Ragi Dosa, using whole ragi – Breakfast recipe

Me and my love for whole grains, brings you yet another delicious breakfast recipe with Whole ragi. I have already tried a instant ragi dosa recipe in my blog, but this one is a fermented dosa, with urad dal. The goodness of ragi is abundant. It is a good source of  calcium, it helps development of bones in kids and maintenance of the same in adults. It is naturally low GI food, so helps a lot in controlling insulin level in diabetics. 

Since my kiddo’s are naturally dosa lovers,  they both enjoyed this delicious and healthy dosa. I even packed them for my hubby’s breakfast, they stayed good and soft till mid-morning. 

Ingredients
1 Cup Whole Ragi
1/4 Cup Urad dal
1/2 tsp methi seeds/fenugreek seeds
Salt to taste
gingely oil for making dosa
Method
  • Soak ragi and urad dal separately in water for 3 hours. Soak the methi seeds along with urad dal. After 3 hours, drain the excess water from both. 
  • Grind urad dal first with enough water, to make a smooth batter. The well ground urad dal batter will froth nicely,  that indicates that the batter is done. 
  • Transfer it to another bowl, preferably a deep one, since we are going to add the ground ragi batter to this and ferment which will cause the batter to rise well.
  • Next grind the ragi to batter.you won’t be getting a smooth and clear batter, the ground ragi will have brown specks all over. Transfer the ground ragi batter to urad dal batter and mix well. 
  • Leave it overnight or atleast 8 hours on the kitchen top for fermenting. If climate is a concern for fermenting, then leave the batter inside your oven, with the lights on. I normally preheat my oven to 150C and leave the batter inside, with the lights on and door open.
  • Next day morning, add salt to the batter and give it a brisk stir, heat a dosa pan, add a tsp of oil, let it sit for a minute, wipe the oil off using a tissue paper and proceed to make dosa.
  • Pour a laddle of batter in the centre of the pan, spread it in a circular motion to make a round. Dot the edges of the dosa with ghee/gingely oil. Let it cook for a minute,flip and cook the other side too for a minute. 
  • Serve it hot with Chutney or sambhar. I served with Tomato chutney and sweet potato curry
Sending this to CCChallenge, happening every week @ +Srivalli Jetti‘s space.