Finger millet is called “ragi” in Kannada and “kelvaragu” in Tamil is a wealthy supply of calcium.  All of us love masala dosas, here’s a more healthy model made with entire finger millet which tastes completely scrumptious . This ragi masala dosa is considered one of my favorites other than the sponge dosa, prompt onion rava dosa, tomato dosa, prompt crispy wheat dosa. As a substitute of potato filling, you possibly can even use cauliflower or paneer as I’ve completed in my cauliflower masala dosa and paneer dosa .

If you’re a dosa lover, do test our assortment of dosa varieties.

Watch the complete video of creating Finger Millet Masala Dosa

Easy methods to make Finger Millet (Ragi) Masala Dosa 

Elements Wanted 

For Dosa Batter

Finger Millet -1 cup
Entire Urad dal -1/3 cup
Bengal gram dal – 1 tbsp
Fenugreek seeds -1/2 tsp
Flattened rice /Poha – 2 tbsp
Rock Salt – 1 tsp and little extra

For Potato Masala

Potato – 1/2 kg
Onion – 2 thinly sliced
Ginger – 1 tbsp finely chopped
Inexperienced Chillies – 2 or as wanted
Curry leaves – a sprig

Turmeric powder – 1/4 tsp
Salt wanted

For the Seasoning

2 Tbsp oil
Mustard seeds – 1 tsp
Urad dal -1 tsp
Bengal gram dal – 1 tsp
Asafoetida/Hing – a beneficiant pinch

Oil for making dosas

Methodology

Wash and soak finger millet individually for 5-6 hours

Wash and soak urad dal, bengal gram dal and fenugreek seeds individually for 5-6 hours.

Wash poha and soak individually for 15-20 minutes earlier than grinding.

After 5-6 hours

Grind all the pieces collectively to a clean batter including salt wanted. You should use moist grinder or mixer grinder. I want the moist grinder.

As soon as the batter is floor nicely, ferment the batter for 5-6 hours or in a single day.

Preparation of the Potato Masala

Strain cook dinner potatoes till smooth.

As soon as the strain subsides, open the cooker, peel the pores and skin of potatoes and mash it nicely with out lumps. Hold this apart.

Methodology

Warmth 2 tbsp oil, add mustard seeds, urad dal, bengal gram dal, asafoetida. Saute till dal adjustments to golden brown.

Add finely chopped ginger, inexperienced chilli, curry leaves and saute for few seconds.

Add thinly sliced onions and saute till onions flip clear. Add  little salt for the onions.

When onions flip clear, add turmeric powder  and sauté for few extra seconds.

Then add the mashed potatoes and blend nicely. Add salt wanted.

Cook dinner for few seconds, mashing it nicely. Flip off warmth.

Garnish with coriander leaves.

Potato masala is prepared.

Easy methods to make Ragi Masala dosa

Combine the fermented batter nicely. Add water if wanted to get dosa batter consistency (spreadable consistency).

Warmth tawa, pour a ladle of batter and unfold it in a round movement.

Drizzle a tsp of oil across the dosa.

After the dosa is cooked just a little, dip spatula in water and flatten the dosa as we will likely be cooking just one aspect.

As soon as cooked, place wanted potato masala, fold it and take away from tawa.

Ideas – If most well-liked, you possibly can sprinkle idli milagai podi or spicy purple chutney on the dosa after which place the potato masala.

Take pleasure in with any chutney of your alternative.

Recipe Card 

Finger Millet-Ragi Masala Dosa

A more healthy model of the masala dosa utilizing entire finger millets or ragi.

Course:

Breakfast, Dinner, Lunch

Delicacies:

Indian

Key phrase:

masala dosa, ragi dosa, ragi masala dosa

Servings: 4 individuals

Elements

Elements wanted to make Ragi Masala Dosa

• 1
  cup
  Finger Millet
• 1/3
  cup
  Entire Urad dal
• 1
  tbsp
  Bengal gram dal
• 1/2
  tsp
  Fenugreek seeds
• 3
  tbsp
  Flattened rice /Poha
• 1 1/4
  tsp
  Rock Salt

For Potato Masala

• 500
  gms
  Potato
• 2
  Onion
  thinly sliced
• 1
  tbsp
  Ginger
  finely chopped
• 2
  Inexperienced Chillies
  or as wanted
• 1
  sprig
  Curry leaves
• 1/4
  tsp
  Turmeric powder
• Salt
  as wanted

For the Seasoning

• 2
  tbsp
  Oil
• 1
  tsp
  Mustard seeds
• 1
  tsp
  Urad Dal
• 1
  tsp
  Bengal Gram Dal
• 1
  pinch
  Asafoetida/Hing
• Oil for making dosas

Directions

Methodology

1. Wash and soak finger millet individually for 5-6 hours.

2. Wash and soak urad dal, bengal gram dal and fenugreek seeds individually for 5-6 hours.

3. Wash poha and soak individually for 15-20 minutes earlier than grinding.

After 5-6 hours

1. Grind all the pieces collectively to a clean batter including salt wanted. You should use moist grinder or mixer grinder. I want the moist grinder.

2. As soon as the batter is floor nicely, ferment the batter for 5-6 hours or in a single day.

Preparation of the Potato Masala

1. Strain cook dinner potatoes till smooth.

2. As soon as the strain subsides, open the cooker, peel the pores and skin of potatoes and mash it nicely with out lumps. Hold this apart.

Methodology

1. Warmth 2 tbsp oil, add mustard seeds, urad dal, bengal gram dal, asafoetida. Saute till dal adjustments to golden brown.

2. Add finely chopped ginger, inexperienced chilli, curry leaves and saute for few seconds.

3. Add thinly sliced onions and saute till onions flip clear. Add little salt for the onions.

4. When onions flip clear, add turmeric powder  and saute for few extra seconds.

5. Then add the mashed potatoes and blend nicely. Add salt wanted.

6. Cook dinner for few seconds mashing it nicely. Flip off warmth.

7. Garnish with coriander leaves.

Easy methods to make Ragi Masala dosa

1. Combine the fermented batter nicely. Add water if wanted to get dosa batter consistency (spreadable consistency).

2. Warmth tawa, pour a ladle of batter and unfold it in a round movement.

3. Drizzle a tsp of oil across the dosa.

4. After the dosa is cooked just a little, dip spatula in water and flatten the dosa as we will likely be cooking just one aspect.

5. As soon as cooked, place wanted potato masala, fold it and take away from tawa.

Ideas

1. If most well-liked, you possibly can sprinkle idli milagai podi or spicy purple chutney on the dosa after which place the potato masala.

2. Take pleasure in with any chutney of your alternative.