Ragi Dosa

2013-08-11
Allrecipeshere

Ragi Dosa

Ingredients

  • Ragi flour – 1 cup
  • Semolina – 1 cup
  • Maida – ½ cup (flour)
  • Rice flour – ½ cup
  • Buttermilk – 1 cup
  • Water as required
  • Salt to taste
  • Green chilies – 2, finely chopped
  • Cumin seeds – 1 tsp
  • Coriander leaves – 2 tbsps, finely chopped
  • Curry leaves – a sprig, tear into pieces
  • Oil as required

Method

  1. Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.
  2. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the 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 high and 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 make for a nice addition.

Ragi Dosa
 
Indian Ragi Dosa
Author:
Recipe type: Breakfast
Cuisine: Indian
Ingredients
  • Ragi flour - 1 cup
  • Semolina - 1 cup
  • Maida - ½ cup (flour)
  • Rice flour - ½ cup
  • Buttermilk - 1 cup
  • Water as required
  • Salt to taste
  • Green chilies - 2, finely chopped
  • Cumin seeds - 1 tsp
  • Coriander leaves - 2 tbsps, finely chopped
  • Curry leaves - a sprig, tear into pieces
  • Oil as required.
Instructions
  1. Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.
  2. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the 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 high and 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.

 

 

Recipe Type: Ingredients:

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