Ragi Dosa (Finger Millet Crepes)

Ingredients

• 1 cup Ragi Flour (Finger Millet Flour)
• 1/4 cup Urad Dal Flour (Black Lentil Flour)
• 1/2 teaspoon Fenugreek Seeds (Methi)
• 1 teaspoon Salt
• 2 cups Water
• 2 tablespoons Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 1 cup Ragi Flour, 1/4 cup Urad Dal Flour, and 1/2 teaspoon Fenugreek Seeds. Gradually whisk in the 2 cups of Water until no lumps remain, creating a smooth batter. Cover the bowl and let it sit at room temperature to ferment for 8-10 hours, or overnight.
2. 2After fermentation, stir 1 teaspoon of Salt into the batter. The batter should have a consistency similar to pancake batter; if it is too thick, add a tablespoon or two more water. If it is too thin, let it rest for another hour.
3. 3Place a flat griddle or tawa over medium heat. Allow it to heat up for about 5 minutes until a drop of water sizzles and evaporates immediately.
4. 4Pour a ladleful of the fermented batter onto the hot griddle. Immediately use the back of the ladle to spread the batter into a thin, even circle, about 6-8 inches in diameter.
5. 5Drizzle about 1 teaspoon of the 2 tablespoons of Vegetable Oil around the edges of the dosa. Cook for 3-4 minutes, or until the edges start to lift and the underside is golden brown and slightly crispy.
6. 6Carefully flip the dosa using a spatula. Cook the other side for about 1 minute.
7. 7Slide the cooked dosa onto a plate. Repeat steps 4-7 with the remaining batter, adding a little more oil if needed between dosas. Serve the Ragi Dosas hot.

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