Ragi is a staple food of our traditional diet later rice taken it’s place completely.But ragi is a wonder grain which has made a come back again .It’s gluten free and a super grain filled with lots of health benefits.
Finger millet dosa is a very popular south Indian dish.It is also one of staple dish of our family and every one loves it..
INSTRUCTIONS STEP BY STEP WITH PHOTOS
soak urad dal,rice, and fenugreek seeds in a large bowl separately 8 to 9 hours.
I have used finger millets flours instead of grain.If you are using grain then soak finger millets in a large bowl for 8 to 9 hours.
Soak all the ingredients whole night will give better result.
Now thoroughly rinse them and discard water.
In a jar blend fenugreek and urad dal with sufficient water to prepare a thick batter.keep them in a bowl.
Next blend rice to prepare a smooth batter.If using finger millet grain then blend rice and millet together.
Now combine rice batter ,millet flour(millet batter), urad dal batter together and blend again to get a fluffy and smooth batter.
keep it out side in a large bowl for fermentation .Keep out side up to 8 to 9 hours.The batter rise depends on climate.After fermentation add salt and whisk nicely.
If you have no time then without fermentation also it gives better taste.
PREPARATION FOR POTATO STUFFING
In a pan,heat 2 tsp oil,add all dals and let them light brown.Add green chilies,turmeric,hing,curry leaves and saute it.
Add mashed potato or you can chop them.Combine all and add onion,salt into it.
Fry for 5 to 6 minutes over lower flame.
Off the gas and keep them in a plate.
PREPARATION FOR DOSA..
Grease iron skillet/tawa/pan.Pour one ladle-full of batter on the pan and spread immediately to give a round dosa shape over lower flame.
For making dosa you can use either thin and thick batter.For thin batter you can add some more water.Also add some more rice flour to get desired consistency.
Now drizzle 2 to 3 tsp. oil over the dosa. Place 1 tbsp of potato stuffing.
You can sprinkle some onion rings over dosa. Also sprinkle shredded carrot,beetroot over the dosa. Cook on medium flame until dosa leaves the edges of tawa and become light brown.
It will take 9 to 10 minutes to get a crunchy dosa.
Now fold the dosa and serve with any kind of dosa chutney.