Ragi Dosa – a simple, nutritious South-Indian classic made with finger millet for a healthy source of fiber and protein! I love serving it with a hot bowl of sambhar or some fresh chutney for a quick, wholesome lunch!
WATCH HOW TO MAKE RAGI DOSA:
RAGI DOSA BATTER:
Ragi Dosa - a simple, nutritious South-Indian classic made with finger millet for a healthy source of fiber and protein! I love serving it with a hot bowl of sambhar or some fresh chutney for a quick, wholesome lunch!
- 4 medium potatoes , boiled
- 1 onions , thinly sliced
- 1 green chilies , thinly sliced
- 1 inch ginger , finey chopped
- 1 dried red chilies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- pinch asafoetida powder (hing)
- 7-8 curry leaves
- 2 tsp lemon juice
- 3 tbsp water
- 1/4 cup cilantro , chopped
- 2 tsp oil
- salt , to taste
Wash the ragi, urad dal, and brown rice under cold water a few times. Then soak them in room temperature water for 3-4 hours. Once soaked, drain the water.
Transfer the soaked dal, rice, and ragi to a blender along with the poha. Slowly add water as needed to get the desired consistency. The dosa batter should be thick and smooth, but still spreadable. Mix in the salt.
Transfer the batter into a large pot and cover it with a plate. Let sit overnight or for 8-10 hours in a warm place to ferment. The batter should have doubled in size and will be airy and fluffy. Mix the batter gently, without disturbing the air that’s formed. Adjust the salt to your taste and adjust the consistency by taking smaller portions out. From this batter you can make idli too!
To make the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
Drizzle some ghee around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, chutney and sambhar!
To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.
In a pan, heat the oil and saute the cumin seeds, mustard seeds and red chili. Once the mustard seeds start to pop, add in the curry leaves and asafoetida and roast for another minute.
Add in the onions and sauté for a few minutes until they become translucent. Add in green chili, and ginger and sauté for 2-3 minutes.
Add in the potatoes, salt, and turmeric powder. Mash the potatoes using the back of a spatula and then add in the water. Mix well and let cool for 3 minutes.
Turn off the gas and fold in some cilantro and lemon juice. Your potato masala filling for dosa is ready!
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