Tiffin aka Dosa is a daily supplement like sugar and salt intake in South Indian Kitchen hence, instead of regular I mean basic Idli Dosa Batter this Ragi Brown Rice Dosa Batter is very healthy and nutritious with addition of Ragi /Finger Millet and Brown Rice. It’s time to pack up things for 2 months vacation in homeland. I am very much excited to see Parents, Family and Friends after 2 years…I drafted few posts since we booked ticket, So I have scheduled few of them and you can expect delay in replying to your queries; Thanks for understanding the same. I will come up with some interesting recipes in near future. Coming to today’s recipe note this batter is good only for Dosa and not for idlis. I am damn sure that kids like this crispy dosa and unless you tell they never know that it has millet in it 🙂
Brown Rice or Kerala Matta Rice -2 Cups
Idli Rice – 2 Cups ( Replace with Millets)
Whole Ragi/Finger Millet – 1.5 Cups (You can use Ragi Flour refer the method section for more details)
Urad Dal – 1 Cup (Good Quality) or 1.25 Cups
Fenugreek – 1 Tbsp
Salt – As Needed
* The above proportion works only for Crispy Dosa and don’t try idlis with it…
- Wash two kinds(Pic 1) of rice and soak overnight or 8 hours atleast.
- Check Ragi for small stones, remove if any(Pic 2), wash and soak along with rices.
- So allow them to soak well for overnight or 8 hours at least.
- 3 hours prior to grinding soak urad dal and fenugreek seeds (Pic 3).
- Grind dal in the first batch to smooth and fluffy consistency.
- In grinder the urad dal proportion is 5:1 or 6:1 for very good quality urid dal.
- In Mixie / Food processor 4:1 ( for good quality) or 3:1 works.
- Grind rice separately to slightly coarse consistency (Pic 4).
- Add salt and allow the batter to ferment at least 4-5 hours (Pic 5).
- Later make soft or crispy dosas as you prefer (Pic 6)…
- Serve them with any tangy spicy chutneys , here i have served with Coriander Chutney, Radish Sambar and Coconut chutney.
- If using Instant Ragi Flour grind the rice and urad dal, then add ragi flour and salt to it mix well and allow 6-8 hours fermentation.
- I use whole Ragi/Finger Millets brought from India and sometimes I buy from near by Indian stores in US.
- For more Millet Recipes check HERE.