Last Updated on 4 months by Neha Deshmukh

Ragi Dosa Recipe – Authentic Urad Dal & Finger Millet Crepes

Introduction

Okay, let’s be real – dosa is comfort. There’s just something about those crispy, golden crepes that makes everything better, right? I remember the first time I tried making dosa at home… it was a bit of a learning curve, let me tell you! But now, I’ve perfected a version that’s not only delicious but also packed with goodness – Ragi Dosa! This recipe combines the traditional flavors of urad dal dosa with the incredible health benefits of ragi (finger millet). It’s a win-win!

Why You’ll Love This Recipe

This Ragi Dosa recipe isn’t just about taste; it’s about feeling good about what you’re eating. Ragi is a nutritional powerhouse, and pairing it with the protein from urad dal makes for a super satisfying and wholesome meal. Plus, it’s surprisingly easy to make, even if you’re new to dosa-making. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful dosas:

• 0.5 cup Whole Urad dal (approximately 100g)
• 4 cups Ragi flour (approximately 480g)
• Salt to taste
• Sesame seed oil for cooking

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Urad Dal: Type and Quality

We’re using whole urad dal (black gram). Make sure it’s fresh! Older dal might not ferment as well. You can find it at any Indian grocery store.

Ragi Flour: Benefits and Varieties

Ragi flour (finger millet flour) is the star here. It’s naturally gluten-free and loaded with calcium, iron, and fiber. You can find it easily online or in health food stores. There are different varieties – light or dark – both work well, but darker ragi has a slightly more earthy flavor.

Sesame Seed Oil: Regional Preferences & Alternatives

Sesame seed oil (til ka tel) is traditional in South India and gives a lovely nutty flavor. But if you don’t have it, you can use any neutral cooking oil like sunflower or vegetable oil. Ghee also works beautifully for a richer taste!

Salt: Adjusting to Taste

Salt is key to balancing the flavors. Start with a teaspoon and adjust to your liking. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Urad Dal: First, give the urad dal a good wash. Then, soak it in plenty of water for 2-3 hours. This is crucial for getting a fluffy batter.
2. Grind the Batter: Once soaked, drain the urad dal and grind it into a smooth, fluffy batter. A wet grinder is best for this, but a high-powered blender can work too (see FAQs for more on that!).
3. Combine & Ferment: In a large bowl, mix the ragi flour and salt into the urad dal batter. Add water gradually until you reach a dosa batter consistency – it should be pourable but not too runny. Now, cover and let it ferment for 4-5 hours, or overnight. You’ll know it’s ready when it’s bubbly and slightly sour-smelling.
4. Cook the Dosas: Heat a dosa tawa (flat griddle) over medium heat. Drizzle a little sesame oil around the edges. Pour a ladleful of batter onto the tawa and gently spread it in a circular motion.
5. Crisp it Up: Drizzle a little more sesame oil around the edges. Cook until the dosa turns golden brown and crispy. Flip and cook the other side for a minute or so.
6. Serve & Enjoy: Serve hot with your favorite chutney (coconut chutney is a classic!) and sambar.

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Ragi Dosa:

Soaking & Grinding Urad Dal for Fluffiness

Don’t skimp on the soaking time! And when grinding, add a little water at a time to get that light, airy texture.

Fermentation: Achieving the Right Sourness

Fermentation time depends on the weather. Warmer temperatures mean faster fermentation. You want it bubbly and slightly tangy, not overly sour.

Dosa Tawa Temperature & Oil Usage

A well-heated tawa is key for crispy dosas. And don’t be shy with the oil – it helps with the crispiness and prevents sticking.

Spreading the Dosa Batter

Practice makes perfect! Start with a small amount of batter and get comfortable with the spreading motion.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ragi Dosa: This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Ragi Dosa: Ragi is naturally gluten-free, making this a fantastic option for those with gluten sensitivities.
• Spice Level: Adding Green Chilies: My friend loves adding finely chopped green chilies to the batter for a little kick.
• Festival Adaptations: Incorporating Ragi Dosa into Special Occasions: During festivals, some families add a pinch of turmeric to the batter for a vibrant color and auspicious touch.

Serving Suggestions

Ragi dosa is incredibly versatile! Serve it with:

• Coconut chutney
• Sambar
• Potato masala (aloo masala)
• A simple onion-tomato chutney

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. It might lose some of its fluffiness, but it will still be delicious. You can also freeze the batter for longer storage.

FAQs

Let’s answer some common questions:

What is the best way to grind urad dal for dosa?

A wet grinder is ideal for the fluffiest results. Grind with minimal water, adding a little at a time.

Can I use a blender instead of a wet grinder for the urad dal?

Yes, you can! Use a high-powered blender and grind in batches, adding ice-cold water to prevent overheating.

How do I know if the dosa batter has fermented properly?

The batter will be bubbly, slightly increased in volume, and have a slightly sour aroma.

What can I substitute for sesame seed oil?

Sunflower oil, vegetable oil, or ghee are all good substitutes.

How can I make the ragi dosa more crispy?

Ensure the tawa is hot enough, use enough oil, and don’t overcrowd the tawa.

Can I add vegetables to the ragi dosa batter?

Absolutely! Finely grated carrots, onions, or spinach are great additions.