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.
- 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 teaspoon 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