Ragi Dosai – ராகி தோசை
Ingredients
- Medium sized Rice (Idli Rice) – 100g
- Urad dal – 50g
- Fenugreek Seeds – 1 tbsp
- Ragi Powder – 250g
- Curd – 20g
- Cumin Seeds – 1 tsp
- 10 – 6
- Red Onion – 1
- Ginger – 1/2
- Curry leaves – Few
- Coriander leaves – Few
- Oil – Required
- Ssalt – Required
How to Prepare
Total Preparation time: 30-40 minutes
- Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
- After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
- Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
- Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
- Add ragi powder into the batter, add curd, some water, blend them well and leave it for 20 minutes
- Chop the onion, chop coriander leaves, grate ginger separately and keep aside
- Grind cumin seeds, garlic, pepper finely and keep aside
- Add the onion, coriander leaves, cumin garlic powder into the batter and blend it well
- Take a dosa pan and pour some oil and make it spread across pan
- Pour 2 ladle of prepared batter over the heated pan
- Spirally move the ladle to stretch the batter to a round shape
- Then add little oil over the edge of the dosai to avoid tearing
- Cook for 2 minutes and once it become golden brownish, flip it back using a flat ladle
- And cook for a minutes and finally transfer into a plate
- Now the nutritious Ragi dosai is ready to serve.
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