter to a vessel. Measure 2 cups of ragi flour and add it to urad dal batter along with salt. Mix it well with your hand. Let the batter ferment for at least 8 hours or overnight.
- The batter would be raised well in the morning as shown in the picture, and the consistency of the batter will be like our regular Idli dosa batter. Add little water before making dosa's if it is too thick.
- Heat a dosa tawa, add a ladle of batter to it and spread it thin or thick as per your preference. Cook until brown for three minutes and flip the dosa. Cook for another two minutes and remove from tawa. Repeat the same process for the remaining batter.
Nutrition
Serving: 12g
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Preparation :
1. Soak urad dal in water for at least 3 hours. After 3 hours, grind the urad dal in a blender by adding water little by little till fluffy and bubbles appear. It took approximately 1 cup of water to grind. Transfer the grinned batter to a vessel. Measure 2 cups of ragi flour and add it to urad dal batter along with salt. Mix it well with your hand. Let the batter ferment for at least 8 hours or overnight.
2. The batter would be raised well in the morning as shown in the picture, and the consistency of the batter will be like our regular Idli dosa batter. Add little water before making dosa's if it is too thick.
Method:
1. Heat a dosa tawa, add a ladle of batter to it and spread it thin or thick as per your preference. Cook until brown for three minutes and flip the dosa. Cook for another two minutes and remove from tawa. Repeat the same process for the remaining batter.
The healthy and tasty breakfast is ready! Serve with side dish of your choice.
Notes :
- Refrigerate the leftover batter and use within two days.
- You can grind the same in the grinder.
kavitha surendran
Can I use sprouted ragi flour!?
gkfooddiary
Yes of course u can.. It's more nutritious
kavitha surendran
Thank u
kavitha surendran
It didn't ferment for me...I did the same...can I offer it to my 9.5months baby!?
gkfooddiary
How long u kept outside? If the weather is cold it won't ferment much.. In that case add liitle buttermilk to the batter & make Dosa
Avanthi
Should we use ragi as such or ragi flour? Your Pic shows ragi flour
Kalyani
it is ragi flour. use it as such
Ayesha
Can I use coconut milk instead of water?
Kalyani
not sure.
Rathy
Hi can I give this to my 15 months old baby
Kalyani
yes
poornima
can we mix ragi flour with normal dosa batter
Kalyani
yes you can try