Blogging Marathon# 42: Week 1/ Day 2
Theme: All about Millets
Dish: Ragi Dosa/ 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.
Ragi Dosa (Finger Millet Dosa)
- 1 cup Urad dal / Minapappu
- 2 cups Rice
- 1 cup Ragi flour
- 1 cup Yogurt Sour (optional)
- to taste Salt
- 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.
- 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.
- 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.
- 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.