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You are here: Home / Breakfast / Ragi Cholam Dosa Recipe / Finger Millet & Jowar Dosa – Dosa Batter in a Blender

Ragi Cholam Dosa Recipe / Finger Millet & Jowar Dosa – Dosa Batter in a Blender

July 15, 2016 By Aarthi 5 Comments

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My perimma who has contributed so many yummy recipes on my blog, gave me this healthy recipe as well.This is such a easy and tasty dosa recipe. Plus to mention it is very healthy too..

Similar Recipes,
Idli Recipes
Dosa Recipes
Chutney Recipes
Sambar Recipes

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 30 mins
Soaking Time : 12 Hours
Fermenting Time : 6 hours
Serves: 4


Ingredients:

Whole Ragi / Finger Millet – 1 cup
Jowar / Cholam / Sorghum – 1 cup
Urad dal / Ulundu Paruppu – 1/2 cup
Fenugreek Seeds / Vendayam / Methi – 1/2 tsp
Salt to taste

Method:

Wash and soak all the grains together in a bowl overnight. You have to soak it atleast 12 hours.

Now drain it and take it in a blender. Puree till smooth. Add little water as needed.

Now take this in a container and leave to ferment or 6 hours.

Now add in salt and mix well.

Add more water as needed. The batter should be in dosa batter consistency.

Now make dosa and serve with chutney.

Pictorial:

Soak ragi, jowar, fenugreek and urad dal
soak it for atleast 12 hours
now drain it and take it in a blender
puree till smooth. Add little water as needed
pour it in a large container
now leave this to ferment for 6 hours
now it is fermented
add salt
add water and adjust the consistency
take a ladleful of batter
make dosa
drizzle oil around the sides
flip over and cook
Serve

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Filed Under: Breakfast, Breakfast Ideas, Cholam, Cooking with Millets, Diabetics, Diabetics Recipes, Diet Food, Dosa, Healthy, Jowar, Millet, Ragi, Recent Recipes, Weight Loss Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. mahek Kulkarni

    July 15, 2016 at 6:52 pm

    Thanks for this wonderful recipe…
    I want you to edit the pictorial recipe where you have mentioned soaking Ragi, Jowar, fenugreek and sorghum .. it should be Udad.

    Reply
  2. Anonymous

    November 10, 2016 at 3:36 pm

    Don't have whole ragi… shall I use ragi powder instead

    Reply
    • Aarthi

      November 11, 2016 at 5:23 am

      yes u can use

      Reply
  3. Anonymous

    January 2, 2017 at 10:42 pm

    how long it can be preserved ?

    Reply
    • Aarthi

      January 3, 2017 at 7:31 am

      u can store the batter for 4 days

      Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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