Ragi Flour Dosa

in Breakfast

Ragi Dosa is a yet another tasty dosa which brings goodness of calcium, protein, iron and other minerals. It aids weight loss as its fibre content is high and it keeps the stomach full, for a longer period of time.

The below recipe is made with ground black gram dal. However nowadays urad dal flour is available in all stores, so one can mix the two flours and add adequate amount of water to get a instant batter.

Recipe taken from Cook and see part -1.

Ingredients

  • Ragi Flour 4 cups,
  • Black gram dal ½ cup,
  • Salt 2 to 3 teaspoon,
  • Water 3 cups or more

Method

  1. Soak the dal for 3 to 4 hours and grind to a smooth spongy thick batter.
  2. Mix Ragi flour, black gram dal batter, water and salt in a wide bowl. Keep aside for 6 to 8 hours for fermenting.  Make sure the batter is neither  too thick nor thin.
  3.  Make the dosa from the fermented batter. If you want to make the dosa within few hours of preparation of batter, add ½ cup of thick buttermilk to the batter.
  4. Take the dosa pan, heat, smear little oil all over a iron pan or griddle. pour a big ladle of the batter and spread the batter in circular motion to make a  thin round dosai.
  5. Cook one side to crisp. Turn it over and cook the other side too.
  6. Serve it hot with molagaa podi or mint, coriander chutney or tomato chutney. This dosai doesn’t taste good if eaten cold.

Note

  1. Idly/dosa batter, if leftover can be added to ragi flour and can be made into ragi dosa.
  2. Chopped onions, chilies, curry leaves, coriander leaves, grated ginger can be added to the ragi flour to get a tastier spicy dosa.