Finger Millet (Ragi) Neer Dosa
Description
A light and healthy South Indian crepe made with fermented finger millet flour (ragi), perfect for a gluten-free breakfast.
Ingredients
- 1 cup finger millet flour (ragi flour)
- 2 – 2.5 3 cups water
- 1/2 tsp salt (or to taste)
- Oil for greasing the griddle (optional)
Instructions
- Soak the Ragi Flour: In a large bowl, combine the ragi flour with 2 cups of water. Whisk well to remove any lumps. Cover the bowl and let it sit at room temperature for at least 8 hours, or overnight, for fermentation.
- Adjust the Batter Consistency: After fermentation, the batter will thicken slightly. Gradually whisk in more water, a little at a time, until the batter reaches a thin, pouring consistency. It should be slightly thicker than buttermilk. Add the salt and whisk again to combine.
- Prepare the Griddle: Heat a griddle or non-stick pan over medium heat. If using, lightly grease the surface with a few drops of oil.
- Cook the Dosas: Once the griddle is hot, ladle a spoonful of batter onto the center. Using the back of the ladle or your hand (dipped in water to prevent sticking), swirl the batter to spread it into a thin, crepe-like circle.
- Cook Until Lacy: Let the dosa cook for a minute or two, until the edges start to brown and the surface becomes slightly lacy with holes.
- Fold and Serve: If using, drizzle a few drops of oil around the edges. Using a spatula, gently fold the dosa in half or into a triangle. Serve hot with your favorite chutney or sambar.
Note
The fermentation process helps break down the ragi flour, making it easier to digest and enhancing its nutritional profile. If the batter seems too thick after fermentation, simply add more water to thin it out. A non-stick griddle is ideal for making neer dosa, but a regular griddle can also be used with a little oil. Be careful while flipping the dosa as it’s quite delicate due to its thin consistency. You can experiment by adding grated vegetables like carrots or onions to the batter for added flavor and texture.