ragi dosa - how to make ragi dosa recipe
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Ragi DosaTRANSCRIPT
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Ragi Dosa
Ragi Dosa
Dosa with Tomato Onion Chutney
Looking for an instant healthy breakfast meal that your family will love? The answer is Ragi dosa!Nutritious, high in dietary fibre, calcium and iron, ragi aka finger millet flour is gluten free, easilydigestible with an earthy, nutty flavor. Ragi is popular down South and many families incorporate itin their daily meals in some form or the other.
The ragi dosa that I am posting today is similar to the Rava dosa I have posted earlier. The onlydifference is the inclusion of ragi flour to the basic rava dosa recipe. These dosas are best
enjoyed hot off the stove when they are slightly crisp. I always add green chilies, coriander leavesand buttermilk to the dosa batter which gives a subtle spice and tang to the dosa and elevates theflavor by leaps and bounds.
Rava Dosa
Learn how to make ragi dosa that is instant, easy to make, nutritious and tasty! I have earlierposted step by step pictures and tips on how to make rava dosa which can be followed to makeragi dosa.
Ragi Dosa Recipe
Prep time: 10 minCook time: 30 minYield: 4Main Ingredients: ragi
Ingredients
Ragi flour - 1 cupSemolina - 1 cupMaida - 1/2 cup (flour)
Rice flour - 1/2 cupButtermilk - 1 cupWater as requiredSalt to tasteGreen chilies - 2, finely choppedCumin seeds - 1 tspCoriander leaves - 2 tbsps, finely choppedCurry leaves - a sprig, tear into piecesOil as required
Method
1. Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form arunny batter like thick buttermilk.
2. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of waterover the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter fromthe outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter.Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
3. Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.4. Increase heat to medium flame and let the dosa cook for around 2 to 3 mts. If you want a
slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to highand let the dosa roast for a half a minute or so
5. Remove to a serving plate and serve with sambar, chutney or podi of your choice.
Tips
Buttermilk is optional. Replace it with more water.Chopped onions (1/4 cup) can also be added. Grated carrot or grated fresh coconut makefor a nice addition.
Learn how to make Ragi dosa, an easy, healthy breakfast dish. Ragi dosa is made with ragi flourand semolina and goes well with any chutney, podi or sambar.
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By Sailu • Mar 18th, 2013 • Category: All Recipes, Andhra Recipes, Flour Recipes, Indian Breakfast Recipes,
Indian Vegan Recipes, Indian Vegetarian Recipes, South Indian Recipes
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