Healthy Ragi and Brown Rice Dosa

• Soak ragi, brown rice, urad dal, methi seeds, poha for 4-8 hours
• Ferment batter for overnight

Nutrition values are AI-estimated based on ingredients.

• About 1 cup of ragi (finger millet)
• Approximately 2 cups of brown rice
• About 1 cup of urad dal (skinned split black lentils)
• Roughly 1-2 tablespoons of methi (fenugreek seeds)
• Around 1 cup of poha (flattened rice flakes)
• Water for soaking and grinding
• Salt
• Ghee or oil
• Podi (a reddish-orange spice powder)

1. 1Pour ragi and brown rice into a beige bowl, cover with water, rinse thoroughly by hand, and drain using a fine-mesh sieve.
2. 2Return the rinsed ragi and brown rice to the beige bowl, add urad dal and methi seeds, and cover with more water to ensure all ingredients are submerged for soaking.
3. 3Place poha in a separate blue bowl, cover with water, and rinse by hand.
4. 4After soaking, transfer the soaked grains, lentils, methi, and soaked poha into a blender jar, pour in water, and blend until it forms a smooth, thick, and light purplish-brown batter.
5. 5Pour the freshly ground batter into a large clear glass bowl, cover with a plate, and leave to ferment overnight.
6. 6Gently stir the fermented batter with a wooden spoon to degas it slightly.
7. 7Transfer a portion of the batter to a smaller teal bowl, add salt, and mix in thoroughly.
8. 8Heat a hot black tawa (griddle).
9. 9Pour a ladleful of batter onto the hot tawa and skillfully spread it in a spiral motion using the back of the ladle to form a thin, circular dosa.
10. 10Drizzle ghee or oil around the edges and over the surface of the dosa.
11. 11Sprinkle reddish-orange podi spice powder on top of the dosa.
12. 12Cook the dosa until it turns crispy and golden-brown.
13. 13Fold the dosa in half with a spatula and remove it from the tawa.

These instructions are our analysis of the original video. Watch on YouTube →