Ragi Masala Dosa-Finger Millet Masala Dosa Recipe-Kelvaragu Masala Dosai
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.
- 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.
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.
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.
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.
2 Tbsp oil Mustard seeds – 1 tsp Urad dal -1 tsp Bengal gram dal – 1 tsp Asafoetida/Hing – a generous pinch
How to make Ragi Masala dosa.
Tips – If preferred, you can sprinkle idli milagai podi or spicy red chutney on the dosa and then place the potato masala.
A healthier version of the masala dosa using whole finger millets or ragi.
