Healthy, no fuss , tasty and crispy Dosa made with Finger millet or Ragi
Wash , drain ragi and urad dal separately.
Soak ragi in enough water and soak dal with methi seeds in enough water in the other bowl. Soak overnight .
Drain water in the morning and place dal in mixer and grind it fine adding little water.
Now make smooth paste from ragi using little water or urad dal paste.
Mix both the paste (smooth) in a big bowl. Cover and let it ferment for 8 hours.
Once it is fermented well, add salt to the mixture and make batter with medium consistency by adding water if required. The batter should not be thin or thick. (It should coat the back of laddle well).
Heat a cast iron pan well. Once it very hot, put it on simmer and spread batter on it. Make circular motions starting from centre to outwards for making dosa.
Let it cook on low medium flame. Once it fries out add oil or ghee or butter.
Let cook for a few more seconds.
Remove from the pan and serve hot with chutney and sambhar.