Name: Ragi Dosa Recipe
Total time: 17 min
Yield: 6
Cuisine: South Indian

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They are crisp and comes with good taste of this wonderful millet and its flavored aroma.

How to make Ragi Dosa Recipe

Vidya Shriram

Crawler

South Indian

<p>They are crisp and comes with good taste of this wonderful millet and its flavored aroma.</p>

black urad dal

ragi flour

rice flour

watery curd

Quarter water

Enough salt

I have soaked 100 g black urad dal for 2 hours, and grinding to paste with enough salt.

step 1

Am adding 150 g ragi flour into the urad paste.

step 2

Followed by 75 g rice flour. Goes in a quarter cup water. Grind everything well for 2 seconds.

step 3

The paste seems thick and as well puffy. Am adding 100 ml watery curd. If thick curd measure to 50 ml. Grind again for 3 minutes.

step 4

The batter seems to be nice and watery. As per the regular dosa batter consistency.

step 5

I am going to give the batter a resyin period of 4 hours, after which dosas can be prepared out of this batter.

step 6

Heat up the dosa tawa, grease wipe with oil.

step 7

Pour a laddle of ragi batter and spread to a thin round disc, sprinkle a tbsp gingelly oil. Let the dosa to get cooked.

step 8

Flip on to the other side as well to get evenly cooked.

step 9

These ragi dosas goes in good with a hot spicy red chutney. Can make idlis as well out of this ragi batter. The urad added in batter will help to yield soft puffy idlis.

step 10

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