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

Prep Time: 30

Cook Time: 30

Soaking & Sprouting Time:: 18

Total Time: 19

Course: Breakfast, brunch

Cuisine: Indian, south indian

Servings: Dosa

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

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.

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

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.

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!