Rich in iron, as nutritious as they are flavorsome…You’ll be surprised at how tasty they are!
Method:
Soak I cup udad dal and 1 tsp Methi Dana overnight.
Next day grind it into a smooth thin paste. Add 2 cups ragi flour and some salt to taste and mix to form a thick batter consistancy.
Cover and keep overnight to ferment.
Now stir the fermented batter, add water if needed (adjust salt if required) to form a thin spreadable batter.
Spread out on hot nonstick pan like any regular dosa, drizzle a few drops of oil, cook for 1-2 minutes on medium high heat
Roll and serve hot with fresh coconut chutney!
Note: Here is the pan I use to make my Dosas/Chilas
Other healthy variants of Dosa you might like try…
Brown Rice Dosa
Multigrain Dalia Dosa
Hi Ruchi,
I tried this recipe for dosas and they were yum. Can i use this for idli’s too?
looks so delicious….will have to try your dosa varieties…
Wow, Ruchi… Keep up the great work!
Thank you Chetan!
U have added ragi flour in morning and then said ferment it overnight does that mean to ferment it till next day morning?
Yes I have. however the local climate will determine how long your batter will take to ferment. In hot climates, this might be ready in 6-7 hours.
I am a little confused. Pls correct me if I am wrong. The urad n Methi is soaked overnight n ground in the morning. Then raagi flour is mixed and kept for fermenting again overnight. Pls clarify as I would like to try these yummy dosas. Thanks.
Yes…you have understood right. However if you live in hot climate…fermentation time might be less, and the batter might be ready in 6-7 hours
tried the dosa. was very tasty. thank you for the healthy recipe.
Hi Ruchi
Thank you fotr amazing recipe. I had been making ragi dosas but they never turned out crisp. Loved your recipe. Healthy and crisp tadty dosas.