ragi dosa recipe, how to make ragi dosa | fermented ragi dosa recipe

by dassana amit updated January 16, 2014

ragi dosa – this recipe of ragi dosa is a fermented one and made like the regular fermented dosas. ragi or finger millet is a healthy grain and do include it wherever i can like in making chapatis, dosa and idlis.

being very rich in calcium its excellent for women as well as for children. finger millet are rich in essential nutrients and fibre and good for both vegans and vegetarians. i have used here organic ragi flour and not the grains. however these dosas can also be made by soaking and grinding finger millet grains.

there is also an instant version of ragi dosa posted on the blog. personally i prefer fermented dosa and always end up making these instead of instant or quick dosas.

i made both idlis and dosa with the batter. the ragi dosas were crisp and soft and the idlis were also soft and fluffy. so you can make both idlis and dosa with this batter. i have not taken the ragi idli pics though. like regular dosa, these ragi dosa also go well with coconut chutney and vegetable sambar or even idli-dosa podi (dry chutney). i served the ragi dosa with coconut garlic chutney.

if you are looking for more dosa recipes then do check rava dosa, mysore masala dosa, pesarattu dosa, mix dal dosa, urad dal dosa and masala dosa recipe.

ragi dosa recipe

Total time

9 hours 30 mins

Author: dassana

Recipe type: breakfast

Cuisine: south indian

• 1 cup idli rice/parboiled rice
• ½ cup urad dal
• ¼ cup poha/flattened rice or sabudana/tapioca pearls
• 1 cup ragi flour/finger millet flour
• ¼ tsp methi seeds/fenugreek seeds
• 4-5 tbsp water while grinding
• rock salt as required
• oil as required

1. rinse and then soak the rice with poha or sabudana for 4-5 hours. rinse and soak the urad dal with the fenugreek seeds for 3-4 hours.
2. drain the rice and then in a wet grinder, first grind the rice and poha, adding about 2 tbsp water till smooth. a fine granular consistency is also fine.
3. drain the urad dal. pour the rice batter in a deep bowl. remove the batter clinging at the sides with a spatula. then in the same grinder grind the urad dal and methi seeds till you get a smooth and fluffy batter.
4. add the urad dal batter in the same bowl. add the ragi flour and mix very well. there should be no lumps in the batter.
5. if the batter looks thick, then you can add a few tbsp of water. stir in salt. close the bowl with a lid. not airtight but just kept over it.
6. keep the ragi dosa batter in a warm place for 8 to 9 hours or more till the batter doubles or triples up and is well fermented.
7. if the batter does not increase in volume, then just add 1.5 to 2 tbsp yogurt and ¼ tsp baking soda in the batter. let it sit for some 30 minutes more and then proceed making with the dosas.
8. heat a iron griddle or tava or a non stick pan. dip half of an onion in oil and smear the oil on the iron tava or griddle. if using non stick pan, then don't smear oil.
9. pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.
10. let the one side cook. drizzle with ½ to 1 tsp oil on the top and sides.
11. flip and cook the other side of dosa till crisp and browned.
12. instead of cooking the dosa on both sides, you just cook one side.
13. once you spread the dosa batter on the hot tava. then sprinkle oil on sides and top.
14. cover the dosa with a lid and cook till the base gets golden and the top is also cooked.
15. remove and serve the ragi dosa hot with coconut chutney and vegetable sambar.

3.2.2265

via Veg Recipes of India http://ift.tt/LjHu2U

Put the internet to work for you.

via Personal Recipe 3542052