Ragi Adai Dosai – Ragi Dosa with lentils recipe

Recipe for Ragi Adai Dosai made with soaked and ground Ragi, chana dal, toor dal and spices. Healthy and perfect for breakfast.

This is an easy to put dosa recipe that requires a little bit of planning. The lentils and the millet is soaked and ground, fermented briefly and dosas are made. They make for a healthy meal. Here is how to make Ragi Adai Dosa.

Wash and soak all the ingredients in water for couple of hours.

Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.

Set aside to ferment for 3-4 hours or even over-night. The Ragi Dosa batter should have increased in volume after the brief fermentation and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Serve Ragi Dosa warm, with chutney and sambar. A little piece of jaggery also goes well with this dosa.
Recipe for coconut chutney
Recipe for sambar

Ragi Adai Dosai – Ragi Dosa with lentils recipe

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Recipe for Ragi Adai Dosai made with soaked and ground Ragi, chana dal, toor dal and spices. Healthy and perfect for breakfast.

• Total Time: 4 hours 20 mins
• Yield: 10-12 dosas 1x

Ingredients

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• Soaking Ingredients
• 1/2 cup Ragi
• 1/4 cup raw rice
• 1/4 cup toor dal
• 1/4 cup chana dal
• Other Ingredients
• 1/2 teaspoon salt
• 1/4 teaspoon hing (asafoetida)
• Oil for making dosas

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Instructions

1. Wash and soak all the ingredients in water for couple of hours.
2. Grind the ingredients in a mixie to a smooth batter. Let the batter be of dosa batter consistency. Add in the salt and hing and mix well.
3. Set aside to ferment for 3-4 hours or even over-night.
4. Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more.
5. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: South Indian