Ragi Dosae is one of the healthiest and fulfilling breakfasts. The crispy dosae paired with spicy onion chutney gives a great start to the day.
Being a South-Indian, I am always searching for different dosa options. Ragi, alias finger millet, is a high protein millet and hence the dosas are as healthy as they are delicious. This particular recipe is my mother's very simple but tasty recipe.
The dal needs about 4-5 hours of soaking. The batter needs about 7-8 hours of over-night fermentation time. The measurements below make about 25 dosas.
Ingredients:
I have used 1/2 cup as my base measure
Urad dal - 1 measure
Fenugreek seeds (menthya) - 1 tsp
Ragi Flour - 4 measures
Salt - 1 tbsp
Oil - as reqired.
Method:
Wash and rinse urad dal and fenugreek seeds. Soak in sufficient amount of water for 4-5 hours.
Grind the mixture to form a thick batter. Add ragi flour and mix thoroughly with sufficient water to form a batter. Add salt and mix well. Cover and let it ferment for 7-8 hours or overnight.
Mix the batter and add water if required to form the perfect consistency. You can add 1 tsp oil and mix the batter so that cracks do not form on the dosae. Spread the batter evenly on a hot tawa. Add oil uniformly. Cover and let it cook till it turns crispy. Serve with chutney or anything you like.
Pre-heat the oven at 180°C for 10mins and switch it off. Let the batter rest in the oven overnight. I recommend pairing the ragi dosae with spicy onion chutney.
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