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
