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Sprouted Ragi Dosa is nutritious and delicious South Indian Breakfast that is great to serve with some chutney and sambar.


Servings

20 Dosa

Total time

60 minutes

Cuisines

Indian

Courses

Breakfast


Ingredients

  • 1 cup Ragi (Finger Millet)
  • ¾ cup parboiled rice
  • ¾ cup Rice (I used sonamasoori rice)
  • ½ cup Urad dal (black gram dal)
  • ½ tsp Fenugreek Seeds
  • to taste Salt


Method

  1. Wash and rinse ragi. Soak them in enough water for 8~10 hours. Drain the water and place the ragi in a thin muslin cloth or cheese cloth. Cover and place it in a dark place at room temperature for another 10~12 hours until the ragi starts to sprout.
  2. Soak urad dal and methi seeds in a bowl for 8~10 hours. In a separate bowl, soak both the rice.
  3. Drain the water from the rice and grind to a slightly coarse mixture.
  4. Drain and grind urad dal and methi seeds into a smooth paste. Add just enough water while grinding.
  5. Finally mix ragi sprouts into a smooth paste.
  6. Mix urad dal, rice and sprouts. Mix well. Add salt to taste. Cover and set aside in a warm place for 10~12 hours or until the batter ferments.
  7. Heat tawa and pour about 1/4 cup of dosa batter and spread it out evenly. Drizzle with some oil and let the dosa cook until golden brown, about 1~2 minutes. Flip and cook for another minute.
  8. Serve hot with chutney.

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