Ragi dosai – the only healthy dosa my family happily eats besides the classic one! Light, crispy, and packed with goodness, it pairs beautifully with kaara chutney, making healthy eating a delight. Huge thanks to my friend Lalitha for sharing this wonderful recipe!
Ragi (Finger Millet) Dosai
A healthy variation to the traditional dosai. Ragi dosa, a wholesome and nutritious South Indian delight, is made from finger millet, offering a crisp texture and earthy flavor. Light yet filling, it's a perfect blend of health and taste.
Ingredients
- 1 cup Ragi (Finger Millet)
- 1 cup Urad (whole or split) Dhal
- 1 cup Ponni Boiled Rice
- 1 tsp Methi (Fenugreek Seeds)
- 1 and ½ tsp Salt
Instructions
- Wash and soak Ragi, Urad dhal, Ponni Boiled rice and methi for 4 to 6 hours.
- Grind all the soaked ingredients by adding some water. It can be a smooth batter. I grind the batter in my Vitamix and it literally takes a minute to grind and the best part is it’s easy to clean as well.
- Add salt and mix them together with a little water, using hands (washed & dried) because the good bacteria from our hands mixes with the batter and helps to ferment it.
- It should be thinner (pouring) than idli batter consistency.
- Leave it out overnight (or 8 hours) and let it ferment.
- Next morning mix the batter gently with a ladle and add water if needed.
- Pour a ladleful of batter on the hot dosai kallu (dosai pan or cast iron pizza pan is perfect), drizzle a tsp of gingely (sesame) oil around it. Since Ragi is dark in color, the dosai will turn brown anyway.
- Flip it over and let it cook. Once done, have it with any chutney, ghee or any podi of your choice.
Tips
- Have the dosa with a cup of hot filter kaapi (coffee).