Ragi Dosa
Ragi or Finger Millet has been a long-standing staple in Karnataka even before the millet trend gained nationwide popularity. It is a highly nutritious grain known for its low glycemic index and gluten-free properties, making it an excellent substitute for wheat or rice in specific recipes.
One of the simplest ways to include Ragi in your daily diet is by incorporating it into your Idly/Dosa batter. You can also make Ragi Roti, which is a delicious option. Despite the fact that some people may not enjoy the taste of Ragi, I have personally always appreciated this incredible grain.
Ingredients:
- 1 cup Urad Dal
- 1 cup of Rice – I used Sona Masuri. You can use Idli Rice as well
- 3 cups Ragi Flour
- 1 teaspoon Methi Seeds
- 2 handfuls of Thick Poha
- 1 tablespoon Moong Dal – Optional
- 1 tablespoon Chana Dal – Optional
- 1 tablespoon Toor Dal – Optional
SOAK LENTILS & RICE:
In a spacious bowl, combine Urad Dal, Rice, Methi Seeds, Poha, Moong Dal, Chana Dal, and Toor Dal. Rinse the mixture thoroughly with several changes of water until the water runs clear.
Next, soak the mixture in 3 cups of water and set it aside for a period of 5-6 hours or leave it overnight.
Grind:
After the soaking process, use a colander to separate the soaked mixture from the water. It is important to reserve the excess liquid as it aids in the fermentation process.
Next, grind the soaked mixture using a wet grinder or a mixie. If using an Indian Mixie, grind in small batches to ensure a smooth paste.
Once the grinding is complete, sieve Ragi flour into the mixture and mix it well by hand to avoid the formation of any lumps. Add salt to the mixture and give it another thorough mix.
Cover the mixture and set it aside to allow it to ferment.
Fermentation:
Fermentation time for the batter can range from 8-20 hours, depending on the ambient temperature. In hotter climates, it usually takes around 9-10 hours. Soaking the lentils overnight and grinding them in the morning can result in well-fermented batter by dinner time.
Adjust the fermentation time according to your location’s temperature for optimal results.
PROCEED TO MAKE DOSAS:
1. Stir the fermented batter before proceeding.
2. Preheat a cast iron or non-stick griddle until it’s hot enough. You can check by hovering your palm over the pan and feeling the heat. Drizzle some water on the pan—it should sizzle and evaporate.
3. Take a ladle of batter and pour it in the center of the pan.
4. With the back of the ladle, spread the batter in a circular motion until it forms a round disc, evenly spread.
5. Drizzle 1/4 teaspoon of oil around the edges of the dosa.
6. Cook the dosa on medium heat.
7. Once the dosa is cooked, flip it and cook the other side for about 20 seconds.
8. Fold the dosa in half and transfer it to a plate.
9. Serve the dosa with coconut chutney, tomato chutney, peanut chutney, or chutney pudi (powdered chutney) along with ghee.
Enjoy your homemade dosas with your choice of chutneys!
Note:
By adding 1 tablespoon each of Toor Dal, Moong Dal, and Chana Dal to the batter, you can achieve nice and crisp dosas. However, it is optional, and if you prefer, you can skip this step. The addition of these dals adds a wonderful texture to the dosas, enhancing their overall taste and crispiness.