Ragi Dosa - Naturally Fermented, No Soda, No Eno

Just made a batch of delicious Ragi dosa made from Soaked Ragi, moong sprouts, urad dal and methi Dana. Did you know it’s gluten free and naturally fermented? Not to mention, it’s super healthy and makes for a beautifully spread dosa. 😍

Ragi dosa is a fantastic option for those looking to incorporate more whole grains and healthy fermented foods into their diet. The combination of Soaked Ragi, moong sprouts, urad dal and methi Dana makes for a nutrient-dense and flavorful dosa that’s perfect for breakfast, lunch, or dinner. Plus, the natural fermentation process adds a tangy flavor and makes it easier to digest. And best of all, it’s totally gluten free, so it’s a great option for anyone with celiac disease or a gluten sensitivity. Give it a try and see just how tasty and wholesome gluten-free cooking can be! 🌾

Ingredients :
1.5 cup Ragi (Finger Millet)
1/2 cup (Skinless Lentils) Urad Dal
1/2 cup Moong Sprouts
1 tsp Fenugreek Seeds (Methi Dana)
Water (as required)
Oil (to make dosa)

Method :
Soak 1.5 cup Ragi in water for 5-6 hours
Soak 1/2 cup Urad Dal, 1/2 cup Moong & 1 tsp Methi Dana for 5-6 hours
Take Ragi in a mixer jar, add a little Water
Grind to a smooth batter and transfer in a mixing bowl
Further take soaked dal in mixie
Add a little Water and grind to a smooth batter
Transfer the batter in a mixing bowl
Mix it well with hand
Cover and leave this batter for 5-6 hours or overnight to ferment
Add Salt to taste after batter is fermented
Spread a little Oil on dosa pan, pour batter and flatten the dosa
Tip : Hit the pan on high flame, drizzle few drops of oil and wipe with a tissue, then put it on low heat. Pour the dosa batter to make it crispy.
Enjoy Healthy and Delicious Dosa with Chutney
.
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00:00 - Making of Ragi Dosa
01:00 - Preparing the dosa batter
02:00 - Churning the lentils
02:33 - Whisking method
02:50 - Fermenting batter
03:35 - Making the dosas
04:20 - Meghna's Magic Tip
05:40 - Plating Time
05:50 - Meghna tasting the Ragi Dosa