How to grind the batter? Method: Take all the ingredients except salt in a bowl and rinse well. Mixed Millet Idli & Dosa. 1¾ cups of water and mix very well using a whisk. I had picked up some instant millet dosa mixes from the fair and they turned out to be so tasty. To make 4 flour dosa, combine the urad dal and fenugreek seeds in a deep bowl and soak it for 2 hours in enough water. The inspiration for this recipe came from the “Lets Millet” fair that was held in Bangalore last month. https://www.evergreendishes.com/2020/05/02/instant-ragi-dosa English – Sorghum , Hindi – Jowar, Tamil – Cholam, Telugu – Jonna, Kannada – Jola, Malayalam- Cholum . I like to use whole millet and not the flour as the soaked and ground millet produces better quality batter. I left out Ragi/Kezhvaragu (Finger Millet) (Mandua in Hindi) because, mostly in roti flour I mix Ragi flour 1 tsp and flax seed powder 1/2 tsp. Ragi dosa - Finger millet flour dosa with ghee, chutney pudi and chili pickle You may store this dosa batter in the fridge for 2-3 days and you can make dosa whenever there is a mood to have dosas. Have ragi dosa for breakfast or dinner, as a filling snack. https://www.flavourstreat.com/millet-dosa-vegan-savoury-crepes It comes as handy ingredient to mix with dosa batter. Millet Dosa #milletdosa #breakfastrecipe #dosarecipe Millets are a healthy source of various nutrients. May be a handful can be added. Now drain it and rinse it well. Whole Ragi / Finger Millet – 1 cup Kambu / Pearl Millet – 1 cup Whole Urad Dal – 1 cup Fenugreek Seeds / Vendayam / Methi – 3/4 tsp Salt to taste Water as needed. Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, nachni flour, whole wheat flour, salt and approx. ¾ cup of water. Pearl Millet is known by many different names Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Sajjalu in Telugu, Kambam in Malayalam and Pearl Millet in English. You can also ferment the batter for 6-8 hours and later prepare mixed millet dal dosa’s. Moreover, Ragi will make Idli appear very darker. I use whole Ragi and not Ragi flour. Adding rice for grinding is optional and can be skipped too. But here it is the hero ingredient which along with rice flour, curds and water forms thin batter. Video recipe. And this ragi neer dosa magic happened on such a day and I loved the taste and lacy-texture. Serve hot mixed millet dal dosa with any spicy chutney and sambar. Now cover with water and let it soak for 10 hours. https://recipes.timesofindia.com/us/recipes/millet-bajra-dosa/rs53239144.cms Here is how to do an awesome fermented Ragi dosa batter with Ragi Millet. ; Drain well and blend in a mixer till smooth using approx. Consistency also may not be upto mark on grinding the batter. 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