Ragi Dosa/Finger Millet Dosa

Prep Time: 5min
Soak Time: 4hrs
Fermentation Time: 8hrs or overnight
Cook Time: 20min
Total Time: 12hrs 25min
Yield: 4-6 Servings

Ingredients

2 Cups Ragi Flour/Finger Millet Flour
3/4 Cup Urad Dal(Minapappu)
Salt to Taste
1/4 Tspn Methi Seeds(Menthulu)
1 3/4 Cup Water
 Water as needed
1 Tspn Oil

Directions

• In a mixing bowl add urad dal & methi seeds. Wash under running water & soak them in water for 4 hours.

• After 4 hours; drain water completely & add urad dal, 1/4 cup of water to a mixie jar. Grind it into a smooth paste. 

• Add ragi flour, 1 1/2 cup water into urad dal paste & grind again into a smooth paste. Transfer the batter to a large mixing bowl. 

• For fermentation; cover the bowl & set aside in warm place for 8 hours or overnight (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt & water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny).

• Heat tava/nonstick skillet on a medium flame, apply 1/4 teaspoon oil on the tava & spread it evenly with a spatula. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle.

• Sprinkle 1/4 teaspoon oil around the edges. Cook till the base is golden & crisp or until edges start browning a bit.
• Pass the spatula under it to ease the dosa off the pan.
• Fold & transfer to a plate. Repeat the process with the remaining batter.
• Serve ragi dosa with peanut chutney, coconut chutney, ginger chutney, onion chutney, sambar & potato masala.

Note: Fermented batter(no salt & water added) stored in an airtight container stays fresh for 2-4 days when refrigerated.