Ragi Dosa

In the heart of rural India, there was a humble yet extraordinary grain known as Ragi. Ragi was not a typical superstar of the crop world, but it possessed a unique charm that won the hearts of many. A survivor, thriving in even the most challenging conditions. It grew tall and slender in arid lands, its slender stalks swaying gracefully in the breeze. Its seeds, small and unassuming, held within them a treasure trove of nutrition and goodness.

Ingredients

1 cup finger millet/ragi
1 cup raw rice/Idly rice
¼ Cup flat rice/poha rice
1 cup urad dal
1 teaspoon fenugreek seeds
Water (as required)
Salt (As required)

Instructions

• Add finger miller, raw rice, poha, urad dal, and fenugreek in a bowl and rinse it 3-4 times in clean water.
• Discard the water and soak it in clean water for 6-8 hours. Once it is done, remove the water and grind it smoothly using little water.
• Once done, cover it and let it ferment overnight.
• In the morning, add salt and mix well.
• Heat a dosa pan, and spread the batter to make a dosa.
• Pour ghee/oil on top. Flip and cook the other side. Serve hot with chutney.