Dosa has long been a most popular Indian breakfast delicacy and there are so many varieties and versions to making Dosa.
Traditionally rice & urid daal are soaked, ground and fermented, but what about those that want to try a healthier gluten free option? Replacing the rice with super food Ragi or Finger Millet gives not only a healthier option, but is equally as delicious!
Here it is, my version of RAGI DOSA:
Ingredients: 1 cup Ragi flour, 2 tablespoons rice flour, 1 cup urid daal, 2 tablespoons poha, 1 teaspoon fenugreek seeds, salt.
Make:
1. Wash then soak urid daal, poha and fenugreek seeds for about 4 hours.
2. After 4 hours, grind the soaked mixture into a thick smooth paste.
3. In a bowl, mix Ragi flour and rice flour with water into a smooth paste without lumps. Add in the ground urid daal mixture to this, add salt and mix completely. Use water as needed to get a thick but not watery batter.
4. Cover the bowl and leave it to ferment overnight. If the weather is cold, you can use a 1/2 spoon baking soda mixed in too.
5. After fermentation the batter should have risen and be airy. Make Dosas on a non stick pan as normal.
Enjoy crispy, delicious, healthy Ragi Dosa with your favourite chutney!
