OIL-FREE RAGI DOSA (NO WHITE RICE)
Made with whole ragi seeds, fermented naturally, oil-free, and perfect for clean eating.
Ingredients :
Main Batter Ingredients
-
Ragi seeds (whole, not flour):
Three (3) × half-cup baking-measurement cups -
Urad dal:
One (1) × half-cup baking-measurement cup - Fenugreek (methi) seeds: 1 teaspoon
-
Water:
Three (3) × one-cup baking-measurement cups - Salt: Do not add at this stage
Method:
01
Soaking
- Add three half-cups of ragi seeds, one half-cup urad dal, and 1 teaspoon fenugreek to a bowl.
- Rinse thoroughly.
- Soak overnight for 12 hours.
- Do NOT add salt at this stage.
02
Grinding (Next Morning) Grinder Used
- Sobhagya home-model wet grinder (purchased on Amazon).
- Perfect for getting the batter fluffy and aerated.
03
Process
- Drain the soaked grains.
- Add them into the Sobhagya grinder.
-
Add water slowly, using a total of:
Three (3) × one-cup baking-measurement cups - Allow it to grind for ~30 minutes until smooth and fluffy.
- Still do not add salt.
04
Fermentation (Second Overnight)
- Transfer the batter to a large vessel (must have room to rise).
- Cover loosely.
- Let ferment overnight until naturally risen.
05
Preparing the Batter (Day 3 Morning)
- Beat or toss the fermented batter well.
- Add salt as per taste.
- Add a little water if you want thinner dosas.
06
Making the Dosa
- Heat a nonstick pan on medium heat.
- Pour and spread the batter quickly and evenly.
- Make it without oil.
Optional:
- Add 1 egg white spread on top
- Sprinkle podi without sugar
- Cook until crisp and golden.
- Serve immediately — ragi dosa does not taste good cold.
SERVING OPTIONS
- No-oil coconut chutney
- No-oil sambar
- Optional: extra egg white on the side for protein
To add how many dosas :1364 Weight of each cooked dosa batter – in cup :45 / 1/4th cup Weight of just batter – full : 30 dosas
Calories: Breakfast / lunch item | Sent from my iPhone