Say yes to a wholesome dosa recipe in your diet! Ragi flour’s earthy flavour and urad dal’s protein punch come together in this Urad Dal & Ragi Dosa dish. The batter gets a flavour boost by fermenting overnight. Make this healthy and tasty South Indian dish by cooking it until crisp on a hot tawa, then topping it with ghee and serving it with chutney or sambar.
Ingredients
UNITSIngredients
½ cupUrad Dal
1 cupRagi Flour
¼ cupRice
½ tspFenugreek Seeds
To tasteSalt
As neededWater
For greasingOil
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Directions
Description - Step 1
Step 1: Soak Ingredients
In a big bowl of water, combine the urad dal, rice and fenugreek seeds and let them soak for at least six hours. It facilitates fermentation and softens the grains.
Description - Step 2
Step 2: Grind Batter
Remove excess water and grind the soaked ingredients into a paste. Pour the paste into a bowl and add ragi flour along with the salt.
Description - Step 3
Step 3: Ferment the Batter
Leave the batter in a warm spot overnight to ferment, covered. A slight sour fragrance should emerge, and it should begin to bubble up a bit.
Description - Step 4
Step 4: Make Dosas
Take a dosa tawa and grease it with some oil. Add a ladleful of batter and shape it into a circular pattern. Cook until the ragi dosa looks lightly browned and crisp. If necessary, turn it over.
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South Indian
Intermediate
Main Course
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