• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Blogging Marathon » Sprouted Ragi Dosa (Finger Millet) Recipe

    Sprouted Ragi Dosa (Finger Millet) Recipe

    Published: Jun 3, 2017 · Modified: May 17, 2021 by Pavani · 12 Comments

    0 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    BM# 77: Week 1/ Day 1
    Theme: Recipes with Whole Grains
    Dish: Sprouted Ragi Dosa

    We are starting a new edition of Blogging marathon today and my theme for the first week is 'Recipes with Whole Grains'. First up is this Sprouted Ragi dosa that I made with whole ragi that my mom got me from India. Sprouted ragi flour (finger millet flour) is also available in India but I haven't seen it in Indian groceries here in US.Dosa with Sprouted Ragi (Finger Millet)Recipe for this sprouted ragi dosa is from DK's Chef in You. Like all traditional dosa recipes this one requires some planning ahead of time. Also since sprouting is involved, it needs another 12~15 hours more than the regular recipe. So first step is to soak ragi for 8~10 hours, then sprout it for another 8~10 hours. When you set the ragi for sprouting, then soak urad dal and rice.Sprouted Ragi DosaSprouted Ragi Dosa Alternately ragi can be sprouted ahead of time and stored in the refrigerator for up to 4 days. 1 cup of whole ragi yields 2 cups of sprouts. Sprouted whole grains are more nutritious -- the sprouting process can help break down phytate, a compound in grains that inhibits iron and zinc absorption in the body, meaning we get more of these nutrients. Also sprouting can unlock more folate, beta-carotene and vitamins C and E.Sprouted Ragi DosaOne thing I noticed with this batter is that it fermented beautifully in less than 10 hours and this was in pretty cold weather. My house is like an ice-box and it takes batters at least 24 hours to show any visible fermentation. I think adding sprouted ragi helped in the fermentation also.

    These ragi dosas turned out crispy and delicious. The whole family enjoyed these delicious and nutritious dosas. Leftover batter would be great to make ponganalu the next day. Serve with your favorite chutney or podi.Dosa with Sprouted Ragi (Finger Millet)

    bm-logo

    Lets check out what my fellow marathoners have cooked today for BM# 77.

    Sprouted Ragi Dosa

    Sprouted Ragi Dosa is nutritious and delicious South Indian Breakfast that is great to serve with some chutney and sambar.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 17 hrs
    Course: Breakfast, brunch
    Cuisine: Indian, south indian
    Servings: 20 Dosa

    Ingredients

    • 1 cup Ragi (Finger Millet)
    • ¾ cup parboiled rice
    • ¾ cup Rice (I used sonamasoori rice)
    • ½ cup Urad dal (black gram dal)
    • ½ tsp Fenugreek seeds
    • To taste salt

    Instructions

    • Wash and rinse ragi. Soak them in enough water for 8~10 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.
    • Soak urad dal and methi seeds in a bowl for 8~10 hours. In a separate bowl, soak both the rice.
    • Drain the water from the rice and grind to a slightly coarse mixture.
    • Drain and grind urad dal and methi seeds into a smooth paste. Add just enough water while grinding.
    • Finally mix ragi sprouts into a smooth paste.
    • Mix urad dal, rice and sprouts. Mix well. Add salt to taste. Cover and set aside in a warm place for 10~12 hours or until the batter ferments.
    • Heat tawa and pour about ¼ cup of dosa batter and spread it out evenly. Drizzle with some oil and let the dosa cook until golden brown, about 1~2 minutes. Flip and cook for another minute.
    • Serve hot with chutney.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    « Hyderabadi Bhurani Raita Recipe
    Jonnalu Senagalu (Sorghum & Chickpea Saute) »
    0 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Gayathri Kumar

      June 04, 2017 at 7:58 am

      Such a nice crispy dosa. With sprouted ragi, it is so nutritious too.

      Reply
    2. Vaishali

      June 04, 2017 at 7:24 am

      Wow the dosa looks so nice and crunchy . You have spread it so thin , reminds me of dosa khakhra . Interesting recipe !

      Reply
    3. Nisha Ramesh

      June 04, 2017 at 5:44 pm

      Wow Pavani, dosa has turned out beautiful - thin and crispy. I am definitely bookmarking it 🙂

      Reply
    4. Priya Suresh

      June 05, 2017 at 10:59 am

      How crispy those dosas looks. Sprouting ragi makes this dish more nutritious.

      Reply
    5. Srivalli

      June 06, 2017 at 1:49 am

      I love this recipe and we frequently make it..should check if I have posted it...:)..

      Reply
    6. Mayuri Patel

      June 07, 2017 at 12:25 pm

      Lovely crispy dosa and adding sprouted rage is an awesome idea. I've tasted rage dosas in India and love them.

      Reply
    7. Mayuri Patel

      June 07, 2017 at 12:25 pm

      The above should read ragi and rage...hate spell check!

      Reply
    8. sushma

      June 08, 2017 at 10:53 am

      Ragi dosa looks nice and super crisp.

      Reply
    9. Jyoti

      June 09, 2017 at 7:33 am

      interesting recipe with ragi.. superb clicks

      Reply
    10. Rajani

      June 09, 2017 at 10:08 am

      I sometimes add a ladleful or two of ragi flour to our regular dosa batter. Never tried it from scratch like you 😬

      Reply
    11. Priya Srinivasan

      June 16, 2017 at 4:59 pm

      Lovely pavani, i have made whole ragi dosa, but this sprouting is totally new to me!! dosa;s look super crispy!

      Reply
    12. suman

      December 11, 2017 at 2:46 am

      Nice recipe of ragi dosa. Very good for health. Thanks for the information.
      Ragi Flakes

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome, All!!

    Hello, I am Pavani, the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make. More about me...

    My Cookbooks

    Front page for Vegetarian Indian Instant Pot Cookbook

    My Cookbooks

    My Web Stories

    Check out my web stories here...

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    0 shares