Ragi Dosas

I somehow did not get a chance to try these ragi dosas until recently though I knew about them for a long time. I recalled about them while having a casual conversation with a friend and tried them immediately. I loved the texture and flavor of these dosas more compared to the instant version I regularly prepare. Yes, these dosas need soaking and fermenting like the regular dosas. Try them if you are looking to kick start your day on a healthy note. They are a good alternative to rice dosas.

Ingredients for 20 dosas:
3/4 cup urad dal (skinned black gram)
1.5 cup ragi flour (finger millet flour)
2 - 3 Tbsp poha (flattened rice flakes)
1 tsp methi seeds (fenugreek seeds)
Salt to taste

Preparation of dosa batter:
Soak urad dal, poha and methi seeds together in water, for about 3 hours. Throw away the water used to soak. Grind uraddal, poha and methi into very fine batter, adding water as needed. Collect the batter into a big container and add ragi flour and salt to it. Mix the batter well with a ladle so that the flour is incorporated well into the mixture. Cover the container and allow it to ferment overnight in a warm place.

Making Dosas:

Heat a griddle or a flat pan. Sprinkle some water on the griddle. If the water sizzles and evaporates, then the griddle is ready to make dosas.

Mix the fermented batter well with a ladle. Pour a ladleful of batter (about 1/2 cup) at the centre of the griddle and spread it into a thin circle. Pour 1/2 tsp of oil around the circumference of the spread batter. Flip the dosa after the bottom side is done and spread a few drops of oil again along the edges. Fry the other side too and remove the dosas. Repeat the process with the remaining batter.

Serve them with any chutney or a spicy pickle.

Check what the other marathoners are cooking on this third day of BM#6.

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