Sprouted Ragi Dosa: The Accidental Recipe

Happy Accident
I just devoured the most delicious dosa, and I’m still reeling from the experience! 😋 The story behind this creation is one of happy accident. I recently sprouted ragi for the first time and was looking for recipe ideas. My followers suggested salads and chilas, but it wasn’t until my husband mentioned making vada with leftover rasam that inspiration struck! 💡

The Magic Happens
I blended sprouted ragi with jowar flour and rice flour around 11am, and to my surprise, the batter fermented beautifully, even in a relatively cool temperature. By 6 pm, it was bubbly and ready to go! 🕰️ The dosa turned out super crunchy, and I couldn’t wait to share the recipe.

A Recipe Born
As soon as I finished dinner, I started writing the recipe. It’s not often that I’m this excited about a new creation. 🤩

This recipe serves around 2 people.

Start the preparation at least 48 hours in advance to sprout ragi. If you already had sprouted ragi ready then prepare this batter at least 5-6 hours before preparation of dosa.

Preparation time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

Dosa Batter
1 cup ragi (finger millet) sprouts
1 cup jowar (shorghum) flour
1 cup rice flour
Salt to taste
Oil for cooking
Butter (optional)
Masala or red chutney (optional)

Procedure:

Sprouting finger millet (ragi) is a simple process that enhances its nutritional value.
1. Rinse 1 cup of ragi (finger millet) grains and soak them in water for 8-12 hours or overnight.
2. Drain the water and rinse the grains thoroughly.
3. Place the grains in a a cheesecloth-lined colander. Cover it with remaining cheese cloth to maintain humidity.
4. Keep it moist by sprinkling some water at least twice a day while making sure they’re moist but not waterlogged.
5. Keep the grains in a warm, dark place. Sprouts should appear within 24-48 hours. It will take 48 hours for longer sprouts.
6. Once sprouts appear, rinse them thoroughly and use them in your desired recipe.

Dosa preparation
1. Blend the Batter: Combine ragi sprouts, jowar flour, and rice flour in a blender. Add 1 cup of water and blend until smooth. Pour the batter into a container and adjust the consistency to pouring or slightly runny. Ferment in a warm place for 5-6 hours or until bubbly.

2. Season the Batter: Once fermented, add salt to taste and mix well.

3. Prepare the Pan: Heat a non-stick or cast-iron pan on high, then reduce to medium heat. Grease with oil and make a small, thick dosa to season the pan.
Tip: Always make first dosa small and thick , cook on one side, flip and cook on another side. When ready rub mini dosa on the pan, it will make pan non stick. You can also rub onion while pan is heating and then spread some oil while will make pan non stick. Now pan is ready to make dosa.

4. Make the Dosa: Keep the heat low to medium, Wipe the pan with wet paper towel or cloth. Now spread batter like thin crepes using ladle, spread some oil. When it start to change colour, you can add little butter which will enhance the flavour and make it crispier. Remove side using flat ladle.

** See below video on how to spread dosa, shot during making of bajri oats dosa. .

5. Serve: Serve finger millet (ragi) dosa with chana-urad dal chutney, curry leaves chutney and tomato rasam. These sprouted ragi dosa turned out crispy and delicious, staying crispy even after cooling down!