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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
Prep Time11 hours
Cook Time15 minutes
Total Time11 hours 15 minutes
Course: Breakfast
Cuisine: South Indian
Calories:
Author: Kalyani

Ingredients

  • Urad dal - ½ 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