Sprouted ragi flour crispy dosa, soft and spongy dosa, idly
Sprouted Ragi Flour Crispy Dosa or Idly is a nutritious and versatile dish made from sprouted ragi (finger millet) flour. Sprouting enhances the nutritional value of ragi, making it an excellent source of calcium, iron, and dietary fiber. This dish offers the flexibility to enjoy either crispy dosas or soft, fluffy idlis, catering to varied preferences.
- 2 cups sprouted ragi flour
- 1/2 cup urad dal
- 2 tbsp salt
Soak the urad dal in water for a minimum of 3 hours. Once soaked, grind it in a blender, adding water gradually until the mixture becomes fluffy and bubbles form. Approximately 1 cup of water is needed for grinding. Transfer the ground batter to a vessel. Measure 2 cups of ragi flour and combine it with the urad dal batter, adding salt. Mix thoroughly using your hand. Allow the batter to ferment for at least 8 hours or overnight.
By morning, the batter will have risen well, as seen in the picture, and its consistency will resemble that of regular idli or dosa batter. If the batter is too thick, add a little water before making the dosas.
Heat a dosa tawa and pour a ladle of batter onto it. Spread the batter thin or thick, according to your preference. Cook for about three minutes until it turns brown, then flip the dosa. Cook for another two minutes, then remove from the tawa. Repeat the process for the remaining batter.
If you pour the batter thickly onto the tawa, cover it, and steam for 2 minutes, you'll have a very soft dosa ready to serve.
The same batter can also be used to make idli. Simply pour the batter into idli molds and steam them for about 10-12 minutes until soft and fluffy.
The Sprouted Ragi Flour Dosa is now ready to serve! Enjoy it with your favorite chutney or sambar for a nutritious and delicious meal.
