- Ragi (Finger millet): 1 cup
- Boiled rice/par boiled rice: 1 cup
- Urad dal (split black gram): half cup
- Salt: 1 teaspoon
- Ghee (clarified butter)/Cooking oil /butter/: 50 gm
- Wash Ragi, rice and dal each separately with water, so that all dust particles get removed properly.
- Soak, Ragi, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
- Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
- First grind the Ragi with required quantity of water to a fine and smooth paste.
- Add the rice into Ragi paste with required quantity of water to a fine paste.
- Take out this pate and mix with dal paste, add salt, stir well.
- Cover the mixture; leave it for 5-6 hours for fermentation.
- After fermentation, stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
- Take a traditional dosa tava/non stick dosa pan; apply few drops of oil on it.
- Pour ladleful of dosa batter on the centre of the tava and quickly spread with circular motion.
- Let it cook from one side, spread ½-1 teaspoon of butter/ghee on the side and top.
- Wait for few minutes, the edges gets light brown in color and also get lifted from the edge.
- You can cook only one side or flip it and cook both sides as you like.
- Now, cook till crispy brown color just begins.
- Transfer into serving plate along with coconut chutney and vegetable Sāmbhar.
- Indian are very familiar with Ragi, which is one of the most nutritious and healthy cereals.
- This is the power house of protein, minerals and amino acid.
- Actually this is called super cereals that can control osteoporosis, diabetics, cancer etc.
- It also increases the hemoglobin level and reduces the bad cholesterol.