Finger millet / Ragi is widely consumed in Karnataka, popular in rural Andhra Pradesh and Tamil Nadu. Mostly its used in porridge or Mudde / kali preparations. Due to its high nutritional content its getting significant importance recently and people have started inculcating it in many day to day dishes too. One easy way to keep it palatable is to make dosas… which everyone will eat with no complaints what so ever. Here’s how i sneak in ragi flour…..have also shared the method using whole ragi millet.
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METHOD – 1 USING RAGI FLOUR
Ingredients – 1
Ragi Flour – 2 cups
Raw Rice – 2 tbsp
Whole Skinned Black Gram – 1/2 cup
Salt – 3/4 tsp
Oil – as needed for dosa
Ingredients – 2
Onion – 2 tbsp (chopped)
Green Chilli – 1 (minced)
Ginger – 1 tsp (minced)
Curry leaves – 5 (chopped)
Cumin seeds – 1 tsp
Asafoetida – 1/4 tsp
Method
- Soak split black gram with rice and fenugreek seeds for 6 hours and grind to smooth consistency.
- Mix ragi flour and salt to the dal to combine well.
- Let it sit to ferment for 4 to 5 hours.
- When done add asafoetida, chopped green chilies, ginger, curry leaves and cumin seeds.
- Add some water to bring it to dosai batter consistency.
- Scoop a ladleful of batter in the center of a hot tawa and spread in the form of a circular shape.
- Sprinkle some chopped onion, drizzle little oil and cook for few seconds over medium flame.
- When done, flip to other side and cook for some more time, flip again and fold.
- Serve hot with any spicy chutney or podi.
METHOD – 2 USING WHOLE RAGI MILLET
Ingredients
Whole Finger Millet – 2 cups
Idli Rice – 2 cups
Whole Skinned Black Gram – 1 cup
Fenugreek seeds – 1 tsp
Salt – 3.5 tsp (kosher salt / kallu uppu)
Method
Soak Ragi separately in enough water for 12 hours. Soak Idli rice separately in enough water for 8 to 10 hours. Soak whole Black gram with fenugreek seeds separately.
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Grind Urad dal along with fenugreek until light and fluffy. Test by adding a little batter to a bowl filled with water. The batter should not sink, it should float instead. This is the right consistency & texture. Remove the batter and set aside. (approx 1 to 1.5 cups water)
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Rinse ragi well and grind in a wet grinder for first 10 minutes. (approx 1/2 cup water)
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Add rice to the partially ground ragi batter and grind together for another 10 minutes. Add little at a time and grind to a fine rava texure and set aside. ( approx – 1.5 cups water)
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Mix the batter adding salt. Always try to use kallu uppu / kosher crystal salt / rock salt for fermenting.
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Allow it rest in a warm place to ferment for 12 to 15 hours. During winer months.. preheat your oven to 350F and switch off to set a warm temperature. Place the batter in the oven to ferment. You may keep the oven light on for some more warmth.
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After fermentation, the batter rises and looks light with lot of tiny air pockets. Gently mix the batter and then make idli or dosa!
Notes
- Serve these immediately as they are good only when they are hot. After a while they become chewy and sticky. These dosais will be soft due to less rice, if you wish little crispy then use ( 2 cup ragi : 2 cup rice: 1 cup urad) proportion.
- This recipe is not an instant version, so..if you are in a hurry, skip the urad dal part, add little sour yogurt and rice flour to ragi, add desired garnishes and make dosai.
16 Comments
Hi Mullai,
Pl tell me how to sprout millets at home to make dosa.Pl advice me how to make Ragi dosa.
Soak whole ragi in water overnight, about 8 to 10 hours. The next morning give it a fresh rinse in cold water and strain and place it in a damp cloth all covered up. Place this somewhere in a warm place in your kitchen and in about another 8 hours you should see them sprouting.
http://www.spiceindiaonline.com/sprouting/
Check this thread for the procedure, i have used whole moong instead of ragi. Thanks!
Hey,Mullai,
Can you tell me how to sprout millets at home and make dosa.
Pl tell me for Ragi dosa.
Hi Mullai,
Thanks for the recipe… can u tell me the proportions if i am using whole millet of one cup raagi…
Thanks in advance?
Hello Chitra,
We can make this 4 different ways, the first method is what i like personally
1. Using Ragi as whole grain (whole Ragi grain / millet along with rice and urad dal) 1 cup ragi millet + 1 cup Idli rice + 1/2 cup urad dal + 1 teapoon fennugreek seeds. This method needs soaking and fermenting works for both ragi idli & dosa
2. Using Ragi flour along with rice and urad dal. This is the above mentioned method.
3. Using Ragi flour along with rice flour and maida or sooji. This is more like instant version like rava dosa.
4. Using ragi flour with dosai batter. This is a quick method and works good for dosa.
Hope this helps and thanks for visiting my space.
Crystal clear…Thanks a tonne..??
Mullai
I love this recipe. I am making it tonight for dinner.
i have a question
How long can I keep this batter? I mean can I keep it for a day or two in the refrigerator?
Thanks in advance
Gayu, a day or two in refrigerator should be fine and not more than that. Good luck.
wow. I made it for dinner, and it was excellent. Thanks so much for this healthy yet very tasty recipe!
hi mullai,i prepared this ragi doasi with ur potato kurma as side dish. both dishes are delicious.especially potato kurma came out very well really… rich in taste.thanks for the receipes mullai.
Hi Mullai,
This is preethi. Today i did ur ragi dosai it was too good. my hubby liked it very much.so lots of thanks for adding one more recipe in our breakfast menu.i want to put the pictures of dishes which i prepared seeing ur recipes. how can i?
mullai, thanx for the receipe, can you post the exact quantity of yogurt & rice flour to add with 1 cup of ragi flour? bj
BJ, sure will let know the proportion. Actually thats the instant version which hopefully would post soon. Thanks.
It’s great receipe, thanks buddy for place such a wonderful receipes and making our life our more enjoyable.
nice recipe…healthy too…thanx for the recipe.
Hi Mullai,
I have been looking for this recipe for a long time.Thank you so much for posting it here.Will try this during the weekend and i’ll let you know how it came out.Keep up your good work.Have a nice day !
Nirmala