Ragi Dosa

Ingredients

Urad dal

1 cup, soaked for 4-5 hours

Ragi flour

1 cup

Salt

1/2 teaspoon

Water

as needed

Oil

for cooking

Coconut chutney

for serving

Sambar

for serving

Instructions

1. Soak urad dal in water for 4-5 hours. This helps in softening the dal for blending.
2. After soaking, drain the water and grind the urad dal to a smooth paste using a little water if needed.
3. In a large mixing bowl, add ragi flour and the urad dal paste. Sprinkle in the salt and mix well to combine.
4. Gradually add water to the mixture until you achieve a batter of pouring consistency. The batter should not be too thick or too runny.
5. Cover the batter with a cloth or lid and let it ferment in a warm place for 8-10 hours. Fermentation enhances the flavor and texture of the dosa.
6. Once fermented, stir the batter gently. Heat a dosa pan or griddle over medium heat.
7. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin crepe.
8. Drizzle some oil around the edges and cook until the dosa turns golden brown and crispy, about 2-3 minutes.
9. Carefully flip the dosa and cook on the other side for another minute.
10. Serve the ragi dosa hot with coconut chutney or sambar for a delightful meal.