Sprouted Ragi Dosa Recipe

Looking for a healthy breakfast idea? Then you have to try this sprouted ragi dosa recipe. Finger millet grains or whole ragi is first sprouted and then ground and fermented along with urad dal & rice to make the dosa.

These ragi dosa turn out crispy and delicious. Serve them with potato curry or with some chutney and sambar.

About the recipe

Millets are whole grains and I love to incorporate them into my daily diet quite regularly. Like in this jowar idli or this ragi soup.

Finger millet or ragi is one of my most popular millets available. You can buy them as whole grains or as flour. In this recipe, I use sprouted ragi grains along with urad dal and rice.

Sprouting whole grains makes them more nutritious because the process helps to break down phytate, a compound in grains that inhibits iron and zinc absorption in the body. Which means our body can absorb more of these nutrients after sprouting. Also it helps to unlock more folate, beta-carotene and vitamins C and E.

These ragi dosa turn out crispy and delicious. Leftover batter is great to make ponganalu the next day. Serve with your favorite chutney or podi.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make sprouted ragi dosa:

• Whole Ragi aka finger millet ~ you can buy these at a well stocked Indian grocery store or online. If you cannot find whole ragi, then look for sprouted ragi flour or ragi flour. Check out the tops section on how to make dosa with ragi flour.
• Urad dal ~ I usually use whole urad dal.
• Idli rice ~ parboiled rice.
• Raw rice ~ I usually use sona masoori rice, but any medium or long grain rice will work.
• Fenugreek seeds and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make ragi dosa:

How to sprout Ragi

Wash and rinse ragi. Soak them in enough water for at least 8 hours. Drain the water and place the ragi in a thin muslin cloth or cheese cloth. Cover and place it in a dark place at room temperature for another 10~12 hours until the ragi starts to sprout.

Make ragi dosa batter

In a medium size bowl, soak urad dal 6~8 hours. In a separate bowl, soak idli rice, raw rice and fenugreek seeds for 6~8 hours.

Grind ragi sprouts into a fine powder first. Then add the drained rice with some water and grind to a smooth mixture. Add a few ice cubes if the blender starts to get too hot.Pour the ragi-rice mixture into a large bowl or the bowl of an Instant Pot.

Drain and grind urad dal with just enough water into a smooth paste. Add this to the bowl and mix well. I like using my hands to mix to ensure everything is well combined.

Cover and set aside in a warm place for 10~12 hours or until the batter ferments.To ferment in an Instant pot, cover it with a glass lid and set on 'Yogurt' setting for 9~10 hours or until fermented.

Make dosa

Stir in salt and enough water to make pourable batter.

Heat a tawa on medium-high heat. Pour about ¼~⅓ cup of dosa batter and spread it out evenly on the hot tawa. Drizzle some oil over the dosa and cook until golden brown and crispy, about 1~2 minutes. Flip gently and cook for another 1 minute.Serve hot with chutney or sambar or potato curry.

Expert Tips

• You can buy whole ragi aka finger millet at well stocked Indian grocery store or online.
• If you cannot find whole ragi, then make this dosa recipe with sprouted ragi flour instead. Regular ragi flour is also a good alternative here.
• To make this recipe with ragi flour, add 1½ cups of ragi flour to the ground urad dal and rice mixture. Mix well and let ferment for 9~12 hours.
• Make sure to take into account for the time it takes to sprout ragi. I usually soak ragi for 8~10 hours, then sprout it for another 8~10 hours. I soak the urad dal and rice when I set the ragi for sprouting.
• You can sprout ragi ahead of time and store in the refrigerator for up to 4 days.
• Ragi dosa are best served hot. But leftover batter can be stored for up to 5 days in an airtight container in the refrigerator.
• Substitute finger millet or ragi in this recipe with sorghum or pearl millet grains.

You might also like

Here are a few more idli and dosa recipes that you might like:

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Recipe Card

Sprouted Ragi Dosa

Sprouted Ragi Dosa is nutritious and delicious South Indian breakfast. These crisp dosa are great to serve with some chutney and sambar.

Author: Pavani

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Prep Time: 30 mins

Cook Time: 30 mins

Soaking & Sprouting Time:: 18 hrs

Total Time: 19 hrs

Course: Breakfast, brunch

Cuisine: Indian, south indian

Servings: 20 Dosa

Ingredients

1x2x3x

• 1 cup Whole Ragi or Finger millet grains
• ½ cup Urad dal (Black gram dal), rinsed and drained
• ¾ cup Idli Rice (parboiled rice), rinsed and drained
• ½ cup Rice, rinsed and drained
• ½ teaspoon Fenugreek seeds
• As needed Water, for soaking and grinding
• As needed Ice cubes, for grinding
• To taste Salt
• As needed Oil, for cooking dosa

Instructions

Sprout Ragi:

• Wash and rinse ragi. Soak them in enough water for at least 8 hours. Drain the water and place the ragi in a thin muslin cloth or cheese cloth. Cover and place it in a dark place at room temperature for another 10~12 hours until the ragi starts to sprout.
  1 cup Whole Ragi or Finger millet grains, As needed Water, for soaking and grinding

Make dosa batter:

• In a medium size bowl, soak urad dal 6~8 hours. In a separate bowl, soak idli rice, raw rice and fenugreek seeds for 6~8 hours.
  ½ cup Urad dal (Black gram dal), rinsed and drained, ¾ cup Idli Rice (parboiled rice), rinsed and drained, ½ cup Rice, rinsed and drained, ½ teaspoon Fenugreek seeds, As needed Water, for soaking and grinding
• Grind ragi sprouts into a fine powder first. Then add the drained rice with some water and grind to a smooth mixture. Add a few ice cubes if the blender starts to get too hot.

  Pour the ragi-rice mixture into a large bowl or the bowl of an Instant Pot.
  As needed Water, for soaking and grinding
• Drain and grind urad dal with just enough water into a smooth paste. Add this to the bowl and mix well. I like using my hands to mix to ensure everything is well combined.
• Cover and set aside in a warm place for 10~12 hours or until the batter ferments.

  To ferment in an Instant pot, cover it with a glass lid and set on 'Yogurt' setting for 9~10 hours or until fermented.

Make ragi dosa:

• Stir in salt and enough water to make pourable batter.
  To taste Salt
• Heat a tawa on medium-high heat. Pour about ¼~⅓ cup of dosa batter and spread it out evenly on the hot tawa. Drizzle some oil over the dosa and cook until golden brown and crispy, about 1~2 minutes. Flip gently and cook for another 1 minute.

  Serve hot with chutney or sambar or potato curry.
  As needed Oil, for cooking dosa

Video

Notes

• You can buy whole ragi aka finger millet at well stocked Indian grocery store or online.
• If you cannot find whole ragi, then make this dosa recipe with sprouted ragi flour instead. Regular ragi flour is also a good alternative here.
• To make this recipe with ragi flour, add 1½ cups of ragi flour to the ground urad dal and rice mixture. Mix well and let ferment for 9~12 hours.
• Make sure to take into account for the time it takes to sprout ragi. I usually soak ragi for 8~10 hours, then sprout it for another 8~10 hours. I soak the urad dal and rice when I set the ragi for sprouting.
• You can sprout ragi ahead of time and store in the refrigerator for up to 4 days.
• Ragi dosa are best served hot. But leftover batter can be stored for up to 5 days in an airtight container in the refrigerator.
• Substitute finger millet or ragi in this recipe with sorghum or pearl millet grains.

Nutrition

Serving: 1Dosa | Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 0.3IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg

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