Ragi roast / Ragi dosa

Ragi roast / Ragi dosa

Ingredients - Ragi roast / Ragi dosa

Rice - 1 cup

Finger millet / ragi / keppai - 1/4 cup

Urad dal - 1/4 cup

Left over idly batter / dosa batter / left over cooked rice - 1 tbsp

( to speed up fermentation )

Method - Ragi roast / Ragi dosa

1. Rinse rice and ragi in fresh water and soak it in a bowl for 2 hours. Do the same with urad dal. Soak urad dal in a separate bowl.

2. Grind urad dal in a wet grinder, use the soaked water to grind , Don't discard the soaked water. It speeds up the fermentation. Then grind rice and ragi. Shift both the batter in the same container.
3. Do not let the batter turn hot while grinding  ( in table top grinders ). Hot batter won't give good result. So place soaked ragi, rice and urad dal for 30 minutes in refrigerator before grinding to avoid the batter becoming hot.
4. Add left over idly batter or dosa batter or a handful of left over rice with batter to speed up the fermentation ( within 8 hours ). Mix salt with batter. Let it sit for 8 hours.
5. Fermented batter is ready to make dosas. You can make only dosas from this batter not idly as the amount of urad dal is little bit more in this ragi dosa recipe  ( to get crispy dosa i have added 2 to 3 tbsp of extra urad dal, if not so you can make idlies also )
6. Mix water with this batter and get dosa batter consistency. Heat tawa, add a tsp of oil and spread it all the sides with a clean cloth. Now you can make dosas, cook both sides till you get crispy ragi dosa.
7. Serve ragi dosa with any chutney.