Ragi (Finger millet) dosa/ fermented crepe(south indian dish)

• Servings: 4-6
• Soaking time: 5-6 hours
• Grinding time: 10 minutes.
• Fermentation time: 6-7 hours
• Preparation time: 2 minutes.
• Cooking time: 3-4 minutes(each)
• Total time: 23 minutes.

Indian are very familiar with Ragi, which is one of the most nutritious and healthy cereals. This is the power house of protein, minerals and amino acid. Actually this is called super cereals that can control osteoporosis, diabetics, cancer etc. It also increases the hemoglobin level and reduces the bad cholesterol.

“Ragi (Finger millet) dosa/ fermented crepe(south indian dish)”, is a nutritious and traditional South Indian fermented crepe made from ragi flour, rice, and urad dal. Light, crisp, and slightly earthy in flavour, it’s a wholesome alternative to the regular dosa, packed with calcium, iron, and fiber.

The fermentation process gives it a pleasant tang and enhances its texture, making it soft inside and crisp at the edges. Served hot with Coconut Chutney and Sambar.

Ragi Dosa makes for a perfect breakfast or light meal, combining traditional South Indian taste with modern health consciousness. It’s a beautiful example of how age-old recipes can be both delicious and nourishing.

Ingredients:

• Ragi (Finger millet): 1 cup
• Boiled rice/par boiled rice: 1 cup
• Urad dal (split black gram): half cup
• Salt: 1 teaspoon
• Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

1. Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
2. Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘Dosa grinder’ or ‘mixer grinder’. Keep aside.
4. First grind the Ragi with required quantity of water to a fine and smooth paste.
5. Add the rice into Ragi paste with required quantity of water to a fine paste.
6. Take out this pate and mix with dal paste, add salt, stir well.
7. Cover the mixture; leave it for 5-6 hours for fermentation.

Method:

1. After fermentation, stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
2. Take a traditional dosa tava/non stick dosa pan; apply few drops of oil on it; pour ladleful of dosa batter on the centre of the tava and quickly spread with circular motion, cook from one side, spread ½-1 teaspoon of butter/ghee on the side and top, wait for few minutes, the edges gets light brown in colour and also get lifted from the edge.
3. You can cook only one side or flip it and cook both sides as you like.
4. Now, cook till crispy brown colour just begins.
5. Transfer into serving plate along with Coconut Chutney and Vegetable Sāmbhar.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Ragi (Finger millet) dosa/ fermented crepe(south indian dish) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.