Ragi Dosa

• Soak whole finger millet, urad dal, barnyard millet, fenugreek seeds for 4-5 hours or overnight
• Ferment dosa batter for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup whole ragi
• 1/2 cup urad dal
• 1/3 cup barnyard millet
• 1 tsp fenugreek seeds
• 1/4 cup flattened rice (poha)
• Salt to taste
• Water
• Oil
• Grated cheese
• Red spice powder

1. 1Combine whole finger millet (ragi), urad dal, barnyard millet, and fenugreek seeds in a large bowl.
2. 2Add water to the bowl and thoroughly wash the mixture by hand 2-3 times, draining the dirty water each time.
3. 3Add fresh water to the bowl to soak the grains.
4. 4Separately, place flattened rice (poha) in a small bowl and add water to soak it for 5-10 minutes just before grinding.
5. 5Transfer the soaked millets, urad dal, fenugreek seeds, and soaked poha to a blender or grinder.
6. 6Grind the mixture into a smooth, light greyish-white paste, adding water as needed to achieve the desired consistency.
7. 7Pour the freshly ground batter into a large steel bowl, cover it with a lid.
8. 8Once fermented, add salt to the batter and mix well.
9. 9Add water if necessary to adjust the batter consistency to be pourable but not too thin for dosas.
10. 10Heat a non-stick tawa (griddle) on a stove.
11. 11Pour a ladleful of the batter onto the hot tawa and swiftly spread it in a concentric circular motion from the center outwards to form a thin, round dosa.
12. 12Drizzle a small amount of oil around the edges of the dosa.
13. 13Generously sprinkle grated cheese and a reddish spice powder over the cooking dosa.
14. 14Cook the dosa until it turns golden-brown and crispy.
15. 15Use a wooden spatula to gently loosen the edges and fold the dosa in half.

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