Ragi Dosa Recipe
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 cup ragi flour (Finger Millet)
- 1⁄4 cup rice flour
- 1⁄4 cup sour curd
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tablespoon finely chopped coriander leaves
- freedom refined sunflower oil, for shallow frying
- 1 1⁄2 cups water
- salt
- 1⁄4 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 5 -7 curry leaves
- 1 teaspoon freedom oil
directions
- Mix ragi flour, rice flour, chopped green chillies and curds in a large bowl.
- Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have thin pouring consistency like buttermilk.
- Add chopped onion and coriander leaves and stir to mix well.
- Heat 1-teaspoon oil in a small pan for tempering. Add mustard seeds.
- When they begin to crackle, add cumin seeds and curry leaves. Remove pan from flame and pour tempering over batter.
- Heat dosa tawa/griddle over medium flame.
- Stir the batter before making each dosa.
- When tawa is medium hot smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Do not spread the batter.
- Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown 9 it will take approximately 1-minute over medium flame).
- Serve hot with any chutney or dry aloo curry.
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