Cooked - Ragi Dosa Recipe

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💪 Nutrition 🖨️ pdf

Ragi Dosa Recipe

https://www.indianhealthyrecipes.com/ragi-dosa-recipe/

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1.0

1 cup ragi flour ((fine ground))

½ cup rice flour or wheat flour ((¼ cup works if using fresh rice flour))

½ cup fine rava (or semolina (optional))

¼ to ½ cup curd ((optional))

1¼ to 1½ cup water ((use as needed))

¼ teaspoon salt ((or as needed))

1 green chili ((finely chopped))

1 teaspoon oil

1 pinch mustard

½ teaspoon jeera

½ teaspoon ginger ((grated or chopped))

1 tablespoon curry leaves ((fine chopped or coriander leaves))

½ cup rice ((any rice))

½ cup ragi ((100 grams whole grain or ragi flour (¾ cup)))

½ cup urad dal ((or skinned black gram))

¼ teaspoon methi seeds ((or fenugreek seeds or 2 tbsp poha))

salt as needed

2 tablespoon oil ((for drizzling))

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Add ragi flour, rice flour, rava (optional) salt and curd to a bowl.
Pour water as needed and make a thin batter of pouring consistency. Rest this aside for about 15 mins.
Chop coriander leaves, chilies & ginger very finely. Next add them along with coriander leaves to the batter.
Tempering - optional - Heat a small pan with oil. Pop mustard and cumin. Then add curry leaves and ginger. saute for 30 seconds. Pour this to the batter and stir.
Check the salt and water. Add more salt if needed. The batter must be runny and of pouring consistency. If needed add more water to bring it to consistency.
Grease a nonstick pan well. Wipe off the excess oil with a tissue. Mix the batter well before making each dosa.
When the tawa is hot enough then Pour the batter across the pan. Fill up the gaps if any. Do not spread the batter like normal dosa, the batter should be just poured.
Pour a tsp of oil. Allow to cook on a medium heat until the sides begin to get separated from the pan. Flip and cook on the other side as well. Trying to flip an undercooked dosa will break it.
Remove to a plate, grease well and repeat making the ragi dosa. Mix the batter once more before pouring.
Rinse ragi and rice together and soak them for 8 hours. Later wash urad dal & methi seeds thoroughly and soak for at least 4 to 5 hours.
Drain them and rinse well. Blend the urad dal with water as needed until frothy and thick. Transfer this to a bowl.
To the same jar, add ragi (or ragi flour) and rice. Blend well with water to a slightly coarse medium batter (not too thick or too runny). Mix this well with little salt. You can avoid salt now and add after fermenting.
Ferment this batter for 6 to 8 hours depending on the climate. The batter must rise at least slightly.
Pour water and bring to a desired consistency. To make crisp dosas keep the batter slightly thick. For thin dosas make the batter slightly thin.
Grease the pan and heat up. The pan must turn hot enough.
Pour 1 ladle of ragi dosa batter and spread it as you like thick or thin. Drizzle some oil or ghee. When the sides leave the pan, flip it and cook on the other side.

Created 53 weeks ago

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