Fermented Ragi Dosa | Ragi Dosae | ರಾಗಿ ದೋಸೆ
Sunday, April 18, 2021
Even before Millets became a health fad across the nation, and gained popularity, Ragi/Finger Millet has been a staple across many regions in Karnataka. Ragi or Nachni is a nutrition powerhouse. It's Low Glycemic Index & Gluten Free nature makes it a perfect substitute for wheat or Rice in certain dishes.
The easiest way to include Ragi in your everyday diet is to incorporate them in Idly/Dosa Batter. You could make Ragi Roti/Talipeeth too. They taste good
Many people dislike Ragi though, but I've always loved this wonder grain. I got used to eating Ragi very early on all thanks to my Grandpa whose lunch is a ball of Ragi Mudde (Finger Millet Dumpling) & Sambhar, every single day.
Another Ragi staple at my house is this Fermented version of Dosa. My dad is allergic to Ragi so this would be our breakfast on days when my dad travelled outside on work & I, my Mom & my Grandfather would relish this
It is the same as making regular dosa, just that Rice gets replaced with Ragi. The taste & texture are excellent. They taste much better than the Instant version of Ragi Dosae
Off late, I am trying to get my Son & the husband eat more of Ragi, So this version of Dosae gets made at home often. Kedar likes Ragi, just like I do & he enjoys eating a small serving of Ragi Mudde
MAKES ABOUT 25-28 DOSAS
- 1 cup Urad Dal
- 1 cup of Rice - I used Sona Masuri. You can use Idli Rice as well
- 3 cups Ragi Flour
- 1 teaspoon Methi Seeds
- 2 handfuls of Thick Poha
- 1 tablespoon Moong Dal - Optional
- 1 tablespoon Chana Dal - Optional
- 1 tablespoon Toor Dal - Optional
In a large bowl, Add Urad Dal, Rice, Methi Seeds & Poha, Moong Dal, Chana Dal & Toor Dal & wash under several changes of water until the water runs clear.
Soak in 3 cups of water & set aside for 5-6 hours or overnight
GRIND:
Using a colander, separate water & the soaked mixture. Reserve the excess liquid & use it for grinding as it aids in fermentation
Grind using a wet grinder or a mixie. I use an Indian Mixie & grind in small batches.
Grind to a smooth paste. Sieve Ragi flour into the mixture & give it a good mix with hand so that no lumps are formed. Add salt, give it another mix. Cover & set aside to allow it to ferment
FERMENTATION:
Depending on where you live, it takes anywhere between 8-20 hours for the batter to ferment. I usually soak the lentils overnight & grind early in the morning & by dinner time, the batter would have fermented well.
In hotter climate, it usually takes 9-10 hours to ferment.
PROCEED TO MAKE DOSAS:
Stir the fermented batter before proceeding to make Dosas. I use a Cast Iron Griddle to make dosas. You can use nonstick too. Heat the pan, hover your palm over the pan to check if it has heated up. You should feel the heat. Drizzle some water on the pan & it should sizzle & evaporate.
Take a ladle of batter & pour in the centre of the pan & with the back of the ladle, spread the batter in circular motion until it is spread evenly into a round disc. Drizzle 1/4 teaspoon oil on the edges of the dosa. Cook on medium heat.
Once, the dosa gets cooked, flip & cook on the other side for 20 seconds. Fold the dosa into half & transfer onto a plate & serve with coconut chutney/Tomato Chutney/Peanut Chutney or Chutney Pudi & ghee
NOTE:
I have added 1 tablespoon each of Toor Dal, Moong Dal & Chana Dal so that the dosas turn out nice & crisp. But if you don't want to. you can skip it. It adds a great texture, though
NOTE:
I have added 1 tablespoon each of Toor Dal, Moong Dal & Chana Dal so that the dosas turn out nice & crisp. But if you don't want to. you can skip it. It adds a great texture, though
RAGI DOSA/ RAGI DOSAE - FERMENTED VERSION
Yield: 25-28
Ingredients
- 1 cup Urad Dal
- 1 cup of Rice - I used Sona Masuri. You can use Idli Rice as well
- 3 cups Ragi Flour
- 1 teaspoon Methi Seeds
- 2 handfuls of Thick Poha
- 1 tablespoon Moong Dal - Optional
- 1 tablespoon Chana Dal - Optional
- 1
- tablespoon Toor Dal - Optional
Instructions
- SOAK LENTILS & RICE:
- In a large bowl, Add Urad Dal, Rice, Methi Seeds & Poha, Moong Dal, Chana Dal & Toor Dal & wash under several changes of water until the water runs clear.
- Soak in 3 cups of water & set aside for 5-6 hours or overnight
- GRIND:
- Using a colander, separate water & the soaked mixture. Reserve the excess liquid & use it for grinding as it aids in fermentation
- Grind using a wet grinder or a mixie. I use an Indian Mixie & grind in small batches.
- Grind to a smooth paste. Sieve Ragi flour into the mixture & give it a good mix with hand so that no lumps are formed. Add salt, give it another mix. Cover & set aside to allow it to ferment
- FERMENTATION:
- Depending on where you live, it takes anywhere between 8-20 hours for the batter to ferment. I usually soak the lentils overnight & grind early in the morning & by dinner time, the batter would have fermented well.
- In hotter climate, it usually takes 9-10 hours to ferment.
- PROCEED TO MAKE DOSAS:
- Stir the fermented batter before proceeding to make Dosas. I use a Cast Iron Griddle to make dosas. You can use nonstick too. Heat the pan, hover your palm over the pan to check if it has heated up. You should feel the heat. Drizzle some water on the pan & it should sizzle & evaporate.
- Take a ladle of batter & pour in the centre of the pan & with the back of the ladle, spread the batter in circular motion until it is spread evenly into a round disc. Drizzle 1/4 teaspoon oil on the edges of the dosa. Cook on medium heat.
- Once, the dosa gets cooked, flip & cook on the other side for 20 seconds. Fold the dosa into half & transfer onto a plate & serve with coconut chutney/Tomato Chutney/Peanut Chutney or Chutney Pudi & ghee
- NOTE:
- I have added 1 tablespoon each of Toor Dal, Moong Dal & Chana Dal so that the dosas turn out nice & crisp. But if
- you don't want to. you can skip it. It adds a great texture, though
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