INGREDIENTS:
1 cup Ragi flour (finger millet)
1/3 cup Urad dhal (black split lentil) – soak for 2 hours
1/2 tsp fenugreek seeds optional
salt to taste
DIRECTIONS:
Grind soaked lentils into fine paste, mix with ragi flour and some water to make a thick batter.
Leave the mixture covered to ferment in a warm place overnight ( 12-15 hours).
(Storing the batter inside Instapot works best. Alternatively, warm oven for 2- 3 mins, turn in off and place batter in covered container.)
The batter will rise to double its size.
Add salt and mix well. At this point you can ladle out the amount you need for dosas and refrigerate the rest for later.
Add few tbsps water to the portion of batter you will use make the batter thinner ( crepe batter like consistency).
Heat a non stick or cast iron pan, pour thin dosas on hot skillet. Top with 1 tsp oil /ghee and cover. Take out with spatula and serve hot.
Serve with white coconut chutney Or Optional Potato masala
CREDITS/NOTES:
Mom Saroja’s notes: These healthy dosas turn out very crispy and can me used for masala dosas too.
Cousin mamtha’s notes: use whole sprouted ragi for a healthier lighter colored dosa
With leftover batter, add some grated carrots, onions and chillies and make veggie dosas for some variety!
For a traditional rice dosa substitute rice flour instead of ragi flour