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.
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Here are a few more idli and dosa recipes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
