I have already shared the recipe for Ragi dosa made with Whole Ragi Millet. But many of you have asked me for the recipe of ragi dosa made with ragi flour as sourcing ragi millet abroad is difficult.
If you are looking for INSTANT Ragi Dosa, Here is the recipe.
Here is the recipe for ragi dosa made with ragi flour. This is a fermented batter.
Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.
Soak the urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.
Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.
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. Cover with a lid and let it cook for 30 seconds until the sides are brown. 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.
Print
Ragi Dosa with Urad Dal and Ragi Flour Recipe
- Prep Time: 12 hours
- Cook Time: 20 mins
- Total Time: 12 hours 20 mins
- Yield: 15 Dosas 1x
Description
Ragi Dosa Recipe made with urad dal and ragi flour. Dosas made with fermented batter. Easy Recipe.
Ingredients
- 1/3 Cup Unpolished Whole White Urad Dal
- 1 Cup Ragi Flour
- 1 Teaspoon Salt
- Water to grind
- Oil for dosa griddle
Instructions
- Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.
- Soak the Unpolished whole white urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.
- Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.
- 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. Cover with a lid and let it cook for 30 seconds until the sides are brown. 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.
- Category: Breakfast
- Cuisine: Tamilnadu
Hi,
Came out good. Can we also try this with work bajra or Jowar flour replacing Ragi flour?
yes.
Hi.. can this batter be stored for 2 to 3 days ?
Yes. you can.
The batter was too runny & it didn’t ferment at all.
Did you follow the measurements?
Turned out perfect, yumm
★★★★★
Suguna, can you use this batter to make baby idlis?
★★★★★
the dosa looks good and crispy. Will the better keep for a few days?
Yes. It will stay good in the fridge for 3 days
Hi! Is it possible to make idlis with this batter or does batter for ragi idli need rice to become fluffy?
Nise ragi food I am lnderset my ragi food
★★★★
Hiiii
If I have urad dal.power how much cup should.I use.
Thanx
★★★★★
Sorry, I have never tried with powder.