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Recipe for Fermented Ragi Dosa
Prep Time 10 hrs
Cook Time 30 mins
Total Time 10 hrs 30 mins
- Split black gram lentil(urad dal) – 1 cup
- Finger millet (Ragi) – 2 cups
- Salt- 2 tsp
Soak split black gram lentil in enough for at least 2 hours.
Drain water from lentils and add the same in to mixer grinder. Adding approximately 1 cup of water little by little, grind the lentils till they become fluffy, light and fine.
Trnasfer the ground batter in to wide bowl. Now include finger millet flour to this batter and combine both of them together. At this stage add some water to get the batter to the right consistency. It should be thick and easily pourable. Let this batter ferment for at least 7 to 8 hours or overnight.
In the morning add salt to the batter. Mix well. Meanwhile heat a iron skillet and smear oil on it. Pour a ladle ful of batter on it. Spread it in circular dosa form with the back of ladle. Drizzle some oil and cover it with lid for few seconds. As it gets cooked, using flat spatula loosen the edge and remove the ragi dosa from skillet.
Continue making dosa with rest of the batter. Healthy and nutrients rich ragi dosa is ready to serve with coconut chutney.
If you use wet grinder to grind black gram lentils, then batter fluffs more and almost doubles in volume. If you don’t have one, you can still use mixer.
You can use store bought finger millet flour that is of any variety.
When you combine finger millet flour with lentil batter, ensure the batter is of right consistency to make dosa. If it’s not add some water.
It is not necessary to cook the other side of Dosa, if you prefer you can do too.