Ragi Dosa

So us who eat dosas very frequently multiple choices and healthier options are much needed. Adding flavours and curries to dosa batter will bring multiple choices but if we want to go for healthier options then we have to try other grains as well. We at home used to eat other grains like ragi, jowar,bajra very less comparitively and im finding out recipes with these from mom . But they dont taste as good as other grains... Making them into dosa seemed a safe choice.

You can use this recipe to replace with any other grain of your choice.

Recipe:

Ingredients :

Whole grain ingredients:
Urud dal - 1cup
rice - 1 1/2 cups
Ragi seeds - 2 cup

ready made flour ingredients:

Urud dal - 1cup
rice flour - 2cups
ragi flour - 2 cups

Salt as needed
Cooking soda - a pinch
water for batter.
oil to prepare dosa

Procedure:

Whole grain procedure:

• Soak urud dal ,rice and ragi seeds for 4 hours.
• Grind them into smooth paste in a wet grinder or food processor.
• add water as needed to make smooth paste dont make it too runny.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Flour procedure:

• Soak urud dal for 4 hours.
• Grind the dal into smooth paste .
• Add the ragi flour and rice flour and mix well by adding water as needed to make batter.
• Add salt and a pinch of cooking soda to the  batter and mix well(preferably with hand to help in fermentation)
• Let the batter ferment for 5 hours atleast.

Preparing Dosa;

• Once the batter is fermented can keep in fridge for 4-5 days .
• Before preparing dosa keep it out of fridge 1/2 hour before for better taste.
• Heat tawa and drizzle some oil.
• Take a dollop of batter and spread it into a circle.
• Drizzle some oil around the dosa .
• Flip it and make sure its cooked on both sides.
• Serve hot with any chutney. Check the recipe index for chutney recipes.