Ragi Masala Dosa/Fingermillet Masala Dosa

I always go on searching for a different dish when its comes to nutritious millets in our daily, after cooking with pearl millet i landed towards the another nutritious millet aka grain called Fingermillet. I crossed this masala dosa recipe in a magazine, immediately i took a paper cut and this paper cut was sitting sadly along with my other paper cuts since a long. During my stay in India, i have send few parcels with many grains to cook later here in Paris. Obviously one among the grains i have send is this, fantastic protein rich nutritious fingermillets. This dosa goes for fingermillet wholegrains but not the fingermillet flour, and the batter goes for fermentation. I strictly advise not to use the already prepared fingermillet flour for making this dosas.

This dosa is an instant version, needless to say that this dosa batter need to be prepared a day before in case if you are planning this healthy crispy dosas either for your breakfast or for your dinner.This dosa came out extremely crispy and i went for a simple potato masala for stuffing this crispy dosas. This potato masala stuffed dosa turned out dinner simply delicious. With a simple side dish, am sure you will definitely have a satisfying meal.This post goes  for the CC Challenge of the month.

For potato masala:
1no Onion (chopped)
2nos Potato(cooked)
1/2tsp Ginger (grated)
1no Green chilly (chopped)

1/4tsp Turmeric powder
1/2tsp Mustard seeds + cumin seeds
Oil
Salt

Heat oil in a pan, add the mustard seeds, cumin seeds n let them crack.

Add the chopped onion, chopped green chilly, grated ginger,turmeric powder n stir for a while.

Add the cooked potato pieces and stir them for few minutes, add enough salt and toss everything well until the oil get separates.

Keep aside and let them cool..


For Dosa:
2cups Ragi/fingermillet /kezhavaragu
1cup Brown rice or par boiled rice
1/2cup Urad dal
1tsp Fenugreek seeds

Wash well and soak the finger millet with enough water for 4 hours.

Soak the rice and urad dal with fenugreek seeds separately for 4-3hours.

Drain the water from urad dal and grind it as fine paste.

Transfer the urad dal batter to a vessel and grind now both the soaked pearl millet and brown rice.

Grind them as bit coarse paste.

Now mix both the urad dal batter with rice-pearl millet batter, add salt and keep aside for overnite.

After fermentation, give a stir.

Heat a pan, brush the pan with oil..Pour a ladle of the fingermillet idli batter,drizzle oil and cook on both sides..

Place a tablespoon of potato masala in the middle of dosa,roll it and serve immediately with spicy chutneys..