Dairy-Free Ragi Dosa

Instructions

1. 1In a small bowl, combine the 1/4 teaspoon fenugreek seeds with 1 tablespoon of water. Let this soak for 4 hours.
2. 2After soaking, grind the 1 tablespoon of fenugreek seeds and their soaking water into a fine paste using a mortar and pestle or a small blender.
3. 3In a large bowl, combine the 1 cup of ragi flour, 1/4 cup of rice flour, and 2 tablespoons of urad dal flour. Add the ground fenugreek paste and 1 teaspoon of salt. Gradually whisk in 2 cups of water until you have a smooth, lump-free batter. If the batter seems too thick, add up to 1/2 cup more water until it reaches a pouring consistency similar to thin pancake batter.
4. 4Cover the bowl with a lid or plastic wrap and leave it in a warm place to ferment overnight, for 8 to 10 hours.
5. 5Heat a non-stick skillet or griddle over medium-high heat. Once hot, lightly grease the surface with 1 teaspoon of vegetable oil.
6. 6Pour a ladleful of the fermented batter onto the hot skillet. Immediately spread the batter in a thin, even circle by moving the ladle in a circular motion outwards from the center. Drizzle about 1 teaspoon of vegetable oil around the edges of the dosa.
7. 7Cook the dosa for 2 to 3 minutes, or until the edges begin to lift and the underside turns a golden brown color and looks crispy. Carefully flip the dosa using a spatula.
8. 8Cook the other side for 1 minute. Slide the finished dosa onto a plate. Repeat steps 6 through 8 with the remaining batter, using the remaining 1 tablespoon of vegetable oil to grease the skillet as needed, until all the batter is used.

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