Crispy Ragi Dosa with Fermentation
Ingredients
- 1/4 cup urad dal
- 2 teaspoons fenugreek seeds
- 2 tablespoons cooked rice or 2 tablespoons poha or 2 tablespoons rice flour
- 3/4 cup ragi flour
- Approximately 1 cup water
- Salt to taste
- 1 teaspoon fruit salt (optional, for instant fermentation)
- Fresh coriander (optional)
- Chopped onion (optional)
- Green chili (optional)
Preparation
Soak urad dal and fenugreek seeds for 2-3 hours
Grind the soaked mixture with cooked rice or poha or rice flour to make a smooth paste
Add ragi flour to the paste
Grind the mixture again with approximately 1 cup water to form a batter
Allow the batter to ferment for 6 hours at room temperature or add fruit salt for instant fermentation
Add salt to the batter before making dosa
Heat a non-stick pan and grease it with oil
Pour the batter and spread it in a circular motion to make thin dosas
Add optional toppings like coriander, onion, and green chili on top
Cook on medium flame until the dosa is crispy, adding oil as needed
Tips
Ensure the batter is not too thick and is spreadable for best results
If the pan is too hot, sprinkle water and wipe with a tissue to temper the temperature
Grease the pan with oil using a tissue for even coating
Cook on medium flame and add oil from the top during cooking
Practice the circular spreading motion starting from the inside out
Avoid making the dosa layer too thick to ensure it releases easily from the pan
