Fermented Ragi Dosa

Fermented Ragi Dosa

South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal. Healthy millet dosa. With step by step pictures. Having Idli / Dosa batter at home equals peace of mind. It comes in handy whenever you are running late, tired, not in a mood to cook, busy……

Here is how to do an awesome fermented Ragi dosa batter with Ragi Millet. I use whole Ragi and not Ragi flour. I like to use whole millet and not the flour as the soaked and ground millet produces better quality batter. There is this theory behind whole grains and their flours. The moment the grains are ground to flour, the essential oils from the grain gets released and may start deteriorating from that time on. So the older the flour gets, it turns rancid. So wherever possible I use whole grain and try to grind it freshly.

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. I soak the ragi and the dal separately as soon as I wake up in the morning for a couple of hours and grind it in a blender. I let Ragi Dosa batter ferment through the day and the Ragi Dosa batter is ready for dinner.

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles. I soaked one cup of dal and two cups of Ragi millet.

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

Serve Ragi Dosa warm, with chutney.

• 1 cup Urad dal
• 2 cups Whole Ragi Millet – Finger Millet
• 1 teaspoon salt
• Oil for the dosa

1. Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.
2. Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.
3. Grind the Ragi millet with a cup of water in the blender to a smooth paste.
4. Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let it ferment in a draft free place for 6-8 hours.
5. The batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The batter should not be very thick. If its thick, add some water to dilute. It should form thick ribbons when lifted.
6. Heat a dosa pan / griddle until hot. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter.
7. Serve warm, with chutney.

Notes

If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold.

The batter can be stored in the refrigerator for up to 2 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 6 hours
• Cook Time: 15 mins
• Category: Bread
• Cuisine: South Indian

• 1 cup Urad dal
• 2 cups Whole Ragi Millet – Finger Millet
• 1 teaspoon salt
• Oil for the dosa

1. Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.
2. Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.
3. Grind the Ragi millet with a cup of water in the blender to a smooth paste.
4. Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let it ferment in a draft free place for 6-8 hours.
5. The batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The batter should not be very thick. If its thick, add some water to dilute. It should form thick ribbons when lifted.
6. Heat a dosa pan / griddle until hot. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter.
7. Serve warm, with chutney.

Notes

If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold.

The batter can be stored in the refrigerator for up to 2 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 6 hours
• Cook Time: 15 mins
• Category: Bread
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/fermented-ragi-dosa-finger-millet-dosa/

Recipe for Italian Spring Onion Frittelle. Adapted from Chef Mario Batali. With step by step pictures.

Italian Spring Onion Frittelle – I am always looking for easy recipes for snack time. Something quick and something that can be put together in under 10 minutes. Spring Onion Frittelle is one such recipe. This recipe is from the great Italian American Chef Mario Batali. In his Batali brothers cookbook, he says “These easy little scallion pancakes take less than 10 minutes to make, and the batter is a super delicious vehicle for any small bits of leftover vegetables from the night before. Simply substitute 1 cup of anything you have for the sliced scallions.” Here is the recipe for Italian Spring Onion Frittelle.

In a medium-sized bowl, combine the eggs, flour (maida), baking powder, water, cheese, salt and pepper and whisk well to combine. Stir the spring onions and green chillies into the batter.

The batter will be bubbly.

In a nonstick or cast iron pan, heat 2 tablespoons of Olive oil. Drop by tablespoonfuls into the hot pan to make 2 inch pancakes. Cook until golden brown on the first side then flip to brown on the other side.

Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Repeat with the remaining batter. Serve hot.

• 2 eggs
• 1/2 cup Maida – All purpose flour
• 2 teaspoon baking powder
• 1/2 cup water
• 1/4 cup grated cheese
• Salt and pepper to taste
• 2 bunches spring onions or scallions sliced to yield 1.5 cups
• 1 green chilli – minced (optional)
• 2 tablespoons Olive oil

1. In a medium-sized bowl, combine the eggs, flour (maida), baking powder, water, cheese, salt and pepper and whisk well to combine. Stir the spring onions and green chillies into the batter.
2. In a nonstick or cast iron pan, heat 2 tablespoons of Olive oil. Drop by tablespoonfuls into the hot pan to make 2 inch pancakes. Cook until golden brown on the first side then flip to brown on the other side.
3. Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Repeat with the remaining batter. Serve immediately.

Notes

The original recipe uses parmigiano-reggiano cheese. The cheese itself is salty. So add less salt to the batter.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Snack
• Cuisine: Italian