Oil-free Finger millet (ragi) dosa

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Finger millet (Ragi) is rich in calcium and many other important nutrients required for the body. Ragi is used for many preparations in South India. Ragi dosa made from scratch with ragi seeds is a super healthy dish that can be used for breakfast or meals.

Ingredients:

3 cups ragi seeds

1.5 cups whole urad dal (white lentil)

0.5 cup flattened rice (poha) (optional)

1 tsp fenugreek seeds (methi seeds)

water to soak

salt to taste

Method: 

Wash ragi seeds and urad dal together. Add poha, methi seeds, and water and soak for 7-8 hours. Grind the mixture well till it becomes a smooth paste. You can use the same water in which it was soaked. Add more water if the mixture is thick. Transfer it to a deep dish where there is enough space to rise after fermenting.

Cover with a lid and leave it overnight for fermentation. The mixture rises to double the quantity after fermenting. Mix well with a spoon and add salt. Add water if the consistency is thick.

Heat a flat dosa pan or a smooth tawa on a high flame. Take some water in a small dish and a clean cloth. Put the flame to low. Apply water with the cloth to the entire pan. Take the ragi mixture with the help of a ladle and add 2 ladles to the pan. Quickly spread in clockwise motion such that the dosa is thin and even. Keep the flame high. Let it cook till the sides and center start getting brown. With the help of a wooden spatula, start taking out the dosa from the sides first and then from the center and flip. Let it cook for a few seconds on this side as well and transfer it to a plate.

Similarly, make more dosas.

The thin, crispy, oil-free, healthy, and tasty ragi dosa is ready to serve. Enjoy it hot with any chutney!