Preparation time: 13 hours
Cooking time: 30 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 3/4 cup ragi or finger millet
2. 1/4 cup dosa rice or raw rice
3. 1/4 cup urad dal
4. 1 tsp fenugreek seeds
5. 1/4 - 1/2 cup thin beaten rice or avalakki
6. Ghee or oil for cooking
7. Salt as per your taste

Ingredients for topping: (measuring cup used = 240ml)

1. 2 - 3 onions
2. 2 tbsp chopped curry leaves
3. 2 tbsp chopped coriander leaves
4. 2 - 3 chopped green chillies
5. Ghee or oil for cooking
6. Salt as per your taste

Instructions for making ragi uttappam:

1. Take ragi, rice, urad dal and fenugreek seeds in a container. You can use ragi flour by skipping the ragi here.
2. Rinse well and soak it for 4 - 5 hours.
3. After soaking, drain the water and transfer it into a mixie jar.
4. Grind it until smooth using a mixer grinder by adding required water.
5. Rinse thin poha or beaten rice. Add in rinsed beaten rice and grind it again. Adjust the beaten rice quantity depending on the climate.
6. Pour the batter into a container. Mix the batter well. If using ragi flour, mix it in the water and add it to the batter now.
7. Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
8. After fermentation, open the lid and add in required salt (around 1 tsp). Give a quick mix. The batter shall have regular urad dal dosa batter consistency.
9. Take all the topping ingredients like chopped onion, curry leaves, coriader leaves, green chilli and salt. Give a quick mix and keep it ready.
10. Now heat the dosa pan. Pour a laddle full of batter and spread it slightly. Top it with onion mixture.
11. Close the lid and cook under medium flame.
12. Open the lid, drizzle ghee or oil. I prefer ghee for this recipe.

Flip and cook on the other side as well. Serve it with coconut chutney or sambar.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.