Deep bronze dosa, lacy and crisp at the rim, folded over a soft turmeric potato masala. Malty from ragi and built for coconut chutney.

Ingredients

From the TrooFoodz pantry

• Sprouted Ragi Flour 1½ cups

Fresh

• Idli rice, soaked 4 hours ½ cup
• Urad dal, soaked 4 hours ¼ cup
• Fenugreek seeds ½ tsp
• Potatoes, boiled and roughly crushed 4 medium
• Onion, finely sliced 2
• Green chillies, slit 2
• Ginger, grated 1 tsp
• Mustard seeds 1 tsp
• Curry leaves 1 sprig
• Turmeric powder ½ tsp
• Sesame oil 4 tbsp
• Salt to taste

Method

1. Grind the base

   Grind the soaked rice, urad dal and fenugreek to a smooth, aerated batter with just enough cold water. The urad should feel light and fluffy between your fingers.

2. Fold in ragi

   Whisk Sprouted Ragi Flour into the ground batter in three additions so it hydrates without lumps. Add salt and loosen to a thin pouring consistency.

3. Ferment overnight

   Cover and leave in a warm corner for 8 hours until the batter rises and smells faintly sour. Ragi ferments slower than plain rice batter, so give it the full time.

4. Temper the masala

   Crackle mustard seeds in oil, add curry leaves, green chilli and ginger, then the onions. Cook until the onions turn glassy and sweet, not brown.

5. Finish the potato

   Stir in turmeric and salt, fold through the crushed potatoes with a splash of water, and cook two minutes until the mixture holds together in soft clumps.

6. Spread thin

   Ladle batter onto a hot, lightly oiled tawa and spiral outward fast — ragi batter sets quickly. Drizzle oil around the rim.

7. Crisp and fold

   Cook on medium-high until the edges lift and the underside is a mottled deep brown. Spoon masala down the centre and fold over.

Why this works

Ragi flour has no gluten to build structure, so the fermented rice-and-urad base does the lifting while the ragi supplies colour and malt. Spreading the batter thin and finishing on high heat drives off moisture fast, which is what gives the edge its brittle snap. Sprouted flour hydrates more readily, so the batter stays pourable rather than seizing on the tawa.

Make it your own

• Sprouted Ragi Flour → Sprouted Jowar Flour Paler dosa, milder and less malty, but crisps just as well.
• Potato masala → Crumbled paneer with peas Lighter filling; season with the same tempering.
• Sesame oil → Ghee Richer, nuttier crust with a faster browning.