Ragi Paper Roast / Finger Millet Dosai without Rice

Typical Ragi Doasi becomes thick like a wheat flour dosai. So this reduces the taste. In this recipe we make Finger Millet Dosai very thin like paper which makes it very tasty. Now you can have gluten free healthy yet tasty Ragi Dosai.

Click HERE to view 30+ dosa varieties.

Recipe Cuisine: South Indian | Recipe Category: Breakfast

Soaking Time : 6-8 hrs  | Fermenting Time: 6 hrs | Cooking Time: 10 mins

Ingredients:

Finger Millet / Ragi / Kelvaragu	2 cups
Urad Dal	½ cup
Fenugreek Seeds	2 tsp
Salt	As required
Water	As required
Oil	For making dosai

Procedure:

1. Wash the finger millet 2-3 times. Then soak them with enough water for 6-8 hours.

2. Wash and soak the urad dal and fenugreek seeds together for 2 hours.

3. Grind the urad dal into a thick batter using either mixie or grinder. At the time of grinding, add water little by little and grind it into a smooth and thick batter.

4. Then take the urad batter from the grinder completely.

5. Now grind the soaked finger millet into a fine paste using little water.

6. Then combine both urad dal batter  and finger millet batter.

7. Add salt and mix them well with your hand. Keep it aside for fermentation.

8. Now mix the batter thoroughly with ladle.

9. Heat the dosa tawa and pour one ladle full of batter. Spread the batter as thin as possible with the back side of the ladle.

10. Pour one tsp of oil along the sides of the dosai and allow it to cook.

11. Once cooked, then turn over the dosa and cook till it reaches golden color on both sides.

Note:

1. No need to add rice for this recipe.

2. Grind the urad dal batter as thick as possible, because the finger millet batter is little bit liquid.