Udid ani Nanchane pitti polo (ferment method)

                                     Udid is urad dal and Nanchane is Ragi (finger millet in English). Ragi is a whole grain rich in iron content and has beneficial nutrients. Ragi helps in weight loss and controlling diabetes.
I have already contributed here variety of dosas which we make usually at home.And today I am happy to share with you all, this fermented method of ragi and urad dosa. Here is the recipe for ragi dosa is made with ragi flour.Ingredients:-

  • Whole Urad dal – 1/2 cup
  • Ragi Flour – 1 cup
  • Salt to taste
  • Oil for greasing  the tawa

Method:-

  1. In a bowl add a cup of Ragi flour and a cup of water. Mix this well without any lumps. Keep this aside for 2 hours.
  2. Wash and soak urad dal for 3-4 hours in water. Drain the water or use the same water used to soak and grind it for 25-30 minutes to a smooth and fluffy batter.(Do not add  water all at once while grinding urad dal. Add 1/2 cup in 3 intervals and grind it.)
  3. Before removing the urad batter from the grinder add this soaked ragi flour and grind for a minute.
  4. Remove it in a big vessel and keep for fermentation.( urad while fermenting tends to increase in double the quantity. Hence  the suggestion  for a big vessel)
  5. Keep this batter for fermentation for at least 6-8 hours or overnight.
  6. The batter will be very thick at this stage.
  7. Next day morning mix the batter very well adding salt to taste. Add about a cup of water to dilute the batter.
  8. Heat a dosa tawa smeared with oil. Pour a ladle of the batter and spread the batter with the backside of the spatula like done for normal dosas. Drizzle oil on the sides.
  9. Close lid and cook till they turn crisp.
  10. Remove carefully with a thin spatula.
  11. Continue the same process with the rest of the batter.
Serve with sambar/chutney of curries of your choice.

Notes:-

  1. Do not add more water while grinding as it tends to delay fermentation.
  2. As mentioned above transfer the ground batter into  a large vessel to avoid spilling over of batter after fermentation.
  3. You can add grated ginger, green chillies chopped and curry leaves too for extra flavour .
  4. You can prepare slightly thick dosas too with the same batter. In that case  it has to be flipped to cook  on both the sides .

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