RAGI DOSA/ FINGER MILLET DOSA
Crispy, flavourful, savoury pancake like breakfast from the South Indian Cuisine, Ragi Dosa has an earthy taste, is gluten free and healthy.
Ingredients
For The Dosa Batter:
- ½ cup urad dal
- 1 cup ragi or finger millet flour
- ½ tsp fenugreek seeds
- 1 tsp salt
- some oil or ghee
For the Potato Onion Masala:
- 3-4 large potatoes, peeled and cut into small cubes
- 1 large onion, cut into small cubes
- 1 tbsp oil
- 1 sprig curry leaves
- 1 tsp urad dal
- 1-2 green chillis, finely chopped
- 1 tsp ginger paste
- ⅛ tsp asafetida (hing) optional
- ¾ tsp salt
- ¼ tsp fenugreek seeds
- 1 tsp mustard seeds
Instructions
Preparation of Ragi Dosa Batter:
- Soak urad dal and fenugreek seeds in enough water for at least 4-6 hours.
- In a mixing bowl or tin, add ragi flour and ¾ cup water.
- Mix it into a slurry. Mix well so that there are no flour lumps.
- Drain out the water from the urad dal using a sieve. Wash the dal under running water.
- Grind urad dal into a smooth consistency using a food processor. Use about ¾ cup water or less.
- Remove the ground urad dal from the food processor and add it to the ragi flour slurry.
- Add salt and mix well. Make sure that the ragi and urad dal mixture are mixed well.
- Cover and place the bowl or tin and place in a warm place to allow the batter to ferment for 8-10 hours.
Preparation of the Potato Onion Masala:
- Heat oil in a wide pan over medium heat.
- Add fenugreek seeds and urad dal. Allow them to sizzle for a few seconds.
- Add mustard seeds.
- As soon as the mustard seeds begin to pop, add the curry leaves and asafetida if using any.
- Add chopped chillis and ginger. Stir fry for a 15 seconds.
- Add turmeric powder and onion.
- Stir fry till the onion is a bit soft.
- Add potatoes, salt and red chilli powder. Mix well.
- Cover the pan, lower the heat.
- Cook till the potatoes are done.
- Add chopped coriander and leave the masala on the side till required.
Preparation of Dosa:
- Before you prepare the dosa make sure the chutney and sambhar too are ready. Check above for the recipe link.
- The batter should be fermented. Add about ¾ - 1 cup water to it and mix well. The batter should be of pouring consistency and not too thin or thick.
- Heat the dosa tawa or pan over medium heat.
- Dip a kitchen towel or cloth lightly in the oil. Rub the dosa pan with it.
- Take about ⅓ cup of the batter, pour it in the middle of the pan. Using a small steel bowl or ladle, immediately spread out the batter in a swift circular motion outwards into a thin crepe or pancake. The dosa should be at least 6-8 inches or more in diameter.
- Drizzle about ½ -1 tsp oil or ghee around the edges of the dosa.
- Allow it to cook till the top of the dosa appears dry and the edges of the dosa will start to curl up.
- Allow the dosa to cook till it begins to turn a bit brown for crispy dosa. For soft dosa remove it as soon as the edges begins to curl.
- Use a spatula to remove the dosa.
- Some like their masala on the side, and some on the dosa.
- If you want to prepare the latter way then add about ½ cup of the masala to half part of the dosa. Mash it lightly with the spatula and fold the other half over it.
- Prepare more dosa as above with the remaining batter.
- Serve them hot with coconut chutney and sambhar.
Notes
NOTES
- For extra crispy dosa, add bit more oil or ghee and allow it too cook over medium heat for a longer time.
- Fermentation of the batter may take longer in cold places. Place the batter in a warm place.
- Serve the dosa with a tomato chutney as an alternate to the coconut chutney.
- If the batter is too thin, the dosa will tear as soon as the spread out batter begins to cook.
- If the batter is too thick, it will become difficult to spread out into a nice thin layer.