Ragi Dosa

Instructions

1. Prepare the soaking
   Rinse urad dal and fenugreek seeds thoroughly. Soak them together in water for 4-5 hours. In a separate bowl, soak poha in water for 30 minutes before grinding.
2. Grind the batter
   Drain the soaked urad dal and fenugreek seeds. Grind them to a smooth paste in a blender, adding water as needed. Add the soaked poha and continue grinding until smooth. Transfer to a large bowl.
3. Mix the flours
   Add ragi flour and rice flour to the ground urad dal mixture. Add water gradually and mix well to form a smooth batter with pouring consistency, similar to regular dosa batter. The batter should not be too thick or too thin.
4. Ferment the batter
   Cover the bowl and let the batter ferment in a warm place for 6-8 hours or overnight. The batter will rise and become slightly bubbly with a mild sour aroma when properly fermented.
5. Prepare the flavoring
   After fermentation, add salt, chopped onions (if using), green chilies, grated ginger, curry leaves, and cumin seeds to the batter. Mix well to combine all ingredients thoroughly.
6. Heat the griddle
   Heat a non-stick dosa tawa or griddle over medium heat. Sprinkle a few drops of water on the surface - if they sizzle immediately, the griddle is ready. Wipe the surface with a small amount of oil using a cloth or paper towel.
7. Cook the dosa
   Pour a ladleful of batter in the center of the hot griddle and quickly spread it in a circular motion to form a thin round dosa. Drizzle a teaspoon of oil or ghee around the edges and over the surface. Cook until the bottom turns golden brown and the edges start to lift up.
8. Serve hot
   Gently fold the dosa or leave it flat and transfer to a serving plate. Serve hot with coconut chutney, sambar, or any accompaniment of your choice. Continue making dosas with the remaining batter, stirring occasionally to maintain consistency.