Ragi dosa batter recipe

Ingredients

• 2 cups Ragi (Whole finger millet)
• 1/2 cup Urad dal (whole, white (skinless))
• 1/2 tsp Fenugreek seeds
• Salt (as needed)

Instructions

1. 1

   Firstly, wash and soak ragi, urad dal and fenugreek seeds for minimum 4 hours.

2. 2

   Once done, drain water and place in a blender. I add ice water and grind until it is smooth.

3. 3

   Transfer to a vessel and mix salt, keep aside for fermentation. Minimum 5 hours or maximum overnight.

4. 4

   Once done, mix well and adjust water if needed. Just 1/4 cup or less than that (only if needed). Adding water makes it softer and gives thin, crispy dosa.

5. 5

   Heat tawa and spread the dosa batter as you wish - thick or thin.

6. 6

   Cook covered and flip to cook the other side. Ragi dosai ready.