A healthy, vegan, gluten-free & delicious breakfast from the South Indian Cuisine made from Ragi (Superfood Finger Millet).
- 1 Cup Ragi/Finger Millet
- 1 Cup Idli Rice or Any short grain rice or Parboiled Rice
- 1/2 Cup Whole Urad Dal
- 1/2 tsp Fenugreek Seeds
- 1/4 Cup Poha Flattened Rice
- 1 tsp Salt or as needed
- Water as needed
Soaking, Grinding & Fermenting:
Wash and soak Ragi, Rice and Whole Urad Dal separately or together for at least 8 hours. Soak Poha/Flattened Rice 1 to 2 hours before grinding.
Drain out the all the water. Add to the mixer jar and grind everything together adding required salt & water. I’m using a mixer grinder to grind, you can also use a traditional wet grinder.
Transfer batter to a large bowl and set it aside for 8hrs/overnight until it is well fermented & doubles up in volume.
Making Ragi Dosa:
Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency. Make sure it’s neither too thick nor too watery.
Heat a griddle over medium high heat. Pour a ladleful of dosa batter over the skillet and spread the batter evenly in circular motion starting from the centre. Watch Video where I exactly show the process!!
Pour a teaspoon of oil or ghee around the edges of the dosa and increase the heat. Cook the dosa for until light brown.
Fold and remove. You can also flip the dosa and cook on both sides.
Serve with chutney of your choice.
- The time give doesn't include the fermenting time of the batter as this many vary depending on the weather conditions of the place you live.
- Soak the grains (Rice, Ragi and Urad Dal) for longer (6 to 8 hours) or overnight for smooth idli batter, especially when using a mixer grinder.
- Make sure you keep the batter in a warm place for fermentation, covered & undisturbed.
- It is ideal to place a plate below the bowl or vessel as the fermented dough might spill and lead to wastage (as you can see in the step by step images in the post)
- You can avoid adding salt to the batter before fermentation if you live in a very warm place.
- In case you do not have Idli Rice, you can replace with any short grain rice variety like Sona Masuri or ponni rice. The result would be same.
- The batter stays fresh in the refrigerator for at least 4-5 days.
- Check out the detailed post above for different variations to make this dosa.