Finger millet is known as “ragi” in Kannada and “kelvaragu” in Tamil is a rich source of calcium. We all love masala dosas, here is a healthier version made with whole finger millet which tastes absolutely delicious . This ragi masala dosa is one of my favorites apart from the sponge dosa, instant onion rava dosa, tomato dosa, instant crispy wheat dosa. Instead of potato filling, you can even use cauliflower or paneer as I have done in my cauliflower masala dosa and paneer dosa .
If you are a dosa lover, do check our collection of dosa varieties.
Watch the full video of making Finger Millet Masala Dosa
How to make Finger Millet (Ragi) Masala Dosa
Ingredients Needed
For Dosa Batter
Finger Millet -1 cup
Whole Urad dal -1/3 cup
Bengal gram dal – 1 tbsp
Fenugreek seeds -1/2 tsp
Flattened rice /Poha – 2 tbsp
Rock Salt – 1 tsp and little more
For Potato Masala
Potato – 1/2 kg
Onion – 2 thinly sliced
Ginger – 1 tbsp finely chopped
Green Chillies – 2 or as needed
Curry leaves – a sprig
Turmeric powder – 1/4 tsp
Salt needed
For the Seasoning
2 Tbsp oil
Mustard seeds – 1 tsp
Urad dal -1 tsp
Bengal gram dal – 1 tsp
Asafoetida/Hing – a generous pinch
Oil for making dosas
Method
Wash and soak finger millet separately for 5-6 hours
Wash and soak urad dal, bengal gram dal and fenugreek seeds separately for 5-6 hours.
Wash poha and soak separately for 15-20 mins before grinding.
After 5-6 hours
Grind everything together to a smooth batter adding salt needed. You can use wet grinder or mixer grinder. I prefer the wet grinder.
Once the batter is ground well, ferment the batter for 5-6 hours or overnight.
Preparation of the Potato Masala
Pressure cook potatoes until soft.
Once the pressure subsides, open the cooker, peel the skin of potatoes and mash it well without lumps. Keep this aside.
Method
Heat 2 tbsp oil, add mustard seeds, urad dal, bengal gram dal, asafoetida. Saute until dal changes to golden brown.
Add finely chopped ginger, green chilli, curry leaves and saute for few seconds.
Add thinly sliced onions and saute until onions turn transparent. Add little salt for the onions.
When onions turn transparent, add turmeric powder and sauté for few more seconds.
Then add the mashed potatoes and mix well. Add salt needed.
Cook for few seconds, mashing it well. Turn off heat.
Garnish with coriander leaves.
Potato masala is ready.
How to make Ragi Masala dosa
Mix the fermented batter well. Add water if needed to get dosa batter consistency (spreadable consistency).
Heat tawa, pour a ladle of batter and spread it in a circular motion.
Drizzle a tsp of oil around the dosa.
After the dosa is cooked a little, dip spatula in water and flatten the dosa as we will be cooking only one side.
Once cooked, place needed potato masala, fold it and remove from tawa.
Tips – If preferred, you can sprinkle idli milagai podi or spicy red chutney on the dosa and then place the potato masala.
Enjoy with any chutney of your choice.
Recipe Card
A healthier version of the masala dosa using whole finger millets or ragi.
For Dosa Batter
- 1 cup Finger Millet
- 1/3 cup Whole Urad dal
- 1 tbsp Bengal gram dal
- 1/2 tsp Fenugreek seeds
- 3 tbsp Flattened rice /Poha
- 1 1/4 tsp Rock Salt
- 500 gms Potato
- 2 Onion thinly sliced
- 1 tbsp Ginger finely chopped
- 2 Green Chillies or as needed
- 1 sprig Curry leaves
- 1/4 tsp Turmeric powder
- Salt as needed
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Urad Dal
- 1 tsp Bengal Gram Dal
- 1 pinch Asafoetida/Hing
- Oil for making dosas
-
Wash and soak finger millet separately for 5-6 hours.
-
Wash and soak urad dal, bengal gram dal and fenugreek seeds separately for 5-6 hours.
-
Wash poha and soak separately for 15-20 mins before grinding.
-
Grind everything together to a smooth batter adding salt needed. You can use wet grinder or mixer grinder. I prefer the wet grinder.
-
Once the batter is ground well, ferment the batter for 5-6 hours or overnight.
-
Pressure cook potatoes until soft.
-
Once the pressure subsides, open the cooker, peel the skin of potatoes and mash it well without lumps. Keep this aside.
-
Heat 2 tbsp oil, add mustard seeds, urad dal, bengal gram dal, asafoetida. Saute until dal changes to golden brown.
-
Add finely chopped ginger, green chilli, curry leaves and saute for few seconds.
-
Add thinly sliced onions and saute until onions turn transparent. Add little salt for the onions.
-
When onions turn transparent, add turmeric powder and saute for few more seconds.
-
Then add the mashed potatoes and mix well. Add salt needed.
-
Cook for few seconds mashing it well. Turn off heat.
-
Garnish with coriander leaves.
-
Potato masala is ready.
-
Mix the fermented batter well. Add water if needed to get dosa batter consistency (spreadable consistency).
-
Heat tawa, pour a ladle of batter and spread it in a circular motion.
-
Drizzle a tsp of oil around the dosa.
-
After the dosa is cooked a little, dip spatula in water and flatten the dosa as we will be cooking only one side.
-
Once cooked, place needed potato masala, fold it and remove from tawa.
-
If preferred, you can sprinkle idli milagai podi or spicy red chutney on the dosa and then place the potato masala.
-
Enjoy with any chutney of your choice.