Ragi dosa | ragi recipes
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup of thin fermented dosa batter (refer notes)
- ¼ cup of ragi flour (refer notes)
- Salt to taste
- oil for drizzling around the dosas
Seasoning (optional)
- 1 small onion
- 1 to 2 green chilies
- 1 sprig curry leaves or coriander leaves chopped
- 1 tsp oil
- pinch of mustard
- pinch of cumin / jeera
- pinch of hing
- pinch of urad dal (optional)
How to make the recipe
- In a bowl, mix together batter, flour and salt with just enough water to make a batter of the pouring consistency.
- Seasoning is optional. But if you wish just go ahead, heat oil in a small pan, add mustard and cumin when they begin to splutter add the dal and then curry leaves, green chilies and hing.
- Pour this to the batter. Mix well.
- Grease a tawa until hot, check if hot by sprinkling water, it has to sizzle.
- Pour the batter thinly and then tilt it to a side for the batter to spread, do not spread with ladle.
- Drizzle a tsp oil around the dosa. Cook on both sides till done.
- Repeat until you finish the entire batter.
- Serve with your favorite chutney.
Notes
We need dosa batter which is ready to use for making dosa and not the thick batter. My proportion for the dosa batter is 1 cup dal : 3 cups dosa rice and 1 tsp methi seeds.
I use the store bought one, I do not know if the sprouted ragi flour works fine to get crispy dosa.
I use the store bought one, I do not know if the sprouted ragi flour works fine to get crispy dosa.
