Prep Time: 10 Hours

Cook Time: 05 minutes

Servings: 2 Servings

Ragi or Finger Millet is a whole grain, which is gluten-free. It is a staple in South India. It is rich in fibre, iron, protein and calcium. Hence is highly beneficial. It is also very versatile and is used in various recipes as a whole grain or ground into flour. This recipe uses ragi flour with soaked ground lentils to make an all-time favourite for everyone – crispy dosas! Easy to make, and a tasty grain-free version for those avoiding rice.

Ingredients

• Ragi flour: 1 cup
• White Whole urad: ¼ cup
• Fenugreek seeds: 1 tsp
• Rock Salt: to taste

Method

• Wash and soak urad dal and fenugreek seeds together in enough water for 2-3 hrs.
• Mix ragi flour with enough water to form a thick slurry without lumps. Add salt and leave aside for 2-3 hrs.
• Drain the soaked dal after 3 hrs and grind into a smooth fluffy paste by adding a little water at a time.
• Once ground into a paste, add the ragi flour mixture to the blender and blend well.
• Pour into a vessel and leave it in a warm place for around 4-6 hours for the batter to ferment and rise.
• Now the batter is ready to make into crispy dosas.

Eating Guide

• Food group: Lentils & Millets
• Millets (like ragi) are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain free
• Legumes are natural foods, which provide the much-needed material for growth and repair.

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