Ragi Dosa/Fermented Finger Millet Pancakes

Ragi dosa is one tasty recipe for breakfast. I have been making instant ragi dosa by dissolving ragi powder in water but   it was never crispy. Usually instant ragi batter can give soft dosa’s but when I try to rub the batter around pan and make it thinner and crispier, it never works out for me. I found a way to make it just the way I love it. But  for that I had to make batter and leave it overnight for fermentation.

Ragi DosaIngredients: 

  • Ragi powder- 1 cup (serves 2)
  • Urad dal- 1/2 cup
  • Fenugreek seeds- 1/2 tbs
  • Salt

Preparation:

  1. Soak Urad dal and fenugreek seeds for at least 4 -5 hours
  2. Grind it with little water into smooth paste
  3. Now to this add ragi powder and salt to taste
  4. Mix well by adding water to get the consistency of idli batter
  5. Keep it for fermentation overnight
  6. Batter will rise and will be fermented by next day morning
  7. Now take a pan and start making dosa by taking a batter in a big round spoon, slightly rubbing the batter against the pan
  8. Serve it hot with coconut chutney

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16 thoughts on “Ragi Dosa/Fermented Finger Millet Pancakes

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