Healthy Homemade Ragi Dosa (Fermented Finger Millet Crepe)
A nutritious South Indian fermented crepe of finger millet (ragi), urad dal and idli rice. The naturally fermented batter yields a crisp, slightly tangy dosa rich in calcium, iron and fibre. Served hot with sambar and coconut chutney.
Ingredients
Main
- ragi seeds — 2 cup (whole)
- Ghee (optional) (whole)
- Idli Rice — 1 cup (ground)
- salt — 4 tsp (whole)
- methi seeds — 3 tsp (whole)
Tempering
- white urad dal — 2 cup (whole)
Method
- Wash and soak the idli rice and urad dal separately in water for 4-6 hours. Soak the methi seeds along with the urad dal.
- Wash the ragi seeds and soak separately in water for 4-6 hours.
- Drain and grind the urad dal with methi seeds to a smooth, fluffy batter using a little water.
- Grind the soaked idli rice and ragi seeds together to a slightly coarse batter.
- Mix both batters together, add salt, and mix well. Cover and ferment in a warm place for 8-9 hours or overnight until the batter rises.
- Heat a dosa tawa, pour a ladle full of the fermented ragi batter and spread it into a thin circle.
- Drizzle a little ghee around the edges and cook on medium flame until the base turns golden and crisp, then flip and cook the other side briefly.
- Serve the hot Ragi Dosa with Thakkali Vengaya Sambar, Tomato Onion Chutney and Coconut Chutney.
Common questions
- What is ಆರೋಗ್ಯಕರ ಮನೆಯಲ್ಲಿ ರಾಗಿ ದೋಸೆ in English?
- ಆರೋಗ್ಯಕರ ಮನೆಯಲ್ಲಿ ರಾಗಿ ದೋಸೆ is written Healthy Homemade Ragi Dosa (Fermented Finger Millet Crepe) in English.
- How many calories in one plate of Healthy Homemade Ragi Dosa (Fermented Finger Millet Crepe)?
- 378 kcal per plate.
- How much cooking time?
- 510 min — 480 min prep, 30 min cooking.