Ragi Dosai - Fermented Ragi Dosa - Finger Millet Dosa

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.

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)

Rinse ragi well and grind in a wet grinder for first 10 minutes. (approx 1/2 cup water)

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)

Mix the batter adding salt. Always try to use kallu uppu / kosher crystal salt / rock salt for fermenting.

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.

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.