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–+ servings

Ragi (Finger Millet) Dosai

Lakshmi Thiru
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Ferment Time 8 hours
Total Time 8 hours 20 minutes
Course Breakfast, Dinner
Cuisine Indian, South Indian
Servings 15 dosas

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).