Multigrain Ghee Roast
Ingredients
- 1.5 cups Raw White Rice / Idli Rice
- ¾ cup Black gram (Urad dal), without skin
- ½ cup Pearl Millet (Kambu rice)
- ¼ cup Finger Millet (Ragi)
- 2 tbsp Fenugreek seed
- ½ cup Cooked Rice, white or matta rice
- Water as needed
- Salt to taste
- Ghee as needed, 1 tsp/dosa
Instructions
- Wash the raw rice, black gram, finger millet, pearl millet and fenugreek seed in cold water 2-3 times.
- Soak this with water to completely immerse. Add more water if the water is completely absorbed after some time.
- Cover and let it soak for 6-8 hours.
- After 8 hours, grind the soaked rice, black gram,millets and fenugreek seed with cooked rice and water. Use the same water used for soaking to make a smooth, free-flowing and medium-thick batter. Do this in batches.
- Transfer the batter to a large vessel. Mix well with a spoon or ladle. Cover and let it ferment in a warm place, preferably in the oven during cold conditions.
- The batter will ferment and rise. Add salt to the fermented batter and mix well. You can refrigerate the batter at this point until you wish to make dosa.
- Heat an iron griddle or non-stick pan on medium heat.If using a griddle, brush it with a little ghee or oil. Pour a ladle of batter into the griddle. With the back of the ladle, spread the batter spirally outwards starting from the middle to make a thin crepe (dosa).
- Cover and cook until the bottom of the crepe begins to brown. Spread a tsp of ghee over the dosa.
- Transfer to a plate. Repeat with the remaining batter. Serve and enjoy hot with chutney or Sambar.
Notes
- Any cooked rice can be used. Cooked rice makes the dosa more soft.
- You can use any grains to make the crepes.
- Since the soaked water is fermented, using the same water for making batter speed up the fermentation.
- Add more water if necessary to make the right consistency of the batter. See the video.
- Adding a little sugar helps the fermentation process which is optional.
- In extreme cold conditions, place the batter in the oven to help the fermentation. Preheat the oven for 5 minutes. Switch off the oven and place the batter inside.
- For better fermentation, do not cover the vessel completely. Leave a little breathing way for the air-flow.