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!
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.
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!