Ragi dosa is a fermented dosa made with lentils, rice, and finger millet. Fermenting the dosa batter in an instant pot makes it easy. Dosa is a staple breakfast and there are many varieties of dosa in South India. Ragi Dosa is vegan, dairy-free, egg-free, gluten-free and healthy. Start your day with this healthy probiotic breakfast.

ragi dosa fermented instant pot

Health benefits of ragi or finger millet

  • Finger millet is an excellent source of calcium for strong bones and teeth.
  • Ragi is fiber-rich which aids in better digestion.
  • Ragi is good for low heamoglobin levels.
  • Finger millet has cooling properties that regulate body temperature during summer.

How to prepare Ragi Dosa batter

  • The first step in making the batter is soaking the urad dal and rice with fenugreek seeds in separate containers. Soak them for at least 4 hours or more.
  • After soaking for a few hours, drain the water from both bowls. Add rice, and thin poha to a high-speed blender or wet grinder with enough water until a smooth yet grainy paste is formed.
  • Transfer it to an instant pot liner or separate container which fits in an instant pot liner.
  • Grind the urad dal with enough water to a smooth paste until bubbly or frothy.
  • Add urad dal paste, and ragi flour to the rice batter and give it a good mix with your hand, so no lumps are formed.
ragi dosa fermented instant pot

How to ferment ragi dosa batter pot in pot

  • Add the water and trivet to the instant pot liner or inner pot.
  • Place the batter container on top of the trivet. Close the container with its lid.
  • Close the instant pot lid and set the instant pot on YOGURT mode for 8 hours.
  • If the batter is not fermented after 8 hours, it can be left for a few more hours but not more than 12 hours.
  • Storethe batter in refrigerator for a week.
ragi dosa fermented instant pot

How to make Ragi Dosa

  • Before making dosa, take the fermented batter to a separate container, and gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.
  • Sprinkle some water if the tawa or pan is hot.
  • Grease a dosa pan or non-stick tawa with a few drops of oil. If using an iron tawa, grease the tawa with oil and spread it with a slice of onion.
  • Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
  • Drizzle oil or ghee and allow to cook on medium-low heat until red or golden. 
  • Repeat making more on the hot tawa. Serve dosa with coconut chutney and sambar.
ragi dosa fermented instant pot

How to make perfect dosa on iron tawa

RAGI DOSA – FERMENTED FINGER MILLET DOSA

Ragi dosa is a fermented dosa made with lentils, rice, and finger millet. Ragi Dosa is vegan, dairy-free, egg-free, gluten-free and healthy. 
Print Recipe
Prep Time:30 minutes
6-8 hours:8 hours
Total Time:8 hours 30 minutes

Equipment

Ingredients

  • 1/2 cup Urad Dal
  • 1/2 cup Brown Rice or Dosa rice
  • 1/8 tsp Methi Seeds / fenugreek seeds
  • 1/2 cup Ragi Flour / finger millet flour
  • 1/4 cup Thin Poha

Instructions

HOW TO PREPARE RAGI DOSA BATTER

  • The first step in making the batter is soaking the urad dal and rice with fenugreek seeds in separate containers. Soak them for at least 4 hours or more.
  • After soaking for a few hours, drain the water from both bowls. Add rice and thin poha to a high-speed blender or wet grinder with enough water until a smooth yet grainy paste is formed.
  • Transfer it to an instant pot liner or separate container which fits in an instant pot liner.
  • Grind the urad dal with enough water to a smooth paste until bubbly or frothy.
  • Add urad dal paste, and ragi flour to the rice batter and give it a good mix with your hand, so no lumps are formed.

HOW TO FERMENT RAGI DOSA BATTER POT IN POT

  • Add the water and trivet to the instant pot liner or inner pot.
  • Place the batter container on top of the trivet. Close the container with its lid.
  • Close the instant pot lid and set the instant pot on YOGURT mode for 8 hours.
  • If the batter is not fermented after 8 hours, it can be left for a few more hours but not more than 12 hours.
  • Store the batter in refrigerator for a week.

HOW TO MAKE RAGI DOSA

  • Before making dosa, take the fermented batter to a separate container, and gently stir the batter once. Add little water to thin it down, to make it of pouring consistency.
  • Grease a dosa pan or non-stick tawa with a few drops of oil. If using an iron tawa, grease the tawa with oil and spread it with a slice of onion.
  • Heat it until hot enough. Pour a ladle full of batter on the center of the tawa. Spread it evenly in a circular shape.
  • Drizzle oil or ghee and allow to cook on medium-low heat until red or golden.
  • Repeat making more on the hot tawa. Serve dosa with chutney and sambar.
Servings: 25
Author: Tejaswi Reddy

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