Mini's Gourmet Ragi (Finger Millet) Masala Dosa

Here is the recipe for a 3-in-1 Mini’s Gourmet Special Ragi Masala Dosa! I have also provided a special vegetable ragi dosa recipe in case you have any leftover batter to enjoy with chutney or fish pickle. If you wish to make only masala dosas, increase the quantity of potato to 450g. Else, you can make plain crispy dosas (like ghee roast) 😊

This is my favourite breakfast. Try this once and it will be yours too!

Ingredients

 1Cup=250ml

Dosa batter

Organic Ragi flour*, 1 cup

Urad dal, 1/2 cup

Fenugreek seeds, 1 tsp

Cooked rice, 3 tbs

Or 

Rice flakes (pre-soaked for 10 minutes), 3 tbs 

Water, ¾ cup + 1 cup

Salt,1 tsp

Pure ghee or Organic Sesame oil

Potato masala (for 6 dosas)

Potato, 3 nos. or 300 g

Coconut oil, 2 tbs 

Mustard seeds, ½ tsp

Split chana dal, ½ tbs

Finely chopped ginger, 1/2 tsp

Finely Chopped garlic, 4 nos.

Onion (finely sliced), 1 no. or 120 g

Green chili (chopped), 2nos.

Curry leaves, a few

Turmeric powder, ½ tsp

Asafoetida powder, ¼ tsp

Garam masala, 1/4 tsp

Salt, to taste

Hot water, 1/2 cup

Chopped coriander leaves,1tbs

[Optional] Vegetable ragi dosa (for any leftover batter)

Beans (finely chopped), 2 tbs 

Carrot (finely chopped), 2 tbs

Onion (finely chopped), 2 tbs

Green chili, 1 no.

Salt, to taste

*Here I used '24 Mantra Organic Ragi Flour', so try to get the same brand (I have not tried any other brand)

Preparation

• Wash the urad dal and fenugreek seeds 3 to 4 times and soak in water for 5 hours.
• Drain the water and rinse one more time. Blend this along with cooked rice (or rice flakes) into a fine paste in a blender with ¾ cup of water and transfer to a wide bowl. 
• Also blend 1 cup of water with ragi for around 10 seconds. Mix this into the urad batter for a good 2 minutes. Clean out any remaining batter in the blender by swirling a tablespoon of water and add to the batter. 
• Leave covered for 8 to 12 hours (depending on your local climate) to ferment. If the temperature is too low, preheat your oven to 100 degree Celsius and allow to cool. When the wire rack feels warm to the touch, place the batter inside.

• When fermented, the batter will increase in volume and froth on top.

•  Add salt and mix well using a ladle, then set aside. 
• Boil the potatoes in a pressure cooker until well cooked (approximately 4 whistles). Skin and chop the potatoes. 
• Heat oil in a pan and add mustard seeds.
• Once it pops, add chana dal and sauté for 10 seconds or until the colour changes lightly.
• Add ginger and garlic, and sauté for 5 seconds or until aromatic.
• Add onion, curry leaves and green chili, and sauté until the onion turns translucent. 
• Add turmeric, asafoetida and garam masala, and sauté for 10 seconds over a low flame.
• Add water and salt, and boil over a medium flame.
• Add chopped potatoes and mix well.
• Lightly mash the potatoes (lumps are ok) and cook over low flame until the water fully evaporates. Remember that the masala should be a wet enough to spread, but not watery.

 

• Check salt.
• Switch off the flame and season with coriander leaves.
• Your masala is ready.
• Heat a wide non-stick pan or iron pan over medium flame.
• Sprinkle a little water; if it sizzles the pan is ready.
• Lower the flame and wipe the pan with a clean towel.
• Mix the ragi batter and pour one ladle full (approximate 1/3 cup) of batter, and immediately spread outwards with the underside of the ladle in a circular motion.

• Cook the dosa over a medium flame for 30 seconds and sprinkle a little ghee or organic sesame oil.
• Cook for 30 seconds more or the until the bottom side of the dosa turns brown and crispy.
• Place a portion of the masala in the middle and fold from two sides.

• Lower the flame and transfer the dosa to a serving plate.
• Before cooking each dosa, clean the pan with a towel. Mix your batter before pouring.
• When you pour your batter, the pan should be over low heat but the dosa must be cooked over medium heat. You can then see bubbles popping on the dosa. If it does not work out the first time, third time is a charm 😊
• Repeat the process.
• [Optional] For vegetable dosas using leftover batter:
• Add the vegetables, green chili and salt to the batter. Mix well.
• If the batter is very thick add 2 to 3 tablespoons of water.
• Heat a thick bottomed cast-iron non-stick pan and grease with a little oil. Add one ladle of batter and spread a small circle (approx. 6 inch) like plain dosa
• Cook for 1 minute (or until almost cooked) over medium flame and sprinkle a little ghee or organic sesame oil.

• Cook for 30 seconds (or until completely cooked) and flip.

• Cook for another 30 seconds to 1 minute and transfer to a plate.
• Repeat the process.

Enjoy! Please share and comment.

Thank you 😊