Fermented Ragi Dosa – Finger Millet Dosa with Urad dal (Keppai Dosa)
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  • Urad dal - ½ cup
  • 1 Ragi flour - 2 cups
  • 1 Water - as required
  • 1 Salt - to taste
  • 1 Oil - as requiredSoak urad dal in water for at least 3 hours.After 3 hours,grind the urad dal in a blender by adding water little by little till fluffy and bubbles appears. It took approximately 1 cup of water to grind.Transfer the grinded batter to a vessel. Measure 2 cups of ragi and add it to urad dal batter along with salt. Mix it well with your hand. Let the batter ferment for at least 8 hours or overnight.
  • 1 The batter would be raised well in the morning as shown in the picture and the consistency of the batter will be like our regular Idli dosa batter. Add little water before making dosa's if it is too thick.
  • 1 Heat a dosa tawa, add a laddle of batter to it and spread it thin or thick as per your preference. Cook until brown for three minutes and flip the dosa. Cook for another two mintutes and remove from tawa. Repeat the same process for the remaining batter.



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