Ingredients for Ragi Dosa recipe:
- 1 cup ragi (finger millet)
- 1/4 cup urad dal
- 1 tbsp methi seeds (fenugreek seeds)
- 2 tbsp cooked rice
- Pink Himalayan salt to taste
- 3/4 cup water or as needed to grind the batter.
Step-by-Step Guide - Crispy Ragi Millet Dosa
Rinse the rice and urad dal in water until no more starch appears and soak in plenty of water for 3 hours.
Let the water drain off. Put rice and urad dal with a little water in a power mixer to form a fine paste. If necessary, add more water.
Mix the rice and lentil batter with finger millet flour completely so that there are no lumps.
Add salt to taste.
Put the dough in a deep saucepan and cover with a cloth and place next to a heater for about 6 hours.
So that natural acid forms. After 6 hours the dough should be fermented.
Ready to Cook:
Heat 1/4 teaspoon ghee in a non stick tawa.
When the pan is hot enough, add about 1/3 Cup of batter to the pan and spread the dosa batter in circular motions on the pan to form a very thin pancake from the centre outwards.
Step 5: Then spread 1 teaspoon of ghee on dosa and bake into a pancake over medium heat until the underside is golden brown. This takes about 60 seconds.
Step 6: Now Ragi Dosa is ready to serve. The rest of the dough can be stored in the refrigerator for up to 3 days.
Tip: Serve the dosa with mint chutney or sambar while it is still hot.
If you want to prepare dosa immediately, you can add a little sour buttermilk to the required batter. Buttermilk helps with fermentation.