Ragi Dosa

INGREDIENTS  

For The Dosa Batter:

• ½ cup urad dal
• 1 cup ragi or finger millet flour
• ½ tsp fenugreek seeds
• 1 tsp salt
• some oil or ghee

For the Potato Onion Masala:

• 3-4 large potatoes, peeled and cut into small cubes
• 1 large onion, cut into small cubes
• 1 tbsp oil
• 1 sprig curry leaves
• 1 tsp urad dal
• 1-2 green chillis, finely chopped
• 1 tsp ginger paste
• ⅛ tsp asafetida (hing) optional
• ¾ tsp salt
• ¼ tsp fenugreek seeds
• 1 tsp mustard seeds

INSTRUCTIONS 

Preparation of Ragi Dosa Batter:

1. Soak urad dal and fenugreek seeds in enough water for at least 4-6 hours.
2. In a mixing bowl or tin, add ragi flour and ¾ cup water.
3. Mix it into a slurry. Mix well so that there are no flour lumps.
4. Drain out the water from the urad dal using a sieve. Wash the dal under running water.
5. Grind urad dal into a smooth consistency using a food processor. Use about ¾ cup water or less.
6. Remove the ground urad dal from the food processor and add it to the ragi flour slurry.
7. Add salt and mix well. Make sure that the ragi and urad dal mixture are mixed well.
8. Cover and place the bowl or tin and place in a warm place to allow the batter to ferment for 8-10 hours.

Preparation of the Potato Onion Masala:

1. Heat oil in a wide pan over medium heat.
2. Add fenugreek seeds and urad dal. Allow them to sizzle for a few seconds.
3. Add mustard seeds.
4. As soon as the mustard seeds begin to pop, add the curry leaves and asafetida if using any.
5. Add chopped chillis and ginger. Stir fry for a 15 seconds.
6. Add turmeric powder and onion.
7. Stir fry till the onion is a bit soft.
8. Add potatoes, salt and red chilli powder. Mix well.
9. Cover the pan, lower the heat.
10. Cook till the potatoes are done.
11. Add chopped coriander and leave the masala on the side till required.

Preparation of Dosa:

1. Before you prepare the dosa make sure the chutney and sambhar too are ready. Check above for the recipe link.
2. The batter should be fermented. Add about ¾ – 1 cup water to it and mix well. The batter should be of pouring consistency and not too thin or thick.
3. Heat the dosa tawa or pan over medium heat.
4. Dip a kitchen towel or cloth lightly in the oil. Rub the dosa pan with it.
5. Take about ⅓ cup of the batter, pour it in the middle of the pan. Using a small steel bowl or ladle, immediately spread out the batter in a swift circular motion outwards into a thin crepe or pancake. The dosa should be at least 6-8 inches or more in diameter.
6. Drizzle about ½ -1 tsp oil or ghee around the edges of the dosa.
7. Allow it to cook till the top of the dosa appears dry and the edges of the dosa will start to curl up.
8. Allow the dosa to cook till it begins to turn a bit brown for crispy dosa. For soft dosa remove it as soon as the edges begins to curl.
9. Use a spatula to remove the dosa.
10. Some like their masala on the side, and some on the dosa.
11. If you want to prepare the latter way then add about ½ cup of the masala to half part of the dosa. Mash it lightly with the spatula and fold the other half over it.
12. Prepare more dosa as above with the remaining batter.
13. Serve them hot with coconut chutney and sambhar.