COOKWITHJAMMY/FERMENTED RAGI DOSA

 Fermented ragi/finger millet dosa- Popular South Indian crop high in protein and calcium.I was having whole ragi, so I thought like making dosa. English name is finger millet and it's indian local name is ragi, in tamil it is known as kezhvaragu. In India we feed ragi porridge to baby after 5 months. Ragi has so many health benefits like fights anemia, good for heart, good for diabetes, in adults it's good for weight loss and obesity etc. Whenever you are in short of dosa batter or like to have healthy breakfast you can try this. It can be served with chutney of your choice or sambar. 

INGREDIENTS

1. Whole ragi- 1 cup
2. Raw rice- 3/4 cup 
3. Urad dal- 3/4 cup
4. Salt as required

TIME	SERVINGS
12 HOURS 10 MINUTES	6-7

INSTRUCTIONS

• Clean whole ragi 2-3 times in running water, to avoid dust particles.Also clean urad dal and raw rice.

• Soak urad dal, raw rice and whole ragi in 3-4 cup of water for about 4 hours.

• Grind using required amount of water and salt. 
• Ferment the batter for about 8 hours or leave it overnight. 
• Fermented batter is ready to use. If batter is thick add some water and check salt. 
• Apply oil on tava and make dosas. 
• If one side is cooked, flip it. You can use oil or ghee to drizzle on dosa. It takes only a minute to cook each side. If other side is cooked we can see brown colour.
• Tasty and crispy  ragi dosas are ready. Serve it hot with your favourite chutney or sambar.

TIPS

•  If you are staying in cool place it takes upto 12 hours for batter to ferment. 
• We can store this batter upto 2 days.