Blogging Marathon# 42: Week 1/ Day 2
Theme: All about Millets
Dish: Ragi Dosa/ Finger Millet Dosa

For day 2 of blogging marathon, I have a very simple and nutritious breakfast made with finger millet/ ragi. I saw the recipe on a Telugu cooking show. The original recipe was actually for ‘Pullatlu’or sour dosa. Dosa has to be very well fermented and should turn sour to make these dosas. My batter got very foamy and fermented well but it didn’t get very sour, so I’m calling these dosa instead of pullatlu.

Finger Millet Dosa

Using ragi flour in a dosa batter increases its nutrition and adds an earthy taste that is best enjoyed hot. I rarely make dosas because I’m forgetful in soaking the dal/ rice and I’m very lazy to pull out my stone grinder. But I recently found out that my American blender grinds both dal and rice to a nice smooth consistency, so now I have no excuse for not making idlis or dosas more frequently.

Finger Millet Dosa

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Ragi Dosa (Finger Millet Dosa) Yum
Healthy & nutritious Finger Millet Dosa.
Ragi Dosa (Finger Millet Dosa)
Course breakfast
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1440 minutes
Servings
dosa
Ingredients
  • 1 cup Urad dal / Minapappu
  • 2 cups Rice
  • 1 cup Ragi flour
  • 1 cup Yogurt Sour (optional)
  • to taste Salt
Course breakfast
Cuisine south indian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1440 minutes
Servings
dosa
Ingredients
  • 1 cup Urad dal / Minapappu
  • 2 cups Rice
  • 1 cup Ragi flour
  • 1 cup Yogurt Sour (optional)
  • to taste Salt
Ragi Dosa (Finger Millet Dosa)
Instructions
  1. Soak dal and rice separately for at least 4 hours. Grind them into a smooth batter adding just enough water. I usually grind them separately and then mix them together with a pinch of salt.
  2. Set the batter in a warm place to ferment for at least 8 hours or until the batter is foamy and doubles in volume. In my kitchen, it takes about 18~24 hours to get to this stage.
  3. Whisk ragi flour in 1cup of water to form a smooth batter with no lumps. Add this to the dal-rice mixture along with the curd (if using). Mix well.
  4. Heat a tawa/ griddle on medium-high heat. Pour the batter on the tawa by the ladle.Spread it out with the back of the ladle to form a thin dosa. Cook till the dosa is crisp and golden on both sides. Drizzle some oil or ghee on the dosa while cooking. Serve hot with chutney. I served with some peanut chutney.
Recipe Notes

Finger Millet Dosa

Lets check out what my fellow marathoners have cooked today for BM# 42.

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0 thoughts on “Ragi Dosa (Finger Millet Dosa)”

  1. I made this quite often. Sometimes I just add a handful of ragiflour to the dosa batter with some chopped onions, green chilies,cumin seeds,curry leaves etc. I will try adding curd the next time I plan to make this 🙂

  2. Healthy dosas. Pavani, if you want you can exclude rice completely from the recipe. Another easy way i follow is using ragi and urad flours in the ratio 2:1, directly without need to grind them.And you are right with the American blenders. I used to use them for over than a decade for my dosa / idli batters before getting the stone grinder. Though the flip side is they work for a couple of years only if you use them regularly. Not bad if you as me. 😉

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