Food & Drink Magazine

Ragi Dosa (Finger Millet Dosa)

By Pavani @napavani
Blogging Marathon# 42: Week 1/ Day 2
Theme: All about Millets
Dish: Ragi Dosa/ Finger Millet Dosa
For day 2 of blogging marathon, I have a very simple and nutritious breakfast made with finger millet/ ragi. I saw the recipe on a Telugu cooking show. The original recipe was actually for 'Pullatlu'or sour dosa. Dosa has to be very well fermented and should turn sour to make these dosas. My batter got very foamy and fermented well but it didn't get very sour, so I'm calling these dosa instead of pullatlu.
Ragi Dosa (Finger Millet Dosa)
Using ragi flour in a dosa batter increases its nutrition and adds an earthy taste that is best enjoyed hot. I rarely make dosas because I'm forgetful in soaking the dal/ rice and I'm very lazy to pull out my stone grinder. But I recently found out that my American blender grinds both dal and rice to a nice smooth consistency, so now I have no excuse for not making idlis or dosas more frequently.
Ragi Dosa (Finger Millet Dosa) Ingredients:
Urad dal/ Minapappu - 1 cup
Rice - 2 cups
Ragi flour - 1 cup
Sour Yogurt - 1cup (optional)
Salt - to taste
  • Soak dal and rice separately for at least 4 hours. Grind them into a smooth batter adding just enough water. I usually grind them separately and then mix them together with a pinch of salt. 
  • Set the batter in a warm place to ferment for at least 8 hours or until the batter is foamy and doubles in volume. In my kitchen, it takes about 18~24 hours to get to this stage.
  • Whisk ragi flour in 1cup of water to form a smooth batter with no lumps. Add this to the dal-rice mixture along with the curd (if using). Mix well.
  • Heat a tawa/ griddle on medium-high heat. Pour the batter on the tawa by the ladle.Spread it out with the back of the ladle to form a thin dosa. Cook till the dosa is crisp and golden on both sides. Drizzle some oil or ghee on the dosa while cooking. Serve hot with chutney. I served with some peanut chutney.
Ragi Dosa (Finger Millet Dosa) Lets check out what my fellow marathoners have cooked today for BM# 42.

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