Ragi (FingerMillet) & Black Moong Dosa
Ingredients:
½ cup Brown Chickpeas (Kala Chana)
½ cup Jowar
½ cup Black Moong
1 cup Ragi
2 tbsp Curd
Salt to taste
Water as required
Oil / Ghee / Butter for cooking
Method:
Take brown chickpeas, jowar, black moong, and ragi in a bowl.
Wash thoroughly 4–5 times and soak for 7–8 hours.
Drain water and transfer soaked ingredients to a mixer jar.
Add 2 tbsp curd and little water if needed. Grind into a very smooth batter.
Transfer the batter to a deep bowl.
Beat the batter in one direction for 2–3 minutes to help fermentation.
Cover and keep in a warm place for 7–8 hours or overnight.
After fermentation, add salt and mix gently.
Heat a dosa tawa, apply oil, pour batter and spread to desired thickness.
Cook on high flame for 1 minute, then cover with a lid, reduce flame, and cook for 2 minutes.
Add ghee or butter if desired.
Remove and repeat for remaining batter.
Healthy & delicious Ragi Black Moong Dosa is ready to serve!
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